Real Food Mama

Musings about cooking, eating and everything in between.

Welcome 2011! January 2, 2011

Filed under: Baking,Home Made,Kitchen Toys,Recipe — realfoodmama @ 12:03 pm

I am really looking forward to the new year, especially since I received some really nice gifts for the holidays (kitchen related of course!) that I anticipate using a lot in the coming months. For one I finally got the KitchenAid Mixer that I have been lusting after forever, complete with a grinder and a pasta extruder attachment! So now I can make my own sausage, ground beef, and extruded pasta! I also received a hand cranked pasta extruder which makes different things from the aforementioned automatic one.

I actually used the hand cranked one last evening to create a delicious dish of large macaroni in a mushroom bechemel sauce. It turned out fabulously and the noodles were delicious. I included the recipe, simple as it is, below.

Honestly I have been feeling rather uninspired when it comes to cooking these days, and as a result I have not been writing here as much as a result. I like to think that my new toys have given me some much need inspiration and I am really looking forward to some kitchen experimentation in the coming weeks.

I hope that all of you are enjoying 2011 so far and that the year brings each of us the abundance we deserve. Happy New Year and Happy Eating!

Baked Macaroni with Mushrooms

1 lb home made macaroni
1 c sliced mushrooms
1/2 medium onion, diced small
1 c raw goat milk
2 TBSP butter
2 TBSP organic unbleached flour
1/2 c grated Parmesan

Pre-heat oven to 400 degrees.
Grease a 9×5 inch baking pan.

To make the bechemel:

Melt the butter over low heat. Add the onions and stir for about one minute. Add the flour and whisk off the heat until blended. Put back over the heat and add the milk. Season with salt and white pepper to taste. Increase heat to medium and cook until thick, whisking frequently. Set aside.

Saute the mushrooms in butter or olive oil until they have released all their moisture. Add to the bechemel.

Cook the noodles to al dente consistency. Drain. Mix the noodles with the sauce and pour into the baking dish. Cover with the Parmesan and place in the oven for 15 min or until the sauce is bubbling and the cheese has browned.

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