Bracing for a blizzard was the perfect time to make such a comfort classic. As with all of Dorie's recipes it leant itself to my own translation. Because I was lazy I made it in my new kitchen favorite, the rice cooker. Because I am obsessed with color in my food I added brussels sprouts. Because I am trying to wean myself away from so much dairy I skipped some of the cheese and omited the cream.
The result was a lot like risotto, but also a gourmet twist on that simple American classic mac and cheese.
- 2 tbsp unsalted butter or Organic Red Palm Oil
- 1 small onions, chopped fine
- 1 tbsp Herbs de Provence
- 3 3/4 cup water or whey from making cheese
- 1 chicken boullion cube
- 1 1/2 cup Penne Rigate
- 1/2 cup Soy Cream (optional)
- 1/2 cup freshley grated parmesan
- 1 lb cooked or frozen brussels sprouts
Put chopped onion, herbs and butter in the pan of your rice cooker. Set it to steam for 10 minutes. When done, stir and add water, boullion and pasta. Set it on the rice setting, about 20 minutes. Stir and add parmesan. Let sit for another 5 minutes. Remove pasta, leaving the sauce. Add brussels sprouts to the pan, set at steam for another 10 minutes. When finished mash the sprouts a bit and then stir the pasta back in, folding until well combined. Meant to be served immediately, but not so bad reheated in the oven the next day.
More from this classic cookbook:
- Mussels and Chorizo with or without Pasta
- Cheese topped Onion Soup
- Roasted Salmon and Lentils
- Sardine Pate
Photo Credit: Julie T Cecchini