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I had to work late last night and so I needed to make something in the afternoon that the BF could take out of the fridge and plop in the oven when he got home and I could finish up quick when I got home. I took my inspiration form the oh so trendy Cauliflower mac and cheese and tweak up Januarys Bon Appétit recipe for No Boil Mac and Cheese to make a No Boil Cauliflower Man and Cheese.
½ head cauliflower cut into bite size piece
1 tsp salt
1 cup water
2 tbs butter, divided
2 tbs flour
1½ cups milk
½ cup reserved cauliflower water
1 cup water
½ tsp dry mustard
½ tsp paprika
Salt and pepper
½ pound elbow macaroni
1 cup shredded cheddar
1 garlic cloves, chopped
½ cup panko breadcrumbs
1 tbs chopped parsley
¼ cup shredded cheddar cheese
Bring 1 cup water, 1 tsp salt and cauliflower to a boil in a covered sauce pan, cook until cauliflower is tender, 5-7 minutes. Drain cauliflower reserving ½ cup cooking water. Set aside.
Melt butter in the now empty saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, water and reserved cauliflower water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Whisk in dry mustard, paprika and then salt and pepper to taste. Remove sauce from heat.
Toss uncooked macaroni, cauliflower and cheddar cheese in a large bowl until combined, dump into a 9x9x2-inch baking dish. Pour sauce over mac cauli mixture and cover with foil sprayed with a little non stick cooking spray to prevent sticking. Place in fridge until ready to bake.
When ready to bake remove casserole from fridge and preheat oven to 400°.
When oven is heated place foil covered baking dish in oven and bake for 45 minutes.
While that’s happening melt butter in a large skillet over medium heat. Add garlic cook until fragrant, 30 seconds; add panko and sauté until brown stirring often, careful not to burn. Add parsley and toss to combine. Place panko mixture in a bowl, let cool, add remaining cheese and set aside.
After the 45 minutes remove Mac and cheese from oven, remove foil, sprinkle on reserved panko mixture, salt and pepper.
Place back in oven and bake for 10-20 minutes longer until edges are bubbling, and top is golden brown. Let sit 10 minutes before serving.
This was quite good for a cold winter night. Love the crunchy panko top, love a veg snuck in the mix and was thrilled the macaroni was cooked all the way through. My only complaint was the cheddar I used was too mild and there was not enough of it. I would definitely make this again but with twice as much cheese and much stronger cheddar.
Earl Grey (infused) Cupcakes with Lavender Frosting!
Not being able to find a video quite like the recipe I used, nor my own image to look delicious enough so I’d like to site the one above as being from Primrose Bakery via bonappetit.com - even the name sounds delicious!
As for the recipe, the one I’m recommending here is from ollieandthegirl.com - though with a few adaptations I’ll go into. For one, I always use strained tea leaves, due to it being what I have on hand. Similarly, I grind up lavender in ye old mortar and pestle (a metal bowl and spoon’ll work with a pinch and some work) for the frosting; there’s nothing quite like it. I’d also recommend replacing the sugar in the cubcakes with natural brown sugar, if you have access to it.
These are the best, and the lasted literally about five minutes after they’d done cooling.
I bought the cutest little 2½ lb organic chicken in the grocery store the other day and thought it would look even cuter after it spent a little time in a hot oven and got all brown and crispy.
To achieve this cute brown crispiness I am using the Chicken Under a Brick recipe from BonAppetit.com but I am substituting the brick for a 10lb weight, the disk ones that go on a barbell, turning this recipe into Chicken Under a 10 lb Weight. Which I thought was genius because it fit perfectly in my pan.
This is a really simple recipe, for the ingredients all you just need salt, pepper, olive oil and a chicken. Since this recipe calls for so few ingredients the higher quality chicken you buy will the better the end result will be.
For equipment you need a cast iron skillet and a brick wrapped in foil, or as I used a 10lb weight wrapped in foil.
Preheat oven to 400°
Set the chicken, breast side down, cut out the backbone, I use a pair of kitchen scissors, much easier for me than using a knife.
Flip the chicken over and press it flat using the heels of both hands. Rub the chicken all over with olive oil, salt and pepper.
Heat 1 tbs of olive oil in a large cast iron skillet over medium-high heat. Add the chicken, skin side down, cook until golden, about 7 minutes. Do Not turn the chicken. Set the foil-wrapped weight on top of the chicken in the skillet and put into the oven.
Roast the chicken 20 minutes.
Remove the weight; turn the chicken over. Put the weight back on the chicken and roast until the juices run clear when the thickest part of the thigh is pierced with a fork, for my tiny 2½ lb chicken it was about 20 minutes longer.
This turned out really good, the chicken stayed moist and the skin was browned and crispy, just like I wanted and I finally found something to do with those pesky weights.