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To round off the week, I’m sharing one of my grandma’s many cake recipes. This was probably one of my favorite cakes growing up and oft requested as my birthday cake. I have neglected to make it until recently, when I was browsing recipes and realized that I hadn’t tasted this moist and flavorful cake in years. So, I whipped it up and brought it to an ensemble rehearsal and the guys loved it! This is sheet cake is perfect to take to potlucks or parties. You may notice that in the notes I have specified to use a specific brand of molasses. Stay tuned next week when I will review more trusted brands that I never deviate from.

Nani’s Ginger Cake

There are two important things to remember about this recipe. First, allow the cake to cool completely before icing it, otherwise the icing will melt, run, and it won’t be pretty. An offset spatula works best for an impressively smooth icing job. Second, make sure to use Grandma’s Original Molasses.

Ginger Cake

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 2/3 cup dark molasses (Grandma’s Original)
• 1/2 teaspoon salt
• 1 cup water, lukewarm
• 3 cups flour

Preheat oven to 350° and grease a 10-by-15-inch jelly roll pan. In the bowl of a stand mixer, cream the butter and sugar. Add the eggs, ground ginger, ground cloves, cinnamon, and mix. Then add the baking soda, salt and dark molasses. Mix well. Next add the lukewarm water, mix well, and add the flour 1 cup at a time, mixing well between each cup. Scrape down sides of bowl and ensure batter is thoroughly mixed. Pour into the greased pan and place on the lower oven rack. Bake for 20 minutes or until a cake tester (or toothpick) inserted in the middle comes out clean. I usually begin keeping an eye on the cake at 15 minutes. Remove from oven and cool completely.

Traditional Frosting

• 1/2 cup butter
• 1 pound powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk plus more as needed

Combine butter and powdered sugar in a mixing bowl. Add the vanilla and milk. If consistency seems too thick for spreading, add a little more milk until the desired consistency is achieved. Spread over cooled cake. Slice, serve and enjoy!

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After I discovered Sriracha in college, I was determined to increase the heat of my meals as often as possible. For those of you who don’t know what produces the heat one feels after eating a chili pepper, here’s a little science lesson. Capsaicin is the chemical compound that produces a burning sensation in the tissue of mucous membranes, or in more dilute quantities, the sensation of spice characteristic of a number of foods. The consumption of capsaicin containing foods (e.g. chili peppers or cayenne pepper) has been found to have beneficial health effects, such as regulating blood sugar levels and even prevention or treatment of some cancers. One of the first recipes that I fashioned with a capsaicin kick was a recipe for sloppy joes, a favorite childhood sandwich of mine.

The King’s Zesty Sloppy Joes

These are perfect for sloppy little sandwiches of all sizes. Put it on slider buns for an appetizer or a classic sesame seed bun for the main course.

• 1 pound ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 15 ounces tomato sauce
• 1/4 cup ketchup
• 1 tablespoon Sriracha (or more to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1/2 tablespoon red pepper flakes

Brown the ground beef on medium-high heat. When the meat has cooked, drain off excess oil, add the onions, and cook until translucent (7-8 minutes). Add the garlic and cook until fragrant. Reduce the heat to medium, add the tomato sauce, ketchup, Sriracha, Worcestershire sauce, brown sugar, and red pepper flakes. Allow the mixture to simmer for about 20 minutes or until the mixture has thickened. If you feel that it could use a little more zest, simply add some more Sriracha. Serve on hamburger buns.

The King's Zesty Sloppy Joes

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Spring break my sophomore year of undergrad, my good friend, Lauren, whose dorm room was down the hallway from mine, invited me to vacation at her parents house in a suburb of Chicago with her. Aside from playing with her giant Newfie, one of my favorite memories is the dinner we had at Lou Malnoti’s Pizzeria. I had never had deep dish pizza before, and this establishment definitely set the bar high. No other pizza had come close to Lou’s until I happened across this recipe in an issue of Cook’s Illustrated. The only thing that would complete the Lou Malnoti experience would be a 32-ounce Shirley Temple.

Chicago-Style Sausage and Pepperoni Deep Dish Pizza

Chicago-Style Sausage and Pepperoni Deep Dish Pizza

Grab your forks, because this is not the kind of pizza to eat with your hands. Experiment with your own unique toppings, just make sure the sauce goes on top. The lamination process for the dough is rather involved, but produces a delicious, flaky crust, so make sure that you have some time set aside. Makes two pizzas.

Dough

• 3 1/4 cups flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• 2 1/4 teaspoons instant or rapid-rise yeast
• 1 1/4 cups water, room temperature
• 3 tablespoons unsalted butter, melted; plus 4 tablespoons, softened
• 1 teaspoon plus 4 tablespoons olive oil

Fit stand mixer with a dough hook. In the bowl on low speed combine the flour, cornmeal, salt, sugar and yeast. Keeping the machine on low, add the water and melted butter and continue mixing until completely combined. Increase the speed and knead the dough for about 4-5 minutes until dough is glossy and pulls away from the sides of the bowl, while mixer is on. Transfer dough to a large oiled bowl and let rise at room temperature until nearly doubled (45-60 minutes). It is now time to laminate the dough, which will produce a perfectly flaky crust (for images on these steps, see the recipe illustrations on the Cook’s Illustrated website). Turn dough out onto a dry work surface and roll out into a 15- by12-inch rectangle. Evenly spread the softened butter on the dough with an offset spatula, leaving a 1/2-inch border. Roll the dough into a tight cylinder, starting at the short end. Turn dough so that the seam is down, flatten cylinder into an 18- by 4-inch rectangle and then cut this in half. Fold each half into thirds like you would a letter. Pinch the seams together to form two balls, return to the oiled bowl, cover with plastic wrap, and let rise in the fridge until doubled (40-50 minutes). In the meantime, coat two 9-inch round cake pans liberally with olive oil (approximately 2 tablespoons per pan). Working with one dough ball at a time, roll into a 13-inch disk about a 1/4-inch thick. Transfer dough to pan, pressing into corners and working up the sides one inch. If dough resists stretching, let it sit for 5 minutes and try again. Repeat with the remaining dough ball.

Pizza Sauce

• 2 tablespoons unsalted butter
• 1/4 cup onion, grated on the large holes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt plus more, to taste
• 2 medium garlic cloves, minced
• 28 ounces crushed tomatoes
• 1/4 teaspoon sugar
• 2 tablespoons fresh basil leaves, roughly chopped
• 1 tablespoon extra virgin olive oil
• Ground black pepper, to taste

While dough is rising the first time, the sauce can be made and then set aside for pizza assembly. Heat butter in a saucepan over medium heat and add the onion, oregano and 1/2 teaspoon salt. Cook until the liquid has evaporated and the onions have turned golden brown (5 minutes). Add the garlic and cook about 30 seconds, or until fragrant. Then mix in the crushed tomatoes and sugar. Increase heat to bring sauce to a simmer. Lower temperature to medium-low and allow sauce to reduce to 2 1/2 cups (25-30 minutes). Remove the sauce from the heat and stir in the olive oil and basil, and season with salt and pepper to taste.

Pizza Toppings

• 1 pound mozzarella, shredded
• 1 pound Italian sausage, cooked in small pieces
• Pepperoni, sliced
• 1/4 cup Parmesan cheese, grated

Preheat oven to 425°. Divide the mozzarella in half and spread evenly over the dough. Layer pepperoni slices evenly on top of the cheese and then distribute 1/2 pound cooked Italian sausage over the pepperoni. Finally top each pizza with 1 1/4 cups sauce and sprinkle 2 tablespoons grated Parmesan over the top of each pizza. Bake the pizzas on the lower rack until the crust is golden brown (20-30 minutes). Allow pizzas to rest 10 minutes before slicing.

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We’ve all been there. You’re in the middle of a recipe and you realize that you’re out of a particular ingredient. Just a little while ago, I was making cookies and realized that I didn’t have brown sugar. Rather than panic, I turned to a quick and simple substitution. In fact, there are a number of  substitutions that can be made in the kitchen to avoid panic and a mid-recipe run to the grocery store.

Easy Substitutions

• Light Brown Sugar (1 cup) – Add 2 tablespoons of molasses to 1 cup of regular white sugar.
• Dark Brown Sugar (1 cup) – Add 4 tablespoons of molasses to 1 cup of regular white sugar.
• Cake Flour (1 cup) – Sift 1 cup minus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch.
• Baking Powder – Mix 2 parts cream of tartar with 1 part baking soda. Mix well and use equivalent measurement of baking powder called for in the recipe.
• Baking Soda – Use 2-3 times equivalent of baking powder. Use with caution: this substitution does not always work and may affect the taste of your recipe.
• Cream of Tartar (1 teaspoon) – Use 2 teaspoons lemon juice or vinegar.
• Semisweet Chocolate (1 ounce, melted) – Melt 1 ounce unsweetened chocolate and add 4 teaspoons sugar.
• Unsweetened Chocolate (1 ounce, melted) – Mix 3 tablespoons unsweetened cocoa powder and 1 tablespoon shortening or vegetable oil.
• Fresh Ginger (1 tablespoon) – Use 1 teaspoon ground ginger powder.
• Allspice (1 teaspoon) – Use 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground ginger.
• Buttermilk (1 cup) – Use 1 tablespoon vinegar and add enough milk to make 1 cup. Let mixture sit for 5 minutes. This allows the milk to sour; it should look a little frothy.
• Sour Cream - Use equal parts plain yogurt. I tend to use Greek non-fat yogurt.
• Chicken or Beef Broth (1 cup) – Dissolve 1 bouillon cube or 1 teaspoon Better than Bouillon in 1 cup of water.
• Garlic (1 clove) – Use 1/8 teaspoon garlic powder or 1 teaspoon bottled minced garlic.
• Fresh Herbs (1 tablespoon) – Use 1 teaspoon dried herbs leaves or 1/2 teaspoon ground dried herbs.

Know of any other easy substitutions when you’re in a pinch? Share them in a comment below!

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Sweet & Sour Salad Dressing

About a year ago my classmates and I had one of our famous potlucks. On this occasion I had decided to make my mom’s Spinach Salad with Sweet & Sour Dressing. It’s always been one of my favorite salads, but the dressing blew my friends away. Now, if we don’t have a jar of this dressing in our fridge, it doesn’t take long for a reminder that I need to whip up another batch. It’s so easy to make and goes great on any type of salad.

Mom’s Sweet & Sour Salad Dressing

This recipe makes a large batch (6-7 cups) of dressing. In some households it will last you a while, whereas in my circle of friends, it’s gone before I know it. I usually reuse larger jars to store the dressing. You can also pour dressing into smaller jars to hand out to family and friends.

• 2 1/2 cups sugar
• 1 cup white vinegar
• 3 teaspoons salt
• 3 teaspoons dry mustard
• 3 teaspoons onion, grated
• 3 cups vegetable oil

In a large blender, mix the sugar, salt, dry mustard, onion and vinegar together at a low speed. Increase the speed and very gradually add the oil to the mixture through the hole in the blender lid. The addition of the oil should be in a very thin drizzle, blending until creamy. It will take a little while to add all of the oil, but pouring too quickly will not allow for the mixture to emulsify the oil and it will pool on top. Pour dressing into jars and store in the refrigerator. Shake well before use.

Mom’s Spinach Salad with Sweet & Sour Salad Dressing

This versatile salad is perfect for summer barbecues, but great in any season. I don’t add the mushrooms, as I’m not a fan of the fungal fare.

• 1 pound fresh baby spinach
• 8 slices of crisp bacon, chopped
• 3 eggs, hard boiled
• 1/2 red onion, thinly sliced
• 1/2 cup slivered almonds, toasted
• 1/2 cup Craisins
• 8 ounces mushrooms, thinly sliced (optional)

Wash spinach, blot dry, and remove stems. If you buy a bag of baby spinach these steps can be omitted. Using an egg slicer, cut the eggs once, turn 90° and slice again, producing strips. Put the bacon, eggs, onion, almonds, Craisins, and mushrooms at the bottom of the bowl with the spinach on top. Refrigerate. Toss salad with dressing just before serving.

Spinach Salad with Sweet & Sour Dressing

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After a long and arduous hiatus, full of studying for the MCAT and, well, still more MCAT studying, I’m back with a stockpile of photos and recipes I have been trying to share with you all. I came across this recipe in an issue of Bon Appetit, as I was waiting in the checkout line of the super market. I normally don’t buy magazines at the checkout, because they’re so much more expensive than if you had a subscription. However, the cover recipe looked so delicious, I just had to cave and purchase the magazine. The term “al Mattone” means “under a brick” and that is precisely how you cook this chicken. If you don’t have any random bricks lying around, don’t fret. I didn’t either, but a heavy cast iron skillet works just as well.

Chicken al Mattone and Roasted Red Potatoes with Rosemary

This is a delicious meal that looks stunning, tastes delicious, and is fun to say. Serve with roasted red potatoes with rosemary. This meal is sure to impress your guests.

Chicken al Mattone and Roasted Red Potatoes with Rosemary

Chicken al Mattone (from Bon Appetit, September 2009)

• 1 4-pound whole chicken, backbone cut away and discarded, rinsed and patted dry
• 4 tablespoons lemon juice, divided
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon fresh rosemary, chopped; plus more for garnish
• 2 garlic cloves, finely chopped
• Salt and pepper, to taste
• 1/4 teaspoon dried crushed red pepper
• Fresh Italian parsley, chopped

Mix 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped rosemary, and the garlic in a small bowl. Set aside. Butterfly the chicken after patting it dry, place the chicken skin-side down on a aluminum foil-lined baking sheet. Rub the mixture on both sides of the chicken. Cover with plastic wrap and chill at least 4 hours, though preferably overnight. Before cooking, sprinkle chicken with salt and a little freshly ground pepper. In a large ovenproof skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Place the chicken in the skillet, skin side down. Cook until the skin is golden, about 7 minutes). Without turning the chicken over, place a foil-wrapped brick or heavy cast-iron skillet on top of the chicken and roast in the oven at 400° for 30 minutes. At this time take the brick or skillet off and turn the chicken over, placing the brick or skillet back on the chicken. Roast for another 15 minutes or until the juices run clear when the thickest part of the thigh is pierced. Remove from oven and place chicken skin-side up on a platter. Drizzle the remaining 2 tablespoons of lemon juice, a little drizzle of olive oil, crushed red pepper and parsley. Garnish with rosemary sprigs and serve.

Chicken al Mattone

Roasted Red Potatoes with Rosemary

• 8-10 red potatoes, cut into bite sized pieces
• Extra virgin olive oil
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste

Preheat oven to 400°. Toss the cut up potatoes with enough olive oil to lightly coat them. Add the rosemary. Salt and pepper the potatoes to your liking. On an aluminum foil-lined baking sheet, spread out potatoes evenly. Put baking sheet on the top rack (the chicken can then cook on the bottom rack). Cook potatoes for 30-45 minutes. For those (like me) who prefer crispier potatoes, bake them a little longer, but if you prefer softer potatoes take them out when they are cooked to your preference. Serve alongside Chicken al Mattone.

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A warm, hearty meal is quintessential for the bleak midwinter. When I think of comfort food, chicken pot pie is one dish that tends to comes to mind. There are many variations of this savory pie with a variety of vegetables for the filling and crusts of all shapes and sizes to be filled. However, I grew up on my mom’s variation of this traditional dish. I’ve had my fair share of chicken pot pies, but I still prefer my mom’s take of the recipe, replacing the crust with thin, flaky biscuits to top our bowls of warm chicken pot pie filling. I think what I like most about this recipe is that it allows everyone to adjust the crust-to-filling ratio to their liking. Since I’ve always been a fan of pie crust, I tend to use three biscuits. Others might prefer to have just one, but I guarantee after you try one biscuit you’ll want a few more. In any case, this will surely warm you from the inside out.

Mom’s Chicken Pot Non-Pie

The thin and flaky biscuits can be made the day before and stored in an airtight container. You should have most of the ingredients in your pantry, making this an affordable and quick dish to whip up.

Mom’s Thin & Flaky Biscuits

• 1/2 cup butter
• 1/2 cup shortening
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 cups flour
• 1/3 cup milk

Preheat oven to 400°. Combine shortening and butter with a fork. Add the salt and sugar and incorporate with fork. Add the flour, mixing until combined. Toss with the milk until combined. You may need up to 1/2 cup milk. Roll into a ball and roll out on a floured surface to about an 1/8-inch thickness. Cut with a biscuit cutter or small torte tin. Using the tongs of a fork, start at one end of the biscuit and make slight indentations with the tip of the fork, continue this in a straight line about 1/4-inch between each. Make identical marks perpendicular to the first row, skipping over the area where the first line markings are made (see picture below for example of fork markings). Bake until golden brown on the middle rack. Transfer to a wire rack to cool.

Mom’s Chicken Pot Non-Pie Filling

• 2-3 chicken breast halves with bone and skin
• 2 cups water
• 1 teaspoon salt
• Dash of ground pepper
• 1 can chicken broth
• 6 tablespoons butter
• 3/4 cup flour
• 1 cup frozen peas and carrots

Cook chicken in a large pot over medium with the 2 cups water, salt and pepper until chicken is tender. Remove breasts and set aside to cool. Skim the fat from the broth. Add the can of chicken broth and enough water to equal 4 cups. Set aside broth aside. When cooled, remove the skin and bones from the chicken and cut into moderately bite-sized pieces and set aside. In a nonstick fry pan melt the butter and add flour, mixing well to make a roux over medium heat. Cook this for about a minute. Put the pot containing the broth back on the burner and whisk the roux into the broth over medium heat. Keep stirring until no lumps remain and it begins to thicken and bubble. Add salt and pepper to taste. Then add the frozen peas and carrots. If the mixture seems runny after this, mix up a water flour thickening mixture (about 1 cup water and 1/2 cup flour) and add thickening until sauce is moderately thick. Let this cook for about 10 minutes on low, stirring every now and then. Add the chicken and stir. Pour the entire mixture into a 2 1/2-quarts casserole dish. Bake at 350° for about 30 minutes or until bubbling. Serve in a bowl with a few biscuits on the side to top.

Mom's Chicken Pot Non-Pie

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Muenster Cheese

There is nothing better on a cold day (yes, occasionally these do exist in Southern California) than a grilled cheese sandwich and a warm bowl of soup. If you’re looking for the perfect cheese, I have just the thing. No, not the run of the mill individually wrapped slices of American cheese. Don’t get me wrong, these do make a delicious grilled cheese, but if you’re looking for a stringy, stretchy cheese, then Muenster is the way to go.

Muenster (named after the German town of Münster) is the American version of the French cheese Munster, which is usually stronger than its American equivalent. Muenster can be found in your local grocery store and is sometimes even sold pre-sliced in packages. It is a smooth, soft, white-colored cheese with an orange rind on the exterior. Its flavor is commonly compared to white American or sharp jack cheese. Muenster melts perfectly, making it ideal for grilled cheese or tuna melts.

Muenster-ously Delicious Grilled Cheese Sandwich

This cheese is so delicious that Mom bought a giant brick of it at a cheese outlet in Wisconsin to bring back to the Northwest. The key to a perfectly grilled cheese sandwich is using a lower temperature to ensure that the cheese melts, while your bread toasts. Using a higher temperature will burn the bread before the cheese has a chance to melt. A nice rustic loaf with a hard crust is a great bread to use.

• 2 pieces of bread (about 1/2-inch thick)
• 2-3 slices of Muenster cheese
• Olive oil

Heat a non-stick skillet over medium-low heat. I tend to use my Calphalon panini pan to get nice grill marks. Arrange the slices of Muenster cheese between the two slices of bread. Brush one side of the bread with olive oil and place the sandwich oiled-side down on the skillet. Brush the other side with olive oil and let it sit until cheese begins to melt the the skillet side begins to brown. Flip the sandwich when bread has slightly browned. Once the other side has browned, remove from the skillet, cut into halves and serve with a cup of soup. Enjoy!

Grilled Cheese Sandwich

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One of the great things about having a diverse group of friends is the plethora of new flavors and dishes that I have had the opportunity to dev experienced. One of my close friends that I met in graduate school has introduced me to the flavors of India. Her father loves to cook and I’ve been lucky enough to taste a few of his concoctions. What strikes me most about Indian fare is the amount of flavor that is packed into each bite. It fully utilizes many of my favorite spices and herbs, such as ground cumin, coriander, garlic and cilantro. I tried another recipe from The Sriracha Cookbook and it definitely packed a gustatory punch. I am sure many more delightful dishes with a little (or sometimes a lot) of heat will be prepared from this cookbook.

Sriracha Chicken Tikka Masala

This recipe has a flavorful sauce, coating tender cubes of chicken. I would suggest starting this recipe the night before, allowing the chicken to soak in the marinade overnight. Trust me, it will be well worth the wait. Serve with quinoa (or rice, if you prefer) and garlic naan bread.

Sriracha Chicken Tikka Masala with Quinoa and Garlic Naan

The night before:

• 3 pounds boneless, skinless chicken breasts
• 2 cups plain non-fat Greek yogurt
• 1/4 cup Sriracha
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon or allspice
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt

Cut the chicken into 1-inch cubes and place in a large resealable  plastic bag. In a bowl, combine yogurt, Sriracha, lemon juice, garlic, cumin, cinnamon, black pepper and salt, mixing well. Pour the marinade into the resealable bag with the chicken. Seal the bag and work the chicken lightly with your fingers to ensure that all of the pieces are coated in marinade. Place in the refrigerator overnight (or at least 2 hours, but the longer the better).

The next day:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 tablespoon sweet paprika
• 15 ounces tomato sauce
• 1/4 cup Sriracha
• 1 pint heavy cream
• Salt and pepper, to taste

Remove the plastic bag from the fridge. Using metal skewers, or wooden skewers that have soaked in hot water, thread the chicken onto the skewer. Discard the marinade. Line a baking sheet with aluminum foil and turn on the broiler to medium-high heat. Put the chicken skewers onto the baking sheet and place in the oven on the top rack. Cook chicken until it is lightly browned and cooked through, turning once through the cooking process (7-8 minutes). While chicken is cooking, in a large saucepan over medium heat, melt butter and add the garlic, cooking until it becomes aromatic, about 1 minute. Add the cumin, coriander, garam masala and sweet paprika, combine and cook for an additional 30 seconds. Add the tomato sauce and Sriracha. Allow mixture to simmer for 15 minutes. Slowly add the heavy cream, whisking while you add it to prevent curdling. Simmer for another 5 minutes. The sauce will thicken. Remove the chicken bites from the skewers and put them into the sauce. Simmer for about 3 more minutes. Salt and pepper sauce to taste. Serve over quinoa (or rice) with garlic naan bread. Enjoy!

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Sriracha Chile Sauce

My senior year of college, my roommate and I fell in love with a delicious, fiery, vibrant red condiment: Sriracha. This sauce became a staple in our kitchen. We put it on everything. No, literally, we didn’t eat anything without drizzling some liquid fire first: spaghetti and meatballs, pizza and soup. One of my personal favorites was adding Sriracha to Kraft Macaroni & Cheese.  While the sub-zero winds howled outside, my roomie and I would hunker down in our warm living room with a bowl of zesty mac ‘n’ cheese and play Wii for hours (after studying, of course). Initially hard to find, this flavorful concoction can now be found in pretty much any grocery store in the Asian food aisle. To this day, when I have macaroni and cheese jazzed up with the zing of the rooster sauce, I am transported back in time.

Spicy Sriracha Mac ‘n’ Cheese

When I started graduate school, the first thing that my classmates became aware of was my love of cooking. The second was my obsession with Sriracha. My roommate was in awe at how quickly I could go through a bottle by myself. For my birthday this year, one of my good friends surprised me with The Sriracha Cookbook. I have made several recipes from it and am continuing to try new ones, but the baked mac ‘n’ cheese recipe remains one of my favorites. I adapted the recipe a bit to make it a little healthier, but who are we kidding, this is still an indulgent, comforting dish with a slight kick.

• 8 tablespoons butter
• 1 cup panko bread crumbs
• 8 ounces macaroni (large or small, elbow or shell; whichever you prefer)
• 1/2 small sweet onion, diced
• 1/4 cup flour
• 3 cups milk (I use 2%)
• 1 teaspoon salt
• 1 teaspoon dried mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon nutmeg
• 1/4 cup Sriracha
• 1 3/4 cups sharp Cheddar cheese, shredded
• 1/3 cup Parmigiano-Reggiano cheese, grated

Preheat the oven to 400° and lightly grease a 2-quart baking dish. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add the panko and stir gently. Remove from saucepan and set aside. In another large pot, bring 2 quarts of salted water to a boil and add the macaroni. Cook until the pasta is just slightly undercooked; it will finish cooking in the oven. In the first saucepan over medium heat, melt remaining butter and add the onion. Cook until the onion begins to sweat, about 5 minutes. Add the flour and cook for 2-3 minutes, stirring continuously and avoiding lumps. Add 1/2 cup of milk and stir until flour has absorbed milk and the mixture is smooth and has thickened. Add the remaining 2 1/2 cups of milk, whisk to incorporate the flour mixture. Stir in the salt, dried mustard, pepper and nutmeg. Allow mixture to simmer gently for 5 minutes, stirring occasionally to avoiding scalding. The mixture should thicken up enough to coat the back of a spoon. Add the Sriracha and then 1 1/2 cups sharp Cheddar gradually. Once cheese has melted, add the macaroni and toss until macaroni is fully coated with cheese sauce. Transfer mixture to the baking dish. Top with the Parmigiano-Reggiano and remaining 1/2 cup Cheddar. Finally sprinkle the panko evenly over the top. Bake, uncovered, until panko is golden brown and mixture is bubbling, 18-22 minutes. Allow to rest for 5-10 minutes before serving. Serve with a glass of cold milk to douse the flames.

Spicy Sriracha Mac 'n' Cheese