Cooking with Katie


Steak with Mushroom Gorgonzola Sauce

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I can’t believe the holidays are already over, they flew by! I really enjoyed spending time with my family and eating lots of good food, and I hope that you all enjoyed the holiday season as well. If you’re like me, though, and you’re a little disappointed that it’s all over, then this is the perfect dish to make! Steak always keeps me in a festive mood, and when it’s smothered in a luxurious, sinfully-delicious mushroom gorgonzola sauce, it’s just like Christmas dinner. Make it tonight, so that you don’t have to choke down more left over ham and turkey. I promise, you won’t be able to resist this tangy, creamy dinner!

Meat:

  • 2 T olive oil
  • 3 cloves garlic, minced (optional)
  • 1 beef tenderloin, or any other steaks you like
  • salt and pepper
  • thyme
  • basil
  • rosemary
  • 1 c red wine

Preheat oven to 375 degrees. Combine oil with garlic. Rub the surface of the beef with this mixture and then season with salt and pepper. Chop up the herbs, using different amounts depending on your taste, and sprinkle them on the meat. Place in a roasting pan and pour in half of the wine. Roast for 40-60 minutes, pouring the remaining wine over the meat halfway through the cooking process.

Mushroom Gorgonzola Sauce:

  • 1/2 c butter
  • 1/2 pound mushrooms, sliced
  • 3-4 green onions, chopped
  • 2 cloves garlic
  • 4 ounces gorgonzola cheese
  • 1 T Worcestershire sauce

In a medium skillet, melt the butter and then add the mushrooms and green onions. Cook until the mushrooms are soft, and then add the gorgonzola cheese and Worcestershire sauce. Serve over the beef. Enjoy!

Sauce serves 8-10 portions


Macaroni and Cheese

Mac ‘n’ Cheese is every kid’s favorite dinner, but it can become every adult’s favorite, too, when you make it the “gourmet” way. This is not some macaroni and cheese out of a box; this is a rich, bubbly, cheesy-beyond-belief macaroni and cheese that is sure to satisfy the simplest and most sophisticated palettes!

 Try it with fish and broccoli (as I did), chicken, steak, pork chops, or just a salad and you’ve got a great, easy dinner! You could also add different ingredients into the macaroni such as bacon, tuna fish, peas, or even mushrooms. You could also try experimenting with different cheeses. I like the classic cheddar, but this macaroni and cheese could be whatever you want it to be!

Homemade Macaroni and Cheese

  • 4 tbsp. butter
  • 1/4 c flour
  • 1-1/2 c milk
  • 2 c sharp cheddar cheese
  • 1 lb. penne pasta
  • salt and pepper

Start by melting the butter in a large saucepan.

Add the flour and whisk it up until it looks like…

..this! This is called a “roux.”

Then, pour in the milk. I actually just eyeball this step and estimate the right sauce-to-pasta ratio. Start whisking the mixture immediately and don’t stop until it’s thick and coats the back of a spoon. This mixture is called a “bechamel sauce,” and is used in alot of French and Italian cooking.

After the bechamel sauce comes together, add in the cheese to make it a “mornay sauce.” Don’t you feel so fancy using all these technical terms? Once the cheese is melted, add in the cooked pasta and toss it to coat. If you feel like you have too much sauce or pasta, then just remove a little bit before you combine them. You can always add stuff, but you can’t take it away!

Pour it in a greased baking dish and bake it at 350 degrees until it’s brown and bubbly! Enjoy!


Roasted Ratatouille with Cheese

Ratatouille…it sounds like rat..and patootie! I know, I’m sorry, I just had to throw in a line from the movie! For those of you who aren’t familiar with the line I just wrote, it’s from a Disney movie called Ratatouille. This has nothing to do with the actual French vegetable dish usually eaten in the form of a stew, but it is a great way to get your kids to eat this dish!

As I said before, ratatouille is a French vegetable dish usually eaten in the form of a stew, but this recipe is a more updated version.  You roast the vegetables, giving them 10x more flavor, and you add a ton of cheese! Who doesn’t love cheese? Even better, this can serve as a vegetarian entrée, a vegan entrée (without the cheese), or a fantastic side dish to steak, pork chops, or chicken breasts. And , it’s even better the next day!

Roasted Ratatouille with Cheese (Yahoo Food)

  • 1 eggplant, cut into chunks
  • 1 zucchini, cut into chunks
  • 2 red bell peppers, cut into chunks
  • 1 medium onion, cut into chunks
  • 2 cloves garlic, minced
  • olive oil
  • salt and pepper
  • 1 (28 oz) can whole Plum tomatoes
  • handful basil, chopped
  • handful parsley, chopped
  • LOTS of mozzarella cheese

Place the first 5 ingredients on a sheet tray and drizzle with the olive oil and salt and pepper. Toss with your hands to combine.

Roast them at 400 degrees for 45 minutes, flipping every so often. See how they get all nice and caramelized!

Chop up the tomatoes and add them (and their juices) to a 9×13 baking dish along with the vegetables, basil, and parsley. Cover with foil and bake for another 20 minutes. Sprinkle the cheese over the top and bake uncovered for another 8-10 minutes. And as they say in France, Bonne Chance!


Five Cheese Macaroni and Cheese

 

I loooooooooooovvvvvvvvveeeeeeeeeee Mac ‘n’ Cheese. I could eat it morning, noon, and night….and not get sick of it! This one is one of the best mac ‘n’ cheeses out there, and the 5 different cheeses don’t hurt that at all! Plus, I love getting to use my ramekins!:)

I used Ricotta cheese for creaminess, some Parmesan cheese for saltiness, Asiago cheese for a bite, Mozzarella cheese for a little richness, and….that’s it.:( I know, I failed! I didn’t get the 5th cheese in! But, since my mother detests goat cheese, I had to leave it out. Gorgonzola, Brie, Fontina, Manchego, Gruyère, and even Gouda would be fabulous here, but you can use whatever cheeses you like.

5 Cheese Macaroni and Cheese (Ina Garten)

  • 2 c whole milk
  • 1 14 oz. can crushed tomatoes
  • 1/2 c parmesan cheese
  • 1/2 c asiago cheese
  • 1/4 c crumbled goat cheese or gorgonzola cheese
  • 1/4 c ricotta cheese
  • handful of basil, chopped
  • 1 lb. rigatoni, penne, or fusilli
  • 1/4 mozzarella, sliced

Combine everything except the pasta and mozzarella cheese in a bowl. Cook the pasta and add it. Make sure not to cook the pasta all the way though!

Then spoon them into individual ramekins or a baking dish and top with the mozzarella. Bake at 500 degrees for 7-10 minutes, or until the cheese is bubbly. Bon Appetit!


Spinach and Cheese Pinwheels

I made these pinwheels as an appetizer when we had another family come over for a small dinner party. I actually love spinach, and they were a big hit with everyone!

Here’s a little tip for you: Buy your puff pastry in the frozen section of your grocery store! It saves you so much time and it comes out so flaky and delicious that you won’t even think that it was pre-made! I am not a big fan of garlic, so I left the garlic powder out, but other than that, these tasty little bites are fabulous!

Spianch-Cheese Pinwheels (Pepperidge Farms)

  • 1 sheet of frozen puff pastry, thawed
  • 1 egg
  • 1 tbsp. water
  • 1/4 c shredded muenster cheese
  • 1/4 c shredded monterey jack cheese
  • 1/4 grated parmesan cheese
  • 1 green onion, minced
  • 1/8 tsp. garlic powder
  • 1 pkg (10 oz) of frozen spinach, thawed and drained

Heat the oven to 400 degrees and beat the egg and water together in a little bowl with a fork. Stir the cheeses, onion, and garlic powder together. Unfold the puff pastry and brush with the egg mixture. Top with the cheese mixture and the spinach.Starting with a short side, roll up like a jelly roll. Then cut 20 1/2 in slices and place them cut side down on greased cookie sheets. Brush the slices with the egg mixture and bake for 15 minutes or until the pastries are golden. Let cool on a wire rack for 10 minutes before serving.



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