Best Ever Macaroni and Cheese

Best Ever Macaroni and Cheese

by | Mar 25, 2023 | Culper Ring Recipes, Dinner, Recipes, Shadowed Loyalty Recipes, Side, Yesterday's Tides Recipes

Best Ever Macaroni and Cheese

A creamy, cheesy mac and cheese that will please the pickiest eaters. The only mac & cheese recipe you’ll ever need!

Printable Version

Servings

8-10

Prep time:

5 minutes

Total Time:

35 minutes

Good For:

Dinner, Side

Inroduction

About this Recipe

I admit it. I never grew out of my love of macaroni and cheese…and I passed the love right along to my kids. We have tasted and sampled and tried making a variety of recipes over the years, and the results ranged from gross and globby to…this. Perfection in a pan. Based on a recipe from Martha Stewart and then tweaked to our tastes, this one is now the ONLY recipe I ever make.

The History of Macaroni and Cheese

And really, I feel no need to apologize for my love. Perhaps Kraft has made it a “kid’s dish,” and maybe we think of it as being fairly modern, but in actually, the oldest surviving recipes for Macaroni and Cheese date back to the early 1700s! It’s believed that it was originally Parisian, though the facts are a bit murky there. What we know is that English and American colonial housewives were writing down their “receipts” for pasta layered with cheese and butter for well over three hundred years.

In fact, macaroni was so popular a dish that the word itself began to be used to mean “stylish,” like we see in the song “Yankee Doodle.” (Did you wonder why someone was sticking a feather in his cap and calling it a pasta? There you go!”

This Recipe

This mac and cheese uses ingredients you likely already have in your kitchen. I know some people will wrinkle their nose at the American cheese, but it’s used here because it melts better than the alternatives, for that creamy sauce you crave. I highly recommend buying Kraft or another brand whose ingredients are cheddar and whey and milk, not the cheaper versions that use oil to thin the cheese. The other secret is the minced onion. My kids don’t like onions as a rule, but it lends a flavor here that takes the dish to the next level.

This is the recipe my kids regularly ask me to make for birthdays and special occasions. The first few times I made it, it took me 45-minutes to an hour, just trying to balance all the steps and chop the onion and cheese…these days I can get it on the table in under 30 minutes.

Ingredients

Instructions

  • 3 cups uncooked elbow macaroni
  • 3 tablespoons butter
  • ¼ cup finely chopped onion
  • 2 tablespoons flour
  • ½ t salt
  • Dash of pepper
  • 2 cups milk
  • 1 lb American cheese, cubed or torn up slices
  • Shredded cheddar to garnish, if desired
  1. Cook macaroni according to package directions; reserve a half cup of the cooking water and then drain the rest. (The water will keep the macaroni from absorbing the sauce too much.)
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  2. For cheese sauce, in a saucepan melt butter; cook onion in butter until tender but not brown. Whisk in the flour, salt, and pepper to form a paste. Add milk all at once; cook and whisk until thick and bubbly, then 2 minutes more. Add cheese and stir until melted.
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  3. Add cooked macaroni and reserved pasta water to the sauce, stir to combine. Transfer to oven-safe dish, top with shredded cheddar if desired. Bake at 350 until bubbly.
Printable Version

From the Books

You can bet that macaroni and cheese, classic dish that it is and capable of feeding a crowd, would make an appearance on the table of the Ocracoke Inn from Yesterday’s Tides, and I like to think that my characters would favor a recipe like this one. It also would have been enjoyed by the pasta-loving characters in Shadowed Loyalty, and quite likely by my colonial family in Ring of Secrets too!

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Duck Gumbo

Duck Gumbo

by | Mar 21, 2023 | Dinner, Recipes, Yesterday's Tides Recipes

Duck Gumbo

A Louisiana favorite starring fresh duck makes a perfect recipe for hunters.

Printable Version

Servings

8-10

Prep time:

30 minutes

Total Time:

2 hours

Good For:

Dinner

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this one was actually a particular request of mine. In ages past, duck hunting was the primary draw of visitors to the Outer Banks of North Carolina, Ocracoke in particular. Knowing that member Candice and her husband are avid duck hunters in Texas and that this duck gumbo recipe is one of her favorites, I knew I wanted to share it with you!

One of the defining features of gumbo, a traditional Louisiana dish, is that it mixes multiple meats together into a spicy stew. This gumbo not only has duck breast, but also sausage. Then, of course, the veggies and thickened sauce. As with many thicker soups and sauces, it’s crucial to create the roux first to give your soup a thick, smooth base.

Recipe courtesy of Candice and Steven Woods

Ingredients

Instructions

For the roux

  • ½ cup flour (can substitute with gluten free flour)
  • ½ cup of avocado oil (can use any other oil or bacon drippings, note that coconut oil isn’t preferred)

For the gumbo

  • 12-24 duck breasts (about 6 big ducks, ex. Mallards, for a total of 12 big duck breast, or 10 small ducks, ex. Teal, for a total of 20 small duck breast – you can always combine the two.)
  • 24 oz Andouille sausage (2 packages, Cajun holler is our preferred brand)
  • 6 sticks celery
  • 1 medium sweet onion
  • 3 bell peppers, red and/or green
  • 3 cloves garlic, diced
  • 4 cups beef broth
  • ¼ tsp dried thyme leaves
  • 3 Bay leaves
  • 1 teaspoon hot sauce (our favorite is Crystal Louisiana’s)
  • Nature’s Seasons seasoning blend
  • Browning seasoning
  • Rice (white, brown, cauliflower – whatever you prefer)
  1. Make the roux. For the roux add flour and cooking oil to your pot. Stir constantly for 20-30 minutes until a rich amber color forms. This is the base of your gumbo and what gives it richness.
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  2. Once the roux has reached is dark amber color, slowly add in 4 cups of broth, ensure the thickness stays.
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  3. Once roux is done, tenderize and cut duck into bite sized pieces. In a pan, add just enough oil to cover the pan then add duck, browning seasoning and natures seasoning to taste. For us its about 1/2 to 1 tablespoons of browning seasoning and 1-2 tablespoons of nature’s seasoning. Cook until duck is medium rare. Remove duck and place in pot with roux.
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  4. Cut andouille sausage into round bite size pieces. Add browning seasoning, and natures seasoning to taste, about the same amount as the duck. Cook until sausage in the pan is done and add to the pot.
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  5. Add chopped celery, onion, bell pepper, browning seasoning, and natures seasoning (to taste). sauté veggies in the pan. Add 3 cloves of garlic chopped, then cook for 30 more seconds. Add to pot.
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  6. Once everything is in the pot add water until liquid just covers everything in the pot.
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  7. Bring to a boil then let simmer for at least 1 hr.
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  8. Enjoy over cooked rice (add in extra hot sauce too!)

 

Notes:

If using wild ducks be cognizant of birdshot, it can chip a tooth in a heartbeat if you’re not careful.

You can make it your own. Try experimenting with different seasonings and the amounts and types of onions and peppers to see what you like the best. This is just what we like best.

Printable Version

From the Books

With Grann from Yesterday’s Tides cooking, being from Louisiana as she is, you can be sure gumbo would have been on the menu at the Ocracoke Inn; and duck gumbo would have been a staple, given that duck hunting was the primary tourist draw of the island in the early twentieth century.

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Tabbouleh

Tabbouleh

by | Mar 20, 2023 | Biblical Fiction Recipes, Recipes, Side

Tabbouleh

This Mediterranean staple features fresh greens like parsley, mint, and onions, with bulgur wheat and tomatoes in a tangy dressing.

Printable Version

Servings

6

Prep time:

15 minutes

Total Time:

2 hours

Good For:

Side

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this is one such recipe! Special thanks to Bonnie Fakhri for sharing one of her favorite Mediterranean sides. The note below is from her too.

I love Mediterranean food and this is one of the staples found throughout the region.  It is best described as a parsley salad and I find it adds a bright, fresh taste to any meal.  The key is not to cook the bulgur wheat but rather to marinate it in the dressing so that every bite you take is full of flavor.

Ingredients

Instructions

  • ½ cup fresh lemon juice (~2 large lemons)
  • ½ cup extra virgin olive oil
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ cup uncooked bulgur wheat
  • 1 ½ -2 cups finely chopped parsley (one-two bunches)
  • ½ cup finely chopped mint
  • 4 firm roma tomatoes (seeded)
  • ½ English cucumber
    1. Combine first 4 ingredients to make the dressing.
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    2. Soak the bulgur wheat in the dressing for at least 2 hours (the longer the better, it needs to be soft, I often let it marinate for 6-8 hours of even overnight). The bulgur should absorb most of the dressing.
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    3. Finely chop the herbs and vegetables.
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    4. Add the herbs and veggies with the soaked wheat and dressing mixture.
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    5. Stir to fully combine.
      .
    6. Serve as a salad or with pita chips or bread.
    Printable Version

    From the Books

    As a staple in the Mediterranean, tabbouleh would have been enjoyed by all the characters in my Biblical fiction worlds.

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    Belgian Hot Chocolate

    Belgian Hot Chocolate

    by | Mar 17, 2023 | Beverage, Codebreaker Recipes, Recipes, Shadows Over England Recipes

    Belgian Hot Chocolate

    If you’re a hot chocolate fan, you’ll fall in love with this rich, decadent drink of melted chocolate and creamy milk.

    Printable Version

    Servings

    6

    Prep time:

    10 minutes

    Total Time:

    15 minutes

    Good For:

    Beverage

    Inroduction

    About this Recipe

    No powdered mix here! This rich, decadent hot chocolate is literally made from melting chocolate into milk. It’s rich, thick, and you only need a little to feel like royalty.

    I based my recipe mostly on one from chocolatier David Lebovitz, though as always, I made a few tweaks. His original recipe calls for half-and-half or whole milk, neither of which I had on hand…but I had 1% and heavy cream, so I did a combination of those, and it worked great.

    Looking for a sugar-free recipe? Just use sugar-free chocolate! I used both milk and dark varieties from ChocZero in mine, and it was absolutely fabulous. And if you’re short on time and don’t feel like chopping up a chocolate bar, you can use chocolate chips in a pinch. (Don’t tell the chocolatier I said so…no idea if that’s “allowed” by strict Belgian standards, but it worked fine for me!)

    Ingredients

    Instructions

    • 4 cups whole milk, half and half, or combination of ¼ cup cream and 3 ¾ cups lower-fat milk
    • 8 oz (230 g) semi-sweet chocolate, chopped
    • 4 oz (115 g) milk chocolate, chopped
    • pinch of salt
    • ½ teaspoon cinnamon
    1. Chop your chocolate.
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    2. Combine chocolate with 2 cups of the milk in a medium saucepan over medium heat. Whisk until the chocolate melts.
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    3. Add the rest of the milk, the salt, and the cinnamon. Whisk until smooth. If you have trouble getting it smooth, use a hand blender or milk frother.
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    4. Enjoy! What you don’t drink now, save for later—it’ll thicken up and get even richer (which is saying something) as it sits. Reheat gently over the stove or for very short intervals in the microwave.
    Printable Version

    From the Books

    Hot chocolate of this variety has been mentioned in several of my novels, like A Heart’s Revolution, but the Belgian recipe in particular is a nod to siblings Margot and Lukas De Wilde, who hail from Belgium and star in A Song Unheard (Lukas’s story) and The Number of Love (Margot’s story).

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    Unleavened Bread with Honey

    Unleavened Bread with Honey

    by | Mar 15, 2023 | Biblical Fiction Recipes, Bread, Recipes, Side

    Unleavened Bread with Honey

    This slightly sweet unleavened bread is a quick and simple recipe…and a crowd-pleaser! Perfect for a Passover meal or communion.

    Printable Version

    Servings

    16

    Prep time:

    15 minutes

    Total Time:

    30-45 minutes

    Good For:

    Side, Bread

    Inroduction

    About this Recipe

    When I was a kid, the church I attended frequently had a meal together on Holy Thursday, and unleavened bread was served…but not just any unleavened bread. It was sweet. It was delicious. It was a recipe I had to recreate for myself when I was an adult!

    The nature of unleavened bread demands that it be quick, and this recipe is no exception. It’s a simple matter of warming and mixing the ingredients, rolling it out, cutting it, and baking…but oh, the results! A slightly sweet bread, dense and chewy, perfect for pairing with a Passover charoset (apply clay), cheese, honey, butter, or even peanut butter, this one will soon be a favorite of everyone in the family!

    Ingredients

    • ¾ cup scalded milk
    • 1 egg
    • ¼ cup honey
    • ¼ cup (half stick) butter, melted
    • 1 teaspoon salt
    • 4 cups all-purpose flour
    1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
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    2. Heat the milk until it’s warm but not boiling, about 1 minute in the microwave.
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    3. Whisk the egg and honey and salt into the warmed milk.
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    4. Melt the butter and then add to the milk mixture.
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    5. Slowly add the flour, stirring to incorporate, until it forms a dough that isn’t too sticky to roll out.
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    6. Roll to ¼” thickness on a floured surface. Cut into whatever size and shape you prefer. Prick with the tines of a fork.
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    7. Move bread to prepared pan and bake for 15-20 minutes, until it’s golden brown and firm to the touch. Remove from the oven and let cool.
    Printable Version

    From the Books

    Unleavened bread would have been served with every Passover in my Biblical stories and is particularly mentioned in A Stray Drop of Blood and At His Feet.

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    The Best Pizza

    The Best Pizza

    by | Mar 14, 2023 | Dinner, Recipes, Secrest from Grandma's Attic Recipes, Shadowed Loyalty Recipes

    The Best Pizza

    Traditional Neopolitan or New York style crust topped however you please.

    Printable Version

    Servings

    2 Large Pizzas

    Prep time:

    1 hour

    Total Time:

    24-72 hours

    Good For:

    Dinner

    Inroduction

    About this Recipe

    Well over a decade ago, I made it my mission to master pizza making. I wanted to be able to turn out pizzeria-quality pies from my kitchen, and I wanted to be able to do it on demand. I wanted the results to be consistent and to make my picky kids declare it delicious.

    Happily, after years of trial and error, I managed to do just that. This pizza recipe has a delicious New York or Neopolitan style dough that works up perfectly every time, and is SO flavorful from the long rest time in the fridge. And that’s the secret: you MUST make this dough ahead of time and let the flavors develop. At least 24 hours, but up to 72. After it’s done its slow rise in the fridge, you can freeze it if you make a double batch or end up postponing your pizza night. When you’re ready to make them, just let it defrost in the fridge overnight. When it’s time to stretch the dough, be generous with the flour! Put each dough round into a bowl of flour and turn it to coat it fully on all sides before you begin working it.

    Next: Cheese. Use whole-milk mozzarella as your main cheese. Skim mozzarella doesn’t melt the same and will burn too quickly under the high heat necessary to crisp up the crust to perfection. I usually put down a light layer of whole milk mozz and then fill in with a 6-cheese Italian blend.

    I usually make my own sauce too, so that’s part of the recipe, but if you’re running short on time, a jar of marinara or pizza sauce works just as well. If you make your own, remember to do so early in the day so it has time to cool. If hot, the sauce will melt the dough.

    The final trick: preheat your pans along with your oven, especially if you’re using stones (recommended)! A hot pan gets the bottom of the crust crispy at the same rate as the top, eliminating the problem of uncooked, soggy dough in the middle of your pizza.

    Ingredients

    Instructions

    Recommended Equipment

    For the dough

    • 3 cups (398 grams) all purpose or bread flour
    • 1 cup + 2 tablespoons (247 g) water
    • ½ teaspoon instant yeast
    • 1 ¼  teaspoons salt
    • ½ tablespoon olive oil

    For the crust preparation

    • Olive oil
    • Garlic powder
    • Italian seasoning
    • Grated parmesan

    For the sauce

    • 1 29-ounce can tomato sauce
    • 2 teaspoons sugar
    • 3/4 teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground oregano
    • ¼ teaspoon basil
    • ¼ teaspoon marjoram
    • 1/8 teaspoon cayenne pepper

    For the toppings

    • 4 cups whole-milk mozzarella
    • 2 cups 6-Cheese Italian blend
    • Other toppings of choice, like pepperoni, bacon, prosciutto, ham, sausage, mushrooms, peppers, onions, etc.
    1. 24-72 hours before, make the dough. Pour water into the bowl of a stand mixer fitted with a dough hook or, if mixing by hand, into a large mixing bowl. Add the flour, yeast, salt, and sugar, and mix until a shaggy dough forms. Add the olive oil and then knead for 4-6 minutes, until the dough is smooth and elastic. Divide into 2 equal pieces. Get out 2 quart-sized zipper bags and add a small amount of olive oil to each one, rubbing until the oil is covering the bag. Put a dough section into each bag, seal, and store in the fridge for at least 24 hours, or up to 72. After 24 hours, the dough can be frozen if you’re making ahead.
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    2. At least a few hours before you’re making the pizza, prepare the sauce. Stir all sauce ingredients together in a medium sauce pan and simmer on low for 30 minute – 1 hour, until sauce thickens. Cool completely.
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    3. Prepare your parchment paper. This makes transferring pizzas to the oven easy and keeps your stones clean. Trace out your pizza stones or pans on the paper and cut to size.
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    4. An hour ahead of time, preheat the oven. Preheat to 450°F with the stones or pans in it. Preheating the pans or stones is crucial for getting a crust that isn’t soggy and cooks evenly, especially if you’re using baking stones.
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    5. Stretch your dough. Get out a medium mixing bowl and put some flour in it. Take the dough from one of the bags and put it in the flour, turning to coat thoroughly. Turn out onto one of your pre-cut pieces of parchment paper. Shape into a rough circle with your hands, then form a crust by pressing with the fingers of your dominant hand while providing a wall with the palm of your other hand. Turn the dough, pressing in the crust line while you go. Once you return to your starting place, you should have an even circle. Now begin spreading the dough, using the tips of your fingers and starting in the center, then pressing outward with the fingertips. Flip the dough over. Pressing your palm into the center, stretch your fingers outward. Do this all the way around the pizza. If it’s still not big enough, give it a spin-toss in the air to stretch it more, or flip it over and stretch again. Repeat with the other piece of dough.
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    6. Season your crust. Drizzle some olive oil onto the edges of the crust, spreading with a pastry brush or paper towel. Sprinkle garlic powder, Italian seasoning, and some grated parmesan over the crust edge.
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    7. Top your pie. Pour some cooled sauce onto the pizza, spreading to a thin layer—you don’t want it too thick. You should have enough sauce to make 2 batches of this pizza; you can freeze the leftover for next time. Add cheese and whatever toppings you want.
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    8. Bake. Use a pizza peel to transfer the parchment paper and pizzas onto the preheated pans. Bake the pizzas for 8-10 minutes, until cheese is bubbly. Watch them carefully! Depending on your oven, they could take as few as 6 minutes. When done, remove carefully from the oven, let them sit for a minute, then slice. Enjoy!
    Printable Version

    From the Books

    In Shadowed Loyalty, Sabina and Lorenzo enjoy a few slices of cheese pizza from Pompei’s, a pizzaria still in operation today! Though these days “Chicago pizza” means deep dish, not so in the 1920s. They still would have been eating the classic Neopolitan crust that is now deemed “New York style.”

    My characters in A Royal Tea enjoy a good pizzaria pie too!

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