Thursday, April 29, 2010
Tuesday, April 20, 2010
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
In a deep skillet, melt 6 tablespoons butter (5 tbsp unsalted and 1 tbsp truffle butter) over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps.
Pour in the milk and cook until the mixture is thick and smooth. Season mixture with salt and pepper. Add in the green garlicky herb oil. Off the heat, stir in both cheeses and stir until melted. Add the cooked macaroni and stir until macaroni is well coated.
Melt the remaining butter (1 tbsp unsalted and 1 tbsp truffle butter) and combine with the breadcrumbs, sprinkle on top of macaroni.
Transfer the mixture to a 3-quart baking dish. Preheat the over to 350 degrees. Bake for about 20-30 minutes until hot and bubbly.
Sunday, April 18, 2010
- 12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
- 7 large eggs
- 2 1/2 cups skim milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 vanilla bean split down the center with seeds scraped out
- 3/4 teaspoon freshly grated whole nutmeg
- 1/2 cup chocolate chips
- Warm maple syrup (for serving)
Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 6 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Sprinkle chocolate chips on top of bread. Cover with foil and chill overnight.
Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup. Enjoy!
Saturday, April 17, 2010
Wednesday, April 14, 2010
Monday, April 12, 2010
Friday, April 9, 2010
Well, there's no winner actually...the past two dinners I had Thursday and tonight, Korean steak and piri piri chicken, are both rated very highly on my yummy meter! I did learn a few things however.
First of all, when cooking with sugary marinades, such as the Korean Marinade My Way, I do not recommend using your grill pan, I'd stick to using a real BBQ. I basically ruined my grill pan, but I guess after having it for 7 years, it's probably time to buy a new one anyways, right??
Second, I'd make both marinades more spicy!! I like spice and once the proteins were cooked I didn't really taste the spice as much as I did when I tasted the marinades pre-cooking.
Thirdly, I highly recommend marinading for at least 1 day before cooking! Especially for the steak!
Fourth, I sliced up the shell steak that was cooked along with the spare ribs in the Korean marinade, and it made a great protein topper for a spinach arugula salad with grape tomatoes and leftover potatoes (recipe to come Monday).
Thursday, April 8, 2010
- 1 lemon, zested and juiced
- 4 garlic cloves, peeled
- 1 red peppers, seeded and roughly chopped
- 2-3 chili peppers like Fresno or serrano (depends on how spicy you want it!)
- 1 cup fresh parsley leaves
- 1 tablespoon paprika
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- (This made enough to marinade 5 chicken legs, 5 chicken breasts, and 1 shell steak)
In a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Divide meat into resealable plastic bags. Pour marinade into bags and seal. Turn the meat around in the bags to distribute the marinade. Place meat in the refrigerator and let it marinate for at least 1 hour and up to 1 day. Preheat grill to medium-high heat. Remove meat from bags with tongs and drain well. Place on grill or grill pan, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.)
The other recipe I made was based upon Korean steak sauce. It's usually sweet and contains soy sauce and brown sugar. I made my own spicy version of a Korean marinade. Here's the recipe!
Korean Marinade My Way
1 cup soy sauce
1 cup brown sugar, packed
1/4 cup mirin (rice wine)
1/2 cup water
1 small onion roughly chopped
2 tablespoons Sriracha sauce
2 tablespoons sesame oil
1/4 teaspoon black pepper
Combine all ingredients in a blender and puree. Pour marinade onto steak or chicken and let sit in the fridge for at least 3 hours, but preferably overnight. Grill meat on the BBQ or grill pan until cooked to your desired taste. Enjoy!!