Cheese is the best way to consume dairy. Versatile and complex, cheese is
my favorite food.
If it's not yet
posts about mac and
cheese on this
site, I love Mac and
Cheese. My current favorite recipe is my Cheddar Cheese
Sauce, which is quickly
built from a standard béchamel (milk sauce). But though practice makes perfect,
and the skills needed to make the sauce are transferable to dozens or hundreds
of applications, I'm always on the look-out for new recipes to try.
So, a few weeks ago, Serious Eats The Food
Lab posted this recipe for
3-ingredient, stove-top Mac and
The three ingredients are: Macaroni elbow noodles, evaporated milk, cheese. It
takes around 10 minutes. It's incredibly simple. It's wonderfully delicious.
While this may not end up as my go-to recipe, it's certainly one of the best
recipes I've tried.
After a taste test as-is, I decided to add some bacon and chipotle peppers to
spice things up a bit. The smokey, chili goodness of real peppers is so much
better than the chipotle spice I got from Penzie's (not knocking Penzie's,
their spice is still amazing, but it can't compare to the smooth richness of
the real deal).
Another one from the dawn of my culinary bachelor past. This dish is
easy, cheap, nutritious, and delicious. It's so easy, I've lost the
recipe, I haven't made it in 5 or more years, and still I was able to
figure it back out from scratch.
This is a classic easy weeknight meal. Make some rice (20 minutes),
build the burritos (5 minutes), and bake for 20 minutes, and you're
done. The main ingredients, rice and beans, are pantry staples. The most
expensive ingredient is the cheese, but it's good to keep some cheese
around for cheese emergencies (though, in my opinion, the only emergency
is not having cheese).
Get the recipe for Bean and Rice Burritos
Over the last year and a half, I've been levelling up my basic cooking
skills, like sauteéing and improvising. So, since I had some tortillas
from the chicken lunch wraps,
and some mushrooms from last night's chicken with white
wine, I decided to try making
another breakfast burrito.
Unlike the last breakfast
burrito, this one
had mushrooms and onions, and no rice. To get the most flavor possible,
I sauteéd the onions and mushrooms until golden brown and delicious.
Then, I turned off the burner, and with the remaining heat, scrambled the
eggs. I assembled the lot into a warm tortilla, and for a finishing
touch, added some salt, pepper, and tabasco.
I wish I could eat like this every morning. Having a nice, relaxing 30
minute, freshly-made breakfast. Maybe I need to start getting into the
I love risotto. It takes some effort, but that effort is rewarded with
a delicious, creamy, flavorful rice dish. I've been making risottos for
a while. I made a mushroom parmesan barley risotto with poulet au vin
blanc, a few months back.
This gruyere and shrimp risotto was
a departure from the recipe I found, which called for asiago and
a pressure cooker. I made mine in the classic way, on the stove, slowly.
I had some gruyere left over from the potato dauphinois a few weeks
ago, and some shrimp that were
starting to get a little freezer burn (leftover from shrimp
It turned out amazing. The gruyere is sharp but not overpowering. The
shrimp lends a wonderful flavor. And it went great with the poulet,
which I'm always a fan of.
See the gruyere shrimp risotto recipe
I had a bad day, so I decided to splurge on something special: A nice,
expensive wedge of cheese. Gruyere, in fact, a cheese I've never tried
before. I needed it for this recipe for Potato
a classic from Julia Child.
I've made a couple potato gratins previously, but this was by far the
best. The gruyere was the perfect choice, though cheddar could do in
a pinch. This time I used heavy cream instead of half-and-half from
other recipes, which I think was the biggest improvement. I added some
onions to the recipe, because why not? Potatoes always go great with
a little bit of onion.
Make sure you use enough cream. When you press down on the center of the
potatoes, the cream should come up to cover the potatoes. Also make sure
you check the doneness: A fork should slide easily through the potatoes.
I served this alongside some basic roasted chicken. Nothing fancy there,
just salt and pepper, and the resulting meal was excellent. I had to
stop myself from gorging myself to save room for the pistachio gelato
I bought for dessert (bad day, remember).