Mac and Cheese – Ham and Cauliflower

Shy Home Chef — Mon, 21 Jan 2013 22:49:36 +0000

Ingredient
1	pound	Conchigliette (pasta shells)
2	cup	Cauliflower Florets (shaved)
2	tablespoon	2 tablespoons Butter (divided)
2	tablespoon	2 tablespoons Flour
3	cup	Whole Milk
1/8	teaspoon	freshly grated Nutmeg
1	tablespoon	Red Pepper Flakes (optional)
2	cup	Gruyere cheese
1	cup	Parmigiano-Reggiano (grated and divided)
1/2	pound	Baked Ham Steak (julienned)
1	cup	Panko Breadcrumbs
1/4	cup	chopped Parsley
		Extra Virgin Olive Oil
		Salt and Pepper to taste

Procedure

Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.

Chopsuey

Shy Home Chef — Sun, 20 Jan 2013 22:27:46 +0000

Ingredient
1/4	pound	shrimp
1/2	pound	chicken, boneless
1	cup	chicken liver, sliced
1	tablespoon	garlic, minced
1	cup	onion, diced
1	tablespoon	oyster sauce
1/2	piece	cabbage, quartered
1	cup	green bell pepper, sliced
1	cup	red bell pepper, sliced
1	piece	small size cauliflower, cut into small pieces
1 1/2	cup	snow peas
2	cup	chicken broth
2	teaspoon	cornstarch
1	cup	water
		salt and pepper

Procedure

Saute garlic and onion.
Add the chicken liver and saute for 3 minutes
Put-in boneless chicken and cook for 2 minutes.
Pour the broth bring to boil, cover and simmer for 5 minutes.
Add shrimp and season with salt and pepper.
Add oyster sauce simmer for 2 minutes.
Put in cauliflower and cabbage then mix well.
Add carrots, snow peas, and bell pepper. cover and simmer for 5 minutes or until vegetables are cooked.
dilute cornstarch in 1 cup water then pour mixture in the pot and mix well to achieve the little thick consistency.
Serve hot.