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Tuesday’s Taste Tempters 10.4.11

Tuesday’s Taste Tempters 10.4.11

Posted: Tuesday, October 4, 2011 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from “The Old Farmer’s Almanac 2012.”

Greek-style
Mac and Cheese

1/2 pound (generous 2 cups) dried spiral noodles (rotini), cooked
2 tablespoons olive oil
2 cloves garlic
8 ounces chopped fresh baby spinach
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups light cream or milk
6 to 8 ounces coarsely-grated Gouda cheese
1 1/4 cups crumbled feta cheese, divided
1/2 teaspoon salt
large handful cherry tomatoes, quartered
1 1/2 cups Italian-style croutons
1/4 cup chopped fresh Italian parsley, for garnish
1/2 cup chopped pitted olives, for garnish

Preheat the oven to 350 degrees. Butter a 13-inch by 9-inch baking dish or a 2 1/2-quart casserole dish. Heat the olive oil in a large skillet. Add the garlic and sauté gently for several seconds, the stir in the spinach and 2 tablespoons of water. Cover and cook for 3 to 4 minutes or until tender, stirring occasionally.
Remove the pan from the heat. Do not pour off excess liquid. Melt the butter in a large nonstick saucepan. Stir in the flour and cook over medium-low heat for 1 minute, stirring constantly. Whisk in the light cream, in two batches, and cook, whisking often, until it thickens. Add the Gouda cheese, half at a time, whisking until it melts.
Remove the pan from the heat and stir in 3/4 cup of the feta cheese and the salt. Pour the sauce over the noodles. Stir in the cooked spinach and tomatoes.
Transfer the mixture to the prepared baking dish and smooth the top. Partially crush the croutons in a plastic bag and sprinkle over the dish/.
Bake for 25 minutes, or until bubbly.
Service hot, garnished with the remaining 1/2 cup of crumbled feta cheese, parsley and chopped olives.

Published in The Messenger 10.04.11

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