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Mac and Cheese bar Time Lapse Video
On February 10th, 2014, we made home-made baked macaroni and cheese (some gluten-free) with an assortment of toppings to individually customize each bowl. I also took the opportunity to play with my new motorized camera slider, so you can check out the video of what the process looked like!
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Pre-St. Patrick’s Day Feast
In honor of St. Patrick’s Day this Saturday we made vegetarian shepard’s pie (http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-shepherds-pie-recipe/index.html) and vegetarian stuffed cabbage rolls (http://www.foodnetwork.com/recipes/sandra-lee/wild-rice-stuffed-cabbage-recipe/index.html). We made the recipes as written, except we added a bottle of Heineken instead of potato water to the shepard’s pie while cooking. Everyone agreed it was a nice touch (thanks Matt and Natalie for the idea). Also, the cabbage was pretty hard to peel, next time we will either put it in the freezer for a while or steam it before trying to peel it. Overall, the dinner was a great success, though it definitely took all of us to do the chopping, stirring, mashing, etc. Thank you all for your help!
Photos after the jump…
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Caponata
Hello all below is the link to the Caponata recipe that we had for MND 2/27/12.
I made some substitutions instead of mint I used basil, cranberries instead of raisins, no capers or red pepper flakes, I added blue cheese crumbles and brown rice.
Hope you’re happy David I have now posted.
http://www.foodnetwork.com/recipes/anne-burrell/caponata-recipe/index.html
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Thai Shrimp[/Tofu] Curry and Pakistani Spicy Chickpeas
As planned (well, mostly as planned, anyway), we made Emeril’s Thai coconut shrimp curry (with a partial vegetarian preparation) and Pakistani spicy chickpeas for dinner tonight, with service for 12. As with nearly everything we cook for Monday Night Dinner, the preparation and cooking time estimates seemed a bit low, but not by not to a ludicrous degree–we still served dinner before 9 PM (…by at least five minutes). The results? Several compliments! I was fairly happy with the outcome of both dishes. Here are my brief notes.
Pre: Thai Shrimp[/Tofu] Curry and Pakistani Spicy Chickpeas
The last few times I can recall having curry, they were of the Indian variety. While I do really love Indian curry, I was thinking about how back in the day Naomi would make all kinds of different curry, which inspired me to break out of my normal routine and find a good Thai curry recipe. And, since someone recently raved about how much they love Emeril’s recipes, I decided to take a shot at one of his. But since I can’t resist the call of AllRecipes, I did browse around there for a while and found another unrelated recipe for a side dish that looked interesting (and hopefully tasty), so hopefully at least one of them turns out alright:
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David Likes Pandas
Does this really need a caption?
Thai Chicken(/Veggie) Balls & Roasted and Curried Butternut Squash Soup
As planned, we made Thai Chicken Balls and Roasted and Curried Butternut Squash Soup this past week. Scaled to 12 and 16 servings, respectively, we had zero left-over chicken balls, and about two extra bowls of soup, even though I think only ~10 people ended up making it. (So, my first piece of advice for these recipes is: aim high.) The soup was a big hit, and the chicken balls were okay, but nothing spectacular.
Nevermind asking “what’s your sign?” Rather, ask “what’s in your fridge?”
We all have deal-breakers when it comes to relationships.  Could you ever date someone who was incompatible diet-wise with you? Check out this NY Times article http://www.nytimes.com/2011/10/16/fashion/weddings/compatibility-by-way-of-a-refrigerators-contents.html?_r=1&scp=1&sq=going%20with%20your%20gut&st=cse that discusses this very topic.
See you all tomorrow!
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