October 29, 2010
Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.)
4 oz. Clemson University Blue Cheese
2 tbsp. heavy cream
2 tbsp. mayonnaise
1/3 cup half n half (fat-free half n half works fine)
1 tbsp. extra-virgin olive oil
1 tsp. worcestershire
1/4 tsp. hot sauce, The Lady used Tapatio
1 small shallot, finely chopped
Crumble Clemson Blue.
Add all ingredients to small mixing bowl. Mix together with spatula or large spoon.
Marinate in fridge for an hour before using.
The Lady served this dressing on Iceberg Lettuce wedges with fresh-picked tomatoes from The Man’s garden. She also crumbled some Hormel Natural Choices Bacon.
October 29, 2010
The Lady adapted their recipe as follows:
Serves: 8 / Preparation time: 15 minutes, Total time: 30 minutes
4 Kalbi Marinated Chicken Thighs, grilled
1 pound elbow macaroni
2 tablespoons butter
1 medium onion, chopped
½ green bell pepper, chopped
1 large elephant garlic clove
2 tablespoons all-purpose flour
1 cup whole milk
3/4 cup Half n Half
1 teaspoon deli-style mustard
1 pound grated 3 year Tillamook Vintage White Extra Sharp Cheddar
1 teaspoon salt
2 teaspoons olive oil
Cup of frozen peas.
Grill chicken thighs. (The Lady buys the Kalbi Marinated Chicken at the Hawthorne Fred Meyer Meat Counter, which The Man and I find to be quite delish.) Set aside to cool and then chop into bite-size pieces.
Bring a large pot of water to a boil. Add 1 to 2 tablespoons of salt and the pasta and stir well. Cook according to the instructions on the pasta box. Drain it and set it aside. Do not rinse. The starch holds the cheese better on the pasta.
Meanwhile, melt the butter for the sauce in a large heavy-bottomed pot over medium-high heat, being careful not to scorch the butter. Add the onion, garlic and bell pepper and sauté until the translucent and soft, about 5 minutes. The Lady sprinkled the veggies with celery seeds before sautéing.
Add the flour, and cook for a minute or so, stirring constantly.
Slowly add the milk and half n half, a little at a time, stirring constantly to avoid lumping. Once the flour and milk are completely combined, stir in the heavy whipping cream. Keep the mixture at a simmer (not at a high boil) until it thickens, about 2 to 3 minutes.
Stir in the mustard, cheese and salt. Simmer for 5 minutes and set aside.
In a large heavy bottom skillet set over medium-high heat, get the pan very hot. Add the olive oil and when it begins just to smoke, add the drained cooked noodles. Pour the cheese sauce over the noodles. Toss thoroughly and continue to cook, stirring occasionally until you have approximately 15% of the mixture golden brown.
Add the chopped chicken and the frozen peas. Toss and serve.
You don’t need to cook the peas in advance. The heat of the dish will cook them enough for taste.
October 9, 2010
4 Large Eggs, at room temperature
1/2 cup Whole Milk, at room temperature
1/2 cup all-purpose flour
2 Ounces Old Amsterdam Aged Gouda – grated – about 1/2 cup
1/2 teaspoon sea salt
2 Tablespoons Unsalted Butter
Heat the oven to 450ºF.
Beat the eggs with a whisk until well blended. Whisk in the milk. Combine the flour, grated Old Amsterdam, and salt in a separate bowl. Stir the flour mixture into the egg mixture just until smooth.
Add the butter to a 10-inch skillet and set in the oven to melt. When the butter is melted, remove from the oven and tilt the pan to let the butter coat the sides as well as the bottom. Pour the batter into the hot, buttered skillet.
Bake until puffed, about 10 – 12 minutes.
Reduce the oven temperature to 350°F.
Continue to bake the pastry until it is golden brown, about 10 minutes longer. Transfer the skillet to the table and cut the pastry into wedges in the pan. The pancake will gradually sink in the center like a popover.