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    whole milk

    Mac and Cheese

    February 23, 2018

    macaroni, cheese

    cheese, macaroni

    Snow Days

    This week was a doozy! Today marked the 6th day my kids were home, yes, 6th day, I did not stutter!  Let me run it down for you:

    Saturday & Sunday: Weekend
    Monday: President's Day
    Tuesday: Snow in the morning , school didn't delay or close but I refused to drive on our untreated roads. However, my judgment was good because then the district released kids at 1 and ENCOURAGED parents to pick them up early if they could. Yeah, no thanks, we'll stay put.
    Wednesday: Snow, school closed. 
    Thursday: Snow was still coming down Wednesday night and Thursday morning, roads were covered again. 2 hour delay by the district but there was still snow falling, so again I vowed a big fat NO! I didn't feel like schlepping my kids in the snow, not my thing. 

    So here we are, 6 days of my children at home...all 3...and my husband because well he had the same weekend schedule + President's Day and he can work from home, so he did. So it was a FULL HOUSE! In theory, I had all this time on my hands, no rushing kids around from here or there, I honestly barley left the house most of those days. I could have finished all the laundry, reorganized closets and drawers or any number of things. Oh, I forgot to mention, we also gutted our main bathroom (fun times!) Truth be told, some of those things happened but the majority of the time I was cooking the next meal, or getting the next snack, then cleaning up, over and over and over. 

    On the upside, I was basically in my PJs for the last 6 days, not even my nice going out yoga pants, my actual PJ bottoms, the ratty ones with paint on them and stained tank tops...yeah! I'm not sure if that's an accomplishment or not. I was definitely comfy! What else do people do on snow days? I think it's only natural to stay in PJs and bake, PJs and baking! I did do some baking and quite a bit of cooking. Like this homemade Mac & Cheese that is so incredibly delicious. It is the perfect snow day food, so comforting especially after playing in the snow. 

    macaroni, cheese

     

    macaroni, cheese

    The Good Stuff

    Mac & Cheese is as classic as pizza in America. It's a classic American comfort food. Who doesn't love pasta smothered in gooey delicious cheese? Before getting to the gooey cheese, there needs to be a base and the most perfect base is actually French, Béchamel sauce. Béchamel sauce, also called white sauce, is made of a white roux (flour and butter) and milk. This creamy sauce is the ticket to a perfect Mac & Cheese and also a wonderful sauce to learn to make for many different meals. 

    macaroni, cheese

     

    Next is your noodle. What's the best noodle for Mac & Cheese? Elbow or Shell? Your choice! Today I picked these adorable Italian Campenelle by Private Selection, they are a cross between a shell and elbow but I really love the little ridges on each one. Search the aisle for the noodle that calls your name. 

    macaroni, cheese

     

    Then the cheese, mmmmm! Cheese is a beautiful thing and you need the right cheeses for the perfect Mac & Cheese. Always go with a cheese that has a good melting point, classic would be a cheddar and mozzarella mix. You can also use any variety of these cheeses: gruyere, colby, monterey jack, pepper jack, or provolone in place of the cheddar. The mozzarella is really to give it that nice gooey stretch and stringiness but doesn't hold a lot of flavor. I used Tillamook Cheddar Jack, which has a blend of medium cheddar and monterey jack. I also added mozzarella and some smoked cheddar for a little smokey flavor. 

    macaroni, cheese

    Top it all off with some panko breadcrumbs and you have a classic and delicious Mac & Cheese. I love the panko  bread crumbs because they are much lighter and get super crispy. You can find them in the Asian section of your grocery store. 

     

    macaroni, cheese

     

    You can find all the steps to make this delicious, kid friendly and approved meal below. As always, I love seeing your creations. Don't forget to tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

    macaroni, cheese

    Print Recipe
    Mac and Cheese
    This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
    macaroni, cheese
    Course Main Dish
    Cuisine American
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    • 1 lb Elbow or Shell pasta noodle
    • 13 tablespoon unsalted butter, divided
    • 10 tablespoon all purpose flour
    • 8 cups whole milk can use 2%, but whole is preferred
    • 2 cups shredded medium cheddar/monterey jack mix can sub other cheeses mentioned above
    • 1 cup shredded mozzarella
    • 1 cup smoked cheddar can sub another cup of mozzarella for a less smokey/milder flavor
    • ⅔ cup panko bread crumbs
    • ¼ teaspoon garlic powder
    • kosher salt & pepper to taste **only salt AFTER cheese has been added
    Course Main Dish
    Cuisine American
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    • 1 lb Elbow or Shell pasta noodle
    • 13 tablespoon unsalted butter, divided
    • 10 tablespoon all purpose flour
    • 8 cups whole milk can use 2%, but whole is preferred
    • 2 cups shredded medium cheddar/monterey jack mix can sub other cheeses mentioned above
    • 1 cup shredded mozzarella
    • 1 cup smoked cheddar can sub another cup of mozzarella for a less smokey/milder flavor
    • ⅔ cup panko bread crumbs
    • ¼ teaspoon garlic powder
    • kosher salt & pepper to taste **only salt AFTER cheese has been added
    macaroni, cheese
    Instructions
    1. Preheat oven to 350 degrees.
    2. Boil pasta according to package directions less 1 minute in a salted pot of water. Drain, add back to pot with 1 tablespoon butter. Set aside.
    3. In another heavy bottomed pot begin making your Béchamel sauce. Cut 10 tablespoons of butter and place in pot on medium heat. Add in 10 tablespoons of flour and whisk to create your roux.
    4. Once your roux (flour and butter) has thickened and bubbled, slowly begin adding your milk, whisking as you add.
    5. Continue to add the remaining milk and continue to whisk while pot is on medium-high heat. Whisking continuously is important so the mixture doesn't stick to the bottom of the pot.
    6. Whisk until the sauce comes to a boil, once it begins to boil, remove from heat.
    7. Add your shredded cheeses to the sauce and finally your cooked pasta.
    8. Mix until combined.
    9. Add pepper and salt to taste, note that many cheeses are salty so you may not need as much.
    10. Pour your macaroni mixture into a 9x13 pan or cast iron skillet.
    11. Prepare your panko topping by melting 2 tablespoons of butter then add in your panko and garlic powder. Top your macaroni pan with the breadcrumb mixture.
    12. Bake for 20-25 minutes and do a quick broil on the top for the breadcrumbs to brown.
    13. Remove and serve warm. Enjoy!
    Share this Recipe

    Labneh

    November 6, 2017

    Finally! Finally I bring you to one of the most treasured recipes you will ever learn. It's simple, doesn't require many ingredients and it is a staple in any Lebanese home. Labneh adorns the dinner table most every night. Used as a dip, used in cooking and even as a main ingredient in sandwiches. The beauty of labneh is that it is thick and can withstand being slathered on a piece of pita bread without any problem. It can be the star of a dish or fall into the background as a base for pizza or soups. 

    For as long as I can remember my parents ALWAYS had labneh at home. I recall my mom asking friends or neighbors for "rowbe" which is the labneh/yogurt start. If your "rowbe" turns sour you need a new one to get your yogurt going. The beauty of living in an area surrounded by Lebanese Americans was that someone always had your back and your "rowbe" starter. At that time, I had no idea what it was, why it was needed or that labneh was something special that our families made. Until that is I moved 3,000 miles away, then it became important, it became essential for me to know how to make this magic for myself. 

    I was 22 years old when I moved to Portland and while it was difficult to leave my family, I saw it as an adventure and a place to start something on my own. I quickly realized that I ate really well when my parents cooked for me all the time! I also realized that if I wanted all the good food I grew up on, I would have to learn. I called (and still call) my parents everyday (my mom I talk to 3-4 times a day), my conversations quickly became about how to make this and how to make that, how much of this spice to I add and how long do I bake something in the oven. My parents did everything by memory, barely by measurement and everything was done when it was slightly reddish on top! But labneh was where I started my journey trying to replicate my parents cooking. I needed to have the same tart, tangy, smooth and delicious yogurt I grew up on. The good stuff that I slather on my manouche and eat with olives and cucumbers. I needed to learn the science behind it and be sure my kids ate this amazing healthy yogurt. 

    So after many phone calls, measurements, temperatures and figuring out to drain 2 gallons of yogurt into a cheesecloth bag I was on my way! I learned the ins and outs and began making labneh regularly. We are rarely without it at our house and use it for everything. I even began taking the labneh and adding homemade jams to it to make our own flavored yogurts (my kids won't eat store bought...ever!) I am so happy they love it just as much as I do and did as a kid. I promise that if you start making your own, you won't be able to stop. I've laid everything out for you step by step! With a little bit of time and patience, you'll have the most AMAZING yogurt of your life. 

    The Process

    STEP 1:
    You'll want to start with one or two gallons of milk. I use two but you may want to start with one gallon for your first attempt or go for two if you're feeling adventurous! Whole milk is preferred but 2% will also work, anything less than 2% will probably not thicken up as it should. 

    STEP 2: 

    Pour milk into a large heavy bottomed pot and set on burner at medium heat. You'll want to stir every 5ish minutes to make sure the milk doesn't stick to the bottom. 

    STEP 3: 

    Bring milk to a boil. You DO NOT want to let it boil over (believe me, I have done is many, many times it is awful to clean up!) Keep monitoring, stiring and making sure the milk doesn't stick to the bottom. You'll start to see some bubble forming at the top. Timing for it to boil can vary depending on your stovetop. I'd say anywhere from 15-20 minutes (slightly more with 2 gallons of milk).  Remove from heat. 

    STEP 4:

    This is the waiting game portion. You want to get your boiled milk to cool down to 110 degrees Fahrenheit. It can take anywhere from 30 minutes to an hour (again, longer with more milk). This is also a time where timing is key. I like making labneh in the evening but not too late where you have to wait too long and it gets really late (I have also done this many, many times). If you're slightly under temperature it's okay, things should still work out. You want to get as close to 110 as you can. Remember above when I told you I got zero times from my parents? Yeah, my dad's method was to place your finger in there and it's ready when you can comfortably leave it in there without jolting. Ha! Thank goodness for thermometers! 

    STEP 5:

    You'll need your rowbe or yogurt starter. You can either get a start from a friend or purchase a small container of PLAIN, WHOLE MILK yogurt from the store. After this you will have your own start and won't need to buy it anymore. Place your rowbe/yogurt start into a small bowl and ladle some of the warm milk into the bowl. This tempers the yogurt so it's not shocked by the hot milk all at once. Stir slightly then pour into the large pot and stir. 

    STEP 6:

    Crazy Lebanese woman coming at ya! So I know some people use yogurt makers and all that fancy stuff but me...I use a nice thick beach towel!!! Find a CLEAN, thick towel or blanket big enough to wrap around your pot. Wrap it nice and tight and leave out overnight (or 8-10 hours) in a warm place. I'll often leave on my stovetop (turned off of course) or on the counter above my dishwasher. 

    STEP 7:

    The next morning or after your time has passed, you can open the lid of your pot and your yogurt should look something like this. Curdled with some liquid. This my friends is pure YOGURT! Now, you can stop right here and enjoy this lovely yogurt as is if you'd like. I definitely fill up a jar so I can use in baked goods, on some Lebanese savory dishes like Kousa. But for now, place the large pot in your refrigerator for 8-10 hours until it cools down.  

    STEP 8:

    The next day, take out your large pot of yogurt and remove a small portion (about 4 ounces) and place in a sealed container, leaving little to no air between the yogurt and lid. The less amount of air, the longer your yogurt start will last. I have had some in my fridge for 4-6 weeks without any problems. At this time, you'll also want to take out any yogurt you'll want to use as plain yogurt in a jar. After you remove what you want, add in about 2 teaspoon of salt to the remaining yogurt in the pot. The next step is to strain to make labneh. 

     

    STEP 9:

    The most important step in making labneh, taking your plain yogurt and straining it. The thing that makes labneh different than Greek yogurt is the length of time the yogurt strains. Labneh is often referred to as a cheese rather than yogurt due to it's thick consistency. I use cheesecloth bags (the thinner the better), I've heart nutbags work very well too. I love these Ikea Clips and you can even get them on Amazon if you aren't near an Ikea. They cinch the bags perfectly, but you can use anything that works for you. I also have a colander and place a large bowl underneath to catch the drained whey. Unfortunately, I couldn't snap a shot of the next step. With very steady hands, I place the bag against the pot and lift and pour into the bags. You can of course do this anyway that works for you, but the gist is to pour the yogurt into the bag(s) and quickly clip and place in colander. The whey will drain leaving you with delicious thick labneh! I generally leave draining for 2-3 days. The longer you leave, the thicker the labneh will be. You'll want to check and make sure your whey isn't too full, if so, draining and leave labneh to finish. 

    STEP 10:

    Final step...enjoy! Remove your labneh from your bags and store into containers. Traditionally we set out labneh in a bowl, drizzle a boat load of olive oil and even sprinkle with some dried mint or whatever you'd like. Enjoy! 

     As always, I love seeing your creations. Be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    Print Recipe
    Labneh
    Course Appetizer
    Cuisine Lebanese
    Prep Time 1 hour
    Cook Time 45 minutes
    Passive Time 4 days
    Servings
    Ingredients
    • 1-2 gallons whole milk can use 2%
    • 4 ounce plain whole milk yogurt
    • 2 tsp kosher salt
    Course Appetizer
    Cuisine Lebanese
    Prep Time 1 hour
    Cook Time 45 minutes
    Passive Time 4 days
    Servings
    Ingredients
    • 1-2 gallons whole milk can use 2%
    • 4 ounce plain whole milk yogurt
    • 2 tsp kosher salt
    Instructions
    1. Pour gallon(s) of milk into large heavy-bottomed pot and heat on medium heat until milk comes to a low boil. Be sure to stir to ensure the milk doesn't stick to bottom.
    2. Remove milk from heat once it comes to a low boil and let cool down to 110 degrees Fahrenheit.
    3. Once milk has cooled down, place your 4oz yogurt start in a small bowl and ladle a small amount of hot milk into bowl to temper. Pour the bowl of yogurt start + ladled milk into large pot.
    4. Cover and wrap pot with large clean towel or blanket in a warm place for 8-10 hours.
    5. After 8-10 hours, remove towel/blanket and place pot in refrigerator for another 8-10 hours.
    6. Ladle 4-6 ounces of yogurt into a small jar, leaving as little air as possible between the yogurt and lid. You may also ladle out any additional yogurt you'd like to keep at this step.
    7. Next, add in your salt and mix.
    8. Prep your a colander, bowl, cheesecloth bags and clips.
    9. Pour yogurt into bags, clip and place in colander. Leave in refrigerator to drain for 2-3 days, depending on your thickness liking. Be sure to check and drain any excess whey to allow labneh to continue to drain.
    10. Remove from bags and enjoy!
    Recipe Notes

    Labneh should be stored in the refrigerator in a sealed container. It will generally last for at least a month. 

    If you'd like to make flavored yogurt, add in some jam to your labneh and enjoy!  

    Share this Recipe

    Peaches & Cream Tart

    September 3, 2017

    It's been a while friends, I've been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

    As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

    So here we are, beginning of September and for some bizarre reason unknown to me it's 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

    Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I'm living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that's my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what's not to love! Winner Winner!!

    Even though there are several steps to assemble the tart, it comes together quite quickly. You'll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter...yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you'll have your special dessert to enjoy! Follow the detailed instructions below. 

    This is a perfect dessert for a dinner party, it's lovely on it's own, doesn't need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.


    Print Recipe
    Peaches & Cream Tart
    This tart is amazingly decadent! Enjoy!!
    Course Dessert
    Cuisine Dessert
    Prep Time 45 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    Pastry Shell
    • 2 sticks unsalted butter softened
    • ½ cup sugar
    • ¼ cup brown sugar
    • 2 cups unbleached all-purpose flour
    • 1 pinch kosher salt
    Pastry Cream
    • 1 ½ cups whole milk
    • 1 ½ cups heavy cream
    • 4 egg yolks
    • ½ cup sugar
    • ⅓ cup corn starch
    • 1 pinch kosher salt
    • 1 teaspoon vanilla paste/extract
    Additional Ingredients
    • 4-5 large peaches
    • 2 tablespoon raw cane sugar
    • ¼ cup apricot jam
    • 1 teaspoon warm water
    Course Dessert
    Cuisine Dessert
    Prep Time 45 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    Pastry Shell
    • 2 sticks unsalted butter softened
    • ½ cup sugar
    • ¼ cup brown sugar
    • 2 cups unbleached all-purpose flour
    • 1 pinch kosher salt
    Pastry Cream
    • 1 ½ cups whole milk
    • 1 ½ cups heavy cream
    • 4 egg yolks
    • ½ cup sugar
    • ⅓ cup corn starch
    • 1 pinch kosher salt
    • 1 teaspoon vanilla paste/extract
    Additional Ingredients
    • 4-5 large peaches
    • 2 tablespoon raw cane sugar
    • ¼ cup apricot jam
    • 1 teaspoon warm water
    Instructions
    1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.
    Peaches
    1. Bring a large pot of water to a boil.
    2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
    3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
    4. Remove with a slotted spoon and remove skin.
    5. Cut into ¼" slices and set aside.
    Pastry Shell
    1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
    2. Mix until a soft dough forms, it may be a bit crumbly.
    3. Remove from bowl and wrap in plastic wrap, place in fridge.
    Pastry Cream
    1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
    2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
    3. Slowly add in about ½ cup of your milk/egg mixture and whisk until smooth.
    4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
    5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
    6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.
    Assembly
    1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
    2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
    3. Bake tart shell for 15 minutes empty.
    4. Remove and let cool for 5-10 minutes.
    5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
    6. Begin layering your sliced peaches in a circular fashion.
    7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
    8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
    9. Let cool, remove outer ring of tart pan and enjoy!
    Recipe Notes

    **If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water.

    **Store tart in fridge up to 3 days.

    Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/

    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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