My kids always liked Kraft Mac and Cheese. Yes, the powdered cheese kind that reminds me of Cheese Whiz. This is a more adult version that most will like.
2 c macaroni
2 T olive oil
4 T butter
1 T minced garlic
1 T finely minced shallot
4 c heavy cream
1 c gouda cheese shredded
1/2 blue cheese or parmesan cheese shredded
Pinch Nutmeg, Salt and Pepper to taste.
Garnish with julian sliced ham, chopped chives, fried onions.
Boil pasta until 1/2 done, interior slightly raw. Add olive oil and toss after draining. In saucepan add butter, garlic and shallots sweat for 5 minutes. Add cream, bring to boil, then reduce heat to simmer. Cook until cream is reduced by one quarter and coats the back of spoon. (Can be refrigerated for later completion. Stop here.)
Return cheese sauce to pan over low heat and add already cooked pasta. Simmer a minute or two until pasta is warm.
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1 can garbanzo beans
2 T olive oil
1 T sesame oil
1/2 tsp Worchestershire Sauce
1 tsp salt
Mix all ingredients with your stick blender.
Serve with cut up veggies and homemade corn and flour tortilla chips
If you don’t have time to grill, go for the roast.
Servings: 6 People
3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched.
2 tablespoons honey
Pinot Noir Marinade:
2 cups Pinot Noir Wine
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
2 teaspoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.
In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed – use your best judgment. Keep warm until ready to serve.
*Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.
I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.
When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F
Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.
yield: Makes 2 quarts
Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. However, why not find out more information on water filters for your refrigerator.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Cantelope cubes
Watermelon cubes
Stick on a skewer and serve as appetizer.
No preparation instructions, just mix it all together
Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.
I tried two versions made by a friend’s Korean wife. One spicy with lots of garlic and the other for the non-Korean people at the party – she laughed.
Fried. These are killer good.
Made with pork, but I think shrimp and chives, or spicy beef, and even tofu could be great.
1 tablespoon sesame oil
2 cups finely shredded cabbage(drained to get water out)
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground pork
1 egg
1 tablespoon vegetable oil
1/4 tsp Red pepper flakes (optional)
Chop everything in Food processor to make it easier.
1 (10 ounce) package wonton wrappers
Dipping Sauce
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
grated ginger
touch of sesame oil
Chopped Chives
Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
Preheat vegetable oil in a large skillet over medium high heat.
Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza/dumpling to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
Baking my Black and Blue Berry Clafoutis
I have heard many descriptions for this dish, from pancake to pudding. My goodness, just say crepe! That is the taste and texture. It is a crepe dish. Instead of making a bunch of crepes, you make a crepe casserole. And thinking of this makes me also realize it would be great with a mushroom cheese filling served along a nice salad. I guess any filling for a crepe could be used. How exciting! A savory clafoutis. I have to put that on my to do list!
Cherry Clafoutis
Julia Child’s Clafoutis (kla-foo-TEE)
serves 6-8
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar
In a bowl mix the milk, sugar, eggs, vanilla, salt and flour with your stick blender. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
Directions
Clafouti is best warm, so bake it just before you serve dinner. Scoop it into bowls, with a spoonful of creme fraiche or bake it up and have it for breakfast in the morning! Â
Clementines, Blackberries, Raspberries, Cherries all are great in this crepe like dish with fruit!
Blackberry Clafoutis
