Southern Macaroni and Cheese

NY Times Recipe from Millie Peartree, Adapted by Kiera Wright-Ruiz

YIELD: 8 to 10 servings

TIME: 45 minutes, plus cooling

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place. —Kiera Wright-Ruiz

INGREDIENTS

• Kosher salt and black pepper
• 1 pound elbow macaroni
• 2 cups whole milk
• 2 large eggs
• 4 cups shredded extra-sharp Cheddar (about 16 ounces)
• ½ cup unsalted butter (1 stick), melted
• 2 cups shredded Colby Jack (about 8 ounces)

PREPARATION

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

The Ultimate Immunity Smoothie

Supermarket and drugstore aisles are filled with vitamins and supplements that promise to improve immunity. And in this, the year of the coronavirus, you may have considered stocking up on such offerings.

"Immune function, particularly in older adults, is very much a function of good nutrition,” says Charles Mueller, associate professor of clinical nutrition at New York University. But Mueller points out that, unlike foods, supplements are largely unregulated, and that a safer, more proven and effective way of supporting overall health is to eat real foods that deliver key nutrients. A great way to start: Whip up a nutrient-dense morning smoothie. Here's what your blender should include.

Kefir for probiotics

"The majority of our immune system resides in our gut,” says Manhasset, New York, dietitian Julie Kramer. “It's important that we support the microbiome there with healthy bacteria.” Kefir is a fermented milk product loaded with probiotic microorganisms.

Substitute: unsweetened yogurt

Pineapple for vitamin C

To sweeten your smoothie, opt for fruits like pineapple, citrus and berries that are high in vitamin C, which is crucial to immune function.

Substitutes: strawberries, kiwi, papaya or mango

Fortified dairy for vitamin D

Adequate vitamin D helps protect against flu and other infections. Options: milk, kefir or unsweetened yogurt fortified with vitamin D

Spinach for iron

These leafy greens are rich in iron as well as folate, a B vitamin that supports the immune response.

Substitutes: peanut butter, steamed kale

Almond butter for magnesium and vitamin E

Both nutrients, found in nuts and seeds, support immunity and heart health.

Substitutes: peanut, cashew or sunflower seed butter; chia, flax or hemp seeds

Chia seeds for zinc

Zinc helps the immune system fight off bacteria and viruses.

Substitutes: hemp or flax seeds

Pick your protein

Whether you get it from soy, cow's milk, or plant- or whey-based protein powder, protein is vital to building and repairing the body's cells, including those that fight infection.

INGREDIENTS

• 1 cup plain vitamin D-fortified kefir (or 1/2 cup plain yogurt and 1/2 cup fortified milk)
• 1/2 banana, fresh or frozen (for sweetness and creaminess)
• 1 cup frozen strawberries, mango or pineapple
• 1 tablespoon almond butter
• 1 cup fresh spinach leaves
• 1 teaspoon chia seeds
• 1 scoop protein powder (optional)

Blend ingredients together for about a minute, until smooth.

Add water or ice to change consistency or temperature to your preference.

GREEN AND WHITE BEAN HERB SALAD WITH FENNEL, LEMON, AND CORN

In the early season, I make this salad with fresh green beans and canned (or cooked) white beans; later on I use freshly harvested cranberry beans or other shell beans in place of the white beans if I have them.

The double dose of lemon and a bodacious amount of herbs are the point here - this is a bright tasting salad that's the perfect side for grilled steak or fish.

Serves 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
•  2 teaspoons lemon zest
•  1 teaspoon maple syrup
•  1 teaspoon minced fresh garlic or ginger
•  Kosher salt or sea salt
•  1 cup mixed parsley, cilantro, mint, basil. oregano, or other tender herb leaves
•  1 cup baby arugula leaves
• 8 ounces young or thin green beans, trimmed and boiled just until tender (4-5 minutes)
• 1 cup cranberry beans or other shell beans (cooked) or canned small white beans, well drained
• medium fennel bulb, core removed, very thinly sliced
• cup fresh corn kernels (about 1 large or 2 small ears)
• Freshly ground black pepper
• 3 to 4 tablespoons chopped toasted hazelnuts or walnuts (optional)
• Red grapes for garnish

Directions

1. In a small bowl, whisk together the olive oil, the lemon juice, the lemon zest, the maple syrup, the garlic or ginger, and a good pinch of salt.
2. Put all of the vegetables and most of the herbs and arugula in a mixing bowl and toss with a bit of salt and the vinaigrette. Garnish with remaining herbs and some sliced red grapes

https://mvmagazine.com/news/2020/06/18/green-and-white-bean-herb-salad-fennel-lemon-and-corn

MARTHA'S VINEYARD JULY 2020  p.93

Tuscan Bread Soup

Recipes: Two hearty Tuscan dishes that let beans and potatoes shine

You can make both dishes using pantry staples.

By Christopher Kimball Globe Correspondent,Updated September 23, 2020, 11:11 a.m.

https://www.bostonglobe.com/2020/09/23/magazine/recipes-two-hearty-tuscan-dishes-that-let-beans-potatoes-shine/

Tuscany’s tradition of cucina povera (peasant cooking) was inspired by frugal cooks who maximized the flavor of a few ingredients to create dishes that were more than the sum of their parts. For our ribollita, a bread soup, we add chopped chard stems and toasted croutons for texture, while fragrant fennel heightens the flavor. And, we cook potatoes like rice for a richer, creamier braised potato — patate in umido — all done on the stove-top.

Tuscan Soup With Bread, Beans, and Greens (Ribollita)

Makes 4 servings

In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food — leftover bread, beans, and inexpensive vegetables were thrown into a pot and simmered to make a hearty soup. For our version, we cut the bread into cubes, toast it in olive oil, and use it as a garnish so that it better retains its texture. We like red Swiss chard for the color it adds, but any variety works well. Great Northern beans hold their shape nicely, but you could use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.

Use the chard stems — chop and cook them with the onion and bell pepper for added texture and flavor.

• 5 tablespoons extra virgin olive oil, divided, plus extra to serve
• 1 teaspoon sweet paprika
• Kosher salt and ground black pepper
• 5 ounces rustic bread, such as ciabatta, cut into 1-inch cubes (4 cups)
• 1 medium red onion, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 bunch red Swiss chard, stems removed and sliced ¼-inch thick, leaves cut crosswise into 1-inch pieces and reserved separately
• 6 medium garlic cloves, minced
• 2 teaspoons fennel seeds
• 1½ quarts low-sodium chicken broth
• 2 15½-ounce cans Great Northern beans, drained and rinsed

Directions

• Croutons:

• In a medium bowl, stir together 2 tablespoons of the oil, the paprika, and ¾ teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium heat, then add the bread and cook, stirring, until crisp and brown, about 7 minutes. Transfer to a plate.

• Soup 
• Onion, Pepper, Chard Stems:
• In a large Dutch oven over medium-high heat, add the remaining 3 tablespoons of oil and heat until shimmering. 
• Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. 
• Garlic/Fennel
• Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
• Chard leaves
• Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. 
• Add the broth and bring to a simmer, then reduce to medium heat. 
• Beans
• Stir in the beans, then cover and cook until the chard leaves are tender, 7 to 9 minutes.
• Final Seasoning
• Off the heat, taste and season with salt and pepper, if necessary. Ladle into bowls, drizzle with oil, and sprinkle with the croutons.