Baking the GOOEY into a dish we all love.

Main Course / October 21, 2014

My son manages a Japanese restaurant. I’m not even sure what’s on the menu because when I walk in, he simply catches my gaze, I nod, and the “mom plate,” full of amazing sushi selections made just for me, magically appears. So when I have a chance to cook for my son, I try and target non-Asian, non-rice based comfort food.

Now, if your family is like mine, you have about 20 minutes advance notice as to their arrival time. Personally I know this causes immediate panic for a lot of my friends. Buy my answer to what to make when you have no time to plan is easily something with CHEESE.

Cheating? No, brilliance. It cannot be refuted, and its practically a no-brainer that you will please everyone with this philosophy. And for me, I find every face smiles when I say I’m making Mac-n-Cheese. For color and flavor, I also served it with a delicious side of ROASTED APPLES AND BRUSSELS SPROUTS WITH ONIONS AND OREGANO AND HONEY.

Follow the easy recipe for my ASIAGO AND PECORINO ROMANO CHEESE WITH RIGATONI, BACON AND BASIL is the perfect way to add gooey into the food your family loves.

Roasted Apples and Brussel Sprouts

With Onion, Oregano, Honey and Apple Cider Vinegar

Serves 4

Ingredients:

6 C small Brussel sprouts rinsed and cut in half
2 large
Fuji apples cut into chunks the same size as the sprouts (don’t peel)
1/3 small white onion sliced into chunky, long pieces
2 T olive oil
½ t Salt and ¼ t pepper
1 t dried oregano
2 T apple cider vinegar
1 T honey

Directions:

Preheat oven to 375 degrees F.
Toss the sprouts, onions and apples with the olive oil. Add the salt and pepper and toss again. Lay out on a large sheet pan so that they’re barely touching. Drizzle with the oregano, honey and the vinegar. Roast for about 25-30 minutes or until edges are caramelized and the sprouts are soft by not mushy. Test with a fork.

Rigatoni with Asiago, Pecorino – Romano, Bacon and Basil

Serves 4-6

Ingredients:

2-3 C uncooked rigatoni (5 Ccooked)
1 C grated asiago cheese
1 C grated pecorino romano cheese
½ lb bacon
3 T butter
3 T flour
2-2 1/2 C 2% milk
Salt and pepper
1/8 t allspice
¼ t chili flakes
Salt and pepper
2 T fresh basil

Direction:

Cut bacon into large chunks, brown until crisp but not overdone,drain,set aside.
Grate cheese, set aside.
Get 8 C water boiling, add the pasta, and cook until al dente. Drain and place in a casserole dish that holds the pasta so that it lays about one inch below the rim.(It’s really up to you based on your preference for ratio of cheese to pasta.)
In a medium sauce pan, melt butter, add flour and whisk and cook for about 2 minutes.(The roux.)Then gradually whisk in milk, salt and pepper, allspice, chili flakes, and cook, stirring constantly,until it just barely starts to thicken.(About 3 minutes on medium high.) Take off heat, add cheese and mix in thoroughly to melt it. Pour the cheese mixture over the rigatoni, add the bacon and fold it in, reserving some for garnish. Then fold in the basil that is torn into small pieces.Spread a little more grated cheese over the top and bake in a 375 degree F oven for 20 minutes. Finish by broiling for a couple minutes to brown the cheese on top.

pasta