A Mouse in My House

I think there’s a mouse in my house. The hunk of Parmegiano-Reggiano in my refrigerator shrinks steadily. The grated Parmegiano mysteriously disappears. Come to think of it, it seems like Parmegiano is always on the shopping list, even when we don’t eat pasta. Slices of cheddar cheese go missing, and so do slices of Swiss and provolone. And the Pecorino, which was supposed to be used for dinner, is no more. It’s time to catch my little mouse, and I know just how to lure him in—there’s no way he can resist. Where will the trail of shreds lead? Well, I have my suspicions…My husband did ask for his very own wheel of Parmegiano for his birthday.


Cheddar Crackers
Printable Recipe

6 ¼ ounces all-purpose flour
4 ounces (1 stick) cold unsalted butter, diced
8 ounces shredded sharp cheddar
1 teaspoon nigella seeds
¼ teaspoon powdered mustard
Generous pinch cayenne pepper
Several drops Worcestershire sauce
½ teaspoon kosher salt
3 tablespoons water

Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm.

Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool.

Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.


Nigella, which can also be known as kalonji or charnushka, tastes very much like thyme and is available at Indian markets and at Penzeys Spices. Crackers keep for several days in a tightly sealed container in a cool, dry place. The log of dough, or portions of it, may be frozen for up to 1 month tightly wrapped in plastic wrap.

Caramel Pastry Cream

It’s a basic every cook should know.

Caramel Pastry Cream
Printable Recipe

6 ounces sugar
¼ cup water
2 cups milk
1 ¼ ounces cornstarch
1 large egg
2 large egg yolks
½ ounce unsalted butter
1 teaspoon vanilla extract

Combine 5 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 8 to 10 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the milk. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a simmer.

Meanwhile, whisk together the cornstarch and remaining 1 ounce of sugar in a medium bowl. Whisk in the egg and yolks. Continue whisking while adding the hot caramel mixture in a thin stream. Transfer the mixture back to the saucepan and cook, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine mesh sieve into a clean bowl and stir in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate.

Makes about 2 ½ cups. A delicious alternative to the usual vanilla pastry cream—try it in cream puffs, éclairs, Napoleons, tarts, or between cake layers. For a light-as-air filling, fold in some whipped cream. Keeps for several days in the refrigerator. The plastic wrap pressed directly onto the surface of the pastry cream will prevent a skin from forming.

Go-To

Do you have a go-to dinner? A dish you make more often than any other? One that you can eat over and over again and never gets old? Here’s my current go-to.


Looks good, even if I do say so myself. I’m actually gonna go way out on a limb here and say that it’s the perfect meal—it’s budget friendly, it’s a breeze to throw together, it's got all the important stuff like starch, veggie, and protein right in there, and it’s so fresh and vibrant you feel good eating it. And the leftovers are great for lunch the next day. And, it just tastes so good. What, did you say you don’t have a go-to dinner of your own? Well you’re welcome to try mine.

Pasta with Arugula, Roasted Peppers & Italian Sausage
Printable Recipe

4 links hot Italian sausage
1 pound fusilli, rotini, or penne
Kosher salt
½ cup extra virgin olive oil
3 cloves garlic, grated
2 roasted red bell peppers, julienned
2 roasted yellow bell peppers, julienned
7 ounces baby arugula
Grated Parmegiano-Reggiano, for serving

Heat the grill to medium-low. Add the sausages and cook, covered, without disturbing for 8 to 9 minutes, or until they release from the grate and are crusty and brown. Using tongs, turn the sausages and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the sausages to a plate, tent with foil to keep warm, and let rest for about 5 minutes.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Whisk together the oil and garlic in a very large bowl. Add the red bell peppers, yellow bell peppers, and arugula and toss to coat. Season to taste with salt. Cut the sausage links in half lengthwise and slice into bite-size pieces. Drain the pasta when it is al dente. Immediately add the pasta and sausage to the arugula mixture and toss to combine. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.

Serves 6. The arugula will wilt ever so slightly from the heat of the cooked pasta and sausage. Leftovers are delicious served at room temperature or reheated.

The Button Mushroom

Wild mushrooms get all the glory. Sure, they’re exotic, rare, and colorful, and they look sexy on a menu. But the humble button mushroom deserves a little credit too.

Cream of Mushroom Soup
Printable Recipe

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 yellow onion, diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 ½ pounds button mushrooms, sliced
¼ cup all-purpose flour
¼ cup white wine
1 ½ quarts chicken broth
1 bay leaf
1 sprig thyme
¼ cup heavy cream
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and butter and swirl to coat the bottom of the pot. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft. Add the mushrooms and sauté for another 5 to 6 minutes, or until soft. Add the garlic and sauté 1 to 2 minutes more, or until fragrant. Stir in the flour. Add the wine and simmer, stirring, for a minute or so. Add the broth, bay leaf, thyme, and cream. Bring to a boil and simmer, stirring occasionally, for about half an hour, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Season to taste with salt and pepper, ladle into bowls, and serve immediately.

Serves 6. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving. The soup is intensely flavorful and delicious as is, but gild the lily by serving it topped with a drizzle of truffle oil.