Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
I first made Lobster Mac n’ Cheese about 10 years ago for my oldest daughter’s birthday while living in New England. Lobster was abundant and easily purchased at our local grocery store. Even though we now live on the opposite coast, I found lobster tails at our local grocery to make this wonderful childhood, comfort-food that’s all grown-up.
Lobster Mac n’ Cheese
Vegetable oil
1 pound elbow macaroni (or other shell-shaped pasta of your choice), cooked al dente
1 cup Monterey, swiss, fontina or gruyere (this is totally up to you since all melt easily and taste great), shredded
1 1/2 cups sharp cheddar, shredded
1 quart whole milk
1 stick unsalted butter, divided
1/2 cup flour
salt and ground pepper
1/2 tsp nutmeg
1 to 1 1/2 pounds cooked lobster meat (defrost if frozen)
1 1/2 cups crushed butter crackers, such as Ritz (I smash them in a plastic bag with a rolling pin)
Directions:
Preheat your oven to 375 degrees F.
Drizzle about 2 tsp oil into a boiling pot of salted water. Add the pasta and cook according to the instructions but al dente. Drain well. (You want the pasta al dente or slightly firm since it will continue to cook in the oven with the other ingredients.)
Add milk to a microwave safe container and heat about 1 to 2 minutes, set aside.
In a large pot, melt 6 TBSP of the butter. Add the flour and cook about 2 to 3 minutes stirring continually with a whisk. Then, while whisking add in the hot milk and cook two minutes longer until thick and smooth. You can add additional milk if it’s too pasty.
Turn off the heat and add the cheese(s), salt, pepper and nutmeg. Stir until incorporated and the cheeses until melted and smooth.
Add the cooked macaroni and stir to incorporate completely. At this point, you can add half of the mixture into one of two buttered casserole dishes — one will be with lobster and one without lobster (for picky eaters). Keep the other half of the mixture in the pot and add in the lobster. Then, add to the other butter casserole. You can forego this part entirely if everyone is eating lobster and add into one large butter casserole or 6-8 individual gratin dishes.
Melt the remaining 2 TBSP butter and combine with the crushed butter crackers. Divide and sprinkle on top of all the casserole or gratin dishes.
Bake for 30 to 35 minutes until bubbly and browned on the top.
Note:
The lobster can be substituted for crab, pancetta, bacon or any other of your favorites.
To cook the lobster, place it in boiling salted water (I used the pasta water and returned it to a boil). Let cook for about 4-5 minutes until the translucent color turns white and pink — don’t overcook or it’ll be rubber. Or, you can grill the lobster as well. Remove and let cool before cutting into chunks and adding to the pasta mixture.
Future White and Chocolate Peanut Butter Ball Recipe
This is one of my easy, go-to appetizer recipes that is perfect for any occasion. Recently, I made it for a bridal shower in August and friend’s birthday gathering in November. It is definitely festive for the upcoming holidays with its pomegranate and thyme garnishing. I will definitely be serving this again!
There are several steps but don’t be intimidated. You can do it!
Ingredients:
For the Candied Pecans
1 cup pecan halves
1/2 TBSP unsalted butter melted and cooled
1 1/2 TBSP brown sugar
2 tsp pure maple syrup
1/4 tsp cinnamon
3/4 tsp kosher salt
For the Blackberry Compote
2 cups blackberries, save a few for garnish
1 TBSP lemon juice
1 TBSP honey
1 tsp vanilla
For the Brie
2 8 ounce wheels of Brie or 1 16 ounce, room temperature
pomegranate seeds for garnish
thyme leaves for garnish
hardy crackers that do not break easily such as Mary’s Gone Crackers or Homemade Crostini (recipe below)
Instructions:
Pre-heat the oven to 350 degrees
Line a baking sheet with parchment paper
Place the pecans on the sheet and toast for 8-10 minutes (do not burn)
Mix together the butter, brown sugar, maple syrup, cinnamon and salt in a bowl
Carefully, pace the hot pecans into the mixture and evenly coat. Spread them on the baking sheet in a single layer. Bake for 10 minutes, stirring every 3-4 minutes. Remove from the oven and let cool completely.
In a medium saucepan, heat the blackberries, lemon juice, honey and vanilla on medium heat, stirring occassionally. Turn up the heat to medium and continue to stir until the mixture is reduced to syrup consistency. Remove from heat and let cool.
Slice off the top of the brie rinds and discard. Leave the sides intact. Bake the wheels of Brie for 15 minutes at 350 degrees until melted through
Add Brie to a serving platter and top each with blackberry compote and the candied pecans.
Garnish with the remaining blackberries, pomegranate seeds and fresh thyme leaves.
Serve immediately with crackers or crostini.
Homemade Crostini
Baguette of choice, sliced into 1/8″ round toasts
5 TBSP olive oil, more as needed
Coarse Salt
Heat oven to 375 degrees.
Line a baking sheet with parchment paper and add the crostini in a single layer to fill the pan
Using a pastry brush rub each round with olive oil
Season each with coarse salt
Bake for 4-5 minutes depending on your oven until they are slightly browned and crisp (do not burn)
It’s that time of year for holiday parties with family and friends. Many of us will be asked to bring an appetizer or two for a festive dinner party. Or, perhaps we’ll be hosting a cocktail party of our own.
Appetizers or hors-d’oeuvre as my spouse likes me to call them do not need to be boring or predictable. They can be elegant but simple to wow your crowd into thinking you spent all day in the kitchen.
The following is one appetizer packed with flavor to get your party started!
Mini Beef Wellington (24 pieces)
Ingredients:
2 TBSP olive oil
2 lbs beef tenderloin, cut into 24 (1″) cubes — be consistent with the size so they look alike
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets puff pastry (you can purchase Pepperidge Farms or Dufour frozen puff pastry and thaw before using or buy my new favorite Wewalka that is in the dairy isle next to the butter)
Directions:
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides until deep golden brown, about 4 minutes total. Do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and let cool.
Preheat the over to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of puff pastry to a 10 by 14 inch rectangle. You can use a small amount of flour if needed. Cut the puff pastry in three lengthwise. Then, cut the long pieces into 4 even squares.
Put a teaspoon-size mound of the mushroom mixture on a puff pastry square. Top the mushroom mound with a piece of the beef. Fold the ends of the puff pastry over the meat to make a round packet, covering the mixture completely.
Invert and arrange the packet seam side down on the prepared baking sheet a few inches apart. Press them slightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry.
Bake the Wellington packets until golden brown, about 20 to 25 minutes (depending on your oven). Once baked, remove to a serving platter and let cool about 10 minutes before serving.
I like to serve with Stonewall Kitchen’s Horseradish Cream Sauce or you can add your favorite horseradish mixture or aioli.
Enjoy! XOXO Jill
I’ll provide plenty more appetizer recipes in the weeks to come to get you through the holidays!
Jill's Cooking 