Friends Food Family

Three Chimneys Inn - Lobster Mac 'n Cheese

Back a few months ago, I got my first taste of Lobster Mac and Cheese. We went out to celebrate our friends, Mitch and Sue's 30th wedding anniversary. As an appetizer, we ordered the Lobster Mac and Cheese and it was delicious. Several week's later, my sister, Karen, my daughter, Danielle, and I met at the Fat Cat Restaurant in Quincy for some appetizers and a few drinks. The Fat Cat had been highlighted on one of the food networks for amazing Lobster Mac 'n Cheese. We knew we were definitely ordering some of that, once again it was amazing. 

Two week's ago I was food shopping and I love to pick up Hannaford's FRESH Magazine. They always have some good, local recipes that are seasonal to the food available in the region. For summer it's fresh fruits and vegetables as well as seafood, which for New England is lobster or correctly pronounced LOB-STAH. I noticed there was a recipe for Lobster Mac 'n Cheese from the Three Chimneys Inn in Durham, NH. Talk about perfect timing, we had just been at a Lobster Boil at Mitch and Sue's and they gave us some left-over lobster. Freshly boiled lobster and a really cheesy recipe, I was ready to go.

This recipe calls for four different types of cheese (Gouda, Provolone, Asiago and Sharp Cheddar) and then I added one of my own. With all the ingredients, I thought this recipe was going to be an ultra creamy recipe, but it really wasn't and I'll tell you why in a bit. It was fairly easy to put together and before I knew it, I was getting ready to place it in the oven. As an avid macaroni and cheese fan, I like something crunchy on the top. Whether crackers or bread crumbs...and yes, my mother occasionally put potato chip crumbs on top, I needed a topping. This was when I added the 5th and final cheese - Parmesan with a bit of Panko bread crumbs.

When the Lobster Mac 'n Cheese was done, I couldn't wait to dig in. This was when I noticed that it looked a bit dry. I was a bit disappointed thinking I may have cooked it too long. I was hoping for an amazing dish. I scooped out a portion and grabbed my fork. As I took a bite, it was AMAZING. The cheese was perfect, a little smoky and the flavors were rich. My next bite included the lobster, I began to understand why it wasn't as creamy. The taste of the lobster with the macaroni and cheeses was perfect, the cheeses didn't overpower the lobster, if anything it complemented the dish. This dish was delicious but it didn't last long. There were lots of second helpings leaving one dish left for lunch the following day.

I can't call this a New England Classic, but if you haven't tried Lobster Mac 'n Cheese, I suggest you put that on your tasting "bucket list". It's really a delicious twist on traditional mac 'n cheese. My suggestion, buy some lobsters and enjoy them, make sure you have some extra lobster meat so you can make the Lobster Mac 'n Cheese...you won't be disappointed.

Three Chimneys Inn Lobster Mac 'n Cheese:
1 pound of cavatappi, or other medium tubular pasta
1 cup of white wine, such as chardonnay
2 medium shallots, diced
1-1/2 tablespoons of flour
2 cups of heavy cream
6 ounces of smoked gouda, shredded
6 ounces of provolone, shredded
4 ounces of Asiago cheese, shredded
4 ounces of sharp cheddar cheese, shredded
1 pound of cooked lobster meat, chopped (from about 4 pounds of lobsters)
1/4 cup of bread crumbs (we used Panko bread crumbs)
1/4 cup of Parmesan cheese, shredded

salt, pepper and butter, to taste

Preparation:
1. Bring a large pot of water to a boil with a tablespoon of salt and add the pasta. Cook until al dente, about 8 to 10 minutes, drain, and transfer to a large bowl to cool. Add one tablespoon of butter or olive oil to keep the pasta from sticking.

2. Preheat oven to 350 degrees F. Grease a 9-by-13-inch pan with butter or vegetable cooking spray.

3. In a large saucepan, bring the white wine to a simmer, then add the shallots. Simmer over medium-low heat until shallots are tender and wine has reduced by two-thirds, about 20 minutes.

4. Sprinkle flour over the shallots and stir until the liquid is absorbed and the flour just begins to color slightly golden, about 4 to 5 minutes. Using a hand whisk, add cream and heat over low heat until hot to the touch, stirring frequently to avoid sticking or burning. Be very careful not to let it boil, as the mixture may separate.

5. Gradually stir in the first four cheeses (Gouda, Provolone, Asiago and Cheddar) into the hot cream in four or five additions, stirring constantly with a slotted spoon and allowing each addition to melt before adding the next. Continue until all the cheese has been incorporated and the mixture forms a smooth, thick sauce.

6. Pour sauce over the pasta and stir well to incorporate. Stir in the lobster meat. Spread the mixture into the pan and smooth the top. Cover the dish with foil and bake until the mixture begins to bubble, about 15-20 minutes.

7. Mix together the Parmesan cheese and the bread crumbs. Remove the foil and sprinkle the mixture on the dish. Continue to bake for an additional 10-15 minutes. The mixture will be slightly golden, but do not overbake. Let the Lobster Mac 'n Cheese rest for 5-10 minutes and then serve.

Oh, so good!

A Quick and Easy Turkey Tetrazzini - Great for Leftover Turkey!

It's been cold in New England and after a long day of work, we want to make something that is quick, delicious and in one dish. These "one dish wonders" are great for dinner and they are great crowd pleasers when you need a dish for a gathering or event. Our last post, Victory Casserole, was a wonderful example of a versatile one dish meal.

After Thanksgiving and Christmas, we had extra turkey which we used to make Turkey Pot Pie and Southwestern Turkey and Wild Rice Soup. As much as we have made Turkey Tetrazzini a few times, we couldn't get past how dry the tetrazzini became as it baked. There was either too much pasta or too little sauce. We decided to look for a new recipe and came across this one from Cook's Illustrated. It's was a delicious version of Turkey Tetrazzini which we now enjoy making. We especially love this recipe for three reasons:

1. The dish was very moist and flavorful (plenty of sauce). Many times there is too much pasta and not enough sauce, ending with a dry Turkey Tetrazzini.

2. It doesn't use cream, but it does use a bit of butter. It had lots of flavor without the heaviness.

3. The bread crumb topping was perfect to add flavor and keep the dish from drying out.

The Tetrazzini was amazing. The sherry and chicken stock complemented the turkey and mushrooms. It was creamy but not overly rich. You actually don't mind going for seconds...or packaging what's left for the following day. For me, I think it tastes better the second day!

I know that everyone struggles getting meals on the table during the week. An easy to make, one dish recipe makes life so much easier. If you don't have any turkey left-overs, a store bought rotisserie turkey breast can work just as well and within an hour you can have this dish in the oven baking with 15 minutes to spare. 

Ingredients for Turkey Tetrazzini (adapted from Cook's Illustrated)

Topping

1/2 cup of breadcrumbs
1-1/2 tablespoons of melted butter
1/4 cup of grated Parmesan cheese

Filling
9 tablespoons of butter, plus extra for baking dish
8 ounces of white mushrooms, sliced thin
2 medium onions, finely chopped
3/4 pound of spaghetti or other long-strand pasta, broken in half
6 tablespoons of flour
3 cups of chicken stock
1/4 cup of dry sherry
3/4 cup of grated Parmesan cheese
1/4 teaspoon of nutmeg
2 teaspoons of lemon juice
2 teaspoons of minced fresh thyme leaves
2 cups of frozen peas
4 cups of leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces
salt and pepper to taste

Preparation

In a small bowl, mix the 3 topping ingredients and put aside. Pre-heat oven to 450 degrees.

1. In a large saute pan over medium heat, saute onions and mushrooms in 2 tablespoons of butter until soft, about 12-15 minutes. Season with salt and pepper and set aside.

2. Boil spaghetti to al dente. Reserve 1/4 cup of water and drain. Toss pasta with 1 tablespoon of butter.

3. Make a roux with the remaining 6 tablespoons of butter and flour and cook until golden about 3-4 minutes. Whisk in chicken stock and cook over medium high until thickened.

4. Remove from heat and add the sherry, cheese, nutmeg, lemon juice and thyme. Add peas, mushrooms and onions, spaghetti and turkey.

5. Place in a slightly greased 9 x 13 casserole dish, sprinkle with breadcrumbs and bake 13-15 minutes until bubbly.

Written by Tricia White

Victory Casserole - Rice, Hamburger, Spinach, Cheese and Tomato Sauce

I love going into our bookcase of cookbooks and finding family favorites in older cookbooks.

One of our staples, when we first moved to Easton (almost 10 years ago), was a dish called Victory Casserole. It came from a cookbook, The Big Book of Casseroles by Maryana Vollstedt. My kids have always liked this recipe. It's a bit like shepard's pie, that mixture of meat, potatoes and vegetables and there is a sauce that holds it all together.

My son, Brian, was home on semester break and one of his requests was for Victory Casserole, for two reasons. First, it's one of his favorite comfort food dishes and second being away at school and living off campus means he makes dinner on a regular basis. He was looking for the recipe on our site and I kept telling him to just type in "Victory Casserole" in the search bar. Come to find out, for all the years we have been making this dish, it didn't make it onto the Friends Food Family site.

As I was photographing the dish, Jeff said, "What a great dish for a football party, it's better than making a big dish of lasagna." I was thinking, he was right. Many of the football gatherings we have attended always contain a large pan of lasagna as a meal choice. What a great one meal dish that can mix up the traditional food offerings.

What's great about this Victory Casserole is the flavors of beef, rice, spinach and cheese tied together with a tomato sauce. The dish is flavorful without many spices. This gives you the opportunity to spice it up if you are adventurous. Think Mexican - maybe some oregano, cumin, chili powder and a salsa for the tomato sauce. Just a thought.

As you get ready to enjoy two more big football weekends, what a great dish to bring or serve at a party. I would suggest doubling it for a larger group, you can probably get 12+ servings out of this delicious Victory Casserole.

Ingredients for Victory Casserole
1 pound of ground beef (85%)
1 medium yellow onion, chopped - about 1 cup
2 cloves of garlic, minced
1 package (10 oz.) frozen spinach, thawed and squeeze out water
3 cups of cooked long-grain white rice
2 cups of grated cheddar cheese 
3 large eggs
3/4 cup of milk
1 teaspoon of salt
freshly ground pepper to taste

2 cups of Quick Tomato Sauce (recipe follows)

Preparation:

1. Preheat oven to 350F.

2. In a medium skillet over medium heat, saute beef, onion, and garlic until meat is no longer pink and vegetables are tender, about 5 to 10 minutes.

3. Transfer to a 4-quart casserole dish lightly coated with cooking spray or oil. Add the spinach, rice, and 1 cup of the cheese. Mix slightly.

4. In a small bowl, combine eggs, milk, salt, and pepper. Stir into meat and rice mixture and mix well.

5. Bake, covered, 30 minutes. Top with 1 cup of Quick Tomato Sauce and remaining cheese and bake, uncovered, until bubbly, about 15 minutes longer.

6. Serve victory casserole and top with additional tomato sauce.

Feeds 4-6 people.

Ingredients for Quick Tomato Sauce
2 (15 ounce) cans of tomato sauce
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon of dried marjoram, crumbled
4 cloves of garlic, minced
salt and pepper to taste

Preparation:

1. In a medium saucepan over medium heat, combine all ingredients and simmer,
uncovered, 5 to 10 minutes.

Makes about 2 cups.

Written by Tricia White

Macaroni and Cheese with Ham and Smoked Paprika

When I was growing up, my mother used to make macaroni and cheese most Friday nights during Lent. It was the most delicious dish as she made it with American cheese, a bit of paprika and Ritz crackers for the top. I remember the ease of her making it...some flour and butter, a few cups of milk and a package of sliced cheese which she tore up into pieces so they would melt quicker.

We were trying to figure out what we would have for dinner and I mentioned to Jeff that I was craving macaroni and cheese. I was telling him about how my mother would make it and decided I would take it on. I didn't want a recipe because most of what she did was basic. We decided we would add some ham to give it an extra boost along with smoked paprika. I knew I needed to start with a basic roux (flour and butter), so this is what I did.

1. Pre-heat the oven to 350 degrees

2. Fill a large pot with water, generously salt and bring to a boil. Once boiling, add you favorite pasta. We used a fusilli pasta but feel free to use traditional elbow macaroni. Add 1-1/2 pounds of pasta. Cook according to directions, drain and butter slightly so they won't stick. Place in a 13 x 9 inch deep dish pan.

3. In a large saucepan over medium heat, melt

    1 stick of butter (1/2 cup)

    Add 1/2 cup of flour

Mix well and allow the roux to become golden brown and bubbly, about 2-3 minutes.

4. Using a whisk, slowly add three cups of milk, whisking constantly so the mixture won't clump. Once it is well blended, add an additional 2-1/2 cups of milk. (We used 1% milk, since that's what we drink.)

5. Stirring regularly, allow the mixture to reach a slight boil, about 5-7 minutes. 

6. Add-

    2 cups of shredded mild white cheddar

    2 cups of shredded Monterey Jack Cheese

We added them 1/2 cup at a time and stirred until it was blended. 

7. Add -

    2 cups of ham, cut into 1 inch cubes

    2 teaspoons of smoked paprika

8. Take the mixture off the heat, add salt and white pepper to taste. Mix with the pasta in the dish.

9. Crush 1/2 a sleeve of Ritz crackers and sprinkle on top of the mixture.

10. Finish with a slight sprinkle of paprika.

11. Bake for 45 minutes or until the top is slightly golden and bubbly.

Allow the macaroni and cheese to sit for 10 minutes before serving. Serves 8-10 people.

The macaroni and cheese was delicious. It was creamy and smooth with that hint of smokiness. For us, it was the comfort food we craved. That feeling when there is still a chill in the air and you want something that is tasty and easy...that one dish casserole. It brings you back to a time when you were younger, enjoying the same anticipation for a hearty meal.

Surprise your family with homemade macaroni and cheese, create that memory...that dish that everyone craves!

Gnocchi Gratin with Gorgonzola Dolce

 

I know this isn't the greatest picture but we have made this dish three times, in the past two months, and each time we got caught up in the moment of entertaining and forgot to take a picture. 

It started when we had a holiday gathering at the beginning of December. We served the gnocchi gratin as an appetizer and it was a hit. I have dubbed it "adult gnocchi and cheese". It's better than your best macaroni and cheese. The gnocchi were light and the mixture of gorgonzola, cream, rosemary and fresh ginger bring a complexity to the dish that is truly delicious.

We decided to serve it as a first plate on Christmas Eve. We normally make stuffed shells but decided that the gnocchi gratin was so good we would make it for our family. Once again, people went crazy. Tangy Gorgonzola, hints of rosemary and ginger and the homemade gnocchi melted in your mouth. The dish is rich but it begs for seconds and sometimes thirds.

Finally, we celebrated our office holiday party in January and as people were helping themselves I remembered to take a picture. As you can tell, this was a roasting pan full of Gnocchi Gratin with Gorgonzola Dolce, a double recipe. Oh, just so good.

So, now for the hard part...yes, this does take time to make. You have to boil and rice the potatoes. Combine the potatoes with flour and eggs, then roll, cut and score the gnocchi with a fork. The cream needs to be heated and left for 30 minutes so it can absorb the rosemary and fresh ginger. The gnocchi are cooked in small batches, tossed with butter and when you are finished, it is mixed with the cream, gorgonzola, and a topping of butter, Parmesan cheese and bread crumbs.

I would say, from boiling potatoes to taking the gratin out of the oven, probably 4 hours. But you must remember, it didn't stop us, we've made it three times. If we could we would make it for the Super Bowl game. The problem - everyone who is coming to our house has tried it! It definitely falls into the category of amazing comfort food. I do know we will make it again before the winter ends, probably a great appetizer for my "cousins gathering" in March. Just think...a new group of people who haven't tried this amazing dish.

(Adapated from Bon Appetit, December 2012, Gnocchi Gratin with Gorgonzola Dolce)

Ingredients:

1 pound of russet potatoes
1 large egg
1 large egg yolk
6 ounces of Parmesan, finely grated, divided
1 cup of all-purpose flour (plus more)
1 teaspoon of kosher salt (plus more)
1/2 teaspoon of freshly grated nutmeg
1 cup of heavy cream
1 sprig of rosemary
1 1/4"-thick slice of fresh ginger
2 tablespoons (1/4 stick) of butter, room temperature, divided (plus more)
3 tablespoons of fine dried breadcrumbs
4 ounces of Gorgonzola or other mild blue cheese

Gnocchi:

1. Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.

2. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

3. Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

4. Preheat oven to 375°. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1-2 tablespoons of butter.

Cream Sauce and Topping:

1. While the potatoes are boiling. Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

2. Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. butter, and breadcrumbs in a small bowl.

Gnocchi, Cream and Gorgonzola:

1. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.

2. Bake until the filling is bubbling and the topping is browned, 25–30 minutes.

Hachis Parmentier - It's like Shepard's Pie, but better!

 
Things have been slow at the White-Sankey residence. About two weeks ago, we tried to put together a tomato sauce with homemade raviolis which was a disaster. Jeff and I worked the pasta dough for about two hours and it turned into a frustrating event. With all the recipes we have made in the past 18 months, there has to be a burn out point for trying new dishes. Since then, we hadn't taken on any new cooking projects. We had been enjoying some of our favorites and even cooked a corn beef and cabbage dinner on St. Patrick's Day.

This weekend we came back to life! We made an incredible paella last night (by request from my girlfriend, Alison...which we will feature tomorrow night) and tonight we made Hachis Parmentier, the French version of a traditional shepard's pie. It was featured in the Boston Globe's Magazine as being "better" than shepard's pie. By all accounts, they were right!

This dish is similar to a shepard's pie, but without the vegetables. The beef is seasoned with a bay leaf, thyme and tomato paste. The potatoes are mixed with Parmesan cheese and topped with gruyere cheese. The gruyere turned golden brown and left a crunchy covering over the potatoes. It was incredibly DELICIOUS!

I love when we can make one dish casseroles that are fairly easy and our family loves. With 6 people in attendance and quite a few leftovers, we will once again start the week with people fighting for savory lunches...which is always a good thing. If your palette has moved beyond the traditional shepard's pie, try Hachis Parmentier. It will bring a new twist to an old favorite and your audience fighting for leftovers!

Ingredients

1½ tablespoons of olive oil
1 large onion, chopped
1 bay leaf
Salt and pepper
2¼ pounds of lean ground beef
3 cloves of garlic, minced
2 teaspoons of minced fresh thyme
¼ cup of tomato paste
3 tablespoons of flour
1½ cups of low-sodium chicken broth
¼ cup of chopped fresh parsley
6 to 8 medium-large russet potatoes (about 3 pounds), peeled and cut into 1-inch chunks, rinsed in 2 changes of water
3 tablespoons of butter, melted
2/3 cup of milk or half-and-half
1/3 cup of finely grated Parmesan
2 eggs, beaten
3/4 cup of coarsely grated gruyere, about 3 ounces

Preparation

In a very large skillet over medium-high heat, heat the oil until shimmering. Add the onion, bay leaf, and 1/2 teaspoon salt, and cook, stirring frequently, until onion softens, about 4 minutes. Add the meat and cook until no longer pink, about 10 minutes; spoon off fat, if desired. Add the garlic, thyme, and tomato paste, and cook, stirring constantly, until fragrant, about 1 minute. Adjust the heat to medium, add the flour, and cook, stirring constantly, for 1½ minutes. Add the broth and 3/4 teaspoon salt, adjust the heat to high, and bring to a simmer, using a wooden spoon to scrape bottom of skillet to loosen and dissolve the fond, about 1 minute. Adjust the heat to medium-low and cook, stirring and scraping occasionally, until thickened but still saucy, about 15 minutes. Set skillet aside off heat to cool slightly; remove bay leaf, add most of the parsley, and stir to mix. Taste and adjust seasoning with salt, if necessary, and pepper to taste. Scrape the meat mixture into a broiler-safe 2-quart casserole dish, spread evenly, and set aside.

Meanwhile, place the potatoes in a steaming basket. Fill a large pot with enough water to reach just to the bottom of the basket and bring to a boil over high heat. Set the basket in the pot, reduce the heat to medium-high, and steam the potatoes until very tender, about 20 minutes. Remove the basket and pour the water out of the pot.

Set a potato ricer over the pot and rice the potatoes into it. Add the melted butter and stir into the potatoes. Add the milk or half-and-half, 1½ teaspoons salt, pepper to taste, and the Parmesan, and stir into the potatoes to incorporate (you should have about 6 cups). Taste the potatoes and adjust the seasoning with salt and pepper, if necessary. Set aside to cool for about 15 minutes, then add the eggs and stir to incorporate.

Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. Spread the potatoes evenly over the meat filling, making sure they reach the edges of the dish, and sprinkle with the gruyere.

 
Placing scoops of warm potatoes on beef mixture.

Place the dish on a baking sheet and bake until the filling is heated through and the potatoes are puffed slightly, about 20 minutes. Turn on the broiler and broil until top is golden brown, about 7 minutes. Sprinkle with remaining parsley and serve. This recipe feeds 8.