Master staples that make you smile
Although I'm getting older, my favorite dishes never do. When I reach for the tattered recipe cards and read my grandmother's faded script, I hear her telling me to “tie back my hair and wash my hands, for pity sake.”
Let's be clear, I don't want to go back in time. I just want to conjure the sense of my grandmother and other cooks I've learned from and loved.
RECIPES Meatloaf Muffins with Mashed Potato Topping
Makes 6 (31/2-inch muffins) Any extras may be frozen for a later quick dinner for one. You might try a mix of ground meats — beef, pork, lamb. From Beth Dooley.
INGREDIENTS
• 2to 3tbsp. butter, softened
• 1 1/2 lb. ground beef (or mix of beef, pork, lamb)
• 1/4 c. diced pancetta, optional
• 1/2 c. fresh breadcrumbs
• 1/4 c. ketchup
• 1/4 c. Worcestershire sauce
• 1/4 c. diced onion
• 1 clove garlic, minced
• 1 large egg
• 2 tsp. coarse salt
• 1 tsp. freshly ground black pepper
• Mashed potatoes (see recipe)
DIRECTIONS
Preheat the oven to 350 degrees. Generously butter 6 (31/2-inch) muffin cups. In a large mixing bowl, work together ground beef, pancetta, breadcrumbs, ketchup, Worcestershire sauce, onion, garlic, egg, salt and pepper. Pack into muffin tins. Bake until meat
is browned and crusty on top and cooked through, about 30to 40minutes. A digital thermometer should read 165 degrees when inserted in the center. Remove pan from oven and set heat to broil.
Mound mashed potatoes on top of each muffin, run under the broiler until tops are nicely speckled brown. Serve with additional mashed potatoes on the side.
Mashed Potatoes Serves 4 to 6 INGREDIENTS
• 2 lb. baking potatoes (Idaho or Russet), peeled and cut into quarters
• Salt
• 1/4 c. (1/2 stick) butter
• 3/4 c. half and half or whole milk
• Freshly ground black pepper to taste
DIRECTIONS
Put potatoes into a large pot and add enough water to cover them by 4 inches. Season with salt. Set over high heat, bring to a boil, reduce heat and simmer until potatoes are fork tender,
about 30 minutes. Drain potatoes, return to pot, and mash them with butter and half and half until smooth and creamy. Taste and season with more salt and pepper as desired.
Mac and Cheese
Serves 6
Inspired by a New York Times recipe, this recipe relies on ricotta cheese for its creaminess. There's no need to pre-boil the noodles; they cook in the milk and cheese, absorbing all the flavor to be gooey and rich. From Beth Dooley.
INGREDIENTS
• 1/4 c. (1/2 stick) butter
• 1c. 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
DIRECTIONS
Preheat the oven to 350 degrees. Generously butter a 9-inch (2quart) 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 10minutes before serving.