Random musings...

Cal-Mart has bok choy (not the good baby stuff) on sale for $.89 per pound. Perhaps I should go buy some.

It's October and I would love to start making soups and stews again...The only problem is that it is still too hot! October 10, 2010 was a 90°F day and it looks like there is no relief in sight for the next few weeks. Don't even get me started on how it is still to early to carve pumpkins--they'll rot in 3 days and won't make it to Halloween in this weather.

There will be a conference highlighting Japanese food next month. I'm psyched--I love Japanese food-- but I was a little bummed out when I realized they will be serving uni (sea urchin), and lots of it. Uni and I have a love/hate relationship--I love it and it HATES me. So sad.

One of the best things I have eaten in my life was as at Willi's Seafood Bar in Healdsburg--Macaroni and Uni--a play on macaroni and cheese (the food that makes life worth living). Let me describe: Perfectly cooked homemade fusilli with a deliciously rich cream sauce infused with sea urchin. It was perfectly nutty, salty, and rich. And there was no cheese involved. AMAZING.

I could eat pho every day. Just sayin'.

I drove from California to New Jersey last week and the most interesting place I ate was a tie between Cracker Barrel and White Castles. I'm not proud of this.

That is all...for now...

Tap, Tap....Anybody out there?

According to my stats, I think I have like 2 readers....My friends Gabe and Kourtney...This is all fine and good because they are super nice people. However, right now it would do me some good to have a multitude of readers because I could use some advice. If you are out there and care to give your two cents, please do!

Question: Do you think that a lemon curd would be overwhelmed by a dark chocolate cake? Do you think the two flavors would work well together?

The reason I ask this is because I'm looking for a stellar cake to make for the boy next week (it's his berfday). I have a guitar cake pan that I'm going to decorate a 'la Guitar Hero. I want the cake to not only look rad but taste spectacular.

My idea is to do a dark chocolate cake with a lemon curd. On top, maybe a light layer of lemon butter cream and if if IF I get ambitious, I may try to top it with fondant. No promises.

So opinions, please! Or if you have a super cake recipe that I NEED TO TRY, send that my way to...

Macaroni and Cheese!

I said I was going to blog more often...and tell you about the macaroni and cheese that I made last week, didn't? Here it is.

I made the Mac & Cheese for a barbecue that I was attending at my friend's house last Sunday night. Albert gave me a hand with it! Cooking with your man is fun!

The recipe is a mix between Ina Garten's and another one I found on Epicurious.com from Gourmet magazine. Obviously, I can't follow a recipe very well. Never do.


Here was my version:

Kick Ass Mac & Cheese!

Topping:

1/2 stick unsalted butter
2 cups panko coarse Japanese bread crumbs
1/2 cup grated Swiss
1/2 cup grated Parmesan
1/2 t. truffle salt (or regular salt)

Cheese Sauce:

1 pound elbow macaroni
4 cups
5 T. unsalted butte
1/2 cup all-purpose flour
4 cups sharp cheddar (Yay, Tillamook!,) grated (4 cups)
2 cups Gruyere, grated
1/4 cup Parmesan cheese
1/2 t. freshly ground black pepper
1/2 t. truffle salt
pinch of cayenne pepper(just a tiny bit!)

1. Boil the noodles for 6-8 minutes until al dente. Drain and set aside.

2. Heat the milk in a pan. Don't boil it! In the meantime, in a separate pan, melt the butter.

3. Once the butter has melted, add the flour and stir until blended. Cook for a few minutes, stirring constantly.

4. While whisking, add the hot milk. Continue to cook and whisk until the mixture is smoothed and thickened, about 2 minutes.

5. Add the shredded cheeses, salt, pepper, cayenne pepper and stir to blend.

6. Pour into a baking dish.

7. Make the topping: Melt the butter and toss with the panko crumbs.

8. Mix in the cheese and salt. Sprinkle on top of macaroni and cheese.

9. Bake at 400 degrees for about 20-25 minutes until nicely browned

Enjoy!