Woo hoo, hurrah, hip hip hooray, it's open. Our balcony door of course. I checked it out, it was in July they first shut our balcony door which makes it approximately 5 months not being able to get out there. Dunno if we will bother to put the furniture back out until the spring though. After all, we had snow today. Actually I didn't think we would be "released" today because of the snow.
We went bowling as usual of course, I couldn't get going at all today. Hope things change for Monday, I was pretty poor today I can tell you. Matt beat me once, I beat him once and the last one we tied. Unusual.
On the way home had a few errands to run including the library and picking up the last book in the Soldier Son Trilogy. Discovered I had lost my library card but they let me have the book and I promised to have all my info next time. However, once I got home, checked another jacket and it was there so problem solved. So I have a Daniel Silva book I just started and then the last of the trilogy to finish. I noticed the 3D printer wasn't working today, hadn't quite registered that it was working when I saw it before. Gotta figure out when I could use it and what I could use it for.
You would have to be careful of the Mascarpone here. Most of the cheese available has various preservative chemicals in it which adds sweetness to the cheese. However, if you get the real, genuine Italian Mascarpone, it is unadulterated.
Fontina and Mascarpone Baked Pasta
The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac
and cheese
1 lb uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
3 (1-ounce) slices white bread
1 Tbs butter
1 small garlic clove, minced
1 1/2 Tbs chopped fresh parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Preheat oven to 350°F
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
5. Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
Servings: 8
Source: MyRecipes
Have a great day
We went bowling as usual of course, I couldn't get going at all today. Hope things change for Monday, I was pretty poor today I can tell you. Matt beat me once, I beat him once and the last one we tied. Unusual.
On the way home had a few errands to run including the library and picking up the last book in the Soldier Son Trilogy. Discovered I had lost my library card but they let me have the book and I promised to have all my info next time. However, once I got home, checked another jacket and it was there so problem solved. So I have a Daniel Silva book I just started and then the last of the trilogy to finish. I noticed the 3D printer wasn't working today, hadn't quite registered that it was working when I saw it before. Gotta figure out when I could use it and what I could use it for.
You would have to be careful of the Mascarpone here. Most of the cheese available has various preservative chemicals in it which adds sweetness to the cheese. However, if you get the real, genuine Italian Mascarpone, it is unadulterated.
Fontina and Mascarpone Baked Pasta
The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac
1 lb uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
3 (1-ounce) slices white bread
1 Tbs butter
1 small garlic clove, minced
1 1/2 Tbs chopped fresh parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Preheat oven to 350°F
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
5. Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
Servings: 8
Source: MyRecipes
Have a great day
Awesome! Glad you have your balcony back.
ReplyDeleteEnvy you the snow although we might see a dusting tomorrow.
We both went out on it yesterday despite the low temps.
DeleteHad more snow last night. Would like to have a white Christmas, not had one in a few years.
Three cheers to having your balcony back! I couldn't imagine not having access to mine for that long.
ReplyDeleteI think I'll celebrate in your honor by making some of that mac. I've never tried making it with either mascarpone or fontina, but that recipe does sound pretty incredible.
Can't really complain Bryan, some people were without their balconies for close on 2 years.
DeleteWill be interested to hear how it turns out. Don't forget to get the genuine Mascarpone from Italy though. Other stuff is quite sweet.
I'm so glad your balcony is finally done! That recipe looks so good. Like a fancy mac & cheese. YUM!
ReplyDeleteSo am I JoJo. I have posted several fancy mac and cheese recipes lately.
DeleteHi Jo - glad that door is now available to open - when you wish or the need arises. Good for you on getting your books .. I must make a journey to the library ... now I know where it is and register and perhaps get in the habit of taking a book out, reading it and then returning it ... reading = that will be a change. No snow here - lots around but not at our level ... 500 feet or so ... cheers Hilary
ReplyDeleteSo are we Hilary. I use our library a lot. they provide an excellent service and will hunt through other libraries to find a book if we don't have it in the local branches. I believe BC doesn't get a lot of snow, but then mostly, neither do we any more. Global warming!!!
DeleteSnow! Must be freezing. We had a hail storm yesterday and it looked as though it had been snowing. The temperature dropped from 30 degrees to 14 degrees in a matter of minutes. We had three smashed outdoor lights, a major leak in our ceiling and a very bedraggled cat.
ReplyDeleteWell it was -3 C yesterday, not sure about today. That must have been very heavy hail to do all that damage Pinky. Poor puss cat.
Delete