I haven't posted much about cooking or the Eat Local movement because, well, I haven't done much of anything on the culinary front that isn't take-out, drive thru or made in my toaster oven. Between work, my other consulting gigs, volunteer stuff and having a social life, I'm rarely home for dinner.
Part of my plan for the second quarter of 2008 is to cook more, eat out less and use up what's in my pantry and freezer. Several friends and I are going together on a CSA starting in June plus I have friends with a prolific garden and we have some really great farmer's markets here in the middle of the Mitten so I need to clean out what's on reserve so that I can start fresh in June.
Friday night, I had the girls over for dinner and the ritual viewing of "What Not to Wear". There were six of us plus three littles, so I made the usual homemade mac & cheese and big green salad. I had some extra time so we also threw together my riff on GreenTuna's fabulously delicious sun-dried tomato dip.
Here are a few recipes so I can maintain my "cred" as a decent cook.
Mensch's Mac & Cheese
1 stick unsalted butter
1/2 cup all purpose flour
1 T dried mustard
1 t nutmeg, freshly grated
1 t pepper
1# box dried elbow macaroni
1# shredded sharp cheddar cheese
1 - 1 1/2 C skim milk
In a heavy bottom pan over low heat, melt the butter and add the flour. Stir together to create a roux. Cook for a few minutes to remove the floury taste. Off the heat, add 1/2 cup of milk and incorporate. Return to the heat for a minute and then repeat with another 1/2 cup of milk. Add the dried mustard, freshly grated nutmeg and pepper. Stir. The mixture should coat the back of your spoon but not be thick. If it thickens, add more milk - up to an additional 1/2 cup.
Meanwhile, bring a large pot of salted water to a boil and add the pasta.
While the pasta cooks, slowly add the cheese to the sauce in 1 cup increments (a large handfull). If the sauce thickens too much, add a bit more milk. (Make sure to keep the heat on low and keep stirring!) Once the cheese is incorporated, the pasta should be done. Drain and combine. Serves 4 - 6.
SIL's Tarragon Vinaigrette
2T extra virgin olive oil
2T white wine vinegar
1 t honey
1T fresh tarragon, finely chopped
1 shallot, finely minced
2 pinches kosher salt
1 pinch fresh black pepper
Use a jar or container that you can shake vigorously. (I use a retired breast milk container from my SIL. I know, I know... but it holds 6 ounces and is perfect for what I need.) Chop the shallot and tarragon first and add the vinegar, salt and pepper. Add the honey and olive oil and shake for at least 30 seconds to dissolve the honey. Taste for seasoning. Sometimes... I have to add more honey, others I need more vinegar.
GreenTuna's Sun-Dried Tomato Dip a la Mensch
1 8 ounce brick of cream cheese
1/4 cup sour cream
1/4 cup mayo
1/2 cup sun-dried tomatoes
1 T fresh black pepper
1/2 - 1 T Tabasco sauce
If your sun-dried tomatoes are packed in oil, simply add all of the ingredients to a food processor and process for about 3 - 4 minutes total. If your sun-dried tomatoes are not packed in oil (mine aren't), I microwave them with about 1/4 C chicken broth for 30 seconds or until soft and then add to the food processor along with the other ingredients. I like this dip a little spicy so I ended up adding more Tabasco but start out with just 10 - 15 drops and go from there. Serve with little toasts or crudite.
