AFC Macaroni @ The Renaisance
AFC Mac and Cheese with Meatballs – Deconstructed. Saffron Antipasto Marinara served over garlic and basil infused elbows, tossed with A-F parmesan. Topped with Impossible Meatballs. Then topped with A-F bleu cheese by follow your heart.
Yes indeed. Follow your heart with a glow of happy shining with the power of sparkling taste sensations designed specifically to wake you gently. Seamless. Transparency. YES, you did make it all this way to find happiness in your culinary experience. Feel the stretch!
Kitchen name: MacBalls
Makes 6 cups sauce plus macaroni and meatballs = 6 servings
Make the Sauce:
2 T. extra virgin olive oil
salt and pepper
1 c. diced onion, 1/2 inch squares
14 oz. block water packed tofu, rinsed, cut into 3/8-1/2 inch cubes
4 t. jarred chopped garlic
2 t. jarred ginger paste – measure level
18 sm. Kalamata olives, pitted, cut in half end to end
3 T. prepared yellow mustard
2 pinches saffron threads
2 t. dried basil
1 t. dried tarragon
28 oz. can ROSA SAN MARZANO DICED TOMATOES
2 T. bottled lemon juice
1/4 c. brine from olive jar
1/4 t. red cayenne pepper
1/4 t. ground allspice
1/2 c. RICH’S COFFEE CREAMER, thawed, full strength
1- In extra-large skillet, over medium-low heat, melt olive oil. Salt and pepper the oil to likeness, swirl into the oil.
2- Add onion, stir to coat, saute to achieve translucent rather than char.
3- Add tofu cubes, garlic, ginger, olive, mustard, saffron, basil, tarragon. Stir gently under and over to disperse.
4- Add tomatoes, lemon juice, brine, red cayenne pepper, allspice. Stir gently, without breaking the tofu, to distribute evenly.
5- Cook for about 5 minutes.
6- Add creamer, stir till evenly colored. Cook about 10 minutes, low heat. Turn heat off and set aside till ready to reheat and serve.
- You can make this with or without the cream – it’s up to you and if a good animal-free creamer is available to you. Steer clear of coconut based creams for savory dishes when using tomato and garlic. It imparts a vanilla taste that’s unsettling.
Make The Macaroni:
1 lb. dried elbow macaroni
4 qts. water
lots of salt
2 T. garlic powder
1 T. dried basil
2 t. turmeric
lots fresh grind black pepper
2 T. A-F margarine – I used I CAN’T BELIEVE IT’S NOT BUTTER – LIGHT plant-based brand
1/2 -3/4 c. Follow Your Heart Parmesan cheese
1- In large pot bring water, salt, garlic powder, basil, turmeric and pepper to boil. Add macaroni, stirring to keep separate. Boil for about 3-5 minutes, then return to stir again to prevent sticking.
2- When tender to your liking, drain in colander, shake and set over empty pot a few minutes to drain.
3- Transfer to large mixing bowl and add margarine, swirling through elbows till it melts.
4- Add veg parmesan cheese. Toss well, adjust for salt and let set to await service.
14 oz. bag froz. IMPOSSIBLE MEATBALLS – contains 14
1- Transfer sauce from skillet to large saucepan, so meatballs can be submerged under the sauce to evenly cook.
2- Reheat sauce to very hot.
3- Submerge frozen meatballs into sauce, completely covering. Cook at medium heat till firm, checking often to stir up from bottom to prevent sticking.
4- I went about 20 minutes. Check for doneness by cutting off a piece of one of the meatballs out of the pot. If at all mushy, return to pot and keep cooking.
5- When meatballs cook to firm, shut off heat.
Follow Your Heart Crumbled Bleu Cheese
fresh grind black pepper
extra virgin olive oil drizzle
For each serving:
1- Mold a cup of elbows into a shallow serving dish.
2- Place 2 meatballs, one to each side.
3- Top with sauce. Top with crumbled bleu cheese by Follow Your Heart.
4- Drizzle with extra virgin olive oil.
5- Top all with fine grind black pepper.
6- Serve with pride!
1- Remove meatballs from sauce.
2- Mix sauce into cooked macaroni.
3- Spoon sauced macaroni onto individual plates.
4- Top each with 2 meatballs.
5- Top with crumbled bleu cheese.
6- Drizzle with extra virgin olive oil.
7- Sprinkle with black pepper grind.
Notes: You can make the sauce with or without the cream – it’s up to you and if a good animal-free creamer is available to you. Steer clear of coconut based creams for savory dishes when using tomato and garlic. It imparts a vanilla taste that’s unsettling.
RICH’S IS THE BEST for savory plus desserts. I have yet to find one as good. It needs to act like a dairy cream in the sauce, not like you just added a vanilla milkshake, minus the shake. Some companies like to make a cream for all uses, but focus primarily on the dessert aspect, since they want you drinking it, or putting it in your coffee. Not enough chefs to date use a non-dairy liquid creamer. It’s expensive. Plus they don’t know how to use it.
Farm Rich years ago made the perfect creamer for both dessert and savory that was also affordable and could be purchased in quarts in most groceries. Kelloggs bought it out and retired the product and the recipe/formula with it. They ruined what was a perfect gift from the culinary Gods to Earth. So much for too big to fail conglomerates wanting to change your taste buds to increase their profits and to keep the slaughter guys and gals in business. Hopefully someday they’ll put it back on the market.
Or, SELL IT – to someone who will.