eating as a fine art: a good breakfast

Wednesday, March 18, 2009

a good breakfast

it was a couple weeks ago now, but we finally opened our christmas present from the nelson/toth family: homemade avar. amazing! for breakfast, we had grapefruit--that mom brought us back from palm springs, fresh picked from trees there-- and from our port townsend trip, whole wheat sourdough (the real kind, made from starter) from the bakery there with fromage blanc from mount townsend creamery and that delicious avar.

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Recipes

David’s mac & cheese, as re-interpreted over the years

Preheat oven to 350*

Boil in salted water (should be like sea water) until just before al dente: 1 lb pasta (like macaroni shaped or penne or whatever you like)

Grate 1 lb+. cheese of choice. I like to use some jack, as it melts well, and is a good medium for the other highly flavored cheeses you should consider using like: sharp cheddar, gruyere, pecorino, goat cheese etc.

Meanwhile, sauté a small diced onion in a few TBSP butter until soft over medium heat. Add a couple cloves of garlic, smashed, and sauté another minute. Add another TBSP butter and four TBSP flour, sauté to lightly toast the flour, about a minute (should be the consistency of wet sand). Add, oh, 1 cup milk slowly and whisk to break up clumps. Slowly add milk until you get a sauce with the consistency of heavy cream or campbell’s tomato soup, just out of the can (should be about 3 cups total). Add salt; I like to add some smoked paprika and woscheshire sauce. Taste for seasoning (should be highly seasoned). Add oh, ½ the cheese.

Now, layer in a buttered casserole (I actually make this recipe in 2 dishes and freeze one): pasta, roux (milk/cheese sauce) and cheese in about 2-3 layers.

In David’s version, you’d put some pats of butter over your pasta layers, then sprinkle on wheat germ. That’s good—the germ is kind of sweet, and yummy. What I do is sauté some breadcrumbs very lightly in butter and garlic and toss in some wheat germ at the end and sprinkle this (liberally) over the pasta.

Bake for about 40-45 minutes or until lightly browned and bubbly. If you’ve made two casseroles (you smart thing), take the one you’ll freeze out of the oven after about a half hour, let cool, wrap in foil then in plastic, label and freeze.

eating as a fine art

Wednesday, March 18, 2009

a good breakfast

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