Tag Archives: fusilli alla crazy bastard

Fusilli, you crazy bastard…

29 Oct

We always crack up when we think of this 1994 New Yorker cartoon by Charles Barsotti. So we thought it would be a good idea to use fusilli for The Mister’s first crack at homemade mac and cheese. A little aged white cheddar, a little asiago, some fried onions and crumbled bacon et voila:

Just look at him. In the kitchen. Trying. This is going to be easy!
We used this recipe but remain confused about the ideal cheese/milk ratio, as all of our hoarded mac and cheese recipes are different.

2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups white cheddar cheese, shredded
1/2 cup or more shredded asiago
pinch of nutmeg, but wish we’d used 1/2 tsp
500 grams twisty pasta

Heat a medium, deep skillet over medium heat. Add butter, when bubbly, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.

Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.

Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.

Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

 

Gourmet Macaroni & Cheese
Best of Bridge Grand Slam

(try adding some bacon or ham to this)

2 1/2 cups macaroni (625 ml)

1/4 cup butter (60 ml)

1/4 cup flour (60 ml)

2 cups milk (500 ml)

1 tsp. salt (5 ml)

1 tsp. sugar (5 ml)

1/2 lb. processed cheese, cubed (250 g) (Velveeta)

2/3 cup sour cream (150 ml) (fat free is fine)

1 1/3 cups cottage cheese (325 ml)

2 cups grated old cheddar cheese (500 ml)

1 1/2 cups soft breadcrumbs (375 ml)

2 Tbsp. butter (30 ml)

paprika

Cook and drain macaroni and place in a 2 1/2 quart (2.5 L) greased casserole. Melt butter over medium heat; stir in flour; mix well. Add milk and cook over medium heat, stirring constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream and cottage cheese into sauce. Pour over macaroni. Mix well. Sprinkle cheddar cheese and crumbs over top. Dot with butter and sprinkle with paprika. May be frozen at this point. Bake at 350F (180C) for 45-50 minutes.

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“This vibrant pasta, tossed with beet greens and creamy goat cheese, is an ode to Charles Barsotti’s 1994 New Yorker cartoon of a rigatoni noodle on the phone to a friend, exclaiming, “Fusilli, you crazy bastard!” Tarry Lodge chef Andy Nusser says, ‘Mario [Batali] and I saw the cartoon at the same time. It became the punch line to every joke.'”

Fusilli Alla Crazy Bastard
Recipe by Andy Nusser
1/2 cup walnut halves
1 pint cherry tomatoes
2 tablespoons plus 1 teaspoon olive oil
Salt and freshly ground black pepper
1 pound fusilli pasta
3 garlic cloves, sliced
1/2 pound beet greens, rinsed and coarsely chopped
Pinch of crushed red pepper
1/2 pound soft goat cheese, thickly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
1.Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
2.Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
3.In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
4.Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

 

Pasta With Zucchini, Feta and Fried Lemon Recipe – NYT Cooking By Alison Roman

This is a less saucy, more pasta-salad-like pasta, which is to say it’s best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

8 ounces pasta, such as spaghetti or bucatini

Kosher salt

¼ cup olive oil, plus more for drizzling

½ cup walnut pieces (optional)

2 large shallots,

1 medium onion or 1 large leek (white and light green parts),

thinly sliced 1 lemon, thinly sliced, seeds removed

Freshly ground black pepper

2 tablespoons capers

1 ¼ pounds zucchini (about 2 medium), thinly sliced

feta, crumbled (about 3/4 cup)

1 cup parsley or dill leaves, or a mix, coarsely chopped

2 tablespoons fresh oregano leaves

 

Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.

Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.

Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes.

Add capers and stir to coat in the oil, letting them sizzle a minute or two.

Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)