Three Cheese macaroni

Three Cheese Macaroni
1 large egg 1 12oz. can of evaporated whole milk
Pinch a cayenne pinch of freshly grated nutmeg
Kosher salt and fresh black pepper 1 1/3 cups of muenster plus 4 slices
½ cup grated cheddar cheese ¼ cup freshly grated parmesan
4 cups of pasta shells

Preheat the oven to 350 degrees.

Whisk together the egg, evaporated milk, cayenne, nutmeg, salt and pepper. Combine the egg mixture and cheese to a clean sauce pan and heat on low until the cheese melts. Cook your pasta according to the package instructions. Toss the cooked pasta with the cheese sauce. Adjust seasoning for salt and pepper. Transfer the cheese and pasts mixture to a shallow casserole dish. Spred it evenly then top with the slices of muenster. Place in the oven until the cheese on top is bubbly. Enjoy.

Curing meat at home.

Today i am embarking on my first attempt to cure meat at home. I have a 3 pound pork roast thawing out now. I will be using 3 tbs of Morton's Tender Quick and 3 tsp of sugar. Once the meat is thawed completely, I will pat it dry and apply the dry cure mixture. I will then store it in a ziploc bag in the bottom of the fridge. I will shake the bag and turn it over every day.

After 7 days I will remove it from the bag and rince it off well. Once again I will dry then put it into my. I am going to try and do a cold smoke, because of that the temp will be below 200 degrees. I will smoke it until I get an internal temp aroud 150-160.

When all that is done I will run it thru the slicer and pack it into ziploc bags and put it in the freezer. Then I will just use it like I would bacon.

I will keep the blog updated.

Wish me luck!

Chicken Cacciatore

Ingredients

2 medium onions sliced
2 cloves of garlic minced
2 tbs cooking oil. I use canola.
2 to 4 boneless skinless chicken breasts
1 16 oz can of diced tomoatoes
1 8 oz can of tomato sauce
2 green red or yellow bell peppers julienned
8 ounces of fresh mushrooms
1/4 c white wine.

Herbs
2 bay leaves
2 tsp dried oregano or basil crushed. I smash mine in a mortar and pestle
1/2 tsp dried rosemary crushed

Season the chicken with salt and pepper. For a cooking vessel I use an enameled cast iron dutch oven. That way it is a one pot meal. Set your heat to medium, add some oil, when the temp is up add the onions and sweat them for a few minutes then add the garlic. When they are soft remove them and set aside. Add more cooking oil and brown the chicken breasts on all sides. Now return the onion to the pan. Add the rest of the ingredient except the win. Cover and simmer 30 minutes.

Add the wine and cook uncovered for 15 minutes or until the chicken is tender. Taste for salt and pepper. Skim off any fat that accumulates, remove the bay leaves and serve. The chicken goes well with pasta or rice.

Pickled Red Onions

Pickled red onions are a great addition to any meal. They add a wonderful flavor to sandwiches and salads and are very easy to make.

1 large red onion
1/4 cup red wine vinegar
1 tbs honey
2 tbs olive oil
salt and pepper.

Place all ingredients in a bowl, season with salt and pepper. Mix well and let sit at room temp for one hour.

Good stuff.

Italian Cuisine

I have started researching Italian Cuisine. I can't afford to go there so I have to research it. I don't think there is one true Italian food. Prior to unification in 1861 Italy was a land mass of provinces, duchys etc. Each area had their own language, traditions and cuisines. Even as Italy moves in to the future, the regional cuisines still remain and are thriving.

The first area I am studying is Tuscany. I look forward to sharing my studies on this blog.

Enjoy!

I'm still around

Didn't want you guys to forget me. Haven't posted in a while. Been busy doing food things of course. The landlord still doesn't have the building ready. Bummer. All of my inventory is in the dining room. I have plenty of spices and herbs but no building to put them in. In addition to spices and herbs I have loose tea such as chinese black, green, oolong, earl grey and darjeeling.

I will be carrying stuff from all over the world. I have parmegiana reggiano cheese and san marzano tomatoes coming in and they are imported from Italy so they are the real deal. I will also being selling dehydrated mushrooms like woodear, which is a staple in asian food and porcini for the Italian cuisine.

I have some olives coming in from Sicily and black and white truffle oil from Italy. I found an importer in Rhode Island who carries a lot of mediterranean food. I will be adding sushi making supplies such as rolling mats, sushi rice and roasted nori (seaweed) sheets and chop sticks.

Look forward to do some cooking classes.

Stay Hungry

:)

Ultimate Nachos

My youngest son, Caleb, or the evil child, and I are having a guy day. So for lunch we chose "NACHOS."

My half is loaded with everything he has, and more like jalapenos, onion, tomatoes and salsa. He has refried beans, lettuce, cheese and lettuce.

Yummy!