i've rather recently been having my ass kicked every sunday night by a show called "carnivale". it's on hbo if you're not familiar with it. i've watched every episode of this show and not been completely impressed with it except for the last month or so. now it's making me dread the end of each episode, just like "six feet under" does. just like "the sopranos" does. the first season of it is now available on dvd. please go to netflix or yer local rental shop and rent it. watch it. and wait for the reruns of season 2 on hbo.
the end of all those series is close upon us. i'd be upset about it if it weren't for "deadwood". omg, i love that show. its season 2 premiere is this sunday on hbo, followed at 7 by "carnivale". this will present a conundrum tivo-wise, because "iron chef america" is on this sunday, and i also gotta see morimoto-san kick this donna dude's ass and redeem his earlier defeat.
should i bill hbo for my services?
anyhoo, i'm making baked penne and roasted brussels sprouts for dinner.
1 stick unsalted butter
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
1 clove garlic, minced
healthy pinch fresh nutmeg
salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound penne rigate
3 tablespoons unsalted butter, diced
preheat oven to 425.
in a 2 quart saucepan, melt the butter over medium heat. add the flour and whisk until smooth, about 2 minutes. always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. simmer until it is thick enough to coat the back of a spoon. this will take approximately 10 minutes. remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. set aside.
in a large pot, bring to a boil 6 quarts of salted water. add the penne and cook for about 8 minutes. since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still slightly hard. drain. return pasta to the pot and pour in sauce. using a wooden spoon, mix well until all the pasta is coated with the sauce.
into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. smooth out top and sprinkle with remaining 1/2 cup fontina. dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
roasted brussels sprouts
1-1 1/2 lbs brussels sprouts, rinsed, trimmed and patted dry
6-8 cloves of garlic, barely smashed
1/4 c olive oil
salt and pepper
toss all ingredients to combine in a roasting pan. roast with baked penne and check for doneness when you remove penne. if need be, cook while letting the penne rest for about 10 mins.