My Perfect Macaroni and Cheese Recipe

Martha Stewart's "Perfect Macaroni and Cheese" was pretty close to perfect, but I've made a couple tiny tweaks to make it perfect for me and the family. By using Panko instead of her "buttered breadcrumbs", I save oven space (for all those other Thanksgiving dishes) and I get more of the cheesy crunch across the top (love!). By using a tbsp more butter but 2% milk - it helps keep this mac 'n cheese rich and gooey, but not as heavy which is the only fat sacrifice made for this dish.

Hope you enjoy this as much as we did! We lamented at the lack of leftovers :(

Perfect Macaroni and Cheese: macaroni, butter, flour, 2% milk, gruyere, sharp white cheddar, parmesan, panko, parsley, etc.

Perfect Macaroni and Cheese
Adapted from Martha Stewart's Recipe, Volume 66 February 1999

You can easily double this recipe; use a 3 quart casserole dish if you do.
Serves 6

4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2 3/4 cups 2% milk
1/4 cup all-purpose flour
1 teaspoon kosher salt (or more to taste)
⅛ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper (or more to taste)
⅛ teaspoon cayenne pepper
2 ¼ cups (about 9 ounces) grated sharp white cheddar
1 cup (about 4 ounces) grated Gruyere
½ pound elbow macaroni
½ cup grated Parmigiano Reggiano
¾ cup Panko breadcrumbs
2 tbsp freshly chopped parsley

• Heat the oven to 375 degrees. Butter a 1.5-quart casserole dish; set aside. Combine panko, parsley, and parmesan in a small dish; set aside. In a medium saucepan set over medium heat, heat milk until steaming but not boiling. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Whisk with a flat whisk until smooth, 1 minute.

• Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick (coats a spoon).

• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1.5 cups cheddar, and 3/4 cup Gruyere. Season with salt to taste. Set cheese sauce aside.

• Fill a large saucepan with water. Bring to a boil. Salt water. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone (not crunchy though). Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

• Pour the mixture into the prepared casserole dish. Sprinkle remaining 3/4 cup cheddar and 1/4 cup Gruyere; sprinkle panko mixture on top. Dab remaining butter in spots on top. Bake until browned on top and bubbly on the edges, about 30 minutes. If the top isn’t crispy enough, broil for a few minutes but watch carefully. Transfer dish to a wire rack to cool for 5 minutes; serve.

German Chocolate Cake Without Nuts and Ganache Frosting

This is how I like my German Chocolate Cake - no nuts, and frosted with chocolate ganache.  After doing some research, this recipe is mostly based on the version from Joy of Cooking, but with my own little tweaks. Of course, if you like nuts in your german chocolate cake - you can definitely add the pecans back in! 

I also learned that German Chocolate Cake isn't technically from the Germans, it was just a type of sweet chocolate invented by a man named German. :) I think the cake is sweet enough though so my choice was to use dark chocolate (about 58% cacao) instead. Trader Joe's sells their Pound Plus (17.6 oz) Belgian baking chocolate for $4.99 and it works great!

This recipe may look long, but it's worth it! I tried to break out the steps as much as possible for this one :) I hope you enjoy!

German Chocolate Cake: dark chocolate, butter, cake flour, sugar, eggs, vanilla, buttermilk, salt, coffee, evaporated milk, sweetened coconut, heavy cream, baking soda

German Chocolate Cake Recipe
2 9-inch round layers

• Group A
• 2 1/4 cups sifted cake flour (make sure you measure after you sift)
• 1 tsp baking soda
• 1/2 tsp salt

• Group B
• 4 oz dark baking chocolate, finely chopped
• 1/2 cup warm coffee (I use strong french-pressed coffee)
• 1 tsp vanilla

• Group C
• 1 cup buttermilk (I used reduced-fat buttermilk and think it's just as good, but you can use regular)
• 1 cup (2 sticks) unsalted butter (I start with cold butter from the fridge)
• 1 3/4 cups (350 grams) sugar 
• 4 large egg yolks (save the egg whites, you'll use them later)

• Group D
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup (50 grams) sugar

1. PREPARATION
• Preheat the oven to 355, you'll reduce this to 350 to bake at as soon as you put the pans in. The extra 5 degrees helps to ensure your cake starts baking from the start at 350.
• Have all the ingredients at room temperature, with the exception of butter if you're using a stand mixer. I've found that this helps to ensure the butter doesn't break.
• Grease and flour 2 9x2inch round cake pans, or line the bottoms with parchment paper. I don't recommend lining the sides with parchment as these can cause the cake to bake unevenly.
• If you use parchment, save the scraps to use while frosting later.
   
2. GROUP A: DRY INGREDIENTS
• Whisk together sifted cake flour, baking soda and salt until thoroughly blended
   
3. GROUP B: MELTING THE CHOCOLATE
• Bring a small saucepan of water to a simmer.
• Combine chopped chocolate and coffee in a heatproof bowl that will fit on top of your saucepan.
• Place the bowl on the saucepan and stir until the chocolate is melted and smooth.
• Stir in vanilla
• Remove bowl from saucepan and set aside
   
4. GROUP C: MAKING THE BATTER
• Have buttermilk measured and ready to go on the side
• Cut cold butter into 1 inch chunks.
• Using a stand mixer with a flat beater, beat butter until creamy and pale.
• On high speed, gradually add 1 3/4 cup sugar (about 1/4 cup at a time) and beat until light and fluffy.
• Beat in 1 egg yolk at a time until all 4 are incorporated.
• On low speed, add in the melted chocolate mixture and beat until just incorporated.
• Add flour mixture in 3 parts, alternating with the buttermilk in 2 parts
• Beat until smooth and make sure to scrape the sides down as appropriate.
• Transfer all of the mixture into a large, wide bowl. You'll use this to fold the meringue in later.
   
5. GROUP D: MERINGUE
• Use a clean mixer bowl with a flat beater, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Gradually add 1/4 cup sugar and beat on high speed.
• Beat until peaks are stiff but not dry.
   
6. C+D: FINISHING THE BATTER
• Use a rubber spatula to fold in 1/4 of the meringue into the chocolate batter mix.
• Fold in remaining meringue.
   
7. BAKING
• Divide batter among pans and spread evenly across the tops. I generally measure both pans on a scale to ensure they are equal.
• Bake until toothpick inserted into the center comes out clean, about 25-30 minutes
• Let cool in pan for at least 10 minutes before removing from pan.
   
8. COOLING
• Lightly spray cooling rack with baking spray.
• Run a thin knife around edge of pan, invert on to a cooling rack, peel off parchment paper, and turn the cake right side up to cool.
• Wait till cakes completely cool before frosting.
   
9. ASSEMBLING THE CAKE
• Start this process only after cakes and filling have cooled.
• Cut each cake into 2 halves, using a rimless baking sheet or flexible cutting board (reserved for baking only) to help remove the layers.
• Split filling into 3 batches (I measure this on a scale to make sure it's even)
• Starting with the 1st layer on a 10 inch cake round, use the 1st batch of filling and spread evenly across the cake. Leave about a 1/3 inch edge as the filling will push out when you add on the additional layers. 
• Repeat with next 2 layers of cake. Place the 4th cake layer on top.
• Trim the edge of the cake with any uneven edges. Doesn't have to be perfect as the edges will get covered with ganache later.
   
10. FROSTING THE CAKE
• Place your parchment pieces around the bottom edge of the cake to protect the cake round.
• Pour a little ganache on to the top of the cake, just to create a thin smooth layer to cover any crumbs. Use a spatula to help smooth out if necessary. Let cool for a couple minutes to set.
• Make sure the remaining ganache is nice and smooth, but viscous (this will make sure it creates a thick layer), reheating over the saucepan if necessary.
• Pour remaining ganache onto the cake slowly, positioned right above the middle. Let the ganache drip over the edges.
• Go back and smooth out the edges so that the sides are frosted. Don't touch the top as this should be smooth!
• Next time, I plan to add chocolate sprinkles on the sides of the cake too.

Coconut Filling Recipe (Nuts Optional)

About 3 1/4 cups

• Group A
• 1 cup sugar
• 1 cup evaporated milk (you can also use heavy cream)
• 3 large egg yolks, beaten together
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1/8 tsp salt
• 1/2 tsp vanilla
   
• Group B
• 1 2/3 cups flaked sweetened coconut (I use Baker's Angel Flake)
• OPTIONAL: 1 1/3 cups chopped pecans (Reduce coconut by 1/3 cup if you choose to use nuts)

1. GROUP A: MAKING THE BASE
• Combine all Group A ingredients in medium saucepan
• Cook mixture over heat, stirring constantly until mixture is thickened and bubbling gently on the edges.
• Reduce the heat to low and cook/stir for another 2 minutes
• Remove from heat.
   
2. FINISHING THE FILLING
• Stir in coconut (and pecans if you prefer)
• Let cool until spreadable.

Chocolate Ganache Recipe

Frosts 9-inch cake.

• 7 oz chopped bittersweet or dark chocolate
• 7 oz heavy cream
• 1 tbsp unsalted butter (this helps the ganache maintain a shiny appearance)

1. Place chopped chocolate in heatproof bowl
2. Heat heavy cream and butter in a saucepan until just boiling.
3. Remove cream mixture from heat and pour immediately over chopped chocolate.
4. Whisk until ganache is smooth.
5. Let rest for a few minutes before starting to frost cake.

Farmer's Market Produce with a Noticeable Taste Difference

I love going to Farmer's Markets and do notice a difference in some produce items. Not all of them - but the below are some fruits and vegetables that I refuse to buy from a grocery anymore. I'm sure this list will grow as I continue to get spoiled by fresh, local california produce!

• White Peaches: The flavor, juiciness, and sweetness of the white peaches are out of this world. So many varieties too where you can really taste the difference. Most regular ones are ~ $2.00/lb. The Yen-Yen White Donut Peach ($3.50/lb) is one of my favorites.
• White Nectarines: Similar to peaches above, so tasty! The Polar Light Nectarine is out of this world sweet - $3.50/lb
• Cherries: Especially the Rainier Cherries. Even the little ones are plump and super flavorful - $5.00/basket
• Tomatoes: You'll never want to eat grocery bought tomatoes again! Cherry, orange, yellow, hybrids, etc. So many different types, all delicious with varying degrees of tomato flavor vs. sweetness. ~$4.00/lb
• Elephant Garlic: It costs more, but each clove is huge and packed with flavor ~$2.00/head of garlic
• Summer Zucchini & Squash: I learn about a new type of zucchini or squash every time I go to the market! Roly Poly, Squash Blossom, Turban etc. Very low maintenance - just brush with olive oil, season with salt and pepper and throw it on the grill.

Fresh, Local Produce

Farmer's Market: eggplant, lemons, onion, elephant garlic, roly poly zuchhini, tomatoes and rainier cherries

Grilled Vegetables

Grilled Summer Vegetables: eggplant, zucchini, squash, tomatoes, onions drizzled with a balsamic, parsley, basil and rosemary vinagrette.

An Easy to Work With Fresh Pasta Dough At Home

So after making angel food cake at home (separate post to come later), I wound up with 12 egg yolks with no plans. Thus began my attempt to find a recipe that could use as many of the yolks at one time.

Good thing Jen from Canada's Food & Family already did the legwork and made it super easy with her Recipes to Use Up Extra Egg Yolks. Conveniently organized by 1, 2, 3, 4, 5, 6, 7, 8, and 12 egg yolk recipes - I was hooked by Thomas Keller's French Laundry Pasta Dough, made available by Smitten Kitchen with fantastic step by step pictures. Probably because I had all the other ingredients handy already, plus fresh pasta is so easy to freeze and use later. Here's a quick refresher on how to freeze fresh pasta.

Technically, this is a 7 yolk pasta dough recipe, but it requires 6 yolks and 1 egg. Along with all purpose flour, olive oil (I use my favorite lucero ascolano olive oil), milk, and some good old fashioned work - you'll get some of the best tasting pasta, and easiest to work with fresh pasta dough I've ever tried. It makes rolling pasta with a the Imperia Pasta Machine so smooth and simple. I've easily gone down to even setting number 2 for paper thin pasta sheets that I plan to use for homemade lasagna and cut up to about 3/4 inch for some pappardelle. Each batch makes about 13-14oz of pasta.

Yes, it is probably a fatty pasta but it is worth it. I may also have made 4 batches at this point...thanks Smitten Kitchen!

Tip: Be sure to follow the 2 below steps I've repeated below. It'll make the process so much easier, speaking from experience :)

"When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together."

"Even if you think you are finished kneading, knead it for an extra 10 minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse." - Smitten Kitchen

Fresh Fettuccine

Homemade Fettuccine: unbleached all purpose flour, 6 egg yolks, 1 egg, olive oil, 2% milk. rolled at setting 3.

 Fresh Spaghetti

Homemade Spaghetti: unbleached all purpose flour, 6 egg yolks, 1 egg, olive oil, 2% milk. rolled at setting 3 (this is more like a pasta between angel hair and spaghetti because it is so delicate!)