Saturday, November 26, 2011

Roque your meatloaf! Roguefort Meatloaf!

I can't take credit for this recipe. I have to blame it all on Madam Fromage, especially for making me Roque my meatloaf in a fur hat! Click HERE to see Madame Fromage roqueing her own fur hat with a link to the recipe. Or to go right to the turophile's mouth, this link is to learn How to Rock Rquefort.

Friday, November 25, 2011

Creamed Onions

This one has been a family favorite for years. My brother can't stand them but I get to eat his! My kids like it too. This is standard fare in every Thanksgiving and Christmas meal.

Creamed Onions
Serves 4 (easy to double, triple, quadruple etc.)

I jar onions (the Holland type, in water)
1.5 Tablespoons butter
1.5 T flour
1 cup milk
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp Dijon mustard
sprinkle nutmeg

  • Rinse onions in cold water and set aside.
  • For sauce melt 1.5 T butter over low heat.
  • Slowly stir in 1.5 T flour and simmer 2 to 3 minutes as it thickens.
  • Gradually add 1 cup milk and continue to heat and stir until thickened.
  • Stir constantly
  • Add onions, 1/2 tsp salt, 1/2 tsp Dijon mustard and 1/8 tsp white pepper.
  • Heat an additional 5 minutes to meld tastes and thicken more.
  • Pour into serving dish and garnish with a sprinkle of nutmeg over the top.

Thursday, November 24, 2011

Peanut Butter Soup

This is today's mystery soup. It is an old family recipe, handed down to my mother from her mother, who wrote, "Really very good! If the children like peanut butter, they'd love this!

1 teaspoon minced onion
1 Tablespoon butter
3 tablespoons peanut butter
2 Tablespoons flour
3 cups scalded milk
salt and pepper to taste
Hi-Ho wrote in: Sherry and parsley to garnish

1. Begin by heating/scalding milk.
2. Cook onion in butter and peanut butter for five minutes.
3. Add flour and stir until smooth.
4. Add milk slowly, and cook for 20 minutes. (it says in double boiler but I omit)
5. Season to taste.
6. Process with immersion blender if desired.

Friday, November 11, 2011

Rosemary, Chicken and Goat Cheese Rigatoni.

Egg Basket strikes again by tempting me with yummy super savory treats. This is what's for supper.

Mac & Cheese with Roasted Chicken

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes


1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste


1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

-My Baking Addiction adapted from Live to Cook