I made this classic French stew back in December. My parents and grandmother were coming into town and I wanted to make a special dinner to celebrate the occasion. I also had to work the day that they were coming for dinner and as such, didn’t have a lot of time to spend in the kitchen.
Bouillabaisse fit the bill. I spent a little over an hour on the fish stock and broth the day before and on Saturday night, while everyone sipped cocktails, chunks of fish, jumbo scallops, tiny clams, juicy shrimp, and lobster went into the pot to cook. A memorable and delicious dinner was ready in minutes.
For those of you whose new year resolutions include shedding a few pounds, I apologize. Last week’s recipe for the cheesiest macaroni and cheese certainly won’t help you fit into your skinny jeans. And I’m pretty confident I’m going to tempt you to forego those celery sticks for this hearty, stick-to-your-ribs meal. Waistlines everywhere – watch out.
But before you start pointing fingers and warning me of the risks of my Paula Deen ways, I’d ask that you allow me to indulge just for the month of January. It’s cold outside and while I’ll gladly cook fish en papillote the rest of the year, I want something hearty and homey now.
You won’t find chunks of lobster, cheeses with French names, or even bits of bacon in this macaroni & cheese. It’s certainly not virtuous (whole milk, butter and cheese are used with abandon) and it’s far from elegant. Yet this recipe is one of my favorites. It’s fun to make as it takes a little finesse, it makes your home smell wonderful as it bakes, and one spoonful will bring back lots of memories. In short, this recipe for macaroni and cheese yields good food.
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Tagged butter and cheese, cheese, Comfort Food, creamy consistency, grainy texture, How-to, macaroni and cheese, medium saucepan, pasta, Quick and Easy, Recipe, wooden spoon
2011 went by in a blur and while the year had so many wonderful moments and meals, my one regret is that I did not get to post to Minced as much as I would have liked. While one of my goals for 2012 is to post more regularly, I’d thought that you might enjoy a quick overview of my 2011 year in food. I consider these things the culinary highlights of the past year although there are so many other meals, recipes, and tastes that are certainly worthy enough to be included here.
To be honest, I had plans for many of these to become blog posts and pictures were taken in preparation. Yet when intoxicating aromas filled the house and concoctions started to bubble, I forgot about work, poured a glass a wine, and concentrated solely on the pleasures of the good life. Bon appetit and may your 2012 be just as tasty!
Duck, Duck…GOOSE! A week before Christmas, this article in the Wall Street
Journal upended my plans for Christmas dinner. While traditionally my family enjoys beef tenderloin on the holiday, this roasted goose recipe filled with Armagnac-soaked prunes stuffed with foie gras seemed too good to be true. It’s classic French, ridiculously rich and wildly fun to make. Nothing will get you more excited for the holidays than an order of mousse de foie gras arriving from D’Artagnan. And licking foie gras off your fingers while cooking with your husband on Christmas Eve is a treat in and of itself.