tasting memories

My stepmother Carolina was not a very good cook. Her cooking was my first introduction to American food when I was twelve and new in this country. Overcooked broccoli and meatloaf where regularly served. Although I came to love broccoli in my later life (steamed until bright green), I still stay away from meatloaf. One thing she made that I absolutely loved was baked macaroni and cheese. This all-American dish came to signify comfort and home in the otherwise unfriendly and cold suburbian Webster, NY.

After my father passed away, I emailed Carolina and asked her for the recipe as I craved some comfort during those difficult days. Her recipe comes straight from the back of the Mueller's Elbow Macaroni box, but she adds a wonderful breadcrumb crust that I absolutely love.

Baked Macaroni and Cheese
8 ounces elbow macaroni, cooked
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 1/2 cups milk
4 tablespoons butter
2 cups shredded sharp cheddar cheese
1 cup seasoned bread crumbs

1. Preheat oven to 375 degrees. In a medium saucepan combine cornstarch, salt, and dry mustard. Stir in milk until smooth. Add 2 tablespoons butter. Stirring constantly, bringing to a boil over medium-high heat and boil 1 minute. Remove from heat.

2. Stir in 1 3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole.

3. Melt the remaining 2 tablespoons butter in a medium frying pan and stir in the breadcrumbs until fully incorporated. Remove from heat.

4. Sprinkle the breadcrumb mixture on the macaroni and top with the remaining cheese. Bake uncovered for 25 minutes or until lightly browned.

Makes 6 servings.

Scott has been making spectacular sauces since we first met. The first time he cooked dinner for me, he served spaghetti topped with a rustic sauce made of fresh tomatoes, mushrooms, peppers and other fresh veggies. The dinner was served in dishes he handcrafted just for that occasion. We've been together many years now and he still impresses me with his sauces and handcrafted ceramics.

The sauce I share with you today is the latest incarnation of his basic tomato sauce. A few weeks ago he served it. The sauce was so good that I asked him to teach me how to make it. Once you try a sauce like this, you will never want to go back to jar pasta sauce. It's simple, super fresh, delicious and only takes about fifteen minutes to prepare. All you need to have at home are some fresh tomatoes, garlic and fresh basil.

Simple Tomato Sauce
6 plum tomatoes, blanched, de-seeded, peeled and chopped
6 cloves of garlic, minced
3 tablespoons fresh basil, chopped
1 teaspoon fresh thyme (optional)
1/4 cup extra virgin olive oil
salt to taste

1. Heat a medium iron skillet at medium-low heat until the oil starts to gently ripple. Add the garlic and cook for 1 minute. Do not overcook the garlic or allow it to turn brown.

2. Add the chopped tomatoes, basil and thyme. Stir and cook briefly until the sauce starts to bubble and turn it down to a slow simmer for 5 more minutes. Add salt to taste and remove from heat.

Makes 3 servings.