eatingwelllivingthin.wordpress Brie-Style Mac and Cheese with Mushrooms Previous image Next image Brie-style cheese might not come to mind when you think about macaroni and cheese. We often reach for the sharpest variety when making a batch, but a soft-ripened cheese like Crave Brothers Les Frères is a great, super-creamy alternative. Especially when it's paired with earthy mushrooms and a little white wine. We approached our macaroni and cheese the same way and incorporated these elements into the dish. The result was wonderfully creamy and deeply flavorful. The rind of Les Frères Cheese is perfectly edible, but best removed if you're going to be melting it into a sauce. We also took the extra step of pre-toasting our bread crumbs. Les Frères Mac & Cheese with Mushrooms Serves 6 Preheat oven to 350°F. Bring a large pot of water to a boil over medium-high heat; add pasta and cook to al dente texture, according to package directions. Meanwhile, using a food processor, grind bread slices into crumbs. With a grater, remove the rind from the Petit Frères Cheese.
Braised Sausages with Balsamic Glazed Grapes and Onions While I'm pretty good about cleaning up after myself when cooking at a leisurely (weekend) pace, I've been known to leave quite the debris field in my wake when slamming to get a weeknight meal on the table for the family. And so, my wife loves it when I make a one pot meal on a weeknight, especially one that is as tasty as this one. You see, while we have a rotating schedule of kitchen duties that gives everyone a chance to be a sous-chef, table cleaner, pot washer, or drier, it seems that my wife more often than not swaps duties with one of the kids and finds herself up to her elbows in soap suds cleaning up the mess I've left in the kitchen. Sorry, honey. Imagine her glee then, when she discovered that this meal was not even gonna be a one pot meal for her to clean. Make this dish your own by substituting in various types of sausages (I bet lamb sausage would be awesome), adding some different herbs just before service, or tossing in some nuts and dried fruit if you prefer. Recipe:
Fall Recipe: Vegetarian Steamed Buns Last week, Nealey talked us through making Pork Buns (Baozi). Today, I bring you the vegetarian version. Have you ever bit into a fluffy, savory steamed bun at your local dim sum restaurant and thought, How on earth are these made? Read on to find out how he conquered this recipe in our very own tiny kitchen. My husband is a beginner baker and chef, with a tasty yet somewhat limited repertoire of standards he's in charge of: scrambled eggs, roasted vegetables, huge salads — he's awesome at these dishes. He started by doing something smart. And then the real work commenced. "Look at how big this is getting, Lee!" "That's what dough does, hun" I thought. "This is amazing!" He was right. He toiled away for hours, checking in on his videos for advice, muttering and sometimes congratulating himself. Vegetarian Steamed Buns makes about 8 buns, depending on size In a bowl, mix the flour, yeast, baking powder, sugar, and salt together. While the dough is rising, prepare the filling.
Cafe Fernando – Food Blog How to Make Creamy Macaroni and Cheese on the Stovetop Cooking Lessons from The Kitchn This is the mac and cheese that I grew up on—creamy sauce, chewy pasta, and don't spare the cheese! It always felt like a special treat to us kids, though I suspect that my mother liked it more because it was an easy stove top dish that required almost no thought to pull together at the end of a long day. Whatever the reason, whatever the occasion, a bowl of this mac and cheese will always spell comfort. When my brother and I were kids, we didn't like any "stuff" in our mac n' cheese. This is a dish to fill you up and satisfy you to your toes, no matter how old you happen to be. Creamy No-Roux Stove Top Macaroni and Cheese Serves 4 to 6 What You Need Ingredients 1 pound pasta, any shape1 1/2 cups whole or 2% milk2 tablespoons all-purpose flour2-3 cups shredded cheese, like cheddar, monterey jack, or colby1/2 teaspoon salt1/4 teaspoon powdered mustardOptional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower Equipment Instructions 1. 2. 3. 4. 5.
Ryan’s Bolognese Sauce The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. Then came the red onions. Intellesting.
Pull-Apart Spicy Cheese Bread Pull-Apart Spicy Cheese Breadinspired by Stella's hot and spicy cheese bread of Maidson, WI 1 rustic loaf of sourdough bread¾ cup shredded Monterrey jack cheese¾ cup shredded provolone cheese (or sliced provolone, cut into strips)1 tablespoon fresh chives, chopped2 teaspoons red pepper flakes (more if you want spicier bread)¼ cup butter, melted Preheat oven to 350&def; F. Using a serrated knife, carefully cut bread horizontally into inch-wide strips without cutting all the way through the bottom crust. Use the same method to cut bread vertically so that the result is a grid of 1-inch square cuts, leaving the bottom of the loaf intact. Set aside. Combine cheese, chives, and red pepper flakes in a small bowl and mix until evenly distributed.
Pasttata I have never been the biggest fan of quiches or frittatas. They aren't bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past - air. I never really liked this all that much either. Pulling the marjoram leaves off the stalk for the breakfast sausage. Mandi's new thing is to make paste out of these flavoring components. Here is that leftover beef I was telling you about. Pat it down so it is a nice big sausage patty. The potpourri of cheeses we usually have in the fridge at any given time. Now it is the morning and everything is ready! Bacon in, bacon crispy, bacon out. YUM sausage. Some chopped onions in there too. This is 7 eggs and ¾ pound of pasta. Cheese in. Cooked bacon and sausage in. Patted down We finally have a pan that can also go in the oven!
Easy Dinner Recipe: Slow-Cooker Black Bean Enchiladas Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small1/2 bell pepper, diced small (any color)1 16-ounce can black beans, drained and rinsed1 cup frozen corn2 teaspoons chili powder1 teaspoon cumin1 teaspoon salt1 1/2 cups cheese, shredded and divided - we like monterey jack2 16-ounce jars of your favorite salsa12 6"-8" tortillas, flour or cornOptional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Continue with the remaining filling and tortillas to create a second layer. Serve the enchiladas with the remaining salsa. Additional Notes:
Shrimp Mozambique: Steeped in Tradition, Garlic and Beer I am caving to the pressure to share this recipe (you know who you are). However, before I give you the recipe I have been obsessed with for 10 years, I will make you ‘listen’ to this story I call ‘Never enough Napkins’ My husband is Portuguese. What do I mean by that? Then it happened, I had one shrimp from the bowl of heaven and I was sold. His mom was on the verge of tears that some skinny fair-skinned woman was prepping for the second serving and needed to prepare with toweling. p.s. Shrimp Mozambique Recipe (Serves 4 hungry people when served over rice) Ingredients: 1 medium or 1/2 a large sweet onion, finely chopped 4 large cloves of garlic, minced 3 Tablespoons fresh parsley, finely chopped 2 packets of Goya Azafran 1/4 cup olive oil 1/2 stick of unsalted butter 1 can of light beer 1 pound of 31-40 shrimp; raw, peeled and cleaned or leave peeled salt and ground pepper to taste 1-2 teaspoons dried or wet red pepper, optional Cooked brown rice Directions: 1. 2. 3. 4. 5. Want more?
Dinner Rolls Recipe – Yeast Rolls with caramelized onions, gorgonzola cheese Woe to the dinner roll. So plain and boring. Dinner rolls piled in a basket to stave off hunger before the “real meal” arrives or utilized as a gravy clean up tool throughout the feast. It is time for the dinner roll to stand and say “Notice Me!” The dough for this yeasted roll recipe itself isn’t overly crucial (although this dinner roll dough recipe kicks some ass, too.) Just because the topping is out of this world, you don’t have to skimp on making the dinner roll yourself, however. Their book’s main principle falls directly in line with how Diane and I organize cooking for a large party. slowly caramelize onions to sweet perfection- yummy! Make the dough ahead of time, we’ll do it a few days to a week ahead of time, caramelize the onions and crumble the Gorgonzola the night before or that morning, then form your rolls, and bake just before dinner. (BTW- Zoe & Jeff’s “Artisan Bread” book is incredible, if you haven’t gotten it already. -Todd Mmm, mmm, mmm! Ingredients: Directions:
The Italian Dish - Posts - Sicilian Arancine Arancine are one of the most traditional foods in all of Sicily. These fried rice balls resemble oranges - the Italian word for orange is arancia. They can be stuffed with a variety of mixtures, but a meat sauce, or ragu, is the most traditional. In Sicily, they are sold everywhere and we loved to see them sold on the street by vendors, in the airport or even gas stations. How different from the sad hot dogs and pretzels you buy in an American gas station! Sometimes the shape of the arancine tell you what the stuffing is inside. To make these, you will need two major components - the risotto and the meat sauce. I made arancine one year for our annual Christmas Eve buffet. For an easy variation, you can also make very small ones and stuff them just with a bit of cheese. Haven't made risotto yet? I stuck bay leaves in mine so they looked like oranges - if you live in a great growing climate, you can stick lemon leaves or orange leaves for an even prettier look. Sicilian Arancine