The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant by Allison Arevalo
All the recipes in the book looked like they’d taste amazing. (Especially at this time of year, when all you want is something nice and warm and gooey and cheesy… I’m sorry, what was the topic again?)
I tried out the classic Mac & Cheese recipe from this book, and was generally very happy with the result. I felt that it would have been much easier for me as a home cook, who generally isn’t making béchamel sauce by the vat all the time, or making Mac & Cheese for dinner every day – if they would have included the recipe for the béchamel (or as they call it Mac Sauce) – in each of the recipes instead of having it stand alone. As it were, it ended up being a whole lot of turning the pages back and forth for me, and it would have been easier to make the recipe if all the parts were on the same page.
Furthermore, it is rather hellish on dishes as the amount of pots used is rather high. I actually ended up reusing my pasta pot (left the pasta in the sieve I used to drain it) for part of it, since I was doing the dishes by hand.
But the result was amazing, and I might end up trying out some of the other recipes from the book as well.
Continue reading “Review: The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant”
This is a delicious, filling – autumn recipe. Going into darker times (or, if you’re where I am, the darker times have been inching in since September) you need some comfort food.
My reason for making it is a fairly simple one. It all started with a book. I can’t recall the book right now, I read it in my teens, but one of the characters had a Chicken Paprikash recipe that she dragged out from time to time. (I suspect it was Scruples 2, but I can’t say for certain.)
It sounded interesting. (I remember loving the thought of adding sour cream to it.)
This was yummy, easy and very tasty.
The below recipe has been adapted from Simple Recipes. The original recipe serves 4-6 people. I cut it down to serve 2. I ended up serving it with some leftover mashed potatoes.
Continue reading “Chicken Paprikash”
Sometimes you just want something warm, filling and bacon. This is one of those times.
The original name of the dish is Brennende Kjærlighet/Brænnende kærlighed, and it is originally a Danish dish. However, the Norwegian adaption on Matprat.no, looked a bit more intriguing in terms of flavor profile. Also, there was cheese involved in the mashed potatoes, which gave them a really nice flavor.
My bacon didn’t end up as crispy as I would have wanted it to, but it was still delicious.
Continue reading “Burning love”
Mutton in cabbage, or Fårikål, in Norwegian, is one of the recipes that Norwegians view as traditional and Norwegian.
It usually is made in the fall, and actually has a whole day dedicated to it. September 29. There are also groups dedicated to it, and friends will get together for dinner parties.
It is about the simplest recipe to make, which everyone was eager to tell me as I was planning on making it, though it takes a while on the stove.
The recipe below is translated and adapted slightly from Matprat – but all the recipes I’ve seen of this are similar in construction.
It is traditionally served with potatoes.
Continue reading “Mutton in cabbage”
Never mind that I’m nearly three months late in posting this. I was hit with something just before Christmas, and was tapped for energy almost all through January.
On New Year’s Eve, though, I managed to find enough energy to be creative in the kitchen. Together with Sister S, we scouted cook book, blogs and recipes online to find the perfect meal. I’m glad to say we did.
We faffled back and forth on what we would make, but ended up with Sweet & Sour Chicken, with Jasmine rice and vegetables. The recipe we found at the Brown Eyed Baker’s.
We made our own adaption:
Continue reading “My New Year’s Eve Menu”
After really binging this weekend (why, oh, why?) I felt the need for something healthy for dinner today. I landed on carrot patties – made from the same principle as hamburger patties, I guess, but without meat.
If you have a food processor, this is not a time-consuming recipe. If not, like me, you’re going to be spending some time shredding the carrots and potatoes.
Carrot patties (gives about 6-7 patties)
Continue reading “Healthy Cooking: Carrot patties”