Kyle’s Kitchen
As far as I know we are still having ribeyes grilled by Dad for our Christmas meal and I’m looking for some sides to go with them. I think homemade macaroni and cheese instead of the usual Kraft is in order. This sounds like a good one.
Ole Skool Mac n Cheese
1 ⁄ 2 cup (1 stick) plus 1 tablespoon salted butter, cut into pieces 3 tbsp chicken bouillon 1 pound elbow pasta 3⁄4 cup sour cream 1 tbsp kosher salt 1 tsp paprika 1⁄2 tsp ground black pepper 8 good handfuls (about 8 cups) grated cheddar and/or sharp cheddar, or whatever you like best 2 large eggs 2 cups whole milk 1-1⁄2 cups heavy cream 2 tbsp seasoning (For seasoning mix 1 tsp each cayenne, garlic powder, pepper, kosher salt, onion power and paprika) Preheat the oven to 350. Grease a very deep 12-inch cast-iron skillet, or 9×13-inch casserole dish, with 1 tablespoon of the butter.
Combine 4 quarts (16 cups) of water and the bouillon in a large pot and bring to a boil over high heat. Add the macaroni and return to a boil, stir, and cook until just al dente—that’s not quite tender, y’all, but still just a little bit firm—6 to 7 minutes. Drain the pasta well in a colander and transfer to a large bowl. Tuck the remaining stick of butter down real good into the pasta to get it all melted and sopped up. Add the sour cream, salt, 1 ⁄2 teaspoon of the paprika, and the pepper and stir it in real good. Then add in 3 handfuls (about 3 cups) of the cheese.
To make the custard, in a separate bowl, whisk together the eggs, milk, and cream.
Put about one-third of the pasta into the prepared skillet or casserole dish and top with a good handful of cheese and about 2 teaspoons of the seasoning over the top to cover.
Pour one-third of the custard mixture over the pasta in the skillet. Repeat with the remaining ingredients, adding another two layers of pasta, then cheese and seasoning, and custard, finishing with a final handful of cheese on top. Sprinkle the top with the remaining 1⁄2 teaspoon paprika for that good color.
Place the skillet or casserole dish on the middle rack of the oven, with a large baking sheet on the bottom rack to catch any drips. Bake until hot and bubbly, and the custard is cooked all the way through, about 40 minutes.
Remove from the oven and let rest for 10 to 15 minutes before serving.
—kwc— Normally for big meals like Thanksgiving I don’t want to eat salad, but with steaks I’d make an exception. We do need something green after all. My bacon-y Brussels sprouts were a hit at Thanksgiving. This recipe sounds good and easy and is normally on the menu at steakhouses. However, this would probably be vetoed by Mom if we’re having another creamy dish in the mac and cheese. I’d leave out the alcohol since we don’t keep those around.
Easy Creamed Spinach
2 cups chicken stock or low-sodium broth Three 8-ounce bags baby spinach 1/2 stick unsalted butter 2 large shallots, minced 3 large garlic cloves, finely grated 2 tbsp Cognac 1 tbsp Pernod 1 cup heavy cream 2 thyme sprigs Freshly-grated nutmeg Kosher salt White pepper In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let cool, then squeeze out as much liquid as possible.
In a large, shallow pot, cook the butter, shallots and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes. Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long match, then return to the heat.) Stir in the drained spinach, cream and thyme. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. Season with a pinch of nutmeg, salt and white pepper and transfer to a bowl. Serve the creamed spinach hot.
—kwc— I don’t believe anyone in my family would turn down a side of sautéed mushrooms with steak, so here’s an easy one. This calls for shiitake mushrooms but any variety would work.
Sautéed Mushrooms
2 tsp extra-virgin olive oil 2 tbsp butter 3 cloves garlic, roughly chopped 1 tbsp freshly-chopped rosemary 10 oz. shiitake mushrooms, woody stems trimmed and sliced 1/3' thick Kosher salt Freshly-ground black pepper 3 tbsp water (or broth) In a large skillet over medium heat, heat oil and butter. Add in garlic and rosemary and stir briefly until fragrant, 30 seconds.
Add in mushrooms and stir to coat evenly in butter. Season with salt and pepper, and continue cooking, stirring occasionally, until mushrooms are lightly golden, 6 to 8 minutes. Deglaze pan with water (or broth) and stir until fully evaporated.
Season with more salt to taste and top with more herbs before serving, if desired.
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