A rose by any other name. . .
• Select a large, plump bulb. It should feel heavy for its size.
• The bulb should feel fi rm, not so or spongy. • Select a bulb with roots s ll a ached.
Garlic Mac Crumb topping: 4 tablespoons (1/2 s ck) unsalted bu er 2 cups Panko bread crumbs 3 tablespoons chopped fresh chives Pasta and sauce: 1 head garlic Olive oil
1 pound uncooked macaroni 8 tablespoons (1 s ck) unsalted bu er 6 tablespoons all-purpose fl our 5 cups whole milk 5 1/2 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon ground mustard powder 1 1/2 teaspoons salt 1 teaspoon ground black pepper
Crumb topping: Melt the bu er in a medium saucepan over medium heat. Add the breadcrumbs and chives, s rring to combine. Cook for 1 to 2 minutes un l lightly toasted. Remove from heat and set aside.
Pasta and sauce: Preheat oven to 400ºF. Slice top one-third off head of garlic. Place bo om por on on a piece of foil, drizzle with olive oil. Replace top por on and squeeze foil up and around head to create a sealed packet. Roast garlic for 30 minutes. Remove roasted garlic from oven and squeeze cloves into a bowl. With the back of a spoon, mash cloves into a paste. Set aside.
Cook pasta in a large pot of salted water un l al dente. Drain pasta, reserving 1/2 cup of the cooking water. Bu er a 13x9-inch baking dish.
In a large saucepan, melt bu er over medium-low heat. S r in fl our and garlic paste. Cook roux, s rring constantly, for 3 minutes un l golden. Whisk in the milk. Bring sauce to a boil, whisking constantly, then reduce to a simmer and let it cook for 3 minutes. S r in cheeses, mustard powder, salt and pepper un l well combined. Add pasta and reserved 1/2 cup of water to pot, s rring to combine. Mixture will be thin. Transfer to prepared baking dish. Sprinkle with crumb topping and place in the oven. Bake for 20 to 25 minutes un l it's golden brown and bubbling.
Check the back cover for dessert! April 2015 - 11
does not taste the same
Aff ec onately called the s nking rose, garlic is enjoyed by most people. Most o en associated with Italian food, garlic is one of the most versa le fl avors. To ensure you are ge ng the best fl avor, use these ps when purchasing fresh garlic:
• Avoid bulbs with any green shoots. The garlic will be bi er.
• Peel the paper a bit and look at the cloves. You want plump, white cloves. Avoid yellow or grayish cloves.
S cky Wings 5 pounds chicken wings Salt and pepper to taste 3 tablespoons hot sauce 2 tablespoons vegetable oil 3 cups fl our 3 crushed garlic cloves 2 tablespoons grated ginger (op onal) 1/2 tsp red pepper fl akes 1/2 cup rice vinegar 1/2 cup packed brown sugar 1 teaspoon soy sauce
With a sharp knife, separate chicken wings at joints; discard ps. Place chicken in a large bowl. Season with salt and pepper; toss to season evenly. Add vegetable oil and toss to coat.
In a large paper or plas c bag, add fl our. Add chicken to bag and toss to coat. Line two cookie sheets with foil. Spray with a light coat of cooking spray. Place chicken on pans, spacing evenly and not touching. Discard excess fl our. Spray chicken lightly with cooking spray. Bake in a 400 degree oven for 30 minutes. Turn chicken over and return to oven for an addi onal 30 minutes. Chicken should be browned and crisp.
In a saucepan, combine remaining ingredients over medium heat. S r constantly un l sauce comes to a boil. Remove from heat. Place one-half the chicken in a large, clean bowl. Drizzle one-half the sauce over cooked chicken and toss to coat.
Turn chicken onto used baking pan to cool for a few minutes. Repeat with remaining chicken and sauce. Enjoy as soon as they are cool enough to eat with your fi ngers.
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