I didn’t feel like writing this fine Friday, forgive me for being human.
I actually started to write a little something about movies and a few other topics, ran out of the time I give myself to write a post and decided to go this route. The other posts will come along some day. I would like a movie recommendation though-something Indie/alternative-ish…?
Now for pasta with beer…I know it sounds kind of gross but was pretty tasty. I would add some spice or something with a kick to counteract the creaminess of the dish. I added red pepper flakes but olives or a spice or two would do for: Pasta Baked with Cheese and Stout from the Best Casserole Cookbook Ever by Beatrice Ojakangas, photos by Susie Cushner.
Pasta Baked With Cheese and Stout
Serves 4 to 6
1 tbsp of butter, cut into thirds (1 tsp each), plus extra for the dish
½ lb. pasta (I used penne)
1 small red onion, chopped
¾ cup stout or other dark beer (make it one you like to drink-I used Bells)
½ cup heavy cream
12 oz. evaporated milk
1 ½ cups sharp shredded cheddar cheese
¼ cup grated Parmesan
¾ cup panko breadcrumbs (found in the Asian section of stores or other fine breadcrumbs)
red pepper flakes-optional (I added)
Preheat the oven to 350 and butter a shallow 2 qt. dish. Cook the pasta according to the directions. Melt 1 tsp of butter in a large skillet and add onion, over medium heat. Cook until softened, about 2 to 3 minutes. Add the stout, heat to boiling, continue to boil for 5 more minutes or until reduced by half.
Mix the cooked pasta with the stout mix, add the cheddar and Parmesan, perhaps some red pepper flakes. Place into the buttered dish. Melt the remaining 2 tsp of butter and mix in the breadcrumbs. Sprinkle over the top and bake for 25 minutes, until the breadcrumbs are lightly browned.