We love salmon and we’ve gotten in the habit of cooking up an extra fillet when we’re making dinner. There endless possibilities for an extra salmon fillet, including this awesome sandwich. Continue reading
Sometimes the pressure I put on myself when i cook makes me feel like Gordon Ramsey is peering over my shoulder disdainfully while I’m cooking – peering, sneering, and preparing blistering insults.
This sense of culinary inadequacy strikes at the most ridiculous times. Today, for example, I once again felt the cold dead eyes of judgment upon me. I was certain I was being measured and found wanting for the creaminess of the sauce and the bite of the pasta I was preparing for my daughter’s Mac & cheese. Does she care? No, she’s 5 – but that doesn’t stop me from stressing…
See, in this house we don’t just make Mac & cheese – we make pains to construct it artfully, carefully, with an eye toward presentation.
We begin with the all natural Annie’s Organic Shells & Cheddar (by far the best tasting – and least woody – ‘gourmet’ Mac we’ve found…with the possible exception of the Peace Pasta Parmesan of the same brand. But, alas, our daughter is so over that flavor so we’ve totally moved on…).
After gently boiling the pasta shells for precisely 8 minutes we pour them into a colander and allow them to drain.
In the meantime we prepare the sauce. Our secret lies in tweaking the ratio of butter to milk. The directions on the box call for two tablespoons if butter and a quarter cup of milk – and here’s a sign of our genius – we use about three tablespoons of butter (soy free, all natural margarine, actually…) and just a splash of milk (substitute) to enhance the texture. See? I can already tell you’re in awe of our prowess.
We gently heat the butter (soy-free, all natural margarine) and milk (substitute) over medium heat until it’s melted and then we whisk in the powdered sauce, er…, stuff. Then, and only then, do we add the pasta back into the mix, tenderly folding it all together until the sauce has thickened and the shells are evenly coated with a lovely sheen of cheese sauce.
The end result is the perfectly smooth and creamy, sauce-impregnated, al dente pasta we all imagine when we’re craving Mac & Cheese, but rarely ever achieve in the real world. Worthy of being enshrined in the greatest frescoes of the Italian renaissance, but also perfectly suitable for a 5 year old’s lunch.
Eat your heart out, Gordon.
Photo by: ginnerobot
Seared salmon is delicious and really quick and easy to prepare. Searing gives it a lovely crust and deepens the flavor. Pair it with some zingy balsamic sautéed kale and healthy scoop of fresh guacamole and you’ve got a healthy and satisfying meal. Continue reading
Disclaimer: general life stuff and the toddlerish state of our daughter has been preventing us from working on this site as much as we should over the last year (or two).
Now that I’ve got the disclaimer out of the way we can get down to business.
We’re starting to eat and drink stuff that’s fairly interesting again. Couple that with a bit of free time here and there and some extra energy from all the healthy eating we’ve been doing and you have yourself the makings for a new site theme and some new posts. Woohoo!
We have a couple posts coming down the pipe in the next week or two, and I (Gavin) have started development on a new custom theme for The Haute Kitchen. In the meantime I’ve swapped out our dated old theme for the new default TwentyEleven WordPress theme.
See you soon!
When we were in the throes of a Gordon Ramsey YouTube bender a while back we happened across this video:
We don’t eat Beef very often. Mostly we just can’t afford it since really good Beef is significantly more expensive than really good Chicken (and we deserve the best, goldurnit!). Thus, more often than not – and in spite of multi-million dollar ad campaigns to the contrary – its actually Chicken that’s “what’s for dinner” in our house (sorry, Beef). Continue reading
This is yet another divine vehicle for what can only be described as The Best Balsamic Vinaigrette in the World. This also happens to be one of the most eclectically delicious salads we’ve ever cobbled together. Continue reading