Sunday, April 13, 2008
Local Treats
My friend Sareen is part of The Splendid Table Locavore Nation. For one year, she and her family are trying to eat 80% of their foods within 500 miles of her home. Tough, but tougher (in my opinion) because she has a child under 1 and is pregnant.
On Friday, we went over for an appetizer dinner and to sample some homemade beer. Num.
I love challenges. So, I made very midwestern appetizers.
First up, deviled eggs:
The eggs were 100% local and so was the horseradish. Unfortunately, the mayo, mustard, and paprika were not...
Next up, pickles rolls:
The pickles were handmade by me last summer. The cream cheese is from Wisconsin. The pastrami was bought at Farm in the Market, and local also.
On Friday, we went over for an appetizer dinner and to sample some homemade beer. Num.
I love challenges. So, I made very midwestern appetizers.
First up, deviled eggs:
The eggs were 100% local and so was the horseradish. Unfortunately, the mayo, mustard, and paprika were not...Next up, pickles rolls:
The pickles were handmade by me last summer. The cream cheese is from Wisconsin. The pastrami was bought at Farm in the Market, and local also.
Labels: appetizer, cheese, eggs, pickles
Monday, February 11, 2008
Macaroni and Cheese, Please
Macaroni and Cheese. So good. So gooey. So cheesey.
I love macaroni and cheese, but I can't seem to make it well.
In the past month, I've made mac and cheese twice. The first time I followed this recipe from Alton Brown. I substituted half of the cheddar cheese for fontina. It was good, but it wasn't the ooey gooey goodness I had hoped for. It did have a very nice and crunchy crust which I really liked.
Last night, I tried this recipe from Paula Deen. I only used three eggs, not six, because that would be weird. I also used slightly different cheeses (medium cheddar, sharp cheddar, a colby jack mix, and velveeta). And, I actually added some spices, since this called for none (mustard and chili). It was fine, but it wasn't good. The eggs did weird things and you would end up biting into an egg chunk. It wasn't creamy. The crust on the top was just hard and gross.
So, what should I do next time? First, I really liked the sour cream in Paula's. I think I want to keep that up. I also really like Alton's panko crust. But what else? Without using a whole brick of velveeta, how do you make it gooey?
Please help.
I love macaroni and cheese, but I can't seem to make it well.
In the past month, I've made mac and cheese twice. The first time I followed this recipe from Alton Brown. I substituted half of the cheddar cheese for fontina. It was good, but it wasn't the ooey gooey goodness I had hoped for. It did have a very nice and crunchy crust which I really liked.
Last night, I tried this recipe from Paula Deen. I only used three eggs, not six, because that would be weird. I also used slightly different cheeses (medium cheddar, sharp cheddar, a colby jack mix, and velveeta). And, I actually added some spices, since this called for none (mustard and chili). It was fine, but it wasn't good. The eggs did weird things and you would end up biting into an egg chunk. It wasn't creamy. The crust on the top was just hard and gross.
So, what should I do next time? First, I really liked the sour cream in Paula's. I think I want to keep that up. I also really like Alton's panko crust. But what else? Without using a whole brick of velveeta, how do you make it gooey?
Please help.
Labels: cheese, help, macaroni, pasta
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