Archive for May, 2009

Brooklyn Cheese Puffs

May 31, 2009

brooklynpuffsI’ve been reliant on Cook’s Illustrated lately for discovering great recipes.   They are consistently good.    I’ve wanted to get their America’s Best Lost Recipes for awhile.     It’s a collection of 121 kitchen-tested heirloom recipes.   I finally bought it, and this recipe happens to be the first one in the book.   I’m not sure exactly what the Brooklyn connection is, but I’m guessing that the author’s mother grew up there.    I tried it out last night before Stanley Cup Game 1, and it was delicious!   We couldn’t stop eating them.    Lisa suggested maybe pairing it with a marinara sauce for dipping.    My first thought would be the sauce from Figaretti’s, a great Italian restaurant out by Wheeling.   You can buy the sauce in a jar.   Last time I checked they had the sauce at Penn Mac in the Strip.    It’s my usual go-to sauce for pasta.     Enjoy!



Creamy Baked Four-Cheese Pasta

May 19, 2009


This recipe is from the Cook’s Illustrated, Best Cover and Bake Recipe book.   This is the same book with the Mac and Cheese masterpiece.    I tried it out on Sunday with the tomato and basil variation.   Check out the bottom of the recipe for that + another variation with proscuitto and peas.   It’s pretty good and easy to make.   The white sandwich bread topping with a little butter is a great accent.    One note, for the sauce… I had to double check the 2 teaspoons thing to see if it was a typo.   In a stick of butter, it’s only 2/3 of a tablespoon.   Enjoy!     (more…)

Perfect Steak in the Skillet

May 12, 2009

New_York_Trip_HI saw this recipe on Amateur Gourmet.   It’s a new online show on Food Network’s Food2 TV site.     The show has 3 short episodes so far.   The host gets instructional help from various restaurant chefs on their specialty.    So far they’ve done an omelette then making fresh pasta.   They’re pretty funny so definitely check them out at    I saw the steak one, and I’ve recently become a big fan of making steak at home.    The recipe is similar to the ribeye one in my blog.    It seems that a cast iron skillet is always a must, but this recipe has a lot more flavor by adding more salt and pepper for the coating + butter, garlic, and thyme in the oven.    It was divine!    I’m turning my house into a steakhouse!


Baked Macaroni and Cheese

May 6, 2009

macandcheeseThis is another recipe I got from Cook’s Illustrated.  It’s from their book, Best Cover & Bake Recipes.   I love to cook casseroles because you can just assemble them ahead of time and let them cook for long periods in the oven.    They also travel pretty well and allow you to freeze them.    I made this for one of our beer brewing sessions, and it was the real deal..  got a lot of raves… probably better than what I’ve had in the restaurants.   Although I hear Kelly’s Bar and Lounge makes a mean Mac and Cheese in East Liberty.   The flavors go really well together and the bread crumb crust is divine.