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Recipes of the Month
Jun. 11th, 2009 09:04 pmI actually made two new recipes tonight, though one was really a minor variant on something I've made before.
The first was, of all things, macaroni and cheese. I'm sure I must have made mac and cheese at some point before in my life but I'm reasonably sure it hasn't been within the past 25 years and may not have been since junior high school home economics. I had an odd craving for it a few weeks back and dug up a recipe that included cottage cheese and sour cream (as well as cheddar and parmesan cheeses and, of course, macaroni). I also liked that it was topped with panko (Japanese bread crumbs). This proved to be amazingly good - possibly the best mac and cheese I've ever had. I suspect the awesomeness is due to the sour cream, which is an ingredient I have way too much love for. And the panko provided a nice bit of crunch.
I had steamed asparagus on the side. But I had actually started with a new salad recipe. I have made grapefruit and fennel salad before, but this recipe tossed the sliced fennel and grapefruit segments with arugula and balsamic vinaigrette. It also called for black olives, but I didn't have any on hand. A little freshly ground pepper on top and this was a simple and delicious summer salad. You could make the vinaigrette yourself but if it's late and you're being lazy, Newman's own light balsamic will do. (In the past, I have made a fennel and grapefruit salad without arugula and with raspberry vinaigrette, which is also good. Of course, the whole concept is dependent on one's liking for strong, complex flavors.)
Note that both the asparagus and the fennel were from the Crystal City farmer's market. So was the bok choy I stir fried with surimi for supper last night. I could have had the last goldrush apple from the market for dessert, but I was decadent and had some blood orange sorbet (boughten Ciao Bella brand, not home made) instead. All in all, this was the best meal I've had at home in months.
The first was, of all things, macaroni and cheese. I'm sure I must have made mac and cheese at some point before in my life but I'm reasonably sure it hasn't been within the past 25 years and may not have been since junior high school home economics. I had an odd craving for it a few weeks back and dug up a recipe that included cottage cheese and sour cream (as well as cheddar and parmesan cheeses and, of course, macaroni). I also liked that it was topped with panko (Japanese bread crumbs). This proved to be amazingly good - possibly the best mac and cheese I've ever had. I suspect the awesomeness is due to the sour cream, which is an ingredient I have way too much love for. And the panko provided a nice bit of crunch.
I had steamed asparagus on the side. But I had actually started with a new salad recipe. I have made grapefruit and fennel salad before, but this recipe tossed the sliced fennel and grapefruit segments with arugula and balsamic vinaigrette. It also called for black olives, but I didn't have any on hand. A little freshly ground pepper on top and this was a simple and delicious summer salad. You could make the vinaigrette yourself but if it's late and you're being lazy, Newman's own light balsamic will do. (In the past, I have made a fennel and grapefruit salad without arugula and with raspberry vinaigrette, which is also good. Of course, the whole concept is dependent on one's liking for strong, complex flavors.)
Note that both the asparagus and the fennel were from the Crystal City farmer's market. So was the bok choy I stir fried with surimi for supper last night. I could have had the last goldrush apple from the market for dessert, but I was decadent and had some blood orange sorbet (boughten Ciao Bella brand, not home made) instead. All in all, this was the best meal I've had at home in months.
