If you were a fan of SCTV (Second City TV) in the '80's you will remember Bob & Doug McKenzie a pair of fictional Canadian brothers who hosted "The Great White North". Bob was played by Rick Moranis and Doug was played by Dave Thomas. The Great White North" was originally known as "Kanadian Korner" that poked fun at Canadian stereotypes. As Canadians we don't mind poking fun at ourselves. We do say "Eh" when we want confirmation of what we just said instead of saying "right? or "OK?".Bob and Doug were two dumb (brain-challenged) beer-swilling brothers wearing heavy winter clothing and toques, and would comment on various elements of Canadian life and culture. They frequently employed the interjection "Eh?" and derisively called each other a "hoser." Among the topics discussed were snow routes, the Canadian-built robot arm on the Space Shuttle, and "why there aren't enough parking spaces at take-out doughnut shops." These played on the stereotypes that we as Canadians have snow 12 months of the year, live in igloos and eat doughnuts. The sketch spawned the movie "Strange Brew". For a little nostalgia and a "blast from the past" visit their website here .
I feel comforted to be a Canadian (insert your own country here...), a diverse and cultural country.....which brings me to the reason for this post at all.
What foods do I think of when I think Canada? Well... maple syrup, Cheddar cheese, wild rice...to name a few. I'm sure you could come up with many more! I'm sure also that all of you have family recipes or foods with local ingredients that just ooze comfort to YOU no matter what part of the world you live in.
Over at the Garden of Eating they are having a Comfort Food Cook-off for this month. What foods bring you comfort? Well for me there are many .... shepherd's pie, meatloaf, chicken soup...but the granddaddy of them all is macaroni and cheese!!!!!!!
My daughter dislikes all of the above and wears garlic around her neck if I even mention the word casserole. That is one reason why these foods are even more comforting for me if I do make them at all. I have frozen pies and casseroles in my freezer for when I feel the need...on our cold and blustery winter days!!!
When I was growing up I was rarely allowed in the kitchen. One thing I was able to cook was macaroni and cheese. For every cook there is another recipe. I have several dozen recipes of my own...and I love them all!!! Mac 'n' cheese can be a simple affair or twisted into something more gourmet. However I want to have it I love every creamy, luscious mouthful. I love being a Canadian (once again..insert your country here) and I love mac 'n' cheese!!!!!! As the highly successful Molson brewing company commercial slogan says I AM CANADIAN!!! Coo-roo-coo-coo-coo-roo-coo-coo!!!
You use only 1 tsp of the garlic paste in the dish. I used aged Canadian Cheddar and Emmenthaler because that is what I had on hand. I also had no broccoli...sad to say....
**Macaroni and Cheese Casserole**
3 T butter, unsalted (45ml)
4 T all-purpose flour (60ml)
3 cups milk (750ml)
2 cups chopped and cooked broccoli and/ or cauliflower florets (500ml)
1 1/2 cups penne or elbow macaroni(375ml)
1 1/2 cups shredded smoked applewood cheddar, gruyere or smoked mozzarella(375ml)
1 tsp roasted garlic paste (5ml)(see below)
Breadcrumb Topping
2 T butter, melted (30ml)
1 -1/2 cup Panko or fresh breadcrumbs (375ml)
1 T chopped, parsley (15ml)
Roasted Garlic Paste
1 head, garlic
1 tbsp olive oil (15ml)
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3 T butter, unsalted (45ml)
4 T all-purpose flour (60ml)
3 cups milk (750ml)
2 cups chopped and cooked broccoli and/ or cauliflower florets (500ml)
1 1/2 cups penne or elbow macaroni(375ml)
1 1/2 cups shredded smoked applewood cheddar, gruyere or smoked mozzarella(375ml)
1 tsp roasted garlic paste (5ml)(see below)
Breadcrumb Topping
2 T butter, melted (30ml)
1 -1/2 cup Panko or fresh breadcrumbs (375ml)
1 T chopped, parsley (15ml)
Roasted Garlic Paste
1 head, garlic
1 tbsp olive oil (15ml)
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Preheat oven to 350F/180C.
Cook pasta , in boiling salted water for 8 to 10 minutes, or until al dente. Drain and return to pots.
Melt butter in a saucepan until bubbling. Add flour and cook, stirring, over medium heat for 1 minute. Gradually add milk to flour mixture, whisking for about 5 minutes, or until thickened. Add vegetables.
Add cheese sauce to pasta pot.
Divide mixture into 8 oz. ramekins.
In a bowl, combine breadcrumbs, parsley, if using and butter. Top each ramekin with breadcrumb mixture.
Bake in centre of preheated oven for 20 to 30 minutes, until bubbly and breadcrumbs are golden.
Cook pasta , in boiling salted water for 8 to 10 minutes, or until al dente. Drain and return to pots.
Melt butter in a saucepan until bubbling. Add flour and cook, stirring, over medium heat for 1 minute. Gradually add milk to flour mixture, whisking for about 5 minutes, or until thickened. Add vegetables.
Add cheese sauce to pasta pot.
Divide mixture into 8 oz. ramekins.
In a bowl, combine breadcrumbs, parsley, if using and butter. Top each ramekin with breadcrumb mixture.
Bake in centre of preheated oven for 20 to 30 minutes, until bubbly and breadcrumbs are golden.
A) Two casserole dishes can be used instead of individual ramekins.
B) Recipe can be used as a Quick Macaroni and Cheese – omit breadcrumbs and serve from saucepans.
Roasted Garlic Paste
Preheat oven to 350F/180C.
Cut top off garlic to expose cloves. Rub garlic with olive oil. Wrap in foil.
Bake in centre of oven, in a small baking dish for 45 minutes or until soft. Cool.
Squeeze out garlic into bowl and mash with fork. Refrigerate.
B) Recipe can be used as a Quick Macaroni and Cheese – omit breadcrumbs and serve from saucepans.
Roasted Garlic Paste
Preheat oven to 350F/180C.
Cut top off garlic to expose cloves. Rub garlic with olive oil. Wrap in foil.
Bake in centre of oven, in a small baking dish for 45 minutes or until soft. Cool.
Squeeze out garlic into bowl and mash with fork. Refrigerate.
