something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
Coming Back
Well, the disease has had its best with me, and I’m on the rebound. Last night I made my usual Mac and Cheese based on the recipe from The Best Recipe, which is pretty simple, uses no flour ( only egg and evaporated milk as the thickeners ), and tastes fantastic. Note: I have seen the updated version of this book at Costco. Keep your eyes peeled.
You start with some boiling water, for obvious reasons. While the water is boiling, whisk together a couple eggs, a cup of evaporated milk, a touch of salt and pepper, a little dry mustard, and a splash of hot sauce. Then, grate about 4 cups of cheese, I mixed Tillamook Extra Sharp White Cheddar and Pepper Jack, and set that aside. Cook your pasta, ( fusilli here last night, 1 lb ), and drain it when it’s finished. Then toss half a stick of butter into your pot over medium heat, and the pasta back in. Once the butter has melted, pour the egg mixture in, and about half the cheese. Start stirring. As the cheese melts, keep adding more, and more milk as needed. You’re looking for creaminess. You don’t want it to be too stringy cheesy, but you also want it to stick to things, so you be the judge. Then chop a handful of flat-leaf parsley and serve up your Mac and Cheese with the parsley on top. In the opinion of tasters in our household, the parsley is not optional. It adds a freshness and bright flavor to the dish that shouldn’t be missed. I also add quite a bit more hot sauce to my bowl, but choosing one that will only add heat, not too much flavor since I want to taste the cheese.
The plants on the roof are enjoying some typical January warmth, and I promise to post some pictures in the next couple of days.
posted to In the Kitchen, at 01:45 PM. permalink
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