Cream of Wisconsin Cheese Soup

Growing up my mother made us Welsh Rabbit. Our welsh rabbit contained no beer but was rather just a cheddar cheese sauce she had made, which she served on toast with a fresh slice of tomato. It was a very simple dish.  Since I had enjoyed this dish growing up, I decided to try something new, Cream of Wisconsin Cheese Soup I found in the recipe book, Dining By Rail by James D. Porterfield.

I had made a recipe previously from this cookbook. A Cuban Sandwich. The soup I am sharing with you today was a menu served by The Fred Harvey Company. It was also a favorite of President Harry S. Truman.

This was my first time making a cheese dish before. I have made items with cheese in them, but not an actual cheese dish, so it was definitely an experience. After I added the roux, I thought perhaps I made made a mistake, then a added the cream, but the soup was wonderful. The only thing I did different was I used black pepper instead of white.

The one thing I can say is that I will be better when it comes to my next cheese dish. I don't cook with dairy that often, so making a cheese soup was new for me.

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Macaroni and Cheese and Butternut Squash

I am not a big macaroni and cheese fan. I realize this is a colonial favorite dating back to Thomas Jefferson, and there are a large number of families, including my own, who have Kraft Macaroni and Cheese sitting in their pantry. I am proud to say I am not one of those people.

Now if the dish has something like butternut squash in it, that to me is something worth trying.

Cucurbita moschata 'Butternut'. Original description: Courges butternut (Cucurbita moschata) Photo JH Mora, septembre 2005 (Photo credit: Wikipedia)

I went to Foxglove and Madison Cheese in Madison CT. They were very helpful. 

Katie Webster's Macaroni and Cheese and Butternut Squash

Makes 6 servings, 1 generous cup each. Active Time: 45 minutes. Total Time: 1 hour.
4 cups cubed butternut squash, about 1 ¼ pounds
2 cups whole-grain macaroni, 8 oz.
1 tablespoon plus 1 teaspoon canola oil, divided
2 shallots, chopped
3 cups low-fat milk, divided
⅓ cup all-purpose flour
2 teaspoons Dijon Mustard
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
¼ teaspoon ground white pepper
6 ounces shredded Gruyere cheese, about 2 cups
3 tablespoons whole-wheat panko breadcrumbs, such as Ian’s
½ teaspoon paprika
Preheat oven to 400°F. Coat a 2 quart baking dish with cooking spray.
Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Add squash and steam, covered, until very tender 8 to 12 minutes. Mash about half of the squash in a small bowl and set aside.
Bring a large pot of water to a boil and cook macaroni 2 minutes less than package instructions. Drain and set aside.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add shallot, and cook, stirring often until softened and starting to brown, 1 to 3 minutes. Add 2 cups milk and bring to a simmer. Whisk the remaining 1 cup milk, mustard, rosemary, white pepper and the remaining ¾ teaspoon salt in a small bowl until smooth. Whisk the flour mixture into the simmering milk, whisking constantly. Continue to cook just until the mixture bubbles and thickens. Remove from the heat.
Whisk the Gruyere cheese into the thickened milk mixture until it is melted. Add the mashed squash and whisk until combined. Stir in the macaroni and the remaining squash. Transfer to the prepared casserole dish.
Mix breadcrumbs with the remaining 1 teaspoon oil. Add the paprika and stir until evenly moist and bright orange. Sprinkle over the macaroni. Transfer to the oven and bake until bubbling hot and browned on top, 10 to 15 minutes. Let cool at least 10 minutes before serving.
Calories: 401. Fat: 15g. Sat Fat: 6 g. Protein: 19g. Fiber: 6g. Sodium: 499mg.

Fresh out of the oven

This recipe gives you a good reason to give Macaroni and Cheese. The best macaroni and cheese you can have is macaroni and cheese with butternut squash.

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Out to Lunch

Today I went out to lunch in Old Saybrook. I visited Cafe Toscana. The restaurant is located at 25 Main Street near FoodWorks.

In 2001 the restaurant won "Best Carry Out Food:" in Connecticut Magazine.

For lunch I had one of their specials. A cup of corn chowder with a grilled cheese and tomato sandwich on multi grain along with a cup of English Breakfast Tea.  I loved the corn chowder.

If you are in the area stop by and sit a spell. Enjoy the atmosphere.

Cassandra