Adriana

__Venezuela - Maracaibo Cooking Class__ __February 11, 2011__
 * === __**Chef:**__ Adriana ===

__**Platos:**__

 * == Curried Macaroni Cheese ==
 * == **Pistacchio Dressing Salad** ==
 * == Arroz con Leche == ||  ||

**INGREDIENTS**:
.1 stick butter .1 teaspoon vegetable oil .1/2 red onion, diced .2 cloves garlic, minced .1 green chile, split lengthwise, optional .1 tablespoon curry powder .1/4 cup plus 2 tablespoons all-purpose flour .5 cups (2 percent low-fat) milk .2 1/2 cups Provolone or any other mild cheese, grated .1 1/4 pounds elbow macaroni pasta, prepared according to package instructions .1/2 cup bread crumbs .3 cups of shredded chicken .Bunch asparagus, trimmed .Kosher salt

**DIRECTIONS**:
Preheat the oven to 350 degrees F. In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute. Slowly pour in the milk while whisking to create a curried creamy sauce over low heat. Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth. Add the cooked macaroni and chicken to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese. Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.

**INGREDIENTS**:
.1/2 cup shelled pistachio nuts, plus more for garnish .1 to 2 cloves, garlic, peeled and roughly chopped (use 2 only if you really like garlic!) .1 lemon, juiced .1/2 teaspoon hot sauce, (recommended: Sriracha), optional .About 1/2 cup hot water .Kosher salt and freshly ground black pepper .1/2 cup canola oil .Splash good extra-virgin olive oil, for dressing

**PREPARATION**:
Warm a small skillet over medium heat. Add pistachios, shaking the skillet frequently so that nuts don't burn. Toast until the pistachios turn a little brown. They should smell delicious too. Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn. Add the pistachios to a blender along with the garlic, half of the lemon juice, the hot sauce, if using, hot water, a sprinkle of salt and pepper and the canola oil. Blend until smooth. If it doesn't form a paste, add more water and more oil and blend until smooth. The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil. Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend. It cuts the oils from the pistachios. Set aside once you're happy with it.

**Arroz con Leche**

**INGREDIENTES**:
1 taza arroz 1 litro leche Ralladura naranja y limón 1/3 azúcar 1 canela en palo 1 taza leche condensada Canela en polvo para decorar

**INSTRUCCIONES**:
Cocinar el arroz con la ralladura, azúcar, leche y canela. Cuando esté cocido se saca la ralladura de limón, la canela, y se agrega la leche condensada. Finalmente se decora con canela en polvo