Wild Mushroom Couscous

Wild Mushroom Couscous2 Cups Israeli Couscous (it's a bigger grained couscous)
3 Cups Chicken Broth
2 oz dried mushrooms, chopped or broken by hand
2 Tbs Olive Oil
salt and pepper to taste

Put dried mushrooms in Chicken broth and heat in a microwave for two minutes.  Allow mushrooms to Rehydrate for 20 minutes.

Heat olive oil over medium high heat in a sauce pot.  Add couscous and cook until golden, about five minutes.  Add chicken broth with mushrooms.  Kitchen Klutz note:  Wear an Oven Mitt!! The liquid will create steam as soon as you add it to the burn.  This will burn.  Trust me.

Bring to a simmer, cover, and allow to simmer (you may need to reduce the heat) until all of the liquid is absorbed, about 12 minutes.  Season with salt and pepper, and serve.

Recipe notes: For a vegetarian option, substitute vegetable broth for chicken broth.

Macaroni and Cheese

1 Lb Elbow PastaHomemade Macaroni and Cheese
1 stick butter
4 Tbs Flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 tsp dried mustard
2 Cups Whole Milk
1/2 lb grated sharp cheddar cheese
3/4 lb fresh mozzarella, chopped

Cook elbows in salted boiling water until they are al dente. Drain and reserve.

Melt the Butter and the Flour to form a RouxIn a large sauce pan over medium heat melt the butter. When the butter is melted and begins to turn brown around the edges, add the flour, garlic powder, salt, pepper, nutmeg, and mustard.  Cook until you can smell the spices and the mixture looks pale gold in color.  Add 1/4 of the milk and stir to combine.  Add the rest of the milk and bring the mixture to a simmer.  Stir until the mixture has the consistency of mayonnaise.  Add the cheeses and stir until the cheese is completely incorporated.  Mix in reserved noodles and serve immediately!

Recipe Notes:If you are making this recipe for kids, use a mild cheddar instead of sharp, and omit the mustard and the nutmeg. This is a great recipe for a crowd and can easily be doubled and made ahead of time (prepare recipe as described above, place in a large casserole and bake in a 375 degree oven for about 40 minutes until the mac and cheese is golden brown and bubbly).

Grilled Baby Artichokes with a Balsamic Vinagarette

12 baby artichokes

1/4 cup balsamic vinegar

3/4 cup olive oil plus additional oil to toss artichokes

3 shallots, finely minced

2 Tbs Dijon mustard

1 Tbs honey

salt and pepper

Pluck outer leaves of the baby artichokes until you see the pale green tender center shoots.  Trim the tip and bottom of the artichoke and cut in half.  You'll have a nice flat service to place on the grill.  Toss artichokes in olive oil and season to taste with salt and pepper.  Place on a hot grill until grill marks are visible, about five minutes.  Meanwhile, mix the rest of the ingredients.  Add salt and pepper to taste.  Serve the vinaigrette with the artichokes and enjoy!

Recipe Notes: The dijon mustard imparts a wonderful flavor, but it also acts like an emulsifier so your vinaigrette does not separate before you serve it.  There will probably be extra vinaigrette.  Use it as a delicious homemade salad dressing or I used it as a marinade for my balsamic glazed grilled chicken.