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Recipes
Fried Plantains
By c_kiuchi
With a small sharp knife cut ends from each plantain and halve crosswise
- 4 firm-ripe plantains*
- Vegetable oil for deep-frying
Aunt Sono’s Sauteed Broccolini with Garlic
By c_kiuchi
Cook Broccolini in a 6 to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then d...
- 1 1/2 lb Broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garlic and Olive Oil Smashed Yukon Gold Potatoes
By c_kiuchi
Steam potato wedges until very tender, about 15 minutes
- 2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges
- 6 tablespoons olive oil, divided
- 5 large garlic cloves, peeled, halved
- 1 teaspoon chopped fresh thyme
Macaroni and Cheese
By c_kiuchi
Make topping: Preheat oven to 400°F with rack in middle
- For topping:
- 1/2 stick unsalted butter
- 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
- 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
- 1/2 cup grated Parmigiano-Reggiano
- For macaroni and sauce:
- 1 stick unsalted butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 1 pound coarsely grated extra-sharp Cheddar (6 cups)
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound elbow macaroni