Crispy Macaroni and Cheese

For all of you out there that prefer the crunch over the goo, this baking sheet version of macaroni and cheese will make you very happy. It’s also a whole lot easier than a traditional mac and cheese that calls for a roux. I’ve adapted it from a recipe I saw on one of my favorite food web sites, Food52.

Preheat your oven to 475 while you boil a pound of pasta for six minutes, I recommend spirals as they provide the most surface area for maximum crunch. In a large bowl toss together 16 ounces of shredded sharp cheddar, an 1/8 of a teaspoon of cayenne pepper, and salt to taste. Drain the pasta and toss with the cheese mixture.

Using a stick of butter like a crayon grease a large rimmed baking sheet then spread the pasta mixture. Pour 2/3 of a cup of milk evenly over the top along with 8 ounces of shredded extra sharp cheddar and bake uncovered for twenty minutes, serve immediately. I’m not sure which was better, the mac and cheese the first night or leftovers the next night on top of my burger…truly decadent.

Fail Proof Aioli

Aioli is in a league with bacon and melted cheese, it just makes everything taste better. But I’m the first one to admit it can be temperamental and frustrating to make, or at least it used to be until I learned the fail proof aioli ingredient…a soft boiled egg. Bring a pot of water to a boil, gently place an egg in the pot, turn off the heat and cover. After eight minutes remove and submerge the egg in cold water.

In a mason jar combine the whole peeled egg along with two to three garlic cloves, the juice from a third of a lemon, a small dab of Dijon, and a third of a cup of extra virgin olive oil. Submerge a stick blender into the jar and in less than a minute on the high speed setting you have perfection. Salt and pepper to taste and refrigerate until needed. Now you’ll never hesitate to drizzle the garlicky goodness over mussels, vegetables, chicken, fish, steak, or your Passover matzo.

Curry Infused Turkey

Have you ever tenderized chicken or turkey with yogurt? Why not take it one step further and infuse some flavor while you’re at it.  This is just one of the great tips I picked up at a the cooking class we took on or Baked Beads' staff outing.

Combine some minced ginger, jalapeno, shallot and your favorite curry paste or powder with a cup of plain yogurt. Cut some boneless turkey or chicken breasts into two inch wide pieces, place them in a flat glass dish, coat with the yogurt mixture, then saran tight and refrigerate for a few hours or overnight if you have the time.

To cook transfer the meat into another pan and bake at 350 for twenty minutes or until they’re cooked through. They’re great on their own, with a bit of chutney, or chilled and diced up with some scallions, cilantro, mayonnaise, and a squeeze of lime.