new years eve breakfast.
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in the kitchen and at the table with briana & troy
what we ate.
in the kitchen and at the table with briana & troy
Blog Archive
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.
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.
4 comments:
i had no idea you were going to do this! and your images are amazing. i need to make friends with photography again. and then i need to start a fashion as art blog linked to make and believe . . .
so awesome sis!
xoxoxosis
yay! i'm glad you like. i did this instead of painting the wall yesterday.
now i have a place for all the pictures of my plate. and helps us towards our dream of somehow making a living by eating and taking pictures.
xoxxo
I love it! Will you also include menus and recipes? (because some of us could use some help with finding inspiring menus). Love the pictures. Am totally having camera envy.
Yay! I will totally be adding menus and recipes. I love how fancy things look when they are on the interwebs!
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