Salami Mac and Cheese

INGREDIENTS
8   ounces dry macaroni (elbows, penne, etc.)
2   tablespoons butter
2   tablespoons flour
2   cups half-and-half or milk
2   cups shredded sharp cheddar cheese
1   cup shredded Parmesano Romano cheese
1   cup shredded Monterrey jack cheese
1   cup coarsely ground salami *
½  cup bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 2 quart casserole dish. Cook the pasta in boiling water according to package directions, stopping 2 minutes early. Drain and rinse in cold water to stop the cooking. Set aside.

In a large sauce pan or skillet, melt the butter over medium heat and add the flour. Whisk the two together to produce a thick sauce. Cook for 1 minute and slowly add the half-and-half, whisking it into the roux. Slowly add the cheddar cheese, whisking it in and then add the other two cheeses the same way, whisking them in slowly.

Continue to stir and cook this mixture until all the cheese has melted and the sauce has an even color throughout. Add the ground salami and mix it into the cheese sauce. Fold the pasta into the sauce, stirring to thoroughly coat all the pasta. Empty this into the prepared casserole dish, sprinkle with the bread crumbs and place into the oven. Bake for about 20 minutes or until the bread crumbs are golden brown. Remove from the oven and cool for 10 minutes before serving.

*NOTE Use a good brand of dry Salami like Molinari. Cut the Salami into chunks and process in a food processor. (About 8 ounces).

Stroganoff with Beef or Tofu

INGREDIENTS
3    tablespoons olive oil, divided
1    pound beef sirloin, cut to 2 inch by ¼ inch strips
      or 14  ounces extra firm tofu

2    tablespoons butter
3    cups mushrooms, sliced thickly

1    large white onion, chopped
4    cloves garlic, minced
1    tablespoon dried thyme
1    teaspoon dried marjoram
2    tablespoons all-purpose flour

½   cup beef or vegetable broth
½   cup dry red table wine
4    tablespoons dry sherry
1    tablespoon tomato paste
1    tablespoon paprika
1    cup sour cream

METHOD

Cut the block of tofu horizontally into three slabs, keeping them stacked. Make 4 lengthwise cuts and 4 crosswise cuts to end up with 48 pieces. Pat them dry with paper towels.

In a large skillet over medium-high heat add 2 tablespoons of oil and cook the beef or tofu, turning occasionally until well browned, about 7 to 9 minutes. Remove the beef or tofu and set aside. Cover to keep warm.

Add the butter and mushrooms to the skillet. Cook over medium heat until the mushrooms start to lose their liquid. 4 to 5 minutes. Remove from the skillet and add to the beef or tofu. Cover to keep warm. To the same skillet, add the remaining tablespoon of olive oil, the onion, garlic, thyme and marjoram. Stir frequently until the onions are translucent, about 4 to 5 minutes. Sprinkle with the flour and continue to stir and cook for 1 minute.

Add the broth, red wine, sherry, tomato paste and paprika. Bring to a simmer and continue to cook and stir until thickened, about 5 to 6 minutes. Add the reserved beef or tofu and the mushrooms. Simmer for 2 to 3 minutes to reheat then remove from the heat and stir in the sour cream. Serve immediately over cooked noodles, rice or polenta.

Modified from recipes in Cooking Light magazine.

Arugula Tomato Salad

This recipe will serve six as a dinner salad. One medium tomato will serve two.

INGREDIENTS
1   tablespoon good Balsamic vinegar
1   tablespoon olive oil
1   tablespoon Emile’s Port
1   tablespoon Dijon style mustard
6   ounces baby arugula
2   cups diced tomatoes or halved grape tomatoes
3   tablespoons sliced, toasted almonds

METHOD

In a small bowl, add  the Balsamic vinegar, oil, Port and mustard Mix well with a whisk. For each serving, place a handful of arugula on the plate, add diced or grape tomatoes to your liking, dress with the dressing., sprinkle with a few toasted almonds and serve. That simple, that good.

Based on a recipe from CookingLight magazine.