![]() It starts with a quick garlicky cream base instead of a roux for bechamel or making an eggy mixture some recipes call for. This mac-n-cheese is at once easy, relatively quick because it is not baked (even though I do call for using the oven), and it feels slightly guilt-free without cutting out the rich, creamy cheese that is the fabric of mac-n-cheese. Sure, there were actually more vegetables than pasta, but it was so good that I realized I didn’t care. So, when I first made this mac-n-cheese, I don’t know why I was horrified that I had maybe ruined mac-n-cheese. One that’s okay making a remix and cooking what sounds good in the moment and flexing with what’s in season.Ĭarbonara can still be delicious when you add spring peas or chopped arugula, mashed potatoes made with fresh olive oil versus all the dairy is still very very good, and a pile of wild or farmed mushrooms on pizza is as abundantly excellent as is pepperoni. But, I like to think of myself as a cook-in-progress. And pizza… ahh pizza is always better when it’s a little greasy. Mashed potatoes should have as much fat in there as possible. ![]() I think it’s important that carbonara be loaded with cured pork and peppery cheese (and never be made with ‘alt’ noodles). ![]() I ’m not one of those people looking to corrupt a classic, carby comfort dish.
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