Monday, August 2, 2010

Ketchup or Catch Up



However you say it, I'm in need of both. Welcome to the world of blogging! I'm talking to myself by the way. I feel the need to constantly remind myself that every dish I make is worth blogging about, regardless if it turns out edible or not. Most of the time it is....I swear. Again, talking to myself.

Sigh, I digress. Okay....*deep breaths* HELLO READERS.

After much debate on which recipe I wanted to share I've decided to quickly bring you up to speed on the progression of past dishes. I've slowly worked my way from pulling dinner meals out of my butt (caution: do not try and visualize this image) to adopting others' recipes and simply adding my distinct twist. Oh, and by the way, I've started baking. Can you believe it? The fat kid is really bursting out of me now! I mean, I went from being the uber rolley poley, to a slim jim (goddamn puberty and boys) and then back around, inching my way (literally), into a potato bug. What can I say, I love food and I LOVE homemade food.

Some quick photos:

Meatloaf with scallion potatoes and lime fresh green beans with roasted almonds




Tomato & Mozzarella Salad and Steamed Clams





Mixed Greens with Bacon Pieces and Citrus




Spicy Marinade Chicken with Creamy Mashed Potatoes and Garlic Herb Brussel Sprouts




Cesaer Salad with Grilled Chicken





TADA! * Cartwheel * Backflip * into the ** SPLITS

Wednesday, February 3, 2010

Return of the Mac..N Cheese

Hello friends. After a quasi-sabbatical, I'm back! Luckily, I haven't experimented or dabbled in new cuisines, until recently. So, let's bring it up to speed and put the peddle to meddle. (Burn some dust here, eat my rubber [clark griswold--anybody? anybody?])

Since I've started at Autonomy, the glory days of hip hop and rap have hippity hopped back from a memory long forgotten. Does anyone remember the jam, "Return of the Mack" by Craig Mack? If you don't, don't worry about it. I'll forgive you. Someday.

In honor of our music theme, I'm dedicating this food post to you, Craig Mack. This my shot out to: Return of the Mac...N Cheese.

1 Spicy Chicken Sausage, chopped
2 tbs minced shallots
Penne Rigate
1 cup Gruyere Cheese
1.5 cups Fontina Cheese
1. 5 cups Sharp Cheddar Cheese
2 tbs Butter
1 quart Heavy Cream
1.5-2 tbs of flour



Directions:

1. In a medium-large sauce pan, melt butter over medium heat add minced shallots
2. Cook until soft. Add sausage and cook for 3-5 minutes.
3. Add cream and flour.
3. Mix in cooked penne.
4. In baking dish, butter the bottom and pour in penne inserting layers of cheese in between.
5. Place in preheated oven at 400*. Bake for 15-18 minutes or until cheese is melted.


If you're like me, you'll include an extra cup or two of cheese. Nothing like clogging up the pipes.

love.