I know, sounds odd, doesn't it? It was just different enough to pique my interest.
I found the recipe for French Onion Mac 'n Cheese in the December issue of Everyday with Rachael Ray. We love French Onion Soup, so I decided to give the mac 'n cheese a try.
The recipe calls for 3/4 of a pound of Gruyere cheese, but at $20.00 a pound, I opted for the less expensive Baby Swiss as a substitute. It also calls for Chicken stock, but French Onion to me is all about Beef stock - therefore another change to the recipe. I also added a tablespoon of minced garlic, and a splash of cooking Sherry.
It turned out fairly well. It tasted like a blend of Beef Stroganoff, Alfredo Sauce and French Onion Soup. The husband and I both agree it would make a very nice side dish to have with steak or pot roast. We're going to add grilled Baby Bella mushrooms the next time we make it.
The interesting thing about this recipe is that if a couple key ingredients are changed, it could make a very nice Alfredo Sauce. I'll be trying that next weekend and will post the recipe once I see how it turns out.
Monday, November 30, 2009
Tuesday, November 24, 2009
Roasting the holiday bird
People tend to stress out about being responsible for roasting the turkey for the Thanksgiving feast. Honestly, it's not hard to do, but there are steps to follow, and it helps if you have an electric roaster.
Take the plastic wrapper off the turkey. Reach inside the body cavity and neck cavity and pull out the giblets (heart, liver, neck, etc.). Rinse the bird inside and out with cold water. Put the turkey on the rack in the roaster.
Slice an onion in half, and then slice the halves in strips. Put the strips inside the body cavity, and throw in a heaping tablespoon of minced garlic while you're at it. If you have an apple handy, slice it in half and put that with the onion and garlic (as the turkey cooks, the flavors will be absorbed by the meat).
Now, melt a stick of butter and drizzle it over the top of the turkey. Sprinkle some rubbed or ground Sage (a tablespoon) over the butter. Pour 2 cups of water into the bottom of the roasting pan.
Line the roaster lid with aluminum foil, put the lid on the roaster, and turn it on.
A good rule of thumb is 20 minutes cooking time at 325 degrees Fahrenheit per pound of bird.
Of course, you don't have to make a turkey. My folks are doing Lasagna, some people do ham - heck, some order in pizza or make reservations. Don't stress. Holidays aren't about food, they're about family!
Take the plastic wrapper off the turkey. Reach inside the body cavity and neck cavity and pull out the giblets (heart, liver, neck, etc.). Rinse the bird inside and out with cold water. Put the turkey on the rack in the roaster.
Slice an onion in half, and then slice the halves in strips. Put the strips inside the body cavity, and throw in a heaping tablespoon of minced garlic while you're at it. If you have an apple handy, slice it in half and put that with the onion and garlic (as the turkey cooks, the flavors will be absorbed by the meat).
Now, melt a stick of butter and drizzle it over the top of the turkey. Sprinkle some rubbed or ground Sage (a tablespoon) over the butter. Pour 2 cups of water into the bottom of the roasting pan.
Line the roaster lid with aluminum foil, put the lid on the roaster, and turn it on.
A good rule of thumb is 20 minutes cooking time at 325 degrees Fahrenheit per pound of bird.
Of course, you don't have to make a turkey. My folks are doing Lasagna, some people do ham - heck, some order in pizza or make reservations. Don't stress. Holidays aren't about food, they're about family!
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