Kitchen Conundrum

Rich & Creamy Macaroni and Cheese

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Creamy and Cheesey Macaroni and CheeseToday I teamed up with 15 of my food blogger friends to bring you some fabulous recipes to help you get your daily servings of dairy.

Fresh nutritious dairy foods like milk, cheese and yogurt don’t just taste delicious; they’re good for your body! Dairy foods are the #1 source of calcium in most individual’s daily diet and offer 9 essential nutrients.  Milk and dairy products are fresh 365 days a year, making Dairy Month a great time to think about exciting, nutrient rich combinations like creative grilled cheese sandwiches, salads and refreshing desserts.

Join in the fun & deliciousness and celebrate “All Things Dairy” with 15 Food Bloggers from around the country as we celebrate with some of our favorite dairy recipes. Here’s one I think you will really like!

Rich & Creamy Macaroni and Cheese

When it comes to Mac & Cheese, there are so many different variations but none is creamier than this one!  And it packs a punch with the addition of Greek yogurt.

The trick to creamy Mac & Cheese  is to cook the pasta over a low flame in milk, not in water. You must be very careful to keep the pasta moving by stirring it frequently and to not scorch the milk. Low heat is essential as you want the pasta to absorb most all of the milk. This is not a five minute Mac & Cheese, but more like a twenty-five minute Mac & Cheese. However, you will be rewarded for your patience with an incredibly rich and creamy Macaroni and Cheese that’s sure to please the whole family.

 

Rich & Creamy Macaroni and Cheese
 
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Ingredients
  • 2 cups Milk
  • 2 cups dried pasta (I like Medium Shells but use whatever shape you'd like.)
  • ½ small onion, diced fine
  • 1 tsp. salt
  • 1 tsp. black (or white) pepper
  • ¼ tsp. ground nutmeg
  • ¼ tsp. Cayenne pepper
  • 1 6-oz. container Greek yogurt
  • 1 tbs. butter
  • 2 cups grated cheese (A combination of Sharp Cheddar and Gruyere works best)
Method
  1. In a medium saucepan over very low heat, add the onion, milk and pasta. While stirring frequently, simmer over low heat until the pasta is cooked and most of the milk is absorbed.
  2. Add the salt, pepper, nutmeg, and Cayenne to the milk/pasta mixture.
  3. Once almost all of the milk is absorbed and the pasta is cooked, add the Greek yogurt, butter and cheese. Stir gently to combine and melt the cheese.
  4. Taste and adjust seasonings if need be. Serve right away.

 

 

Creamy and Cheesey Macaroni and Cheese-2

 

 

See what delicious dairy dishes my Blogging friends are cooking up:

Souffle Bombay – Blueberry Cheesecake Shooters
What The Heck’s A Bonbon? – Strawberry Watermelon Cucumber Granita with Vanilla Lemon Frozen Yogurt
Mind Over Batter – Strawberries and Cream Icebox Cake
Pass The Sushi – Roasted Blueberry Graham Cracker Crumble Frozen Yogurt
We’re Parents – Strawberry Cheesecake Pancakes with Whipped Topping
Little Kitchie – Spinach & Prosciutto Pizza
Sugar Dish Me – Healthy Creamy Summer Pasta
The Vintage Mom – Strawberry Creamsicles & Other Creamy Treats
Real: The Kitchen and Beyond – 11 Grilled Cheese Combinations
Giggles Gobbles & Gulps – 10 Fun Ways To Drink Your Milk
How I Pinch A Penny – Banana Pudding Shooters
An Opera Singer In The Kitchen – Double Cheese Spinach & Mushroom Omelette
It’s A Keeper – 10 Ice Cream & Frozen Treat Recipes
The Suburban Soapbox – The Ultimate Chocolate Martini

 

 

David Lebovitz’s new book, My Paris Kitchen: Recipes and Stories Giveaway

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My Paris Kitchen ImageAh, Paris! What can I say? It’s my favorite city -sorry New York, I love you too, but Paris is my home away from home- and one of my favorite people lives there- he’s a fabulous (and famous) cookbook author, blogger and pastry chef.  In his newly released book, My Paris Kitchen: Recipes and Stories, David Lebovitz transports us all to his Paris and the Paris that I love.

David is a brilliant and humorous storyteller who uses his very vivid and descriptive writing to take you along on his journey. You feel as though you are with him as he goes in search of the perfect kitchen sink during his new flat renovation or as he ventures to the local market to choose fresh produce for the day.

You’ll travel all around the beautiful city and end up back in his kitchen where he creates the recipes themselves, though not strictly Classic French cuisine, but wonderful international renditions including a Moroccan Lamb Shank Tagine, Spiced Meatballs with Sriracha Sauce and even Tabbouleh. There are some classics too, not to worry- duck fat is never far away (duck fat cookies? Hello!), but, this cookbook is as much a cultural experience as it is a culinary one. As David explains, cuisine in Paris isn’t just classic bistros, although there are an abundance of those too, but the landscape is changing and cuisines such a Mexican or Pizza are taking hold as well. Some of the best hamburgers I have ever eaten were actually in Paris. The book highlights many of these changes and features a wonderful collection of recipes spanning his ten year residence.

Filled with beautiful photographs and wonderful stories, My Paris Kitchen is both memoir and a cookbook. Much like David’s blog, the writing is conversational and light hearted. One of my favorite pages in the book describes his concept of “cooking ou pif” or cooking by the nose. It’s not supposed to be strict and stringent, it’s okay to change up recipes and try new things.  Like I always say, cooking should be fun, it’s not a mystery! Just enjoy it!

Tasting Table NYC held a cocktail party Monday night to celebrate the release of David Lebovitz’s new book, My Paris Kitchen: Recipes and Stories and I was so honored to be invited to attend.

While David signed books and met with guests, trays of canapés were passed and a small buffet comprised of dishes and desserts inspired by the book were served. There were several delicious bites to be had; my favorite among them were the mini Croque-monsiers (pg.137) (Fried ham and cheese sandwiches) and the Terrine de canard aux figues (pg. 113)  (Duck terrine with figs).  The Vietnamese caramel ribs (pg.187) were also incredible, but I think they are best eaten with people you know because they are a bit messy and they make you want to lick your fingers clean!

In addition to David’s wonderful company, the guests were also granted a special treat- tastes of an extremely high quality Comté ‘Cru des Sapins’ by Marcel Petite, an affineur in Jura, France.  This cheese was so good I had to stop myself from eating too much. It was perfectly balanced, with a strong but not aggressive taste- rich like caramel and butter with toasted nuts but also slightly sweet and fruity on the finish. The texture was creamy but firm and it went perfectly with the raw vegetables and Le grand aioli (pg. 145) on the table. It is a cheese that I will certainly attempt to track down as I’d love to have a bit more!

The cocktails and Champagne flowed and I definitely ate too much, but it was well worth it! Everything Tasting Table NYC prepared was delicious and a true testament to David’s wonderful recipes.

Now for the fun part- the Giveaway!

Each guest also received a book to take home (after being signed, of course!) which means that I now have two copies. As much as I love his cookbooks, it makes no sense for me to hoard two copies.  So, I am giving away my original copy to one lucky Kitchen Conundrum reader.

All you have to do is comment below as to why you’d love the book and one winner will be chosen by random.org on Wednesday, May 21, 2014. You have until 11:59pm EST on Tuesday, May 20, 2014 to enter.

Good Luck!

The Small Print (BE SURE TO READ IT!)

Open to U.S. residents over the age of 18. Winners will be contacted by email and/or twitter after the giveaway ends. Winner has 48 hours to contact me with shipping information. If winner doesn’t leave twitter or email address or if the winner does not contact me with shipping info, winner will forfeit and another winner will be chosen. If you have any additional questions – feel free to send me an email!

Arroz con Pollo Mole Recipe and Giveaway for Hispanic Heritage Month

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IMUSA HISPANIC HERITAGE-1918

Tonight I made Arroz con Pollo Mole (Mole Rice and Chicken) courtesy of IMUSA in celebration of Hispanic Heritage Month.

Some of you may already be familiar with IMUSA. They are an international cookware company that is well-known for their Hispanic cookware and housewares.

Recently IMUSA teamed up with McCormick and sent me a Southwest/Mexican themed package containing IMUSA’s lava rock molcajete, salsa dishes, a tortilla warmer and an assortment of McCormick seasoning packets and spices to try. There was a recipe mix for Taco’s, Enchiladas and Tinga de Pollo, plus Cumin, Chili Powder and Black Pepper.

IMUSA HISPANIC HERITAGE-1943

In case you were not aware, Hispanic Heritage Month began on September 15, the anniversary of independence for five Latin American countries—Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Mexico declared its independence on September 16, and Chile on September 18. So this month, in addition to celebrating their independence, we celebrate the culture and traditions of those who trace their roots to Mexico and the Spanish speaking nations of Central America, South America and the Caribbean. During this time, we recognize the important contributions made and the important presence of Hispanic and Latino Americans to the United States.

IMUSA HISPANIC HERITAGE-1915

And because I am geeky this way, here’s a NUMBERS FACT BREAK-

According to the 2010 Census, 50.5 million people or 16% of the population are of Hispanic or Latino origin. The Latino population grew 43% since the 2000 Census- accounting for more than half the nation’s total population growth! Hispanics actually accounted for ALL population increases in Illinois, Louisiana, Massachusetts,New Jersey, New York and Rhode Island in the last 10 years. (1) Wow!

Also, despite the recession, the buying power of Hispanic Americans continues to increase. Projections show that Hispanic buying power will increase to $1.5 TRILLION dollars by 2015, having grown 50% within five years. This rate of growth tops that of all other racial/ethnic groups and buying power growth overall. (2) Amazing! Oh, and with 86% of Latina women at the helm of purchasing decisions in households, the times are changing and economic power is shifting.

Hispanic women represent a key growth factor of the U.S. female population and are expected to become 30 percent of the total female population by 2060.  The non-Hispanic white female population is expected to drop to 43 percent.

But what’s really cool is that by 2060, there will be no single dominant ethnic group. Instead, the female (and total) population will comprise a diverse ethnic plurality where Latinas (and Hispanics in general) play a sizable role. (3) Isn’t that awesome?

NO SINGLE DOMINANT ethnic group.

With that, I tip my  hat…

So, in addition to their many great contributions to our nation (Nobel Prizes, Pultizers, Sports, Theater, Film, and so much more. (See Famous Firsts by Hispanics for more)) They have given us their food.

I love Spanish Food.  Mexican, Salvadoran, Colombian, Puerto Rican, you name it…I love  all of them.  So naturally, in addition to what they sent me,  I went out and bought an IMUSA tortilla press and an IMUSA Comal to attempt to make tortillas.  The flour ones turned out much better than the masa ones, so I think they will be a work in progress. But I am happy to have masa in the house to make Pastelitos and Pupusas.

I was really thrilled to receive an IMUSA’s lava rock molcajete. I make guacamole at least once a week, as it’s a favorite snack amongst my kids with a bowl of tortilla chips (or plain with a fork for my oldest daughter), and this will make it that much creamier. Plus it’s great for crushing spices! We shared some guacamole for our appetizer while the chicken cooked.IMUSA HISPANIC HERITAGE-5303

IMUSA HISPANIC HERITAGE-1912

This recipe is adapted from George Duran, chef, entertainer and author of Take This Dish and Twist it. George is known for his Food Network show Ham on the Street and most recently host of TLC’s Ultimate Cake Off. Check out his website at www.georgeduran.com. There is such an array of flavors, sweet and spicy with hints of cinnamon and chocolate.

If you happen to have an IMUSA Caldero you can use that or use a very large French/Dutch oven.

Arroz con Pollo Mole Recipe
 
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Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 tbsp. toasted sesame seeds
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. salt
  • 1 chicken, cut into ⅛ths
  • ½ cup flour
  • Salt and pepper
  • 1 tbsp. vegetable oil
  • 6 slices of bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 cups rice, uncooked
  • 2 6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 cups chicken stock
  • Curly parsley, finely chopped, for garnish
Method
  1. In a small bowl combine the first five ingredients. Set aside.
  2. Dust chicken pieces with flour and season with salt and pepper.
  3. Heat the vegetable oil in your dutch oven over medium-high heat. Add the chicken pieces and cook them until they are golden browned, about 5-7 minutes on each side. Remove from the pot and set aside.
  4. Reduce the heat to medium and cook bacon until browned but not crisp.
  5. Add the onion, red peppers and garlic. Sauté until softened, about 3 minutes.
  6. Add the rice, tomato paste, and chocolate.
  7. Add the mixed spices you set aside earlier and stir everything to combine well.
  8. Add in the chicken stock and mix to combine again. Leaving the lid off, allow the rice mixture to come to a slow gentle boil while stirring. Cover tightly with a lid and reduce the heat to low. Continue simmering for 25 minutes.
  9. Uncover, gently mix the rice and return the chicken to the pot by placing it on top of the rice. Cover and continue simmering for 30-35 more minutes or until the chicken and rice are cooked through, all the liquid absorbed and the chicken is fork tender. While unlikely, if needed, add more chicken stock until rice is done. Garnish with chopped parsley and serve.

 

IMUSA HISPANIC HERITAGE-1952

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Now you can WIN a similar package from IMUSA and McCormick.  I’m giving away a Cuban/Caribbean Package containing: IMUSA’s wood mortar and pestle, a tostonera, and assorted McCormick spices including Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag ‘n Season, and Black Beans & Rice Mix.

All you have to do is leave a comment and tell me what Spanish dish you like to cook or a dish you’d like to learn how to make. It’s that easy!
a Rafflecopter giveaway

For More Info-

IMUSA website

IMUSA on Facebook

IMUSA on Twitter

IMUSA on Pinterest

McCormick website

McCormick Spice on Facebook

McCormick Spices on Pinterest

 

Disclosure: I received one Southwest/Mexican tool and spice package from IMUSA and McCormick to try. IMUSA also supplied a recipe for me to test. All opinions are my own and I was not compensated in any other way for this post.
 
The giveaway is brought to you by IMUSA and McCormick and they may substitute  prize contents at their discretion. All prize packages will be sent out by their PR firm and I am not responsible for any loss or damage as a result of non-delivery or delays in prizes. I will however assist the winner with emails and phone calls in the case where a prize is not received.
 
This post contains Amazon affiliate links.

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Research Sources:

1.  Pew Hispanic Center, “Census 2010: 50 Million Latinos,” Mar. 2011

2.  Sam Fahmy, “Despite recession, Hispanic and Asian buying power expected to surge in U.S.”, Terry College of Business UGA, Nov. 2010, http://www.terry.uga.edu/news/releases/2010/minority-buying-power-report.html

3.  Nielsen, “Latina Power Shift”, 2013,  http://www.nielsen.com/us/en/reports/2013/latina-power-shift.html