Julia Child’s Boeuf Bourguignon

Originally published on November 5, 2011

What can you say about this signature dish from the greatest cook I personally believe has ever walked the planet? I dare not critique this recipe; I will however, tell you a few things I did differently (only out of necessity, I swear, Julia) and where I got the recipe from – so you can see it in beloved Mrs. Child’s own words.

Julia’s original recipe calls for bacon rind as well as bacon lardons – and my bacon didn’t come with rind on it. Because of that, I just browned it the way I always do. I was also unaware that Julia’s bourguignon recipe called for pearl onions (for shame!) and was so disappointed that I didn’t have any on hand – they’re my favourite part of any stew and I can imagine they’d be just to die for in this recipe! Instead, I chopped green onions into long 3″ slices, the white parts only, and braised those the way Julia indicates in her recipe.

Everything else I tried to keep pretty much the same as she says and I can tell you, the meat truly does melt in your mouth. It’s so incredibly tender and flavourful it more than makes up for the fact that you’ve just spent the day cooking it. Julia also says in Mastering the Art of French Cooking that the onions and mushrooms can be made days ahead of time, and just added when needed. And of course, you can prepare most of it and keep it in the fridge until you’re ready to just bring it to a simmer and serve to guests. And Julia actually says that this gives the flavours a chance to truly mingle and develop.

Make her signature dish, feel Julia cheering you on as you go, and know that as Julie Powell  (played by actress Amy Adams) says, “Everything’s gonna be all right.”

To see how Julia Child wrote it out herself, you can find her Boeuf Bourguignon recipe here.

Ingredients:

8 slices of bacon 
1 tablespoon olive oil 
3 pounds lean stewing beef 
1 carrot, sliced 
1 onion, sliced 
1 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons all-purpose flour 
3 cups of full-bodied red wine 
2 – 3 cups beef stock 
1 tablespoon tomato paste 
2 cloves mashed garlic 
1/2 teaspoon thyme
1 bay leaf, crumbled 

For the mushrooms:

2 tablespoons butter
1/2 pound fresh mushrooms, washed, well dried, left whole if small, cut in half if large 

For the onions:

18 – 24 small pearl onions, peeled 
1 1/2 tablespoons butter 
1 1/2 tablespoons olive oil 
1/2 cup of red wine 
1/2 cup fresh parsley sprigs 
1/2 bay leaf 
1/4 teaspoon thyme 
Salt 
Pepper 

Directions:

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Slice bacon into lardons (sticks, 1/4″ thick and 1 1/2″ long.) In a Dutch oven, cook bacon for 6 – 8 minutes, until browned and crisp. With a slotted spoon, remove bacon from the pot and drain on paper towel. Reheat the fat in the pan until it is near smoking before adding beef.

3.) While bacon is cooking, rinse stewing beef and thoroughly pat dry. Make sure the beef is entirely dry, as it will not brown otherwise.  Add the beef to the hot fat in the skillet, in batches so you don’t overcrowd the pan, and sear until all sides are nicely browned, turning regularly. Remove from pan as batches are complete and set aside with bacon.

4.) To the hot oil in the pot, add sliced carrot and onion. Saute, until all vegetables are browned, stirring regularly. Pour out the sauteing fat.

5.) Return the beef and bacon to the pot and toss with salt and pepper. Then sprinkle on the flour and toss again to lightly coat the beef. Place Dutch oven onto the middle rack of the preheated oven and cook for 4 minutes. Toss the meat and return it to the oven for 4 more minutes. (This browns the flour and gives the meat a nice crust.) Remove Dutch oven and turn oven down to 325 degrees Fahrenheit.

6.) Stir in the wine and enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, and herbs. Bring to a boil over high heat on top of the stove. Then cover the Dutch oven with aluminum foil or a lid and place in the lower portion of the preheated oven. Check on heat every so often, making sure that the liquid simmers very slowly for 2 1/2 to 3 hours. You will know the meat is done when it tears apart easily with a fork.

7.) While the beef is cooking, prepare the mushrooms and onions, starting with the onions: In a separate skillet, heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons of butter over medium heat. When sizzling, add onions and saute for about 1o minutes, rolling onions around so that they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown all onions uniformly.

8.) Into the onions pour the red wine, season to taste, and add the herbs. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

9.) While the onions are braising, prepare the mushrooms: In a separate skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over high heat. Once the foam of the butter has begun to subside, add mushrooms. Toss and shake in the pan for 4 to 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on the surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

10.) When they are finished, set both the onions and the mushrooms aside until you need them for the bourguignon.

11.) When the meat in the Dutch oven is tender, pour the contents into a sieve placed over  a saucepan. Give the Dutch oven a rinse, dry quickly and return beef and bacon to it. Place the mushrooms and the onions over the meat.

12.) Skim fat off the sauce in the saucepan. Simmer sauce for a minute or two over medium-high heat, skimming off more fat as it rises. You should end up with about 2 1/2 cups of sauce that is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a bit more stock. Taste carefully for seasoning; pour the sauce over the vegetables.

(Recipe may be completed in advance up to this point and kept in fridge for up to a day.)

13.) To serve: Cover the Dutch oven and simmer for 2 to 3 minutes, basting the meat and the vegetables with the sauce several times.

14.) Serve (in the Dutch oven or a separate dish) and enjoy!

Cream of Asparagus Soup

Originally published on November 17, 2011

When I was trying to get some ideas on how to make the very best Cream of Asparagus Soup by searching online, it didn’t take me long to find out that there are about a zillion ways to make this dish (just like anything else, right?) Unfortunately, there weren’t any that I liked through and through. So, I gathered what I liked from each recipe and came up with this. It’s tasty, it’s cheap, and it’s really just got a few key ingredients so you don’t have to have a fully stocked pantry in order to make it. But is it kid-friendly?

It depends on your kids, I guess. Maddie, who loves vegetables (especially the GREEN ones!) didn’t care for asparagus in its pureed form. Paige on the other hand, who’s a carnivore like her dad, gobbled this soup up and absolutely loved it; so it’s hard to say. But, I loved it, and I’m super happy that I found something else delicious to do with asparagus!

Ingredients:

1 bunch asparagus, spears cut off and left intact, stalks chopped
1 tablespoon Kosher salt
6 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped 
1 carrot, chopped 
6 tablespoons all-purpose flour
1/2 cup parsley, coarsely chopped 
3 sprigs fresh thyme
1 bay leaf 
1/2 cup heavy cream
1/2 cup white wine
8 cups vegetable stock 
Fresh black pepper

Directions:

1.) Add butter to a large pot over medium heat. Add butter and allow to melt. When hot add the onion, celery, carrot, and chopped asparagus (not the tips.) Cover and cook, stirring occasionally, until asparagus and carrot is soft, about 12 minutes.

2.) Meanwhile, bring a large heavily salted pot of water to a boil. When boiling, add asparagus tips and blanch for 2 – 3 minutes. Drain and set aside.

3.) Add the flour to the pan and stir with a wooden spoon to fully incorporate. Stir and cook for another 2 minutes. Add the thyme, parsley, and bay leaf to the pan and stir again. Cook for about 1 minute.

4.) Pour in the white wine, stir, and bring to a boil. Allow wine to boil for about 2 minutes to allow the alcohol to burn off.

5.) Pour in the vegetable stock and bring to a boil while whisking constantly. Remove from the heat and allow to cool.

6.) Using an immersion blender (or transferring to a stand blender in batches,) puree the soup until smooth.

7.) Place a fine-mesh colander over a large pot or bowl. Pour the soup through the strainer and push through with a wooden spoon to get soup entirely smooth.

8.) Return the soup to the pot and reheat over medium heat. Whisk in the heavy cream, salt and pepper into the soup.

9.) Pour or ladle the soup into bowls and garnish with asparagus spears.

10.) Serve and enjoy!

Dinner Rolls

Originally published on November 20, 2011

I love any bread recipe, but I especially love bread recipes that don’t require bread flour (because I run out of it so quickly whenever I buy it!) I have made this one using bread flour, thinking that would make them even flakier and lighter, but I was wrong – they actually came out worse when I used bread flour instead.

This recipe’s super easy, and the fact that the dough can be made ahead of time and stored for three days is just a bonus to boot! I’ve stored them for as long as 8 hours and as little as 2 hours. I think the dough definitely needs more than a couple of hours in the fridge. I now try to make the dough first thing in the morning the day I’m making them, and then pull them out to form the rolls just before I start cooking supper.

Ingredients:

1 cup warm water (about 110 degrees Fahrenheit)
2 tablespoons dry active yeast
1/2 cup butter, melted
1/2 cup sugar 
3 eggs 
1 teaspoon salt 
4 – 4 1/4 cups all-purpose flour 

Directions:

1.) Combine water and yeast in bowl, stir to combine, and let sit for 5 minutes.

2.) Using a wooden spoon, stir in butter, sugar, eggs, and salt.

3.) Add flour, one cup of a time, beating it in as you go. When dough has formed, wrap and place in refrigerator for at least 2 hours, up to three days.

4.) Lightly grease a 9″ x 13″ baking dish.

5.) Turn dough out onto a lightly floured surface.

6.) Divide into 24 equal pieces and roll each into a smooth, round ball.

7.) Place dough balls into prepared pan in equally-spaced rows.

8.) Cover and let rise until doubled, about one hour.

9.) Preheat oven to 375 degrees Fahrenheit.

10.) Place rolls in oven and allow to cook for about 17 minutes, until golden brown.

11.) Remove from oven, allow to cool for 5 minutes.

12.) Serve and enjoy!

Southern Fried Chicken with Cream Gravy

Originally published on November 23, 2011

I got this book from the “American Cooking” volume of the Time Life Classics series, a delicious encyclopedia resource covering cuisine from all different regions of the world – France, Germany, Italy, and yes, America. My mother-in-law gave me the books just a few weeks ago, and I’ve just been feeding my culinary passion every second I get to sit down and look at them.

The series is especially cool because for each region, there’s a large 200-page or so hardback book explaining the different dishes, the influences on the region, and the traditions and culture of the people as they relate to food. To go along with each of these in-depth looks at the different areas around the globe, there is a little pullout recipe book so you can then cook all the delicious delicacies that you just read about. What can I say? Actual recipes and an entire wealth of food knowledge, all at my fingertips? My MIL is a fellow foodie at heart and is one of the few people I’ve met that loves food just as much as I do. Only a true chef at heart could know just how great these books are, and I’m so thankful that my mother-in-law thought to give them to me.

In this particular book, the author talks about how he took his wife to the South once and she had never had authentic fried chicken before (poor thing!) After she devoured all of it, and then sucked whatever she could off the bones, he had to explain to her that that particular fried chicken had been made the correct way – the way outlined in this recipe. He then goes on to say that every cook in the South has a different way of preparing fried chicken – they batter it in beer, they batter it in flour, they dust it in flour, or they dust it in different seasonings, or they don’t dust it in anything at all. Every way is different, and you can tell each way apart just after you’ve tasted the chicken.

I have to say, I have to agree with him in that there are many different ways to prepare chicken and this is the only right way. I’ve tried it many different ways (almost all of the ways he outlined in the book) and this is by far the best. I’ve tried soaking the chicken in batter, even overnight, and it doesn’t seem to matter – the coating still always falls off. The key with preventing that from happening with this recipe is to let the flour sit on the chicken for at least 15 minutes at room temperature. Then just make sure your fat is piping hot and you’ll be fine. I’ve also heard that the paper bag is essential, but I’ve tried it with a plastic resealable bag and it seemed to turn out just fine.

One more thing about this recipe – the gravy reminded me of KFC’s chicken gravy, which I totally love, but is it bad that food from scratch reminds me of fast food?

Ingredients:

2 1/2 lb. frying chicken, cut into 8 different pieces
1 teaspoon salt
1 cup all-purpose flour
1 cup lard 

For the Gravy:
2 tablespoons flour
3/4 cup chicken stock
3/4 cup heavy cream 
1 teaspoon salt
1 teaspoon white pepper

Directions:

1.) Preheat the oven to 200 degrees Fahrenheit. Rinse the chicken and pat them entirely dry with paper towels. Sprinkle pieces with salt on all sides.

2.) Put the cup of flour in a sturdy, brown paper bag. Drop the pieces of chicken into the bag, a few at a time, and shake until chicken is entirely coated with flour. As you’re finished coating the chicken, remove them from the bag, shake off excess flour, and lay on a rack over top of a baking sheet. When finished all pieces of chicken, leave them – untouched – for at least 15 minutes.

3.) When ready to start frying, melt lard over high heat in a 10″ – 12″ heavy-bottomed skillet. The fat should be at least 1/4″ deep; if it’s not, add more lard until it is. When a light haze has formed around the lard, gently drop the chicken pieces in, skin side down. Begin with the legs and thighs, as they will take longer to cook, before adding the breasts and then the wings. Lower the heat to about medium, cover, and cook chicken for about 6 – 8 minutes. Check the chicken periodically as it cooks to ensure that it does not burn.

4.) Once the chicken has finished browning on one side, turn over, cover the pan again and cook for another 3 – 4 minutes. When the chicken has finished cooking, place in a casserole dish and transfer to the oven to keep warm.

5.) Pour off all but two tablespoons of fat from the skillet. Add two tablespoons of flour and stir until the flour and fat are thoroughly combined. Cook for about 2 minutes to cook out the flavour of the flour. Slowly whisk in the chicken stock, and whisk until thoroughly combined and there are no lumps in the mixture. Then slowly add in the cream and whisk over moderate heat until gravy is smooth and entirely combined. If gravy is too thick, whisk is more chicken stock. If gravy is too thick or lumps remain in it, strain it through a fine sieve. Stir in salt and white pepper to taste, and then pour into a gravy boat.

6.) Remove chicken from oven and place on a platter centered around, or alongside, gravy boat.

7.) Serve and enjoy!

Roast Turkey

Originally published on December 19, 2011

This is the way I’ve seen my mom make turkey ever since I was little; and you can put all the glazes and exotic spices that you want on a turkey and I’ll think it’s delicious (because I really love turkey a lot!) But it still won’t be as good as just slathering some butter and salt on it and letting that natural roast flavour come through! Roast turkey is a super easy meal to make; it’s usually the sides that are so intimidating. But, keeping a few things in mind definitely makes it that much easier, and tastier!

  • You have to brine! No one wants to eat dry turkey, and everyone dreads it. Turkeys are simply so big now, and are raised to their absolute fullest that there’s no longer any way that you can completely cook it without drying it out if you don’t brine it. Michael Simon, one of my favourite new chefs but still one of my faves overall, is dead-set against brining because he thinks it changes the texture. But he does still cover the turkey in salt overnight, to keep it moist and add some flavour.
  • Make sure your oven will fit the turkey before you buy it. Trust me, I almost made this mistake last Thanksgiving when I bought a massive turkey and nearly had to squish it in. Ditto for your brining pot. I’m sure people are still cursing me over the dry turkey I served last year because I hadn’t heard of the cooler tip yet, and I didn’t have a pot big enough for my massive bird.
  • Let the turkey rest – for a long time – after you pull it out of the oven. Those juices all need to go back to where they’re supposed to be and besides, you need your oven free to put the dressing in and cook all the other sides.
  • Don’t ever put stuffing inside your bird. By the time the stuffing is cooked through, you’ve overcooked and dried out the breast – even if you’ve brined it beforehand!

Ingredients:

1 10 – 20 pound turkey (you’ll need about 1/2 pound to 1 pound per person)
1 cup butter
1 cup coarse salt, plus 1/4 cup 
3 heaping tablespoons black pepper
1/2 cup sugar 
1 head garlic, divided, cloves peeled and kept whole
4 bay leaves, divided

Directions:

1.) If you’re turkey is frozen, make sure it’s completely defrosted in the fridge before you start preparing it. The night before you’re going to serve your turkey, completely rinse it and pat it dry. Fill a very large pot (large enough to fit the turkey) with cold water. Pour in 1 cup of coarse salt and the 1/2 cup of sugar. Add half of the garlic cloves, two of the bay leaves and stir. Completely submerge the turkey in the water, making sure that it stays below the surface of the water. Cover with a lid or Saran wrap and place in fridge overnight to brine. (If your turkey is very large, a cooler filled with ice packs and water also works well.)

2.) Determine how much time you need to cook your turkey; it will take about 20 – 30 minutes per pound. Preheat oven to 350 degrees Fahrenheit and move rack to lowest position in your oven.

3.) When you’re ready to start cooking your turkey, remove it from the brine and rinse it thoroughly (you want no salt or other spices  on it.) Then pat dry thoroughly. When dry, rub the cup of butter entirely over the turkey, using only as much as you need, but more if necessary. Sprinkle with salt and pepper and place 2 bay leaves and remaining garlic cloves into the cavity of the turkey.

4.) Place turkey in a roasting pan fitted with a roasting rack. Leave uncovered and place in oven. Roast for required time, depending on the size of your turkey, checking it periodically to baste with pan juices and to turn turkey around in the oven to ensure even cooking. If at any time you check on your turkey and it is getting too brown, cover with aluminum foil.

5.) Remove turkey from oven when a meat thermometer registers 165 degrees Fahrenheit, both at the thickest part of the breast, as well as in the innermost portion of the thigh and leg. Place on a cutting board, cover with aluminum foil, and allow to rest for 30 minutes.

6.) Carve the turkey by first removing the legs, separating legs from thighs, and carving into slices. Then, letting your carving knife guide you along the breastbone, completely remove one half of the breast meat. Lay flat on a cutting board, carve into slices, and then repeat with remaining half of breast meat. Arrange all pieces on a serving platter.

7.) Serve and enjoy!

Hawaiian Honeymoon Cocktail

Originally published on February 24, 2012

My husband and I were lucky enough to escape to the island of Oahu last year and get married. Our wedding dinner was just the two of us, and we had a fabulous steak dinner at the Hard Rock Cafe; mine was accompanied by one or two (or five or six) of these just as wonderful cocktails. When we came home, I still talked about how awesome my “wedding drink” was and was quick to try and come up with something similar. I have to say, this comes pretty darned close, and it’s pretty darned good! And my now-hubby? One year later, he still  likes this drink – and me too!

Ingredients:

1 cup lemonade
3/4 cup Sprite 
2 tablespoons crushed  raspberries, plus a few whole for garnish
2 ounces of vodka 
Crushed ice

Directions:

1.) Place 1/2 crushed ice and Sprite in a tall bar glass. In a cocktail shaker place crushed raspberries, 1/2 crushed ice, vodka, and lemonade. Close shaker and shake to combine ingredients.

2.) Pour contents of cocktail shaker into glass and gently stir to combine ingredients. Garnish with whole raspberries.

3.) Serve and enjoy!

Giada’s Stuffed Dates

Originally published on February 25, 2012

I made these for Thanksgiving this past year when most of my family came over to celebrate the holiday, and Maddie’s fourth birthday. Whenever I host the event, I always look for two things: a new app to bring to the table, and a different spin on sweet potatoes (there are so many!) When I was searching for a good app, I came across Giada De Laurentiis’ website. Firstly, let me say that if you’re going to visit, be prepared to spend a lot of time there. It’s got tons of great stuff including recipes, videos of recipes, and lots and lots of tips and tricks. All very cool.

One of the videos is Giada showing how to make these stuffed dates – and they are so easy to make! I think it took me about 10 minutes to put the entire plate together and they were delish too. With a fairly picky crowd, there were only three of us adventurous enough to try them, but that just meant more leftovers for me. Beware that while they do stay pretty nice in the fridge, the cheese inside does somewhat harden. If that texture’s going to bother you, you’re just going to have to eat them all the day you make ‘em!

Ingredients:

2 cups goat cheese
1/4 cup finely chopped fresh basil leaves 
16 Medjool dates, pitted 
8 slices prosciutto, cut in half lengthwise
Kosher salt and freshly ground black pepper 

Directions:

1.) In a small bowl combine the goat cheese, the basil, and the salt and pepper.

2.) Gently pull the dates apart (not all the way) and stuff with about 1 teaspoon of the cheese mixture. Close the dates around the filling.

3.) Wrap one half of each piece of proscuitto around the entire date. Repeat with remaining dates.

4.) Serve and enjoy!

Perogies

Originally published on March 22, 2012

Pergoies have a very special place in my heart. I mean, perogies that I have slaved over, folded each lovingly and individually, and cut out myself. These were the very, very first thing that I started cooking myself, when I decided I might get a little bit serious about cooking. I had made my mom’s chili and lasagna before; but this was the first one that I tracked down a recipe and started to make, painstakingly, all by myself. Let me tell you, perogies are not an easy one to start with, especially when you don’t have a pasta machine to roll out that paper-thin dough for you – something that I didn’t when I had just begun my perogie-making journey.

Now I do and let me tell  you, it really does make a huge difference. I used to spend hours just rolling out dough alone, and it would still never be as thin as I wanted. With my handy-dandy machine though, it takes just a few minutes and I’m on to filling them up – one of the best and most fun parts about making perogies! The very best part of course is eating them though, and with a machine you get to do that so much faster!

I’ve always thought these perogies were terrific, but I’ve always also known that I’m biased about that because well, pergoies do have a very special place in my heart. But, my old friend who had a German grandmother who was famous for her perogies, once told me that mine were better than hers. And I’ve always sort of thought that said enough about them.

Ingredients:

1 recipe pasta dough 
1 pound potatoes, peeled and diced
1 onion, finely diced 
1 pound bacon, sliced 
1 onion, halved and sliced
3 cups cheddar cheese, grated
Salt and pepper 
3 tablespoons vegetable oil
3 tablespoons butter 
4 tablespoons sour cream

Directions:

1.) In a very large pot of salted water, place diced potatoes and bring to a boil. Boil until the potatoes are fork-tender and then mash well.

2.) Add the finely diced onions and the cheddar cheese to the potatoes while they’re still hot, and stir to combine and melt cheese. Cool completely.

3.) While potatoes are cooling, roll out pasta dough as thinly as possible – about 1/8″ inch if rolling by hand, or the thinnest setting on a pasta machine. Once rolled, lay dough out on a lightly floured surface in a large sheet.

4.) Starting about 3″ up from the base of the dough, place small spoonfuls (about 2 teaspoons) of the potato mixture approximately 2″ apart on the pasta dough. Fold the base of the dough up and over all the small piles of potato mixture. Press the dough around each small pile of potato, trying to fold as close to the mixture as possible. Press to seal two sides of dough together, and then cut out pieces into individual perogies, in the traditional half-moon shape, if desired.

5.) Once perogies are made and cut, bring another large pot of salted water to a boil. Once at a rolling boil, drop the perogies into the water and boil for 1-2 minutes only. Remove perogies from water and transfer to a plate.

6.) In a large skillet, cook bacon bits over medium heat until brown and crispy. When finished cooking, drain on a plate lined with paper towel. Add sliced onions to the pan.

7.) Cook onions until they are soft and just beginning to brown. Add perogies, in batches and making sure not to overcrowd the pan. Cook for about 2-3 minutes per side, until brown and crispy and remove from pan.

8.) Plate by placing perogies on a platter, covering with cooked sliced onions and bacon bits, and dolloping with sour cream, if desired.

9.) Serve and enjoy!

How to Spatchcock a Chicken

Originally published May 31, 2012

Spatchcocked chicken may not be pretty at first, but it will be – and delicious, too!

Ingredients:

1 roaster chicken

Directions:

1.) Flip chicken onto its breast. Then using either sharp kitchen shears (recommended) or a sharp knife, remove the backbone by cutting along each side of it. Remove the backbone completely and flip the chicken skin-side down onto a work surface. Trim the rib bones that are most exposed, and definitely any that are sharp.

2.) Once this is done you can brine the chicken, roast it or, my personal favourite, use it in your best brick chicken recipe.

Tuna Casserole

Originally published on May 2, 2012

I really don’t understand why tuna casserole gets such a bad rep. It’s the classic example of taking really simple ingredients and turning them into something that is absolutely magical. Warm, bubbly, delicious, and all those aromas that are just pure comfort no matter how you slice it. I confess to even wanting this dish so badly sometimes when I’ve been out of ingredients that I’ve been very lenient with my substitutions. Broken up lasagna noodles and yes I admit, even chopped up string cheese for the top when I didn’t even have a crumb to spare. Might not be as magical then, but still pretty good – and that’s hard to do when you’re talking about cooking with string cheese! This one’s the real deal though, and exactly how it was meant to be!

Ingredients:

1 package egg noodles 
2 cans tuna, drained and flaked 
1 cup frozen peas 
4 tablespoons butter; plus 4 tablespoons, melted 
1 tablespoon olive oil
1/2 onion, finely minced 
4 cloves garlic, sliced 
4 tablespoons flour
Pinch of nutmeg
1 tablespoon ground mustard
2 1/2 cups milk 
Salt
White pepper
1 1/2 cups fine bread crumbs

Directions:

1.) Preheat the oven to 350 degrees Fahrenheit and bring a large pot of water to a rolling boil. Line a 9″ x 13″ casserole dish with aluminum foil and spray with non-stick cooking spray.

2.) Take the 1 1/2 cups fine bread crumbs, combine them with 4 tablespoons of melted butter and stir to thoroughly combine. Set aside.

3.) In a medium-sized saucepan, melt four tablespoons of butter with one tablespoon of olive oil over medium heat. Once melted add minced onion, four slices of garlic, ground mustard, and nutmeg. Stir and allow to cook for one minute. Add flour and stir to thoroughly combine in the fat. Cook for two minutes. Then, slowly whisk milk in a little at a time,  stirring constantly. When all milk is added, add a pinch of salt and white pepper. Continue stirring until milk has thickened, about 5 – 7 minutes.

4.) If water has boiled by this point, add a very generous dash of salt along with the egg noodles. Cook for about 4 or 5 minutes, then drain completely. Place in casserole dish.

5.) To the noodles in the casserole dish add tuna, peas, and milk mixture. Stir to thoroughly combine and then shake casserole dish gently to even it out. Sprinkle the entire top with the bread crumbs soaked in butter.

6.) Place in the preheated oven and bake for 20 – 25 minutes until the entire dish is bubbly and the top is golden brown.

7.) Serve and enjoy!