Food Memory Friday: Mom’s Mac ‘n’ Cheese

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You know, there are some recipes that only one’s (insert your choice) grandmother, mother, father, aunt can make the best. For me, my Mom’s mac ‘n’ cheese is one of those recipes. There aren’t a lot of bells and whistles with this version of a classic dish. It’s not gourmet in any way- no truffle oil, expensive cheeses, or exotic spices. In fact, I was disappointed when my mom told me she got the recipe from the back of a pasta box when she was first learning to cook as a young mother and wife. I had been imagining this grandiose tale of a secret family recipe that had been passed down through generations, dating back to the American revolution. In my mind, famous generals and First Ladies were involved in the preservation of this treasured jewel. It seemed (and still seems) more special than a tiny blip next to the nutrition facts on the back of box. And, in reality, it is.

My Mom made this mac ‘n’ cheese on several occasions while I was growing up.  I grew so fond of it that I requested she make when it was her turn to host the team dinner for my high school volleyball and basketball teams. My teammates grew to love it as well. It was a constant, a comfort if you will. So much a comfort, that whenever I take a meal to someone nowadays, my Mom’s mac ‘n’ cheese recipe always comes to the forefront of my mind. It’s so much more than just another baked pasta dinner. It’s something I make with love out of respect for the love my Mom put into making it. Even though the recipe doesn’t originate with my great great great grandmother, my Mom made it special because of the memories she created with us. As cheesy (pun intended) as it may sound, taking a bite of this mac ‘n’ cheese evokes such happiness. My mom is a very exceptional and unique woman. She isn’t a typical mother. She isn’t overly sentimental or “touchy/feely,” but my Mom has an uncanny ability to light up a room and make people smile. That’s what I think of when I get to sit down and enjoy her simple macaroni ‘n’ cheese- the fun, the jokes, and the belly-aching laughter. I hope I can be the same example for my future kids.

I love you, Mom.

Mom’s Macaroni ‘n’ Cheese

Yield: 8 servings

Ingredients

  • 1 12oz box elbow macaroni, cooked until al dente
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups low fat milk
  • 1 pound American cheese, cubed

Directions

1. Preheat the oven to 350 degrees. Spray a 10 inch round baking dish with oil and set aside.

2. Place a medium saucepan over medium heat. Melt the butter. Add in the flour and whisk until smooth and slightly thickened. Carefully add in the milk, salt and pepper. Allow the milk to heat to a low boil, stirring occasionally. Reduce the heat and add in the cheese. Stir until the cheese melts. Remove from heat and add in the cooked pasta. Stir until combined (mixture will appear soupy).

3. Pour the macaroni ‘n’ cheese into the baking dish and bake for 25-30 minutes, uncovered. Remove from the oven and allow to cool for 5 minutes before serving.

Source: My Mom, originally from Creamette

Deep Fried Halloween

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This past weekend, Robert and I had some of our friends over for to watch the OSU game and celebrate Halloween. It wasn’t just any party, though. It happened to be a fry party. What is a fry party, you may be asking? Well, it is a tradition that began about a year and a half ago after I was poking fun of my beloved husband for registering for a double-decker, commerical-sized deep frier for our wedding. A light bulb popped into our heads and we came up with the idea to set aside one night out of the year where everyone brings over something to fry.  An evening no-holds-barred, deep-fried debauchery.

This year our frying menu included: pickles, avocados, ravioli, pop tarts, oreos, Chinese donuts, jalapeno poppers, bacon-cheddar fritters, chicken wings, bacon-wrapped hot dogs, and the lowest of lows- a McDonald’s McChicken sandwich. Wow. Just typing that list was actually pretty embarrassing. I feel unclean. Nonetheless, a fun time was had by all and there were also some non-fried options to take the edge off. These items included: crudite, cheese and fruit, caramel corn, cookies, Rice Krispie treats, pumpkin cupcakes, chips and salsa, and cake batter dip. In terms of drinks, I served hot cinnamon apple cider and a witches brew cocktail.

Chelsea’s cheese tray

Ok, seriously. As I am recalling all of this food, I am thinking we may have a problem. We really threw caution to the wind.

I decorated our house with pumpkins, mason jar candles with candy corn, mini pumpkins with votive candles, and some spooky spider and bat decals I purchased at Michael’s Arts & Crafts.

Of course, the best party of any party is the company you share it with and this instance was no different. I was so excited to have a great mix of old and new friends at our house.

Jess’s delicious candy corn Rice Krispie Treats

As mentioned above, the low point of the night was the deep-friend McChicken sandwich. Robert and Greg were nearly giddy with excitement with their “brilliant” idea they had brainstormed a few months ago.

And this, unfortunately blurry, photo pretty much sums up the night. A gloriously fun and heartburn-inducing night was had by all.

Now, it’s time to put away the frier for another 364 days. And I also want to point out, as part of my penance,  that I don’t condone this type of lifestyle. I believe in exercise and eating a well-balanced diet.

Happy Monday, everyone!

Here are other Halloween-inspired treats to get you in the holiday spirit:

Marshmallow Ghosts

Chocolate Skeleton Cookies

Spider web cupcakes

Apple Pie with Cinnamon Rum Whipped Cream

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Here it comes. The apple pie cliche. But really- there are truly very few things that are more American than apple pie. With the presidential election and Thanksgiving right around the corner, I viewed it as my civic duty to create the classic dessert. That- plus we have been having semi-regular baking contests at work and last week was pie. So, basically, it’s a win win situation.

My Aunt Khaki recommended this pie recipe to me and, I have to say, I wasn’t convinced. It didn’t seem all that special, but you don’t question the great Khaki. She knows her stuff. And her wisdom still stands. This pie is beautifully simple, but not so simple that it’s forgettable. In fact, it’s quite the opposite. Although I don’t remember my grandmothers having a special apple pie recipe, this is what it would have tasted like if they did. Add in a dollop of spiked cinnamon whipped cream and you have an extra special dessert.

Apple Pie with Cinnamon Rum Whipped Cream

Yield: 8-10 pieces of pie

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 6 Granny Smith apples – peeled, cored and thinly sliced
  • 1 recipe pie dough

For the whipped cream

  • 1 cup cold heavy whipping cream
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons dark rum

Directions

  1. Preheat the oven to 425 degrees. Adjust one rack in the center of the oven and another below that rack.
  2. Make the filling: Melt the butter in a small sauce pan over medium heat. Whisk in flour and stir until no lumps remain. Add white sugar, brown sugar and water and bring to a boil. Turn down the heat to low and simmer 5 minutes.
  3. Prepare the pie crust: On a lightly-floured surface, roll out one disc of pie dough into a large circle that is about 1/8 inch thick. Carefully press into the pie pan. Trim off excess and crimp accordingly. Put the apple slices on top of the pie dough. Roll out the other dough disc and cut into 1 inch thick strips. Cover the apples with a lattice work crust. Gently pour the sugar and butter liquid over the crust and into the holes between the lattice strips. Pour slowly so that it does not run off.
  4. Line a cookie sheet with tin foil and place on the bottom rack to catch any liquids from the pie. Place the pie in the middle rack.
  5. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F , and continue baking for 35 to 45 minutes. Remove from oven and allow to cool on a baking rack about 15 minutes before serving.

To make the whipped cream

  1. Place the whipping cream, sugar, and cinnamon in a glass or metal bowl. Beat on medium-high until stiff peaks form. Add in the rum and switch to a rubber spatula. Carefully fold the rum into the whipped cream. Serve immediately or store in the refrigerator for two days.

Source: Pie adapted from All Recipes

Homemade Pie Dough

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It’s hard to believe Thanksgiving is just over a month away. We’re having a meal at our house again this year and I’ve been thinking of scaling things back a bit because I always feel like I consumed a block of lead after the marathon day of eating; and it would be nice to not be in a total food coma for the entire extended weekend. It probably isn’t necessary to have 6 different desserts after eating a huge meal, but the jury’s still out on that.

One thing’s for sure and that is that I will be making some sort of pie- whether it be pecan, apple, or pumpkin. You can’t have Thanksgiving without pie. I believe it is in the Constitution. Every great pie comes with a great crust. I used to be intimidated of making my own crust until I found this recipe from Martha Stewart and discovered how simple it really is. All you need is butter, flour, sugar, salt, and ice water. Her recipe uses a food processor, but it can be done with a pastry cutter or an electric mixer if you don’t own a food processor (although, I highly recommend them!). This pie is perfect for both sweet and savory pies and is delightfully buttery and flaky.

If you feel like getting a jump start before Turkey day arrives, this dough can be frozen for up to a month.

Pie Dough (Pate Brisee)

Yield: 1 double-crust or 2 single crusts for 9 inch pans

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small cubes
  • 1/2 cup ice water

Directions

1. Pulse the flour, salt, and sugar in a food processor. Pulse until combined.

2. Cut the butter into cubes and place in the food processor.

3. Pulse until the mixture resembles oatmeal flakes.

4. With the machine running, slowly add the ice water until the dough just comes together (don’t mix for more than 30 seconds).

5. Divide the dough onto two separate pieces of plastic. Wrap into flattened discs. Chill in the fridge for 1 hour before using or freeze for up to 1 month.

Source: Martha Stewart’s Pies and Tarts

Pork Chops with Apple Cider Mushroom and Caramelized Onion Sauce

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I have naturally curly hair. When I was growing up and in school, I was often envious of the girls with the straight blonde hair. I went through several years of trying to beat my frizzy hair into submission, bleaching it a lovely shade of trashy blonde and frying my hair to extra crispy with a flat iron or curling iron. Sometimes, I could disguise myself. But then, the slightest bit of humidity would creep in and those fabricated poker-straight strands would start to retract into a coil. As much as a tried, I just couldn’t hide it.  It took a while for me to accept that fact. And beyond accepting, it took even longer for me to embrace it. As with many things in life, it’s often a slippery slope to try to transform something into that which it was not meant to be.

Just as it’s sometimes tempting to season pork chops with all kinds of sassy spices, it’s usually best to let the true flavors of the meat shine through. A little salt. A little pepper. An apple cider mushroom and onion sauce (think of it as a pretty bow-adorned headband for your hair pork chops). That’s all you need for a beautiful and tasty dish.

Pork Chops with Apple Cider Mushroom and Caramelized Onion Sauce

Yield: 4 servings

Ingredients

  • 4 pork loin chops, bone-in and fat trimmed
  • 1-2 tablespoon butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 10 ounces fresh cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 cup apple cider
Directions
1.Thirty minutes before you’re ready to make the pork chops, remove from packaging and place on a plate. Sprinkle liberally with salt and pepper on both sides and allow the meat to rest.
 
2. In a large saucepan, heat the butter over medium heat. When the butter is melted and hot, add the pork chops and cook for 6-7 minutes before turning and cooking an additional 6-7 minutes on the other side, or until a meat thermometer registers 145 degrees in the center (don’t overcook!). Remove from heat, place the pork chops on a clean plate, and cover with tin foil to allow the meat to rest (the meat will continue to cook as it rests).
 
3. Meanwhile, add the chopped onions and shallots to the same saucepan the pork was cooked in. Saute until tender and brown, about 5 minutes. Add in the minced garlic and cook an additional 1-2 minutes longer. Carefully pour in the apple cider and stir into the onion/garlic mixture, scraping up the bits from the bottom of the pan as you do. Stir in the mustard and then the mushrooms. Cook an additional 5 minutes longer, or until the mushrooms are cooked. Spoon the sauce over each pork chop and serve immediately. 
 
Source: Adapted from Skinnytaste, originally  from Food & Wine

Northstar Cafe Fresh Ginger Ale: Version 2.0

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I have spoken before of the wonders of The Northstar Cafe. It’s a true Columbus gem and every time I get to dine at this wonderful establishment, I am never let down. Whether it be their vegetarian burger, rustic tomato soup, barbecue chicken flatbread, chopped salads, or their voluptuous cookies, I am always so impressed with the flavors of their menu items. They have developed the perfect equation for showcasing fresh and organic foods without being overly complicated or too trendy.  The ingredients they select are the stars of the show and I really admire and appreciate the effort they put into their food.

Without a doubt, though, my favorite creation from Northstar is their fresh ginger ale. I first laid my lips on this sweet nectar two summers ago and I was never the same after that moment. It was a magnificent fusion of spicy ginger, tart lime juice, and a hint of refreshing mint. Pure genius.

I attempted to recreate the concoction at home several times and I finally found a method that I liked, but it was still missing that extra Northstar sparkle. The ginger just wasn’t as sharp as I knew it could be. Nonetheless, I made the ginger ale several times since settling on that recipe until I finally decided to try tweaking things to take the ginger flavor to the next level. All I did was allow myself more time for the flavors to develop. I put the chunks of ginger, water, and sugar in a pot on the stove to heat to a rolling boil. Then I turned off the stove, removed the pot from the heat, and let the syrup to steep overnight. The result? A much greater ginger punch without any hint of bitterness and a truly divine drink.

Cheers to the great people at Northstar Cafe for their fresh ginger ale! My heart is happy.

Fresh Ginger Ale

Yield: Approximately 12 drinks

Ingredients

  • 2 arms of fresh ginger, peeled and chopped
  • 1 1/4 cups sugar
  • 5 cups water
  • 1 cup freshly-squeezed lime juice (8-10 limes)
  • 5-6 sprigs fresh mint
  • 1 liter club soda

Directions

1. Place the water, chunks, of ginger, and sugar in a medium-sized pot and heat over medium heat on the stove. Bring to a rolling boil and then remove from heat and allow to steep for at least 2 hours (or overnight).

2.  In a separate small bowl, add the mint leaves and lime juice. Muddle the mint with a wooden spoon to incorporate the flavor into the lime juice.

3. Add the ginger syrup to a pitcher. Add in the lime/mint mixture and stir to combine. Chill and serve with club soda, to taste (I prefer 1 part ginger syrup to 2 parts club soda.

Source: Inspired by The Northstar Cafe

Homemade Graham Crackers and a Housewarming

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Our friends, Jess and Greg, recently moved into a beautiful new home in Dublin. This past weekend they had a housewarming party and I was happy to help with the food and drinks because I so enjoy any excuse to help plan parties. One of Jess’s desires was a s’mores station and she requested that I make homemade graham crackers. I’ve made these crunchy cookies before, but I used slightly different recipe last time around; and, I must say, I prefer this version much more. They’re perfectly crispy and the honey flavor really shines. Most importantly, though, they are delicious building blocks for s’mores. Jess even made Ina Garten’s coconut marshmallows to take things to a whole new level of scrumptastic. Hot diggity dog.

My friends, you must start making your own graham crackers. The store bought version doesn’t even compare on any fraction of a level. The recipe is very simple, but just plan ahead because the dough needs to be chilled before baking. You won’t regret it.

I’m in a glass canister mood as of late- I just love them

The new house!

The beautiful hostess

Two babies

Ladies with both beauty and brains

Two proud mamas

I love this face- pure mischief

Man talk

Mingling on a chilly fall evening

“Work it”

Graham Crackers

Yield: About 2 dozen (recipe can be doubled)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/3 cups whole wheat graham flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup dark brown sugar, packed
  • 3 tablespoons honey
  • cinnamon sugar (1 teaspoon cinnamon/3 tablespoons sugar), for sprinkling (if desired)

Directions

1. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy- about 2 minutes. Slowly add in the honey and mix until combined.

2. Whisk together the flours, soda, salt, and cinnamon in a medium-sized bowl. Gradually add the dry ingredients to the butter mixture and stir until just combined. Turn the dough out onto a floured surface and gently knead together into a disk. Wrap in plastic wrap and refrigerate at least 2 hours, or up to 5 days.

3. When you’re ready to bake, preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. Set aside. Make the cinnamon sugar in a small bowl.

4. Unwrap the dough and roll it out on a lightly-floured until about 1/8 inch thick. Using a cookie cutter, or a pizza cutter, cut out 3 inch rectangles. Place them on the baking sheets, about 1 inch apart, and poke with a fork. Sprinkle with cinnamon sugar and bake for 10 minutes. Rotate the pan and bake another 5-6 minutes. Remove from oven and allow to cool on a cooling rack. Store in an airtight container for up to 5 days.

Source: Barely adapted from Brown Eyed Baker, originally from Sweet Cream and Sugar Cones

Zucchini, Walnut, and Oatmeal Scones

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My idea of a perfect weekend morning involves getting up early before the rest of the world starts to stir. I love to fire up our Keurig and listen to the motor run as the water heats up, the anticipation of the hot fuel about to course through my veins is enough to clear the morning fog from my brain. After I have the steaming hot cup of Joe in hand, I love to stroll to my treasured pile of magazines I haven’t read and select which one to peruse while lounging in my jammies. It is fabulous. Even better, though, is when I have a special breakfast treat to enjoy- just like these scones.  Not too sweet, but just sweet enough, with a little more substance than a typical baked good. A perfect pair for a perfect moment.  I wish, in those moments, that time would slow down; but, alas, that is what makes those mornings special.

There is good news, though, my friends. The weekend is upon us and those Saturday and Sunday mornings are just around the corner, waiting for us to greet them with open arms. Make these scones to help make it even more special. You won’t regret it.

Happy Friday, everyone.

Zucchini, Walnut, and Oatmeal Scones

Yield: Approximately 1 dozen scones

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats
  • 1/3 cup granulated sugar (plus extra- or coarse sugar- for sprinkling on top)
  • 1/3 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 cup shredded zucchini (about one large zucchini

Directions

1. Preheat the oven to 40o degrees. Line 2 baking sheets with parchment paper or silicone baking mat and set aside.

2. To shred the zucchini: Rinse and dry a whole zucchini. Slice it up (skin and all) into 1-2 inch chunk and place in a food processor. Pulse until shredded into uniform pieces. Dump the shreds out onto the center of a clean kitchen towel. Wrap the towel over the zucchini and ensure it is sealed. Wring the towel (with the zucchini inside) over a sink or bowl and get rid of as much liquid as possible. Continue to wring until no more liquid can be squeezed out. Set the zucchini aside.

3. Whisk the flour, oats, sugars, walnuts, baking powder, baking soda, cinnamon, and salt together in a medium-large bowl. Add in the chunks of butter and use your hands to incorporate the butter pieces until the mixture is about the size of peas.

4. In a separate small bowl, mix together the buttermilk and egg.  Carefully fold into the dry mixture just before fully incorporated. Gently add in the shredded zucchini and fold just until combined.

5. Turn the dough out onto a floured surface and knead as necessary. Divide into two equal hunks. Mold each hunk into a 6 inch disc. Dip a sharp knife in flour and carefully cut each disc into 6 wedges.

6. Use a spatula to place the scones on the baking sheets, about 2 inches apart. Sprinkle with sugar and bake for 20 to 22 minutes. Remove from oven and allow to cool. Store in an airtight container for two days or freeze.

Source: Adapted from Dorie Greenspan Baking: From my home to yours Oatmeal and Nutmeg Scones

Weekend in Charlottesville

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Robert and I visited my sister (Selby), brother-in-law (Kevin), and the cutest ginger baby in the world (Jack) over the Labor Day weekend. They are currently living in the oh-so-charming  Charlottesville, Virginia; and, although we have visited them a few times before, we have never had the chance to really explore the city. My sister did a great job of planning the weekend and we had a fabulous time. I was truly touched at how she made a point to take me to so many wonderful culinary shops and bakeries. She is, admittedly, not as passionate about cooking and baking as I am and it meant so much that she was so considerate of what I love.

On Saturday morning, we woke up early and got to spend quality time with little Jack while Selby ran a four mile race and Kevin worked at the hospital. Seriously, folks, this child is such an angel- I hope our children are as good as he is (they won’t be).

After Selby got back, we got ready and headed to the downtown mall to check out the Saturday morning market. It was drizzling, but the weather didn’t keep the people or the vendors away. The market was full of beautiful produce, gorgeous flowers, and local made-from-scratch baked goods and food.

After the market we stopped at one of Selby and Kevin’s favorite sandwich shops, Baggby’s, for lunch. It was perfect. I had a grinder, Selby had a California wrap, Robert had a Philly cheesesteak, and Jack had a grilled cheese. Robert claims it was one of the best cheesesteak sandwiches he has ever had. It was nothing fancy- a cute little family-owned hole in the wall; but it was great (and each sandwich came with a freshly-baked chocolate chip cookie).

Once our bellies were full, Selby took us all around the Charlottesville downtown mall. The best thing about the mall is that almost all of the shops are local boutiques. Very few of the stores were national chains and I couldn’t get over how charming each place was. I told Selby numerous times that I was in sensory overload- I almost couldn’t function because of the cuteness.

Later that evening, we left little Jack with a babysitter and headed to Devil’s Backbone Brewery Company for dinner and drinks. I didn’t take any pictures while we were there, but the beer and the food was tasty. I had the fried green tomato Caprese salad, Robert ordered the smokehouse burger, Selby got the Backbone salad, and Kevin enjoyed the fish and chips.

On Sunday, Robert and Kevin went golfing while Selby, Jack and I visited the Carter Mountain Orchard to take in the views and peruse the store. We got Jack and the boys fresh apple cider donuts. They were so good, Jack ate a whole one.

The weekend went by quickly and we had such a fun time visiting our family and exploring Charlottesville. Selby and Kevin were great hosts and we can’t wait to visit again. :)

Girls’ Weekend at the Lake

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Two weeks ago, after months of planning in advance, five of my greatest friends and I reunited in Port Clinton at my parents’ cottage for a weekend of running through Cedar Point, staying up late, catching up, and laughing so hard I was sure I had just completed an intense ab workout. Jamie, Angie, Katie, Leah, Launa, and I have know each other since elementary school. We grew up together and became especially close in junior high and high school while we played on the same basketball team.

My mom was so excited she forgot the “e” in “welcome”

Where we’re from, basketball is a way of life and it requires intense commitment. In the spring, while our classmates were traveling south for spring break, we were setting and working towards goals for the next basketball season. During the summer, when most kids our age were cooling off at the pool and staying out late getting into trouble, we were shooting shot after shot in the gym and pushing ourselves beyond exhaustion in the weight room. When fall rolled around, while our classmates were hitting the snooze button, we were experiencing the joys of morning madness complete with seemingly endless bouts of running sprints. Needless to say we spent a lot of time together; and for a large group of teenage girls, that can often be a very bad thing. Fortunately for us, it was different. There is something very powerful about working together towards a common goal-  towards something greater than one’s seventeen year old self. We formed a lifelong bond that is unlike any I have made since graduating high school.

It’s difficult to articulate how precious this group is, but I think Launa summed it up best in an email she sent to me after we all headed home, “this weekend reminded me how special this group of girls is. It was so great to see that after all this time things were the same and yet completely different. We are all our own people… we have our own lives, our own beliefs and yet somehow in some ways we grew in the same way; and still have a crazy, fabulous time with each other.”

It’s been nearly a decade since we were hamming it up in the locker rooms together, but those memories seem to always stay fresh in my mind; especially after a great weekend with some of my favorite people in the whole wide world.