Classic comfort food recipes to master for spring dining
Making something nice for dinner does not mean repeating every ingredient and every step over and over again on a kitchen treadmill. Familiarity should be freeing, a license to try a few new tastes and methods and to have fun, to surprise yourself. Trust your judgment, hone your skills.
Mac and cheese
1/4 c. (1/2 stick) butter
1 c. whole milk ricotta cheese
2 c. whole milk or half and half Generous shot Tabasco sauce Generous pinch ground nutmeg Generous pinch coarse salt Generous pinch black pepper
1 lb. sharp cheddar cheese, grated, plus a little more for the topping
1/2 lb. uncooked elbow pasta or other pasta
1/4 c. panko breadcrumbs Preheat the oven to 350 degrees. Generously butter a 9-inch (2 quart) baking dish with some of the butter.
Cut a piece of aluminum foil large enough to cover the baking dish and butter the dull side.
In the bowl of a food processor, place the ricotta, milk, Tabasco, nutmeg and salt and pepper and purée until smooth. Transfer to a large bowl and stir in the cheese and uncooked pasta. Transfer this to the prepared baking dish and cover tightly with the foil (butter-side down). Bake for 40 minutes.
Remove the foil. Stir the pasta and sprinkle with a little more cheese. Sprinkle with the panko and dot with the remaining butter. Return to the oven and bake until browned, about 25 to 30 minutes. Remove and allow it to rest for 10 minutes before serving.
Classic tomato soup
2 tbsp. butter
1/4 c. diced shallot
1/2 c. diced onion
Salt and freshly ground black pepper, to taste
3 c. (28-oz. can) diced tomatoes with juices
1 tbsp. chopped fresh thyme or 1 tsp. dried
2 1/2 c. chicken or vegetable stock, or more if needed
1/2 c. heavy cream Minced fresh parsley, for garnish Melt the butter in a large, deep saucepan over medium-low heat. Add the shallot and onion, season with salt and pepper, and cook until they soften. Stir in the tomatoes and thyme, reduce the heat and simmer for about 10 minutes. Stir in the stock and cream. Taste and adjust the seasoning and add more stock if needed. Serve garnished with the parsley.