Recipes

The document provides recipes for three dishes: 1) Macaroni and cheese with ingredients like penne pasta, milk, butter, flour, paprika and gruyere cheese. The pasta is boiled and then baked in a cheese sauce until golden brown. 2) Marinated grilled salmon with a marinade of honey, soy sauce and red pepper flakes to rub onto salmon before grilling. 3) Risotto primavera containing vegetables like asparagus, mushrooms and zucchini along with arborio rice simmered in stock and white wine until creamy and topped with parmesan cheese.

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Recipes

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Macaroni and Cheese

1 pound penne

4 cups milk

4 tablespoons (½ stick) unsalted butter

6 tablespoons unbleached all-purpose flour

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

12 ounces Gruyere cheese, grated (4 cups)

1. Bring a large pot of water to a boil. Add the penne and cook at a rolling boil until
just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

2. Preheat the oven to 350 degrees.

3. Bring the milk jut to a boil in a heavy saucepan and set aside.

4. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk
over low heat for 5 minutes. Do not brown. Remove from the heat.

5. Add the hot milk to the flour mixture, and whisk well. Add ½ teaspoon of the
paprika, season with salt and pepper, and return the pan to the heat. Cook over
medium heat, whisking constantly, until the mixture thickens, 5 minutes. Add the
penne, and toss well to coat the penne completely.

6. Butter a 13 X 9 X 2 inch flameproof baking dish, and fill it evenly with the penne
and sauce.

7. Distribute the grated cheese evenly over the penne, and sprinkle with black
pepper and additional paprika.

8. Place the dish on a baking sheet, and bake until hot, 20 to 25 minutes.

9. Place the dish under the broiler, 4 inches from the heat, until the top is slightly
golden and bubbling, 3 to 4 minutes. Serve immediately.

8 potions

Note: Other good melting cheeses may be substituted for Gruyere, such as
Cheddar, mozzarella, or Jarlsberg. Or combine two of these cheeses. If you wish,
add fresh shavings of Parmesan to the top of the casserole before you run it under
the broiler.
Marinated Grilled Salmon
4 tablespoons honey

2 tablespoons soy sauce

Dash red pepper flakes

Garlic Clove

Rub salmon with fresh sliced garlic and then chop up and add to marinate. Mix first
three ingredients for marinate. Marinate salmon for up to 2 hours. Grill.

Risotto Primavera
½ lb (250 g) asparagus
3 ½ cups (28 fl oz/875 ml) Vegetable Stock, Chicken Stock, or broth

2 tablespoons olive oil

1/2 yellow onion, thinly sliced

6 fresh mushrooms, brushed clean and thinly sliced

1 ¼ cups (9 oz/280 g) Arborio rice

½ cup (4 fl oz/125 mil) dry white wine

1 yellow zucchini (courgette) or crookneck squash, trimmed, quartered lengthwise,

and then thinly sliced crosswise (I usually don’t put this in.)

½ cup (2 oz/60 g) grated Parmesan cheese

Salt and ground pepper to taste

Cut off the top 2 inches from each asparagus spear (save the bottoms for
another use); cut on the diagonal into pieces ½ inch think. Set aside.

Pour the stock or broth into a saucepan and bring to a simmer. Adjust the heat
to keep the liquid hot.

In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the
onion and mushrooms and sauté, stirring, until softened, about 3 minutes. Add the
rice and stir until white spots appear in the center of the grains, about 1 minute.
Add the wine and stir until absorbed, about 2 minutes. Add a ladleful of the stock or
broth; adjustthe heat to maintain a simmer, and cook, stirring constantly, until the
liquid is absorbed. Continue adding liquid, a ladleful at a time and stirring
constantly, until the rice starts to soften, about 10 minutes.

Add a ladleful of liquid and cook, stirring constantly, until the liquid is absorbed.
Add the asparagus and another ladleful of the liquid and cook, stirring constantly,
until the liquid is absorbed. Continue adding the liquid, a ladleful at a time and
stirring constantly, until the rice is just tender but slightly firm in the center and the
mixture is creamy. The total cooking time is 20-25 minutes,

Add the Parmesan cheese and season with salt and pepper. Stir to mix well.