Family Supper- Spaghetti and Meatballs and Bonus! Meatball Hoagies

My parents and sister came to visit and after a five hour drive I thought they'd enjoy a home cooked meal. After all, how many of these meals has my mom made for me?! I wanted to make something homey, comforting, delicious and Italian. Enter spaghetti and meatballs! This is one of my favorite meals to make. Ever. I love to form the meatballs into little balls of perfection, oozing with sauteed veggies, herbs and fresh cheese. And making homemade pasta sauce is always a joy, as it is so very easy and fills the entire house with the smells of Italy. I served the entree with a light Strawberry and Greens Salad in a Balsamic Vinegarette, Marinated Asparagus and Garlic Bread. Served with a fantastic bottle of our favorite Merlot, this meal sure did satisfy!

Spaghetti and Meatballs
The ultimate comfort food. 
Serves 6 plus extra meatballs

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 pound ground beef
1/2 pound ground pork
1/2 pound ground Italian sausage
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated homemade pasta sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound fresh mozzarella cheese, sliced
Leaves from 3 sprigs fresh basil
1 pound spaghetti

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in a skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork or the meatballs will be tough. Roll into similar sized meatballs. (I got 16 meatballs about the size of pool balls.)

Preheat the oven to 350 degrees F.

Heat a 3 T. of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Lay the fresh mozzarella over top and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Homemade Pasta Sauce

1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (28-ounce) can whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Add the tomatoes and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 10 minutes. Taste and adjust seasoning with salt and pepper. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Bonus! Meatball Hoagies
Got extra meatballs? Here is the perfect leftover recipe!

2 meatballs, halved
1/4 cup tomato sauce, plus more for dipping
Provolone cheese
Sauteed onions and peppers, optional
Basil leaves, optional
1 hoagie bun

Arrange halved meatballs cut side down on hoagie. Top with sauce, cheese and veggies. Bake at 375 degrees for 5-10 minutes until heated through. Serve with extra dipping sauce.


Wine of the Night

Cosentino Winery
2005 Reserve Merlot
Napa Valley

We don't drink a lot of Merlot but wanted to give this vintage from our favorite Napa Valley winery a shot. It was delicious! Spicy on the nose with aromas of pepper and pomegranate with an evenly developed palate of ripe black cherry, anise, and cedar. Ripe tannins set the profile for the finish of dried cranberry, citrus zest, and sage.

Pizza Party! Prosciutto and Roasted Red Peppers with Gorgonzola and Spicy Sausage with Caramelized Balsamic Onions and Jalapenos

It's Friday night and we have no dinner plans- a perfect chance for a pizza party Kevin and Sarah style! Kevin's pizza of choice included spicy Italian sausage, caramelized balsamic onions and jalapenos. Sarah opted for a prosciutto, roasted red pepper and Gorgonzola cheese variety. Well, we both LOVED our pizzas! Kevin's had a fiery kick with the combination of spicy Italian sausage and jalapenos, but it also had a softer, sweeter side with the caramelized balsamic onions. Sarah's pizza was classic salty and sweet with the Gorgonzola cheese and prosciutto, complemented with mellow roasted red peppers. Homemade pizza is so fun and easy to make, just buy a couple crusts and load them up with your favorite toppings!

Pizza with Prosciutto, Roasted Red Peppers and Gorgonzola

Salty, sweet and delicious!
Serves 2-4

1 pre-made pizza crust, such as Boboli
1/2 cup pizza sauce
2 cloves garlic, minced
1/4 cup Mozzarella cheese, shredded
3 slices prosciutto, cut into pieces
1/4 cup roasted red peppers, chopped
1/8 cup red onion, diced
1/4 cup Gorgonzola cheese, crumbled
Extra virgin olive oil

Preheat oven according to pizza crust directions. Spread sauce on crust and sprinkle with minced garlic and mozzarella cheese. Top mozzarella with prosciutto, roasted red peppers and red onion. Sprinkle crumbled Gorgonzola over top and drizzle with some EVOO. Bake 20-25 minutes until bubbling. Enjoy!


Pizza with Spicy Sausage, Carmelized Balsamic Onions and Jalapenos

Fiery hot and tasty!
Serves 2-4

1 pre-made pizza crust, such as Boboli
1/2 cup pizza sauce
2 cloves garlic, minced
1/2 cup Mozzarella cheese, shredded
1/4 cup Cheddar cheese, shredded
2 links spicy Italian sausage
1 Jalapeno, sliced
1 small onion, halved and sliced
2 T. balsamic vinegar
Kosher salt

Preheat oven according to pizza crust directions. Spread sauce on crust and sprinkle with minced garlic and mozzarella cheese.

Heat a large skillet over medium-high heat. Add the sausage and use a wooden spoon to separate into crumbles. Cook until sausage is almost cooked through then drain on paper towels. Add sliced onions to sausage drippings (add olive oil if pan is dry) and sprinkle in some kosher salt. Cook for 15 minutes until onions are softened and reduced in half. Add balsamic vinegar and stir for 2-3 minutes until coated. Set aside.

Add sausage and onion mixture to pizza. Cover with cheddar cheese, then add sliced jalapenos on top. Bake for 20-25 minutes until bubbly. Mmmm that's spicy!

Wine of the Night

Punto Final Malbec, 2008

This is a delicious malbec with 90 points from Wine Spectator for less than $15! It has a rich bouquet, lively mouth-feel, lingering flavors of red and black berries with undertones of black pepper and vanilla, and a velvety texture throughout. And it tastes great with pizza!

Pappardelle Alfredo with Chicken and Broccoli

Alfredo sauce is a fantastic sauce to master. It's delicious and satisfying, and everyone seems to love it. But you don't have to do the same-old and serve it on fettucine. Sometimes the funnest way to freshen up a classic pasta sauce is to use a fun and different noodle! I chose pappardelle, a wide egg noodle that holds the Alfredo sauce and complements the rich creamy flavors perfectly. This sauce is not nearly as bad for you as what you might find in an Italian restaurant or a jar. Served with sauteed chicken and roasted broccoli, and complemented with flavorful onions and garlic, this is one pasta dish that you'll serve again and again!

Pappardelle Alfredo with Chicken and Broccoli
A creamy and satisfying sauce for any pasta! 
Serves 2

For the sauce:
1/2 cup heavy cream
1/2 cup milk (I used skim!)
1 T. butter
1 T. flour
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup Pecorino Romano cheese (or use all Parmesan)

Florets from 1 head of broccoli
3 T. extra virgin olive oil
2 chicken breasts, diced into 1 inch pieces
1/2 sweet onion, diced
2 garlic cloves, diced
Kosher salt
Black pepper
8 oz. pappardelle pasta, or your favorite noodle

Preheat oven to 400 degrees. Spread broccoli on baking sheet and drizzle with olive oil and sprinkle with kosher salt. Roast for 15 minutes, stirring once, until beginning to brown on the edges. Remove and set aside in a bowl.

Set a large pot of water over high heat to boil. Cook pasta according to package directions to al dente.

Set a large skillet over medium heat with 1 T. olive oil. Sprinkle diced chicken with kosher salt and pepper and add to skillet. Saute for 8 minutes or until chicken is just cooked through. Remove into bowl with broccoli.

Add another T. of oil to the same skillet and add onions and garlic. Saute for 2-3 minutes until translucent, then add to bowl of broccoli and chicken.

To make sauce melt butter in a medium saucepan over medium-low heat. Add flour and whisk to combine. Once combined add cream and whisk to combine, then milk and whisk to combine. Let it bubble slightly for a couple minutes to reduce and thicken. Then add all of the grated cheese and stir. Season with a pinch of kosher salt and pepper. Combine chicken, broccoli, onions, garlic, pasta and sauce in large bowl. Serve immediately with extra cheese.

Recipe by Sarah Saubert

Wine of the Night

Chateau St. Jean
Sonoma 2008
Cold Creek Chardonnay

This is a very special Chardonnay. Kevin and I tasted it straight out of the barrel when we were in Sonoma a year before it was complete. We liked it already, so we ordered half a case. We were so excited to get it in the mail one year later! It is a light and fruity Chardonnay with pineapple and coconut nuts. It's fantastic with light dishes and on warm evenings!

Cheesy Chicken Noodle Casserole

I've always loved casseroles for their homeyness. They are far from glamorous and even a little frumpy, but are always delicious and conjure up many wonderful childhood memories of family dinners and church potlucks. Lazy Sunday afternoons are perfect for making casseroles, which are really easy but can be time consuming. This Cheesy Chicken Noodle Casserole encompasses everything I love about casseroles- extra noodles, hidden veggies and lots of gooey cheese. This recipe is enough for two 8x8 casseroles- one to enjoy now and one to freeze and enjoy on a lazy Sunday afternoon when you DON'T feel like cooking!

Cheesy Chicken Noodle Casserole
Warm, creamy and delicious, it will remind you of home! 
Serves 8 (two 8x8 casseroles)

2 large chicken breasts

1 lb. Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup (or combo with cream of chicken)
1 cup Shredded Sharp Cheddar Cheese
1 Finely Diced Green Pepper
1 Finely Diced Onion
1/2 lb. asparagus spears, cut into 1 in. pieces (optional)
1 1/2 cup Reserved Chicken Broth From Pot
1/2 cup milk
1 teaspoon Lawry's Seasoned Salt
1/4 Teaspoon Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Shredded Sharp Cheddar Cheese

Preparation Instructions

Combine soups, 1 cup cheese and vegetables in large bowl. Poach chicken breasts in large pot in water (enough to cover) until done, about 15 minutes. Remove chicken from pot and set aside to cool. Remove 1 1/2 cups broth to large bowl with other ingredients. Add more water to pot (as needed) and cook spaghetti until al dente. Do not overcook. Shred or finely chop chicken and add to other ingredients. When spaghetti is cooked, combine with the other ingredients in large bowl and mix well.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Recipe adapted from Pioneer Woman Cooks

Wine of the Night

Root: 1 (The Original Ungrafted)
Carmenere
Colchagua Valley, Chile

Carmenere is an absolutely delicious grape grown in Chile. It is known as the “lost grape of Bordeaux” and is an incredible value compared with European wines (this bottle was around $10). This wine has rich flavors of plum, blackberry and spice. On the nose it reminds me of a Zinfandel. It has a full body and broad structure, and the finish is luscious. I absolutely love it!

Recent Earthquake Note:
According to the Wall Street Journal, "At a national level, losses of Chilean wines, one of the country's signature export products, amount to 32,500 gallons, or nearly 13% of last year's production, with a value of $250 million, according to Wines of Chile, an industry group. Despite the dislocation caused in Chilean wine country, the quake shouldn't affect global wine prices, because Chile's market share isn't so large that a hiccup in its exports will cause scarcity."

Thank goodness! Support this up and coming wine distributor and enjoy some Chilean wine!

Valentine's Day Menu starring Penne Bolognese and Chocolate Mousse, with Romaine Sweet Hearts and Roasted Garlic Potatoes

While Kevin and I really don't celebrate this Hallmark holiday, we always use it as an excuse to have a delicious meal and open a special bottle of wine. This year both the meal and the wine were the best EVER! I made a homemade bolognese sauce, and it was divine. Bolognese is a rich meat and tomato sauce that is simmered on the stovetop for a couple hours, imparting a rich earthiness and making the house smell amazing! Emeril's bolognese recipe called for a couple secret ingredients- cinnamon and nutmeg- and they really made the sauce incredible by adding a rich depth of flavor and smoky sweetness. The sauce was so delicious that I could have eaten it with a spoon!

Along with the pasta I served garlic bread, roasted broccoli, and roasted garlic potatoes, which were a delicious warm version of a potato salad with a flavorful and unique roasted garlic vinaigrette. As an appetizer I made a super cute salad called Romaine Sweet Hearts that featured avocado, artichokes and pomegranate seeds. And you can't forget dessert! The Chocolate Mousse with Strawberries was a delicious, light and flavorful end to the meal. Perfect for Valentine's Day!

Bolognese Sauce with Penne Pasta
Rich, thick, and meaty, this sauce is a star!
Serves 10 (make a big batch and freeze the leftovers!)

1 tablespoon olive oil

4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound penne or your favorite noodle
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Recipe courtesy of Emeril Lagasse

Romaine Sweet Hearts
A special salad for a special someone!

Serves 2

3 T. mayonnaise
1 1/2 T. chopped fresh mint OR combination fresh parsley and dill
2 tsp. fresh lemon juice
1 c. chopped marinated artichoke hearts
1/2 avocado, chopped
4 T. pomegranate seeds
4 leaves romaine lettuce from the heart
Salt, to taste

In a medium bowl stir together the mayonnaise, herbs and lemon juice. Add the artichoke hearts and avocado and toss to combine. Season with salt. Spoon the salad onto the lettuce leaves and sprinkle the pomegranate seeds on top.

Recipe adapted from Rachael Ray


Potatoes with Roasted Garlic Vinaigrette
A perfect side packed with bright garlic flavor
Serves 2

2 T. olive oil
Kosher salt and pepper
5 garlic cloves, unpeeled
2 baking potatoes or 4 new potatoes, quartered
2 T. minced chives
1 T. white wine vinegar
1 tsp. Dijon mustard

Preheat oven to 400 degrees. Combine 1 T. olive oil with a large pinch of salt and a small pinch of pepper, garlic, and potatoes in a greased roasting pan or jelly roll pan; toss well to coat. Bake at 400 degrees for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.

Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, 1 T. olive oil, more slat and pepper, chives, vinegar and mustard in a large bowl. Stir well with a whisk. Add potatoes to bowl; toss well to coat.

Recipe adapted from Cooking Light magazine

Chocolate Mousse with Freshly Whipped Cream and Strawberries
A creamy and ultra-satisfying end to a meal

Serves 4 


1 1/2 bar dark chocolate (3.5 oz. size)
1/4 c. strong prepared cooled coffee
4 fresh eggs
1/2 c. heavy cream
1 T. powdered sugar
1 tsp. vanilla extract

Break the chocolate and put the chunks in a bowl. Place the bowl over boiling water until the chocolate has melted. Add the cooled coffee, and fold in the egg yolks one at a time.

Beat the egg whites into a hard foam in a separate bowl, then add it to the chocolate and mix. Allow to cool in the fridge.

Before serving make whipped cream by beating the cream in a medium bowl until soft peaks form. Add powdered sugar and vanilla and continue to beat until it reaches your desired consistency.

Serve a dollop of whipped cream on top of mousse with fresh strawberries. Enjoy!

Recipe adapted from IKEA food

Wine of the Night

"The Poet" 2005
Cosentino Winery
Meritage Napa Valley Red Wine

The Poet is Cosentino Winery's flagship wine, and it is the first recognized American Meritage. "Meritage" is a name for a Bordeaux-blend of grapes that are grown on non-French soil. This blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot is exquisite. When Kevin and I were in Napa we tasted this wine and then joined Cosentino's wine club because it is just that amazing. (They also have many other fantastic wines!)It is deep ruby in color, exhibits tart cherry and currants up front, and evolves into a long spicy finish. A bright balanced wine with structure and richness. At $75 it is a very special occasion wine, so be sure to savor every sip! 

Chicken Milanese and Latkes

It is always such a treat to be invited to a friend's house for dinner and enjoy a home cooked meal without the planning, shopping and cleaning! This week Kevin and I had dinner at the house of a Jewish couple with whom we've become close friends. I've heard much adieu about Jewish cooking, and I was so excited for my first experience in this cuisine! They made us a meal that they enjoy regularly when their (huge) family gets together- Chicken Milanese and Latkes.

Now I know that Chicken Milanese is not succinctly Jewish, but the recipe has been passed down for generations, and is ingrained into their family traditions. The chicken was coated in panko bread crumbs (a new favorite ingredient) and herbs, and is pan fried to perfection. The recipe is a keeper that can easily be adapted to any cuisine. (I plan to add fresh mozzarella and marinara next time for an Italian version.)

Latkes on the other hand are unarguably Jewish, and I have to say that I am adopting them into my recipe repertoire. More commonly known as potato pancakes in my neck of the woods, these fried bundles of creamy potatoes were crunchy on the outside, creamy on the inside, and purely addicting. Where most midwesterners would add applesauce (and consume them at Friday night fish fries), I followed my hosts with their families' traditional topping- sugar. And let me tell you, sugar on this fried goodness was reminiscent of beignets in New Orleans, and I can't imagine eating them any other way.

Chicken Milanese

Crunchy fried chicken packed with flavor. 

4 servings

4 skinless boneless chicken breasts
2 large eggs
1.5 cups panko breadcrumbs
3 T fresh parsley
3 tsp fresh oregeno
1 tsp kosher salt
1 tsp black pepper 
3 T olive oil

Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch.  Whisk eggs in medium bowl to blend.  Mix panko, parsley, oregano, salt, and pepper on plate.  Dip chicken in beaten egg, turn to coat.  Dredge in breadcrumb mixture, coating completely.  Heat 3 tablespoons oil in large nonstick skillet over medium heat.  Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Keep warm in 200 degree oven until ready to serve.

Latkes

Crispy potato pancakes are a perfect side dish. 

Serves 10

5 large potatoes
1 large onion
3 eggs
1/3 cup flour
1 tsp salt
1/4 tsp pepper

Vegetable or canola oil (for frying)

Cut potatoes and onions into pieces.  Put in food processor or blender.  Blend and strain to remove excess moisture. Add eggs, flour, and seasoning to strained mixture and mix to combine. Heat oil (several inches thick in pan) and fry potato pancakes with oil almost covering them completely. Flip after a couple minutes and remove when golden brown. Drain on paper towels and serve with sugar, sour cream or applesauce.

Wine of the Night- Il Moscato

Il Moscato is a gentle sparkling wine that is both dry and fruity. It was absolutely delicious with this meal! It's carbonation cut through the rich food and nicely complemented its flavor and texture. It would also be excellent with spicy food or alone on a warm summer night (so far away!). Remember, you don't need a special occasion to open a bottle of sparkling wine, and when it's this well-priced there is no reason not to!

Recipe Spotlight: Macaroni & Cheese with Bacon & Onions

In the mood for something warm, comforting, and oozing with cheese? Well who isn't?! But wait, it gets better, delicious macaroni and cheese is elevated to soul food with the addition of bacon and onions. Oh my gosh this is one baked pasta that didn't stand a chance in my house! (I had thirds!- see "Wine of the Night" for my excuses). Use any short pasta you have on hand- I used fusilli- and any combination of cheeses, and before you know it you have a childhood favorite turned dinner party-worthy main dish. After all, who doesn't love gooey cheese, smokey bacon, sweet onions and creamy pasta?

Macaroni & Cheese with Bacon & Onions
Creamy, cheesy, sweet, salty... Soul food!
Serves 6

4 cups Fusilli (or any short noodle)
8 Tablespoons Butter
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2½ cups Whole  Milk
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Shredded Cheddar Cheese
½ cups Shredded Mozzarella Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)


Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease. Melt 4 tablespoons butter in the  skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a separate pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.

Recipe adapted from Pioneer Woman Cooks!, http://thepioneerwoman.com/cooking/ 

 

Wine of the Night
Tres Pinos Tierra Roja

Want to know why I ate three *big* servings of pasta? It was the wine. No kidding, this wine tasted SO good with the gooey mac& cheese that I kept eating it only to drink more wine and enjoy that sense of a perfect pairing, what I call umami in my mouth. It's that feeling of taking a yummy bite of food, and then taking a sip of wine and that food is suddenly elevated from yummy to mind-blowing delicious. If you can't find Tres Pinos, a super affordable Pinot Noir from Central California, try this dish with any Pinot or other sweet red wine you can find. Trust me, it makes the meal!