If you live near me ( North of NYC, and you are planning a few road trips this summer, these are dishes you may (or may not) enounter.
This is a recipe is adapted one of the greatest southern cooks ever, Edna Lewis. It is cheesy as can be, crisp on the edges and simply luscious!
2 lbs elbow macaroni
Salt for pasta water
6 cups extra sharp cheddar cheese 4 cups cubed small, 2 cups shredded for topping.
1/3 cup ap flour
1 tablespoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
1 cup sour cream
4 eggs, lightly beaten
1 medium grated onion
3 cups half and half
3 cups heavy cream
2 teaspoon Worcestershire sauce
1 1/2 cup panko breadcrumbs
Preheat the oven to 350 F
Cook the pasta in salted water until tender. Remove and drain. Place the drained pasta into a large mixing bowl
Mix the spices, flour, grated onions, eggs and all other wet ingredients together well. Mix the cubed cheese into the pasta and put into one large to tow medium casserole dishes or cast iron skillets. Pour the wet mix over the macaroni and tap the pans to settle it in. Mix the panko with the shredded cheese and sprinkle over the top of the entire mess. Bake for 30-35 minutes or until juts bubbling and then let cool for 10 minutes. The cooling helps it set up and keeps you from burning your tastebuds off.
No Mayo Horseradish Slaw
Rocking Creamed Spinach
Creamed spinach has been around for generations. It is in style, out of style, in style, out of style---in my book, like a broken in pair of Levis, awesomeness is never out of style.
This is super simple
2 lbs frozen spinach, thawed and squeeed out or 3 lbs fresh spinach blanched and cooled, squeeed out
6 oz butter
6 oz flour
1/4 cup parmesan cheese
1/3 cup scallions, sliced
16 oz milk
salt cayenne and nutmeg to taste
Melt the butter. Add the scallions and cook one minute. Whisk in the flour, cooking 3-4 minutes to “cook” the flour. Add the milk, whisk well and gently bring to a low simmer,stirring constantly. Season this white sauce with salt, pepper and nutmeg to taste. I like the nutmeg in here. Add the spinach and stir well to incorporate. Heat through gently and serve.