I don't get that channel.
I know them by the old fashioned way -- their cookbooks. Of course, I consider Batali's to be my go to sources for a wide array of recipes. But I've only dabbled with Barefoot Contessa Ina Garten's creations. This one, however, caught by eye.
It turned out well, even with the substitution of soy milk instead for whole milk. I didn't have gruyere and sharp cheddar, either. So I used some left over Emmenthaler, pepper jack, and a few babybels instead.
Truffled Mac and Cheese (by Ina Garten)
-1 tablespoons unsalted butter
-Good olive oil
-1/2 pound shiitake mushrooms, stems removed and caps sliced
1/2-inch
-1/2 pound cremini mushrooms, stems removed and caps sliced
1/2-inch
-Kosher salt
-1/2 pound pasta such as cavatappi
-1.5 ounces white truffle butter, such as D'Artagnan
-1/4 cup all-purpose flour
-1/2 quart whole milk, scalded
-6 ounces Gruyere cheese, grated (2 cups)
-4 ounces extra-sharp Cheddar, grated (1.5 cups)
-1/2 teaspoon freshly ground black pepper
-1/4 teaspoon ground nutmeg
-1 garlic clove, chopped
-2 tablespoons chopped fresh parsley
-3/4 cup fresh white bread crumbs
Preheat the oven to 375 degrees; Heat the butter and 2 tablespoons of olive oil in a large
(12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5
minutes, until they are tender; Add the sherry and continue to saute for a few
more minutes, until the sherry is absorbed. Set aside.
Bring a large pot of water to a boil and add a splash of
olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until
al dente. Drain well.
Meanwhile, melt the truffle butter in a large (4-quart)
saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring
constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes,
stirring constantly with a wooden spoon, until the white sauce is thickened and
creamy. Off the heat, add the Gruyere, Cheddar, 1/2 tsp salt, the pepper, and
nutmeg.
Combine the pasta, sauce, and mushrooms in a large bowl and
pour them into a 10 by 13 by 2-inch baking dish.
Place the garlic and parsley in the bowl of a food processor
fitted with the steel blade and pulse until they're minced. Add the bread
crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35
to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve
hot.
Broccoli with Pecorino Romano (by Mario Batali, Molto Gusto)
-kosher salt
-1 large bunch broccoli ( about 1 1/2 pounds)
-1/2 cup coarsely grated pecorino romano cheese
-2 tablespoons warm water
-2 tablespoons extra virgin olive oil
-Maldon salt or other flaky sea salt and fresh coarse ground
black pepper
Bring a large pot of water to a boil and add 2 tablespoons
kosher salt; Cut off the thick broccoli stalks, and cut the broccoli into
1-inch florets with about 1 inch of the tender stalks; Reserve the stalks for
another use; Add the broccoli to the boiling water and blanch until
crisp-tender, about 3 minutes; do not overcook; Drain in a colander and rinse
under cold water to stop the cooking; drain well and pat dry; Put the pecorino
in a large bowl and whisk in the warm water; Whisking constantly, slowly
drizzle in the oil to make a loose emulsion; Add the broccoli and toss to coat;
Season with Maldon salt, if necessary, and with pepper; Let stand for 30
minutes before serving.