I love baked spaghetti, even if I haven't had it in many, many years. I first had it over a friend's house. His wife made it once in a while and it tasted so fantastic - all salty and cheesy. She made it without any tomatoes or tomato sauce of any kind, and I'm not sure of her exact recipe (I'll have to call her soon to get it), but this recipe sounds damn good too. I don't think my friend uses Gruyere and Gorgonzola (she probably uses cheddar, mozzarella, and/or Parmesan), and she used to break apart her spaghetti so it would be easier to eat, but I'm going to try this one.Posts with tag fontina
Baked Four-Cheese Spaghetti
I love baked spaghetti, even if I haven't had it in many, many years. I first had it over a friend's house. His wife made it once in a while and it tasted so fantastic - all salty and cheesy. She made it without any tomatoes or tomato sauce of any kind, and I'm not sure of her exact recipe (I'll have to call her soon to get it), but this recipe sounds damn good too. I don't think my friend uses Gruyere and Gorgonzola (she probably uses cheddar, mozzarella, and/or Parmesan), and she used to break apart her spaghetti so it would be easier to eat, but I'm going to try this one.Ham and Cheese Pasta Bake
On nights when you don't really feel like cooking, pasta is always an easy fallback. Now that people seem to be less terrified of having a few carbs in their diets, pasta is slowly returning to its position as a pantry staple. It only takes a few minutes to cook and you can make an infinite number of sauces, from 5-minute light tomato sauces to rich, slow-cooked ones. If you have an extra few minutes in your evening, it doesn't take too much more work to turn a regular bowl of pasta into a comforting baked pasta dish, with an oozy topping of cheese than gets browned and ever so slightly crusty on top. Just about any baked pasta dish is a welcome meal on a cold winter day.
Consolation in cabbage, really
Earlier this summer our family lost the Patriarch.
Dozens of people brought lasagnas, cakes, cookies, hams, ice cream, all lovely and appreciated. After a few weeks of this and a dozen added pounds I realized it was time to return to basics and stop "stuffing" everything, literally and figurative. I dug out a new Moosewood cookbook (moosewood restaurant, new classics) and picked, at random, a seemingly bland recipe. Since we are of immediate Irish descent it was fitting that a recipe called Valle d'aosta Cabbage Soup turned up. With some trepidation after a look at the ingredients I decided to lay it on my family, prepared for polite affirmations. The preparation, reminiscences during the prep, and the dinner itself will live forever. Although the dish is from the Italian Alps, we pretended all was Irish and it goes like this:
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
