Mac(abee) and Cheese

I am completely at ease with my age. I am not at all embarrassed to admit I just skipped my 15 year high school reunion. ($30 a ticket when Facebook is free? Pfft!) I’ll admit, it’s weird to remember things from 25 years ago so easily, but as Aleza pointed out last week, it’s pretty neat to remember history and be a part of it at the same time.

My body, however, is a different story. Things creak and crack, weight seems extremely easy to gain and much harder to lose. Last week when I bent down to pick up a boot, I pulled something in my back. I spent the work week Googling words like “lumbar support” and “yogic stretches at a desk.” I rode my bike some days, but didn’t want to push it too hard. Thursday night, after I stood by the stove frying celery root and carrot latkes, and stirring my butter and flour to make a roux for my chipotle mac and cheese, I felt it a few hours later when I was whimpering in pain at 1AM. I needed a heating pad after yesterday’s hard wooden pew at Christmas Mass, and I’m writing this not from my usual perch on the red couch, but in a chair with my own personal heating pad.

I honestly didn’t even know if I’d get up a post this week, but someone wrote me saying that she’d never fried a latke before and was surprised I didn’t have a recipe posted on Cheap Beets. Not one to leave anyone in a food-related lurch, I immediately e-mailed her my favorite go-to potato latke recipe. But I’m so mortified I’d let that important food detail slip, that I’m offering up two holiday-related recipes as penitence.

The first, a latke fried in oil, is to remind us of the miracle of the menorah. Briefly, in the 2nd century BCE, the tyrannical Greek King of Syria, Antiochus, outlawed Judaism and took over the Holy Temple of Jerusalem. A Jewish rebellion ensued, led by the Maccabees, and against all odds, the Jews reclaimed the Temple from the Greeks. The Jews had to repair and purify the Temple, but they only had one night’s supply of oil for lighting their holy menorah. Miraculously, that small amount of oil burned for eight consecutive nights, giving them just enough time to replenish their olive oil supply.

For Eastern European Jews, the potato latke is the most common fried recipe. (Israeli Jews eat sufganiyot, fried jelly doughnuts.) Now, the latke I have for you is made not with potato but with celery root and carrot. My friend Russ, who likes to keep it real and old school for the holiday, always goes potato, but hear me out. First, potatoes are a soggy drag. You have to squeeze and squeeze all the excess water out, and you’re always left with a brown puddle at the bottom of your mixing bowl. Second, how old school is it, really? Potatoes are a New World vegetable, so it looks like the potato latke tradition is only a few hundred years old, at best.

I went with carrot and celery root because my co-worker’s wife gave us another of her CSA celery root rejects on Thursday morning and I thought they’d team well with some of the remaining CSA carrots I still had in the crisper. I paired those with a dollop of cilantro and garlic yogurt, because, well, why not?

The second dish I have is to celebrate a lesser-known, but possibly even more awesome Chanukah food: cheese. The custom of cheese for Chanukah dates back to the Middle Ages, when the Book of Judith played an important role in the Chanukah narrative. Judith was a celebrated Jewish heroine who saved her village from an invading Assyrian army. Judith, a beautiful widow, plied the Assyrian army’s general with wine and salty cheese. When the general passed out drunk, Judith beheaded him with his own sword. The Israelites launched a surprise attack on the leaderless Assyrian army and emerged victorious.

Sure, the tale is hidden in the Apocrypha, but I like celebrating a strong female leader – and cheese. I actually was able to use wine in this dish too, from the same small bottle I used for our stuffed pumpkin in the fall. (What can I say, we’re not big wine drinkers.) I add chipotle to mine, riffing off an episode of Gilmore Girls I once saw where Sookie cooked up a pan of jalapeno mac and cheese for a kid’s birthday party. The kids hated it, but I kind of sat up and went “oh?” And thus, chipotle mac and cheese was born.

Celery Root and Carrot Latkes

Ingredients

1 celery root, washed and peeled

2 medium-sized carrots, peeled

½ red onion

3 eggs

1/3 cup flour

¼ teaspoon cumin

Pinch of salt

Oil to fry

Directions

Shred, with a box grater or food processor, first three ingredients. Place into a large mixing bowl, and add the next four. Heat approximately 1/3 cup oil in a large skillet (I prefer a non-stick skillet, and actually have two going at the same time for this step.) Lower the flame and space out as many tablespoons of batter as you can fit without them touching. Fry on one side for approximately four minutes until golden brown. Turn over and fry on other side for three minutes. (Uncharacteristically, I actually employ a timer for this task.)

Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter, adding more oil when necessary.

Serve with the following yogurt.

Cilantro Yogurt

In a small bowl, mix together:

¾ cup Greek yogurt (I used whole-fat, but I know a reduced-fat would work well, considering all the flavor boosters in this sauce.)

½ cup chopped, fresh cilantro

1 small clove garlic, minced

Squeeze of lemon

2 teaspoons olive oil

Pinch of salt

I ended up with leftovers of this dip, and mixed it with some chickpeas I had in the fridge the next day for lunch. It was terrific.

Chipotle Macaroni and Cheese

Ingredients

2 ¼ cups macaroni (really, any small pasta will work well for this)

¼ cup butter

½ cup flour

3 cups milk

½ cup dry white wine

10 oz. (1 ¼ cups) shredded cheddar cheese

1 chipotle in its adobe sauce, chopped

Directions

Preheat the oven to 350F. Cook the pasta according to the instructions on the package.

Meanwhile, gently melt the butter in a medium saucepan, add the flour and chipotle and cook, stirring, 1-2 minutes. (This brownish paste is called a roux, by the way.) Add the milk a little at a time, whisking vigorously after each addition. Stir in the white wine. Bring to boil. Cook, stirring continuously, until the sauce thickens, then remove from the heat.

Let's talk about the roux, just for a sec.

Add the ¾ of the cheese to the sauce. Stir well to mix in the cheeses, then taste for seasoning and add salt and pepper if necessary.

Add your well-drained pasta into the sauce, then pour everything into a 13”x9” or 2 quart baking dish. Sprinkle the remaining cheese over the top. Bake for 25 – 30 minutes or until golden brown. Serve hot.

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4 thoughts on “Mac(abee) and Cheese

  1. Dude- two things- 1) Russets. 2) Squeeze liquid into separate bowl while keeping shredded potatoes in colander = much less liquid and you can add the starch back if you like. #baller

    chag sameach!

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