Sunday, October 2, 2011

Dinner Rolls

  • 1 (1/4-ounce) package dry active yeast
  • 1 cup warm water (105 degree F)
  • 1/4 cup sugar
  • 1 egg, beaten
  • 2 teaspoon salt
  • 1 cup milk, warmed
  • 4 ounces melted butter, plus 2 ounces
  • 5 to 5 1/2 cups flour, plus more for dusting
  • In a large mixing bowl, dissolve sugar and yeast in warm water. Let sit for about 10 minutes, or until foamy. Add egg, salt, milk and 4 ounces of butter. Slowly add 5 cups of flour, or more if needed to make elastic dough. Continue kneading for about 5 minutes.
  • Place dough in a buttered bowl, cover with kitchen towel and set in warm place until it's doubled in size, about 1 hour.
  • Lightly oil the muffin pan. Punch down dough and form dough into 2-inch balls. Place each ball in each muffin cup. Cover the muffin pan and allow to rise an additional 1/2 hour.
  • Preheat oven to 425 degree F
  • Brush the rolls with the remaining melted butter. Bake in the oven for 10-15 minutes, until golden brown.

Farfalle and Cheese

  • 6 ounces dry Farfalle, cook until al dente
  • 1/2 cup cooked green peas
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces (3 1/2 cup) fontina cheese, grated (you can use sharp cheddar if you prefer)
  • 2 ounces romano cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon garlic powder
  • Melt the butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cooking for about 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
  • Add cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated. Sauce can be used immediately or refrigerate up to 3 days.
  • Add cooked Farfalle and green peas. Mix thoroughly and serve.