As much is settling down personally in my life and getting rectified within certain relationships currently (stress the use of the word currently since all is day to day off rip now in dealing with) giving attention to; I am learning so much all around. One area is "Zoes In The Kitchen" a new look at Haitian cuisine I am going to present that has so much coming to a blog post, store and online store near you.
The other night, the night intended to post this before another situation, I was supposed to post what I was being taught about a dish I use to only get at Haitian parties. Well, since last year I have been getting hands on instruction and first hand eye witnessing of many cultural aspects of Haitian culture I never knew. So here I go with this favorite "Zoe Recipe".
Makaroni O Graten (Macaroni Au Gratin) - M. Jr Duperval Recipe
Ingredients:
Bechamelle Sauce Ingredients
Vegetables:
One of Each: Green, Red, Yellow or Orange Bell Peppers
Half Red Onion
Half Yellow Onion (Vidalia Onions Preferred)
1/2 of a Clove of Garlic
Spices:
Pinch Parsley
Pinch Tyme
Pinch Cilantro
Dairy:
1 Can of Milk (Nestle Carnation A Must or Do Not Call It Haitian Makaroni O Graten, Just Not The Same)
2 Cups of Four Cheeses Cheese (Kraft or Sargento; All Else Are Yuck In My Opinion)
2 Cups of Sharp Cheddar Cheese ( Same Brand Choices As Stated For Four Cheeses)
Butter (3 to 4 tsp of salted butter)
Seasoning:
Pinch of Badia Lemon Pepper
1 tsp of Salt ( I personally would skip this addition since the seasoning blend has salt along with much used)
1/2 tsp of Pepper
Unique Season Blend ( Mine was Badia Lemon Pepper, Some Garlic Crushed and Pinch of Complete Seasoning; Some Use Haitian Seasoning They Make From Scratch - My Americanized behind has no time at present for that)
Grains:
Flour (to thicken the Bechamelle Sauce)
Pasta:
Macaroni ( I used a new Barilla Pasta called Collazione instead)
Preparation: Thinly cut all the veggies and mince the pinch of each spice and put aside for a minute. Then take the mixing bowl and mix in the veggies, spices, milk (Nestle Carnation), butter, cheese (a cup of each melted or not), flour and seasoning ingredients. Pour it all into the sauce pan on your stove put on medium heat then stir the contents till the veggies are slightly cooked.
Barilla Noodles & Pasta: We used the new addition to their brand, Collazione pasta this time. We boiled it as the package said for twelve (12 mins) minutes on medium-high heat so it was "Al Dente".
Putting In The Oven: Grease with butter ( I used Country Crock) a 9 x 13 inch
deep pan ( I used a round oven safe casserole dish) and place a thin layer of cheddar cheese on the bottom then layer a
thin, covering entire pan, layer of macaroni mixed with Bechamelle sauce. Then put a
layer of the cheeses from the one cup of each two types used to make the sauce.
Then add another layer of macaroni and repeat this step one more time. A great
three layers of macaroni with cheese in between and covering the top. Sprinkle some Parmesan cheese too. Then stick the pan in the oven preheated to 425 F ( I used a round casserole bowl tonight since some like the all-around browning
it produces like how they are used to in Haiti with all sides crispy and
browned like a pie).
Take out and let sit for 15 to 20 mins
(Side Note): I am learning in Haiti as to how Mario's grandmother taught him it would be a "Baton Beurre" or block of butter used in the sauce. I personally though many Haitian dishes use an excessive amount of salts and fats will modify these amounts. So my taste is a bit as my mom says, "Manje san sel (Food without salt)". She is typical of many Zoe mommies who feel one must taste the salt in the cooking. Sad fact is if you can taste added salt, it more than likely has waaaaaaaaaaay to much in it by then.
Disclaimer: Family recipe and many variations to making the finished product of Haitian Macaroni Au Gratin. Always using the Creole way of saying a dish if I can help it. Creole: Makaroni O Graten
No comments:
Post a Comment