I’ve been on a butternut squash and browned butter kick lately. Perhaps it is because it’s a delicious combo, but it’s probably because it’s a really inexpensive delicious combo. Squash is a very versatile fall and winter veggie that I … Continue reading
I love making flatbread pizzas. Like pasta, they are a blank canvas on which to build flavors. Unlike pasta, they are crispy, crunchy, and can be wrapped in tinfoil and thrown in my purse for an afternoon snack. This pizza, … Continue reading
This past weekend I had a friend visiting which I took as a very good excuse to cook up a storm, and when he had to stay an extra night because of a flight cancellation, I knew that it was … Continue reading
Honey Butter. It’s pretty simple. There are two ingredients: honey and butter. When mashed together they form a glorious spread that I love on toast, pancakes, french toast…basically anything that involves bread. What should the ratio be you ask? About … Continue reading
The other night I looked at the clock and it was 9:30pm. I hadn’t had dinner yet, was starving, and had lots of work left to do. I had two options: delivery or get creative. Not one to turn down a challenge, I decided to get creative.
When you need to cook a meal fast it is all about deciding on an easy base. My go-to is Annie’s Mac & Cheese. I grew up on Annie’s and I still love it. It is never a bad pick. Rummaging through the fridge, I pulled out butter (duh), milk, asparagus, a shallot, mushrooms, mozzarella cheese, and bacon (why not?). Next, I headed to the pantry for some bread crumbs and olive oil.
When you make a loaded Mac & Cheese the key is to use up the stuff you have in your fridge. Cauliflower? Throw it in! Brussels Sprouts? Chop those suckers up! Mushrooms? I am in love!
This takes a grand total of 30 minutes max. and the left overs are to die for.
Weeknight Loaded Mac & Cheese (feeds 2-3)
- 1 box Annie’s Mac & Cheese + ingredients box calls for (typically milk and a little butter)
- 1 medium shallot sliced thinly
- 4 pieces of bacon
- 1.5 cups sliced baby bella mushrooms
- 1.5 cups chopped asparagus (1″ long chunks)
- 1/4 cup bread crumbs
- 1/2 tbsp butter, softened
- 1/3 cup grated mozzarella cheese
- olive oil
- salt & pepper
- Cook pasta till al dente.
- Cook bacon in a small oven-safe skillet or caste iron pan. When crisp, remove from pan and chop coarsely.
- Sauté shallots and mushrooms in bacon fat.
- When soft, add asparagus, season, and cover until steamed (about 8 minutes)
- Make ‘cheese sauce’ in a small bowl following the boxes instructions. Set aside.
- Combine breadcrumbs and butter in small bowl. Set aside.
- Add cooked pasta, bacon and mozzarella to vegetables, stir until combined evenly.
- Pour cheese sauce over top of the pasta mixture.
- Top with breadcrumbs and some black pepper.
- Broil for 3-5 minutes or until golden brown and bubbling.
Risotto, a favorite of many a foodie. For some reason a rumor has gotten out that making risotto is hard. It is a bit of an arm workout but once you understand the basic concepts that go into making a … Continue reading
Potatoes cooked in cream, garlic and rosemary. Really, what objections could you have? For the best results make sure that the potatoes are equal in thickness so that they cook at the same rate. Serve with roast chicken or a good steak and lots of veggies. I most recently made this at a friends house for a dinner party but it is a great dish to throw together whenever you need to feed a crowd and want something fancy looking but quick. Want to get really crazy? Make individual mini-gratin’s in a muffin tin. Layer potato slices and gruyere before pouring the milk mixture over top.
- 1 cup whole milk
- 3/4 cup cream
- 4 cloves garlic, peeled and crushed with the side of a knife
- 1 tbsp butter
- 2 lbs Yukon Gold potatoes
- 1 cup gruyere, grated
- 2 sprigs fresh rosemary
- salt and pepper
- Heat oven to 425 degrees F.
- Peel potatoes (if desired) and slice 1/4″ thick. Use a mandolin if possible to ensure that slices are equal in thickness.
- Bring milk, cream, 3 cloves of garlic, and rosemary to a simmer. Remove from heat and let steep.
- Rub baking dish with remaining clove of garlic and butter. Arrange potato slices in dish in an overlapping pattern. All slices should fit in 1 equal layer.
- Pour warm milk mixture over potatoes.
- Top with grated gruyere and season with salt and pepper.
- Bake for about 25 minutes or until browned and potatoes are soft but not falling apart.
It might not be corn season but put this recipe in your quiver for when the sweet corn hits the produce aisle! Grilled Corn (serves 7) 7 pieces of with husks intact 1/2 stick butter 1/2 tbsp fresh thyme 1/2 … Continue reading
When the January 2013 issue of Bon Appetit arrived I was instantly obsessed with making the cover recipe. A pan-roasted brined pork chop that is based with thyme-flavored butter right before serving. If you are haunted by dry and flavorless … Continue reading
This recipe was originally published in the Fall as my first post for the Columbia Culinary Society. I’ve had to put that series on hiatus because life is a bit crazy right now but I want to re-share what started … Continue reading