Having been in a holding pattern for the past few weeks due to both foreseeable and unforeseeable work-related reasons, I was able to come in for a smooth landing over the weekend. Friends forgave me for being completely MIA over the past month, the sun shone brightly and briskly over my London streets, I partook in some scrummy pink prosecco and pints of beer, caught up on my yoga, and was able to do some hard-core cooking.
I’d been on the fence about making either some gourmet mac 'n cheese or just some old-school spaghetti and meat sauce. Digging around my fridge I discovered I had nearly all the ingredients for both. Thinking that if I made one of them next week, some ingredients would protest at their misuse (or lack thereof) I squashed the imminent revolt and just made both.
So what if I currently have enough food in my kitchen to easily serve 15 people? That’s what my extraordinarily large freezer (for London) is for. Plus, ever the planner – having JB over for dinner tomorrow night and MBG over from NYC later in the week – I knew I needed to keep my friends well fed.
Now the chocolate toffee bars I made as a last minute addition are a different story. Why did I make them? I suppose the answer to that question is the very scientific 3rd grade response of, “well, why not?”
A side note about these brownies...
Growing up there was never a baked good far away and they often manifested themselves in a circular rotation. Chocolate brownies (the world famous ones mentioned in a previous entry), brown sugar brownies, dream bars, and toffee squares were the ones on repeat mode. This toffee square recipe comes from an old-school land-o-lakes butter recipe book that I think was purchased at Stop and Shop in the 80’s. They are still one of my all-time favourites.
I suppose having two older brothers scarf most of them up before I could even really get to them meant they didn’t do too much damage to my growth (unless you count the ridiculous amount of times I had to go to the dentist). I'll just chock that up to genetics.
Gourmet Mac and Cheese – Adapted from Foster’s Market Cookbook
Note: This is one of my all-time favourite cookbooks. Every recipe I've ever made from it has been absolutely delicious (and ridiculously fattening). There is a scientific correlation here.
I’d been on the fence about making either some gourmet mac 'n cheese or just some old-school spaghetti and meat sauce. Digging around my fridge I discovered I had nearly all the ingredients for both. Thinking that if I made one of them next week, some ingredients would protest at their misuse (or lack thereof) I squashed the imminent revolt and just made both.
So what if I currently have enough food in my kitchen to easily serve 15 people? That’s what my extraordinarily large freezer (for London) is for. Plus, ever the planner – having JB over for dinner tomorrow night and MBG over from NYC later in the week – I knew I needed to keep my friends well fed.
Now the chocolate toffee bars I made as a last minute addition are a different story. Why did I make them? I suppose the answer to that question is the very scientific 3rd grade response of, “well, why not?”
A side note about these brownies...
Growing up there was never a baked good far away and they often manifested themselves in a circular rotation. Chocolate brownies (the world famous ones mentioned in a previous entry), brown sugar brownies, dream bars, and toffee squares were the ones on repeat mode. This toffee square recipe comes from an old-school land-o-lakes butter recipe book that I think was purchased at Stop and Shop in the 80’s. They are still one of my all-time favourites.
I suppose having two older brothers scarf most of them up before I could even really get to them meant they didn’t do too much damage to my growth (unless you count the ridiculous amount of times I had to go to the dentist). I'll just chock that up to genetics.
Gourmet Mac and Cheese – Adapted from Foster’s Market Cookbook
Note: This is one of my all-time favourite cookbooks. Every recipe I've ever made from it has been absolutely delicious (and ridiculously fattening). There is a scientific correlation here.
1 lb (450 grams) orechiette, ziti or penne pasta (I used penne)
1 cup sour cream (I used crème fraiche)
1 tbsp olive oil
3 tbsp butter
1 diced onion
1/3 cup flour
3 cups milk (I used semi-skim)
1 ½ cups sharp cheddar cheese, shredded
½ cup parmesan cheese
85 grams (3 oz) cream cheese (I used reduced fat)
1 large bag spinach
½ cup sun dried tomatoes
1 tbsp lemon juice
2 chicken breasts
Salt and pepper
1. Preheat oven to 350 F or 176 C
2. Grease a 9 x 13 pan
3. Bake chicken on separate tray for 10 minutes until nearly cooked through, cut into pieces and set aside
4. While chicken is cooking, cook pasta and then toss with sour cream
5. Heat oil and butter in a large pot. Sauté onion for 2-4 minutes until translucent
6. Stir flour into onion, stirring constantly for approximately 3 minutes or until flour is brown
7. Slowly whisk milk and cook, stirring until it boils and thickens (about 5 mins)
8. Remove from heat and add cheddar, parmesan, cream cheese, spinach, sun dried tomatoes, lemon juice and chicken. Stir until spinach wilts
9. Add to pasta and sour cream with some salt and pepper to taste
10. Bake in dish (uncovered) for 40-45 minutes
Toffee Squares
http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=4368D
This is one of those rare recipes that I don’t switch up at all. Just be careful when making the toffee. One trick is to place a cold glass of water next to you. When you think it might be done use a fork and drop a tiny bit of the toffee into the cold water. If it solidifies into a ball it means it’s done. I've no idea when I was taught this, but for some strange reason it works.
