Wednesday, April 27, 2011
There’s a Vegan Option to this Recipe
Every Easter we hard-boil and dye eggs. Inevitably, we then face the problem of what to do with all those eggs once we’ve finished our gleeful round of decorating.
Deviled eggs (I add curry to mine) are an obvious answer, and a good one. But this year we wanted to do something different. Riffing off the curry idea, I decided to make, well, curried eggs.
The dish I devised is well worth trying. Not only that, there’s a vegan version that’s even better!
Wednesday, April 20, 2011
Eggy Goodness Lurks Beneath a Crisp Crust
Bread pudding is right up there on my list of comfort foods. Lots of smooth custardy carbs sharpened by raisin and cinnamon highlights. A touch of dark rum (some prefer bourbon) to provide a bass note. Maybe a bit of powdered sugar on top for extra decadence. What’s not to like?
Well, all that great flavor does pack a few calories. And my scale groans a bit if I overindulge. So bread pudding is an occasional treat for me (and, I suspect, for many of us). Which means when we have this dish, we want it to be really, really good.
Fortunately, Mrs. Kitchen Riffs — who is the dessert supremo in our household — has a deft hand when it comes to mixing up a batch of bread pudding.
Make that a mean batch of bread pudding.
Wednesday, April 13, 2011
Traditional Flavor Worthy of Grown Ups
Macaroni and Cheese may be the ultimate comfort food. There’s just something pleasing and satisfying about pasta enrobed in a rich cheese sauce, baked to golden goodness.
But the versions of Mac ‘n Cheese we usually eat in the United States are “quick” dishes with less than full flavor. Harried cooks generally prepare them from a “blue box” or use one of the myriad stovetop recipes available on the internet.
Those versions can be good enough, and many are kiddy favorites. But they simply can’t compare to the traditional (and somewhat more time-consuming) recipe presented here, which involves making a cheese sauce.
I suggest making this traditional Mac ‘n Cheese on a night when you have an extra 20 minutes or so to spend in the kitchen. The deep flavor this recipe delivers is so good that I’d proudly serve the dish to company, complete with a nice bottle of wine.
When you think about it, macaroni and cheese isn’t all that different from Fettuccine Alfredo (both contain pasta, butter, milk/cream, cheese — and little else). And who wouldn’t serve fettuccine on a special occasion?
My Mac ‘n Cheese is so good your guests will come back for seconds. And probably lick the serving dish clean.
Wednesday, April 6, 2011
A Classic Cocktail as April 15 Approaches
“April is the cruellest month” — that’s what poet T. S. Eliot wrote. Anyone who’s struggling with a tax return will be tempted to agree.
It’s a shame that a month like April — when the weather is finally beginning to turn pleasant — finds so many of us indoors working on taxes. Cruel indeed.
So when you’re finally finished with this yearly burden, why not celebrate (or console yourself) with a cocktail? And what could be more appropriate than the Income Tax?