Sympathy Baskets Dean And Deluca Recipes

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
• Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
• Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
• Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.

THE DEAN & DELUCA COOKBOOK MEATLOAF

Steps:

• When ready to cook preheat oven to 350ºF.
• Place the bread cubes in a large bowl.
• Beat together the egg and milk, then pour over the bread cubes.
• Let stand until bread absorbs milk mix, about 15 minutes.
• Mash and stir mixture until bread is in very small chunks.
• Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well.
• Add ground beef and mix well.
• REFRIGERATE OVERNIGHT.
• Turn mixture into an 8"X5" loaf pan.
• Bake in oven for 55 minutes.
• Let stand 5 minutes before slicing.