People's Choice Award: Cheesy Pasta with Bacon

This is the dish from yesterday's blackbox competition I promised I would share. In the limited time, space, and pantry I had, I tried to create a dish that the spectators would love, but also one that was refined enough that the judges would enjoy too. It seemed to be successful, I god a gold in the People's Choice Award and silver with the judges. Here is a general recipe as to how I remember making my dish.

1. Grab A LOT of bacon and quickly chop it up. Throw it in a hot pan.
2. Meanwhile, peel and dice five small red onions. Toss it in with your bacon.
3. While that sweats down, mince up some fresh tarragon.
4. Strain the bacon and red onion, reserving the bacon fat. Return the fat to the pan and add a cup of salted butter. Melt it.
5. Add about a cup or two of all-purpose flour and whisk until you have a thick roux.
6. Gradually whisk in one to two liters of whole milk and keep the heat on high, stirring often, to thicken the sauce.
7. While sauce is on the go, cook your pasta noodle sin boiling salted water.
8. Season your sauce with salt, black pepper, dijon mustard, tabasco sauce, garlic seasoning mix. Through some worchestershire and more tabasco sauce into your bacon and red onion.
9. Cube up some cheddar cheese and throw into the sauce, reserving some cheese for the end. Melt it down a bit, then throw in some parmesan flakes as well.
10. Melt the cheese into the sauce, and season it again.
11. Strain your pasta and stir in the sauce and bacon and red onion. Stir in the extra cheddar and tarragon, reserving a little of each for garnish.
12. Taste and adjust seasoning, consistency, and cheesiness and enjoy!!!

Mini Broccoli & Mushroom Quiches

Mini Broccoli & Mushroom Quiches
4 large eggs
2 Tablespoon milk
salt and pepper, to taste
2 Tablespoons grated Parmesan cheese
1/4 cup grated mozzarella cheese, plus extra for the top
1/2 cup chopped onion
1/2 cup chopped or sliced mushroom
1/2 cup chopped broccoli

Preheat oven to 425◦F. Grease or line six muffin cups.
In a medium bowl, beat the eggs, milk, salt, and pepper. Stir in the remaining ingredients. Divide among muffin cups. Bake for 15-20 minutes, until a knife inserted in the center comes out clean. 

This is a quick and easy supper that can be changed up to feature different vegetables, cheeses, and spices. The amounts can also be adjusted to make more or less. This recipe will serve two or three as a main course, or makes six miniature appetizers. I lined the cups with paper liners, as I was afraid they would stick to the pan, but it turned out the liners stuck to the pan and made it difficult to release the quiches. Next time I will just grease the cups. This recipe is very versatile. You could add a crust made from bread or potato, or add some chopped meat to the egg mixture. You can also make the mixture in advance and just pop it in the oven about 20 minutes before you are ready to eat.

Red Head Pasta

This easy pasta recipe is the meal I enjoyed on Valentine's Day. It is not specifically catered to Valentine's Day, it could be enjoyed any time of the year. This sauce recipe is very easy to do and quick, and just needs to be tossed with some cooked pasta to make a nice meal, complete with a salad or vegetables and some bread or biscuits. The entire process only takes about twenty minutes to a half hour, but the sauce can simmer for longer if need be. It is also not a high-labor recipe, and does not require undivided attention. This recipe makes two heaping servings, or three to four as a side dish, but the recipe can easily be doubled. The sauce keeps well in the fridge and can be used on other things as well. It is a slightly chunkier sauce, but would be good on pizza. The herbs, spices, seasonings, and vegetables can be adjusted as you like.

Red Head Pasta

boiling water

salt

125 grams (2 1/2 cups) short dry pasta, I used rotini

1 Tablespoon butter or margarine

1 Tablespoon olive oil

½ cup chopped onion

½ cup sliced fresh mushrooms

2-3 cloves of garlic, finely chopped

7 ounces (200mL) canned tomatoes

3 ounces (128 mL) tomato paste

3 Tablespoons grated Parmesan cheese

1 teaspoon granulated sugar

½ cup chopped plum tomatoes

fresh basil, chopped

ground black pepper

In a large saucepan over high heat, bring water to a boil. Once boiling, add salt and pasta. Cook, stirring often until pasta is tender. Drain. Return to pot. Add butter and stir.

Meanwhile, in a medium frying pan over medium heat, heat the oil. Add the onion, mushrooms, and garlic. Saute for about five minutes, until soft. Add remaining ingredients, simmer slowly for at least fifteen minutes, stirring occasionally.

Add sauce to pasta, and stir to coat. Serve with extra cheese, pepper, or herbs.

Parmesan Cheese Shortage

A magnitude six earthquake hit northern Italy last week. I know what you're thinking: isn't this a food blog? Well, the earthquake hit the area of Italy famous for producing the special Parmesan cheese Italians are so fond of. Some of the worst damage was done to Italy's agricultural areas where Parmesan cheese is produced. Many huge wheels of the special cheese were damaged and ruined in the shake. What does this mean? It means there is now a shortage of Parmesan cheese in Italy. Cheese that has been produced within the past little while is now ruined, and it may take a while for repairs to be made to the production sites before they are up and running again. Meanwhile, Parmesan cheese, a gourmet treat to begin with, will become even more pricey. It may even become a rare find in stores now. I am talking about the authentic Parmesan cheese imported from Italy. Imitation Parmesan just will not do (once you've had the real thing, anyway). I am not a huge fan of Parmesan cheese myself, but I do agree that it makes a nice addition to pasta dishes, soups, sauces, and pizzas. Many Italian families use Parmesan cheese as an addition to their pastas, pizzas, and salads everyday. My grandmother buys real good Parmesan cheese in bulk, and always gives a portion of it to our family. We keep it in the freezer and take it out as needed. It comes in a huge block, and we cut off pieces and finely grate it. Mostly we use it on pasta. I remember when I was younger, my grandmother always made sure we were extremely cautious around the bowl of Parmesan cheese because it was so expensive, and she did not want us to waste any of it. Because it was ingrained into our heads from a young age that the stuff was a real treat, we still use it quite gingerly. In fact, today she actually encourages us to use more. That might change now with the current situation.

PHOTO CREDIT:"Parmesan-Cheese1.jpg"  http://howisitmade.org/how-is-parmesan-cheese-made/ . How Is It Made?, n.d. Monday, May 28, 2012.