Best 2 Atlas Cooking Recipes

**Embark on a Culinary Journey with Atlas Cooking: A World of Flavors at Your Fingertips**

Atlas Cooking takes you on a delightful culinary adventure, guiding you through diverse cuisines from around the world. Our carefully curated recipes offer a captivating fusion of flavors, aromas, and textures, inspiring you to embark on a global gastronomic voyage. From classic dishes to innovative creations, each recipe is thoughtfully designed to tantalize your taste buds and transport you to different corners of the world. Discover the vibrant spices of Indian curries, the zesty freshness of Mediterranean salads, the rich and savory flavors of French cuisine, and the umami-packed dishes of East Asian cooking. With Atlas Cooking, your kitchen becomes a gateway to a realm of culinary exploration, filled with diverse ingredients, techniques, and unforgettable taste experiences.

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MAC & CHEESE - ATLAS, IOWA CITY

Mac & Cheese - Atlas, Iowa City image

Categories Pasta Casserole/Gratin Buffet Dinner Side Bake Sauté

Number Of Ingredients 15

Ingredients

.8 cups Milk
1.2 cups Cream
1.2 cups Water
1.2 teaspoons Peppercorns
3.2 tablespoon Onion, chopped
1 dash Ground nutmeg
1.6 ounces Butter
1.6 ounces Flour
1 pound Macaroni, dry
7 ounces Gruyere
7 ounces Parmesan
7 ounces Mozzarella, shredded, low moisure
7 ounces Fontina
7 ounces Monterey Jack
1 piece Bay Leaf

Steps:

Make a bouquet garni using the bay leaves, onion, peppercorns and nutmeg. Place in pot with milk, cream and water. Bring to simmer; cover tightly and remove from heat. Let sit for 30 minutes, then remove the bouquet garni.
Make a light roux with the butter and flour (mix together and heat until flour has a nutty smell and color is a light brown)
Slowly stir the roux into the cream mixture. Bring to simmer, stirring often, and cook until sauce consistency; about 25 minutes.
If needed, grate / shred / crumble all cheeses. Hold 3 ounces of each cheese for later.
Add 4 ounces of each cheese to sauce and immersion blend until homogenous and all cheese is melted.
Taste sauce and season as needed with salt & pepper.
Cook macaroni in salted water to al dente; then shock in cold /ice water to stop the cooking
Carefully mix the cheese sauce with the cooked noodles, being careful not to break the noodles, and place in a 9 x 12 pan.
Sprinkle remaining 3 ounces of each cheese on top of the pasta.
Bake in 350 degree oven for about 20 minutes or until heated through and bubbly.

NAVA ATLAS'S SWEET POTATO TZIMMES

Nava Atlas's Sweet Potato Tzimmes image

In Yiddish, "tzimmes" means a big fuss or commotion. Fortunately, this signature holiday dish, a mélange of sweet vegetables and dried fruits, is not much of a fuss to make.

Provided by Karen Barrow

Categories dinner, lunch, snack, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoon olive oil or other healthy vegetable oil
1 large red onion, quartered and thinly sliced
3 large carrots, sliced
3 large sweet potatoes, cooked or microwaved, then peeled and sliced
1 large pear, peeled, cored, and sliced
1/2 cup chopped dried prunes
1/4 cup chopped dried apricots
2/3 cup orange juice, preferably fresh
1 1/2 teaspoons cinnamon
2 teaspoons minced fresh or jarred ginger
1 teaspoon salt
1/4 teaspoon nutmeg (or 1/2 teaspoon freshly grated)
1/3 to 1/2 cup finely chopped walnuts for topping, optional

Steps:

Preheat oven to 350 degrees.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.
Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 11 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and ensure that you don't forget anything.
Use Fresh Ingredients: Whenever possible, use fresh ingredients. This will give your dishes the best flavor and nutritional value.
Season Your Food: Don't be afraid to season your food. Salt and pepper are essential, but you can also use other spices and herbs to add flavor.
Cook Food to the Proper Temperature: Make sure you cook your food to the proper temperature to ensure that it is safe to eat. You can use a meat thermometer to check the internal temperature of meat, poultry, and fish.
Don't Overcook Your Food: Overcooking can dry out and toughen your food. Cook it just until it is done, then remove it from the heat.
Let Your Meat Rest: After cooking meat, let it rest for a few minutes before slicing or serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Use a Sharp Knife: A sharp knife is essential for slicing and dicing ingredients. It will make your job easier and help you avoid accidents.
Clean as You Go: Keep your kitchen clean as you cook. This will help you stay organized and prevent messes from building up.
Have Fun: Cooking should be enjoyable! Don't be afraid to experiment and try new things. The more you cook, the better you'll become at it.

Conclusion:

Cooking is a skill that anyone can learn. With a little practice, you can create delicious meals that will impress your family and friends. Just remember to follow the tips above, and you'll be on your way to becoming a master chef in no time!