chelsea'srecipes

1 pound plums, cut in half with stones removed (I used 6 medium sized plums)
2 tablespoons sugar + 1/2 cup sugar
2 tablespoons butter
3 eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup milk
1/4 cup cornstarch

Preheat oven to 410 degrees F (210 degrees C). Lightly grease a 9-inch baking dish.

In a large saucepan, melt the butter and sprinkle on 2 tablespoons sugar. Place halved plums face down into the butter and cook on medium heat for 5 minutes. Set aside.

In a medium bowl, whisk together the eggs and 1/2 cup sugar until well blended. Whisk in the heavy cream and vanilla.

In a small bowl, mix together milk and cornstarch until well combined. Whisk milk mixture into egg mixture.

Place plums face up in prepared baking dish. Pour the liquids over the plums. Bake for 30 minutes, or until lightly browned. Serve warm, with a sprinkling of powdered sugar.

Keep refrigerated in a covered container.

1/2 cup unsalted butter

1 sweet onion, cut into slices

3 garlic cloves

2 teaspoons peppercorns

1 bay leaf

1 teaspoons thyme

2 tablespoons tomato paste

3 medium tomatoes, about 1 and 1/4 lbs, diced, one of the diced tomatoes kept separate

1/4 cup cream

2/3 cup milk

2 tablespoons flour

1/2 lb gouda, grated

1/2 lb quality white cheddar, grated

17 ounces elbow macaroni, prepared according to manufacturer's directions

2 cups sourdough bread cut into 1-inch cubes

1 tablespoon sourdough bread crumbs
2 tablespoons finely grated Parmesan cheese

1/4 teaspoon black pepper

Heat the butter in a large skillet over medium heat until completely melted. Add the onion, garlic, peppercorn, bay leaf, and thyme and cook until the onions have softened, about 5-7 minutes. Add the tomato paste and cook for another 5 minutes, stirring every couple of minutes. Add two of the diced tomatoes and stir to combine. Bring the heat down to low and allow the mixture to cook for 30 minutes, or until the tomatoes have softened and broken down slightly, stirring every 5-8 minutes. Pour the mixture into a blender and blend at high speed until a smooth puree forms.

Preheat the oven to 375 degrees Fahrenheit. Pour the tomato soup back into the skillet and place back over low heat. Stir in the milk and cream until fully incorporated and the mixture is hot but not boiling. Whisk in the flour until smooth, then stir in the gouda and cheddar and continue stirring until the grated cheese has melted. Now, gently stir in the macaroni and sourdough bread cubes until they are coated with the cheesy tomato soup. Top with the bread crumbs, Parmesan, and black pepper and bake in the oven for 30-45 minutes, or until the macaroni is toasted on top and the bread crumbs are golden brown at the tips. For a crunchier top, lean more towards the 45-minute roasting time (but keep an eye on it, all ovens have their personalities). Remove from oven and allow to cool for 10 minutes before serving.