Monday, February 11, 2019

I Love You Madly ~ Baked Macaroni and Cheese

It's true, I do. I love you madly.

And this Four Cheese Baked Macaroni and Cheese is all the proof you need.

Valentine's Day is just around the corner, which means couples all around are trying to decide if they want to battle the crowds and grab a reservation at the most romantic restaurant or whip up a fancy dinner at home.

If you are in the "at home" camp, and if your valentine is anything like me, this delightfully decadent mac and cheese is the perfect dish for you both. This is the kind of dinner you make for a very special occasion. It is rich, creamy, sharp, nutty and buttery. It uses 4 perfectly matched cheeses for the ultimate sauce, which coats curly noodles that are cooked to al dente. And let's not forget that breadcrumb topping - a little crunch to compliment all that gooey goodness, trust.

I have come to consider myself somewhat of a macaroni and cheese connoisseur, or maybe I am just obsessed with macaroni and cheese. It's hard to tell the difference. There a few macs out there that will always cheer me up, the ones I turn to when I just need something comforting and delicious. First is my mom's mac and cheese, my all-time favorite recipe of hers. It's the dish I always asked her to cook when I was home during college.  Then there is Ina Garten's Lobster Mac and Cheese. Classy, elegant, a perfect dish for the holidays.

This Four Cheese Baked Mac and Cheese is my newest addition to the list of infamous macs. Whether it's Valentine's Day, a birthday, a holiday or any other reason to celebrate, be sure to add it to your menu. Served alongside roasted vegetables or a crispy salad, you just can't go wrong :-)

Here's what you need for Four Cheese Baked Mac and Cheese* (Print Recipe!)

1 pound short cut pasta, such as cavatappi
6 tablespoons unsalted butter, divided
3 heaping tablespoons all purpose flour
3 cups whole milk
1 clove garlic, smashed and removed from skin (do not mince)
4 ounces marscapone cheese, at room temperature
8 ounces extra sharp white cheddar, shredded (see note)
6 ounces fontina cheese, shredded
1 cup italian seasoned bread crumbs
1/2 cup parmesan cheese, grated or shredded
3 tablespoons fresh parsley, for serving
salt, pepper and red pepper flakes to taste

Here's what you do

Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Cook the pasta for 7 minutes, or until al dente. It is better to undercook the pasta at this stage as it will continue to cook in the oven. Reserve about 1 cup of the pasta water, then strain the pasta and place in a 9x13 baking dish.

In a medium saucepan, melt 4 tablespoons butter over medium heat. Sprinkle in the flour and whisk until a smooth paste forms. Cook for about a minute, then slowly pour in the milk, whisking constantly to avoid lumps. Add the garlic clove and lower heat to medium-low and cook until it is starting to steam and thicken slightly. Do not boil the milk. Remove the garlic then whisk in the marscapone, cheddar, and fontina cheese. Continue cooking until the sauce covers the back of the spoon. If it gets too thick, add in some of the reserved pasta water. Season with lots of black pepper and a pinch of red pepper flakes.

Pour the cheese sauce over the pasta and stir until completely combined. Melt the remaining butter then stir in the breadcrumbs (it should look like wet sand). Sprinkle the topping all over the pasta then add the parmesan cheese on top. Bake for 25 minutes or until the edges are bubbly and the topping golden brown. Allow to rest for 5 minutes, then garnish with fresh parsley and serve at once.

Notes: Cheese that you shred yourself will melt down much more smoothly than pre-shredded cheese. When choosing a cheddar, be sure not to use anything that is dry-aged, as this will result in a grittier cheese sauce.

*Gas Stove Girl Original Recipe

Monday, February 4, 2019

Instant Pot Pho

Hello my internet loves!

It has been quite a while since I had a new recipe for you. I'm not quite sure why I felt so demotivated to get a post up, I guess January was just a lazy month for me. Not to worry, though! I have been cooking up some yummy, cozy recipes and I am ready to start sharing!

Lets talk about this Instant Pot Pho, which is everything you've ever wanted to warm you up. This recipe is absolutely BURSTING with flavor and textures. It's the perfect contrast of slurpable noodles and chewy beef. A homemade - yes! homemade! - bone broth is the key to that traditional pho taste.

Pho is an incredibly classic Vietamese dish, with recipes that have been passed down for generations. While I am no pho expert, a few key elements to nearly any bowl of this delicious noodle soup include:

- Warm spices like cinnamon, star anise, and clove
- Super thinly sliced beef or chicken
- Tons of fresh chopped herbs, including mint, cilantro, basil and scallions
- Lots of lime juice to brighten it up
- Thai chili (spice up your life!)

The best thing about this particular pho recipe is that, thanks to our trusty Instant Pot, we will be wrapped up in a fuzzy blanket with a big bowl of warm soup in less than an hour. YES, I know! Let's get to it.

Tuesday, December 11, 2018

Peppermint Crunch Chocolate Pudding Cookies

The holiday season is in full swing, and we are thinking aaaallllllll about cookies right now!

I am a major lover of any and all things peppermint mocha, so it's no surprise that my first December baking adventure are fudgy, decadent peppermint crunch cookies.

This recipe for Peppermint Crunch Chocolate Pudding Cookies is truly the essence of the season. A package of devil's food pudding mix gives these cookies an irresistible fudginess and keeps them soft and tender for days and days. I love pudding cookies and have made them a couple of times before - the possibilities are endless!

The star of the show, however, are these awesome peppermint crunch chips from Andes that I found at the grocery store a week or two ago. Unlike just crushing up candy canes, these chips are a base of white chocolate with tiny bits of peppermint candy throughout. They are smooth and creamy, with just the right amount of crunch (no breaking our teeth here!) If you see these at your store, HURRY and grab them - they are just too good!

If I haven't convinced you yet, maybe these pictures will do the talking...

Cookie swaps, here we come!

Monday, November 19, 2018

Last Minute Thanksgiving Apps + Tried and True Recipes!

It's Thanksgiving week!!

I loooove Thanksgiving! I can't think of any better way to reflect on everything you're thankful for than with a bunch of really tasty food.

Of course, sometimes the idea of whipping up a big huge meal that is the center of attention for a whole day with close family and friends can be a bit stressful. Things fall through the cracks - this is natural. But trust me! Just a little bit of planning can make this day completely foolproof!

Today, I put together a round up of my favorite recipes that have seen plenty of Thanksgivings, Friendsgivings, the works! These are the recipes that have never let me down and are classic, delicious. and easy to whip up. But before we get to those, I also want to share two last minute, super simple appetizers for you to keep guests satisfied but not too full before the main meal! Pre-meal snacks are the one thing that can definitely fall by the wayside while you're focusing on the main event. These recipes take no time at all and won't steal any of your oven space day-of!

Thanksgiving Appetizers!

If you've been around Gas Stove Girl before, you know that I have a borderline unhealthy obsession with goat cheese. For my first quick and easy app, I am taking a humble log of goat cheese and jazzing it all the way up with some festive treats. You barely need a recipe for my Pistachio Cranberry Goat Cheese, but alas, here it is!

1 4-ounce log of goat cheese, at room temperature
3 tablespoons chopped pistachios
3 tablespoons chopped craisins
1 tablespoon finely chopped fresh rosemary
crackers for serving

On a small plate, combine the pistachios, craisins and rosemary. Take the goat cheese and roll it in the pistachio mixture until the outside is completely coated. You may need to roll it through a few times, pressing firmly to get the toppings to stick. Place on a decorative plate and chill until ready to serve. Set out with salted crackers and serve alongside a glass of champagne! 

The next appetizer I want to share with you is the best kind of party appetizer - so whether it's Thanksgiving or some other holiday gathering, you're going to want this in your arsenal! It's Cheddar and Chive Mini Quiches, and why is it the best, you ask? There are a few reasons: first, this recipe is delicious either warmed up or at room temperature. Second, it uses a grocery store shortcut which allows us to pull the dish together in no time at all. And lastly, you can make it ahead, freeze it, and warm it up when you're ready! Win, win, win.

1 14-ounce package pie dough (there should be 2 sheets per box)
2 tablespoons butter
1/4 cup chopped onion
3/4 cup half and half
2 eggs
2 tablespoons snipped chives
2 tablespoons shredded cheddar cheese
salt and pepper to taste
cooking spray

Preheat oven to 375 degrees. Spray a 24-cup mini muffin tin with cooking spray. Unroll the pie dough and cut out 24 rounds using a 2 1/2 inch round cookie cutter. Press the pie rounds into the cavities of the muffin tin.

Heat the butter in the small skillet over medium heat. Add the onions and cook until softened and golden brown, around 5 minutes. Spoon the onions and remaining butter into a large bowl. Add the half and half, eggs, chives, cheese, salt and pepper. Whisk until completely combined. Transfer the mixture to a vessel with a pourable spout. Pour the eggs into the muffin cups, filling just to the top of the pie crust. 

Bake for 15-20 minutes until the quiches are puffed up and turning golden brown along the edges. Remove from the oven to cool. Serve warm or at room temperature. If freezing, cool completely before transferring to a freezer-sized zip top baggie. To re-heat, place on a baking sheet and bake at 350 for 7-10 minutes until warmed through.

Tried and True Recipes!

So, you're doing it - you're hosting your first Thanksgiving! You're going to do an absolutely amazing job! But, if you're still looking for a few last minute recipes to pull the whole meal together, here's what I like to have handy.

Turkey - I did a step by step breakdown of my approach to the bird here. You can use this approach for a full-sized turkey or a bone-in turkey breast for a smaller party (just cut down the cooking time as needed).

Stuffing - I don't stuff the bird, but I do make the Pioneer Woman's Cornbread Dressing, excluding the cornbread and using a tad more of sourdough and french bread. It's just right. No need to mess with it.

Mashed Potatoes - for potatoes, I don't really use a specific recipe, but my #1 tip for super creamy mashed potatoes is to use yukon gold potatoes instead of the classic idaho variety. They are sooo smooth and easy to mash. Try boiling about 5 pounds of peeled gold potatoes until tender. Then, mash them up with 4 ounces of cream cheese, a few spoonfuls of sour cream, 1/2 cup or less of milk, plus lots of salt and pepper. Spoon the mashed potatoes into a baking dish, and warm them up with all the other sides while the turkey is resting!

Cranberry Sauce - I am team homemade cranberry sauce! I like this chutney recipe, and sometimes I will replace the orange juice with orange liquor for an extra kick! Yummy!

Other Sides - If you're looking for something a little different that still has the tried and true flavors of Thanksgiving dinner, consider my Pearl Cous Cous with Caramelized Mushroom and Sage Brown Butter. It's a little lighter (NO heavy cream, yay!!) but the flavors are rich and meaty - a perfect pairing for turkey!

Pies - Look, if you want to make a pecan pie, just make The Pioneer Woman's recipe. It is delicious, decadent, perfect. And if you love pumpkin pie but are looking for something a little crazy to wow your guests, may I recommend this S'mores pumpkin pie?! Classic pumpkin pie filling atop a buttery graham cracker crust, topped with golden brown gooey marshmallows and a dreamy chocolate ganache.

Happy Thanksgiving, Everyone! I am thankful for YOU!!

Wednesday, October 31, 2018

Pumpkin Pie Ice Cream

I can't think of a better recipe for Halloween!

It's Pumpkin Pie Ice Cream!! And it is deeelicious!! And worthy of all these exclamation points!!

As long as you have an ice cream maker, you are just a few steps away from this pumpkin ice cream. Like the other ice creams I have shared on the blog previously, this is a simple ice cream - which basically means it is a base of milk and cream, with no fussy eggs to temper and thicken. A combo of pumpkin pie spices, like cinnamon, nutmeg, ginger and cloves, give a classic summer treat a tasty fall-ready make-over.

Because this ice cream includes canned pumpkin, which has a bit of water content, I do take a few extra steps before churning the ice cream base. First, I combine the sugars and dairy in a saucepan and warm it to 170 degrees. This will allow the sugars to melt and thicken the cream slightly without scorching. After completely chilling the ice cream base and the pumpkin mixture, I mix the two together along with a splash of pumpkin liqueur. The liquor will keep the consistency of the ice cream from becoming too icy as a result of the water in the pumpkin puree. It's science! You can leave out the booze if serving this to children, just keep in mind you may find the texture a tad icier (still delicious, though).

As for serving this ice cream, I think it is so flavorful and tasty that it can stand alone on it's own. But, I 100% would NOT judge if you threw in some crumbled gingersnaps, drizzled a bit of caramel sauce on top and added some whipped cream for good measure. Tis the season!

Here's what you need for Pumpkin Pie Ice Cream* (Print Recipe!)

2 cups heavy cream
1 cup whole milk or half and half
1 teaspoon vanilla extract
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon or less ground cloves
1 tablespoon pumpkin liqueur (bourbon would work, too)

Here's what you do

In a medium saucepan, combine the cream, milk, vanilla, and sugars. Affix a candy thermometer to the pan and gently bring the mixture up to 170 degrees. Stir frequently. Once up to temperature, transfer to a heatproof bowl and cool to room temperature. Chill in the fridge overnight. In a small bowl, combine the pumpkin and the spices. Place in the refrigerator to chill as well.

Spoon a little bit of the cream mixture into the pumpkin and stir until smooth. Combine with the remaining cream mixture and stir in the liqueur. Churn in your ice cream maker according to manufacturer instructions (for me, about 15 minutes). It will be like soft serve immediately after churning. I prefer to freeze for at least 4 hours in a freezer-safe container before scooping and enjoying.

*Adapted slightly from Food Network

Monday, October 1, 2018

Creamy Lemon Pasta with Roasted Salmon and Peas

What is it about a creamy, dreamy pasta dish that can turn a bad day upside down?

This particular recipe is exactly what I want to be eating right now. It's bursting with fresh lemon flavor, but at the same time it is the perfect comfort food dish thanks to a decadent bechamel sauce and buttery roasted salmon. We aren't diving head-first into rich wintertime casseroles, rather we're tip-toeing into what is (in my opinion) the best time of year for cooking. 

Let's talk about this Creamy Lemon Pasta with Roasted Salmon and Peas. Surely it is reminiscent of pasta carbonara, with a super creamy sauce (though not from eggs), a rich fatty protein (this time salmon over bacon), and little bursts from frozen peas. For the pasta, I used bucatini which I just love particularly for it's chewier, sturdy texture. It holds up extremely well to our cream sauce, which is made all the more irresistible on account of it starts with sauteed garlic and sliced leeks in a bit of butter and olive oil before finishing with a generous sprinkle of lemon zest and juice <3 

Oh, and by the way...the salmon? It is AMAZING on it's own, a dinner in and of itself. We are simply taking it to the next level by breaking it up and tossing it into this pasta dish. I roast the salmon skin side down on a sheet pan lined with parchment paper and drizzled with olive oil. Then, I generously season the flesh with salt, pepper, and dried thyme. Lay a few lemon slices over the top before baking and viola! Perfectly cooked, ridiculously simple salmon. 

Let's bid farewell to summer and welcome fall with this fresh and cozy pasta! 

Wednesday, August 29, 2018

Key Lime Cheesecake

We are making a cheesecake today!

This particular variety is, in fact, a Key Lime Cheesecake, and it is the perfect dessert to celebrate the end of summer.

Key Lime Cheesecake is exactly what it sounds like. It is a classic cheesecake, pumped up with the refreshing taste of lime juice and zest. A graham cracker crust is absolutely essential. And, also, this may or may not be a cheesecake with which I won an office bake-off (spoiler: it is!)

Now, look. I am no master baker. For a long time, cheesecake seemed like one of those dishes that you just leave up to the professionals. I first dipped my toes into the cheesecake world with a pumpkin cheesecake around Thanksgiving a couple of years ago and it went surprisingly well and was also insanely delicious. Fast forward to today, I am no longer totally petrified of cheesecake, thanks to a few key tricks I learned. For a smooth and creamy cheesecake that sets up perfectly, doesn't run all over the oven and doesn't crack down the center, always be sure to do the following:

- Bring ALL ingredients to room temperature, and make sure your cream cheese is very well softened (but not melted). Room temperature ingredients blend together so much better, and things are less likely to seize or congeal.

- If you are making a homemade crust, such as graham cracker, chocolate wafer or ginger snap crusts, be sure to pack it into the bottom of the pan VERY well. I like to use the bottom of a measuring cup. This ensures the crust goes out to and up the edges, and also has no cracks or holes.

- Do not over mix ingredients. Mix until smooth and thoroughly combined, but do not whip at high speed! Whipping the ingredients will introduce air bubbles into the batter, which burst in the oven and ultimately lead to the dreaded crack down the middle.

- After making the filling, tap the bowl on the countertop with some force about 30 times before pouring into the crust. The purpose of this is again to release any lingering air bubbles.

- Double line the outside of your springform pan with aluminum foil. You want to be absolutely sure that no filling will run out and no water from your water bath seeps in. The water bath should come up about halfway to the foil line.

All you need to do is follow these techniques, as well as being sure to follow any written measurements, for a truly irresistible cheesecake. This cheesecake is sooo creamy, yet is still light and refreshing from the citrus. The graham cracker crust is a perfectly sweet compliment to the tart lime juice. If you like whipped cream, feel free to garnish the top with a few squirt of whipped cream! I needed to make sure this particular cake traveled well, so I decorated it simply with a few extra graham cracker crumbs and a lime wedge!

The upcoming holiday weekend is the perfect time for a big baking adventure, and I think you are ready for cheesecake!! Let's get cooking.