Spicy Macaroni and Cheese
Recipe courtesy Sunny Anderson
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish
Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Ease of preparation: easy
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Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham
Recipe courtesy Sunny Anderson, 2008
6 tablespoons butter
1 clove garlic, minced
4 (1/2-inch thick) slices brioche
4 (1/4-inch thick) slices bone-in boiled ham
8 large eggs
1/4 cup heavy cream
2 tablespoons finely chopped shallot
Salt and freshly ground black pepper
Spinach Pesto, recipe follows
In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat, so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Season with salt and pepper. Serve eggs over brioche with ham and dollop top with Spinach Pesto.
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Ease of preparation: easy
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Spinach Pesto:
2 cups baby spinach
1/2 cup walnuts
1 clove garlic, smashed
3 1/2 ounces Asiago cheese, cut into chunks
1/2 cup extra-virgin olive oil
Freshly ground black pepper
In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
Yield: 1 1/4 cups
Sunny's Money Salad
Recipe courtesy Sunny Anderson
4 strips bacon
1/2 teaspoon ground cumin
3 tablespoons lime juice
3 tablespoons canola oil
1 teaspoon hot sauce (recommended brand: Frank's Red Hot)
2-inch piece ginger, grated
2 (15-ounce) cans black-eyed peas, drained
1 stalk celery, chopped
1/4 cup cilantro, leaves only
1/2 cup chopped red onion
2 roasted red peppers, finely choppeds
Salt and freshly ground black pepper
First chop, then fry bacon in a medium pan and set aside on a paper towel to absorb oil.
In a large bowl whisk cumin, lime juice, oil and hot sauce. Then add ginger and toss in peas, celery, cilantro, red onion and red peppers. Season with salt and pepper to taste, and toss in bacon just before serving.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ease of preparation: easy
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1. What is your all-time favorite cookbook?
It's a tie between the American Home All Purpose Cookbook because it has all the basics and is always a good starting point, but I love Rocco Dispirito's Flavor because I love the way he explains flavors and how they work together.
2. Name your favorite cooking tool.
My favorite cooking tool is anything that minces garlic-it's a must ingredient for me.
3. Describe your signature dish.
I don't have a signature dish, but my Cider-Brined Fried Chicken always gets requests from friends when they come over. Brining is an important process for me- it keeps meat juicy and makes it so flavorful.
4. Do you have a favorite cooking website? What is it?
I really love Epicurious and Chow. I’m mostly into finding old cookbooks at antique stores, street sales and book stores.
5. What is one food item that is a staple in your fridge or pantry?
In the fridge it's bacon, in the pantry it's canned tomatoes. You can pretty much find uses for these in anything!
