Three Cheese Mac & Cheese

I feel like I make macaroni and cheese a lot.  Truthfully, I don't.  But I get so excited when I do, that is a big deal I remember.  Usually it is a special occasion of some sort.  I could eat mac 'n' cheese many times a week, but to save my weight/overall health, I try to refrain from that.  This version is a simple, classic crowd-pleaser that I made the day after Thanksgiving for my mom's side of the family.  It was quickly devoured, and they asked for this recipe (and bugged me about not keeping up with this thing better.)  So here you go, guys!

Three Cheese Mac & Cheese

1 lb pasta (large elbow, large shell, or penne are probably the best shapes)

1 1/2 Tbsp butter

1 1/2 Tbsp flour

3/4 C milk (I used 2%)

1/2 C half & half

1 C shredded smoked gouda (1 Tbsp reserved)

1 C shredded sharp cheddar (1 Tbsp reserved)

1/2 C shredded Monterrey jack (1 Tbsp reserved)

1/3 C panko bread crumbs

2 Tbsp olive oil (or melted butter)

1/4 tsp salt

1/8 tsp black pepper

   In liberally salted water, cook pasta about 1 minute shy of being done.  Drain, set aside.

   Melt butter in a sauce pot.  Add flour, stir so there are no lumps.  Slowly whisk in milk and half & half, making sure no lumps form.  Bring to a simmer, let cook about 3 minutes until it starts to thicken.  Remove from heat.  Add salt and pepper.

   Combine cheeses, pasta, and milk mixture.  Pour into a greased 13x9 baking dish.

   Combine panko crumbs, reserved cheeses and olive oil.  Sprinkle over the pasta.

   Bake covered at 350 deg F for 20 minutes.  Uncover, bake another 15 minutes

   Serves 6-8

Note:  Using high quality cheese is a good idea here.  I used Boar's Head smoked gouda and Vermont sharp cheddar.  The Monterrey Jack is almost a filler to give it gooey meltiness without masking the flavors of the other cheese so store brand is fine.  And if you add a little extra cheese, I'm sure no one will complain.  I'm fairly certain my cups of cheese were heaping cups.

Christmas Gifts: 2013 edition

I was going to wait another week or so for this particular post, but one of my gift suggestions has free shipping through the weekend.  Usually everyone on my list will get at least one food oriented gift a year.  I think food gifts are perfect for everyone, especially those who are difficult to shop for.  I like to find unique products that someone (like my parents) wouldn't buy for themselves on a regular basis.

Alright, lets get to the goodies.

1.  The Southern Vegetarian--You probably know my love of The Chubby Vegetarian's blog by now.  earlier this year Justin Fox Burks released his first cookbook, and it is amazing.  Sure it is vegetarian, but there are some simply fantastic recipes in here that are sure to please.

2.  Locally Roasted Coffee--This has been a growing trend over the last few years.  Micro-roasters have been popping up as fast as micro-breweries.  Importing fresh coffee berries and roasting them on site can produce some truly terrible coffee.  But it can also produce coffee that is probably magic.  The Nashville area is clogging up with some really good roasters.  I happen to live about a mile from Just Love, which is one of the best within an hour of me.

3.  Micro-brews, spirits, and local vineyards--Speaking of micro-breweries....  Nashville also has some incredible beer:  Blackstone, Yazoo, Fat-bottom, Mayday.  Mayday is actually in Murfreesboro, a few miles from me.  If you pick up a growler of Evil Octopus (a black-BLACK!-IPA), you will not be disappointed.  Micro-stills are also poking their heads through the woodwork.  Middle Tennessee clearly is home to Jack Daniels, but we also have Short Mountain (my favorite moonshine) and Corsair Distillery.  And let's not leave out Arrington Vineyards.  However, I suggest finding business local to you... I mean, unless you want to sample the awesomeness of Middle Tennessee (and we are pretty freaking awesome.)

4.  Oils and Vinegars--Upscale oil and vinegar "taprooms" are making appearances in many high end shopping centers.  I am a big fan of Seasons.  Every single oil and vinegar I tried (and I tried, like, 30) was delicious.  The price per bottle may seem steep, but their premium products are worth every penny.  And they have recently introduced gift boxes!  Through Sunday (Nov 24) , they are offering free shipping on orders over $30.

5.  Cackalacky--This is a North Carolina original.  I met these guys at the bluegrass convention in Raleigh in September.  This is hands down the best hot sauce I have tried this year.  Maybe one of the best I've ever had.  It isn't aggressively spicy, and it has a thicker consistency than many hot sauces which makes it perfect for dousing a chicken breast or piece of fish straight from the bottle.  They have also started making a Cheerwine BBQ sauce that I'm sure is stupidly tasty.

Moroccan Spiced Chicken Fried Tofu

We've been cooking more and more tofu over the last few months.  I've gotten pretty good at cooking it, and it is cheap (less than $2/lb for organic.)  The most difficult thing is giving it enough time to press/drain.

A few weeks ago after a late night Muay Thai class (not where we usually go), we stopped at Whole Foods for dinner.  The nearest Whole Foods is 45 minutes away from us, so it was kind of a treat.  I saw chicken fried tofu at the hot bar and clearly had to try it.  Funny thing, I also had some simmered beef thing that was really good.  The sauce from the beef on the tofu was deeeelicious.  They should consider making it a new dish.

I became mildly obsessed with the idea of chicken fried tofu.  I had to make it.  And honestly, I think my version is better.  If only because mine wasn't sitting on the hot bar so it was still freshly crispy.  But the spice blend I used to season it is really good, so that helps too.  I do think their version is vegan, whereas mine is vegetarian.  Maybe I will come up with a vegan variation next time.

Moroccan Spiced Chicken Fried Tofu

1-1 lb block extra firm tofu

Moroccan Spice Blend

1 large egg

1/2 C buttermilk

about 3/4 C flour

about 1/2 C coarse ground cornmeal

salt and pepper

oil for frying (I used vegetable)

   Portion tofu into 4-6 slices, depending on how thick you want them.  I think 4 is best, cut from the long side of the block.  Place tofu between paper towels in a clean dish cloth.  Put a cutting board and something to weigh it down on top, a 28oz can of something works well.  Let press/drain for at least 45 minutes.*

   Liberally season with Moroccan spice blend.  The blend I have doesn't have a lot of salt, so I can coat things pretty well.  Just be careful with different brands.

   Combine egg and buttermilk.

   Combine flour and cornmeal.  Salt and pepper the flour mixture (about 1 tsp salt, 1/2 tsp black pepper).

   Coat tofu slices with flour, then egg mixture, then flour, egg, flour.

   Fry in a shallow pan w/ about 1/3 inch of oil heated over med/med-high heat for about 3 minutes on the first side and 2 on the second.  Drain on paper towels.

   Serves 4-6.

*Some people say it is better to press/drain the tofu, freeze it, then drain it again by placing it between paper towels while it is thawing.  I tried this technique and it did dry out well, but I think just pressing/draining it well the first time is good enough.

    

  

Rendezvous

I'm not entirely sure where the last two months have gone.  It was early September now it is only 10 days until Thanksgiving.  Some crazy stuff went down in my life the last 8 weeks, all good mind you.  I attended my first music convention/festival/awards show, The Americana Festival (AMAs).  The following week I took a rather bizarre, but good, trip to Raleigh, NC for the IMBA conference and awards show (International Bluegrass Music Association.)  My gym had a HUGE high level Brazilian Jiu Jitsu tournament, and we moved to a swanky new location.  I busted my ass getting some amazing costumes together (Dany [blue tunic] and Jorah from Game of Thrones and Richard Harrow and Angela Darmody from Boardwalk Empire) for our first con, Wizard World Nashville.  That was incredible!  And I went to the CMA awards... that was the strangest, most uncomfortable live show I've ever attended.  

Oh, and did I mention that next Tuesday I will be an aunt?!?!  Utter insanity.

Being so busy, we've gotten into some serious food ruts.  Stir fry is a staple.  Chili, salads, tacos, roasted winter squash soup, and too much [delicious] take out often make regular appearances as well.  Food ruts make me reminisce hard.  Lately, I've been dreaming about sushi.  But not just any sushi, we get American style sushi every few weeks here.  This sushi is more authentic and so freakin' fresh is might just come back to life if you drop some water on it.

Rendezvous Sushi Cafe in West Bay, Roatan, Honduras is a tiny little place that is part sushi bar part art shop perched on the side of a hill.  It is owned by an American and his French-Canadian wife.  There are seats for about 10-15 people, so you have to make a reservation.  Even if you end up being the only people, you need them.  Don't plan for a quick meal, and bring plenty of cash.  They have a menu with stuff that they usually have, but I recommend asking what is fresh and local.  Those fishes will be the most delicious and won't be listed on the menu.  One thing that they almost always have, but isn't listed is local tuna quickly seared with a sesame crust.  Definitely order that.

That's a lion fish, if you didn't know.

This past year, many restaurants on Roatan started serving up lion fish, a species that is invasive and has been attempting to wreak havoc on the local reefs.  They've been doing a pretty good job of disrupting several species, but local divers and fisherman have banded together with special licensing to hunt these suckers.  One of my top priorities of vacation was to eat lionfish.  The first dish we had at Rendezvous was lion fish sashimi.  It was so light and delicate with a sweet, mild flavor; the translucent flesh melts in your mouth.  A light sprinkle of sesame seeds and a quick dip in soy made it perfection.

We ate quite a bit that night.  I remember a conch something, it wasn't one that is on the menu, but the spicy conch that they regularly have is fantastic.  The other stand out dish we had (which we ordered seconds of) was local marlin.  It was super fresh, so it wasn't funky or oily (which can happen with marlin).  It was meaty and assertive, similar to mahi mahi, and was dressed with a spicy sauce which complimented the heartiness well and didn't overpower the fish.

The wakame salad is always good, as is the coconut ginger soup.  Order the house juice if they have it, it's wonderful.  And all of the desserts are home made.  There may not be a huge selection, especially if you are there in the summer which is low season, but you will not be disappointed in any dessert you order.  Her fruit tarts are incredible, so it the chocolate cake.  Last time, we had a key lime semifreddo that was perfect for a warm night with only the gentlest of breezes.

It was a last minute decision to go there 5 or 6 years ago, and has become one of the restaurants we absolutely have to go to now.

Summer, Meet Fall

Ever so slowly we are creeping into more fall like weather.  A couple weeks ago, Tennessee had a cold front come through and we some genuinely early fall-like weather.  It was beautiful!  It made me crave slow cooked meat and rich amber beer.  Luckily, it was right about that week when grocery stores started busting out the pumpkin ales and oktoberfests.  (We opted for the Sierra Nevada Tumbler... it was a good choice.)  The vegetables are still decidedly summer though.  That is how this dinner came about.  Beer braised short ribs, a fresh summer salad, and some cooked down kale with garlic and red onions.

 I didn't write down recipes, but the general concept for all of this is really easy.

The local grassfed beef:  Trimmed off the (rather excessive) layer of fat--it was their cheap weekly special so I didn't complain.  Liberally coat with sea salt and black pepper.  Sear really well over med-high heat. Deglaze with some beer.  Add a couple crushed cloves of garlic and a sprig of fresh rosemary.  Add some more beer, maybe?  Cover and cook over med-low for about an hour adding beer as necessary to keep it all moist; until the beef is tender and falling off the bone.  Turn the heat up to med to cook off the liquid and form a glaze.

The summer salad:  Fresh tomatoes, cucumbers, and corn.  Fresh parsley and some lemon zest/juice.  A little olive oil, some plain lowfat yogurt, and salt and pepper.

The kale:  Caramelize about 1/2 an onion in extra virgin olive oil and/or butter. Throw in a little garlic and fresh thyme.  Add washed, chopped kale and a splash of liquid (stock, wine, beer....)  Cook until it is the desired texture.  ( I cook mine 8-10 minutes usually.)

Tomatoes Baked w/ Olives & Goat Cheese

It is tomato season.  I have more tomatoes than I know what to do with.  This little thing was quickly whipped up and so delicious!  Three ingredients, two of which are easy to keep on hand, are all you need for a classy, unexpected side or appetizer.  I used gigantic tomatoes, but you could easily use smaller ones for fancy little hor d'oeuvers.  Firmer, fleshier tomatoes are best, but use whatever you have.

Tomatoes w/ Olives and Goat Cheese
1 lrg tomato
2 Tbsp chopped mixed olives (I had a Greek blend)
1 oz goat cheese

   Slice off the top 1/4 of the tomato.  Remove as much pulp as possible.  Turn upside down on a paper towel to drain for a few minutes.
   Stuff the tomato with olives.  Top with goat cheese.
   Broil, low, for 6-8 minutes about 8 inches from broiler (large ones).  When tomato (of any size) is warm, but not mushy, and goat cheese is starting to brown they are done.
   Serves 1.  (Obviously its a dish easy to multiply.)

Lentil Bake w/ Caramelized Onions, Goat Cheese & Tomato Olive Relish

This isn't as good as the Oasis original (see previous post), but it is absolutely delicious.  The original dish was garnished with a tomato jalapeno jam.  I didn't feel like going through the hassle of such a thing, so I opted for a fresher topping.  I had some nice mixed olives and, like everyone it seems, I am loaded down with tomatoes; they seemed to be the natural pairing with this.  The lentil bake is a perfect vegetarian main course or would be a great side to some sort of roast instead of potatoes.

Lentil Bake
1 1/2 C sorted, washed brown lentils
6 C water
1 lrg clove garlic
1 bay leaf
1 vegetable bouillon cube
2 med onions, thinly sliced
1/4 C dry vermouth
1 tsp minced garlic
3-4 oz goat cheese
2 tsp fresh thyme (1 tsp dried)
1 1/2 tsp salt (or to taste)
2 egg whites
1/4 C shredded asiago or parmesan

   In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil.  Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft.  Drain, discard garlic and bay leaf.  Mash the lentils up a little.
   In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min).  Add garlic, cook 1-2 min.  Deglaze pan with dry vermouth (or white wine).  Add to lentils.
   Add goat cheese, thyme, and salt to lentils.  Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)
   Beat egg whites to stiff peaks.  Fold into lentil mixture.
   Pour into greased baking dish.  Top with asiago
   Bake 350 deg F covered for 15 minutes.
  Uncover, bake another 15 minutes, until cheese is browned.
   Serves 4 (main).

Fresh Tomato & Mixed Olive Relish
1/4 C chopped mixed olives
1/4 C chopped fresh tomato
2 tsp fresh chopped basil
2 tsp balsamic vinegar
(salt)

   Combine ingredients, let sit together for at least 30 minutes.  The mixture may or may not need salt depending on the brininess of the olives.
   Serves 4

  

Roatan Oasis

I started a new job last week.  So far I love it, but it has a lot more lulls than the unnecessarily stressful environment of the grocery store.  Today, is rainy and dreary and uniquely lovely, but I can't keep my mind from wandering back to Roatan.  I keep reminiscing about the water, the sand, the people, and the food.

We were bummed when we found out Tong's was closed for the month due to ownership change.  The plan had been to eat there two nights.  So that was two nights we had to fill.  We asked our dive instructor of the week (and trusted local connection) where we should eat.  The first recommendation out of his mouth was, "Oasis!"

It is a little difficult to find, especially at night, because many of the cab drivers don't know where it is, because it is fairly new and it is technically in some people's house, but it was worth the hassle!  It is probably the most hipster joint on the island.  This place would have fit in perfectly to Nashville, except that everyone was tan and music was not the main topic of conversation.

The menu is based on what is available (in a very sensible manner, no pretension.)  When they are out of something, they are out.  No excuses made, some dishes are just that popular.  That was the case with the Szechuan pork (which we were all eyeing) the night we were there.  But that is ok, they had Szechuan chicken and it was absolutely delicious.  We also had a lentil, goat cheese, caramelized onion bake with jalapeno tomato jam that was heavenly!  Soon, I will attempt to recreate the light, souffle-like bake.  (They always have at least one vegetarian option, and will make vegan dishes when given prior notice.)

The atmosphere, like most island restaurants, is very relaxed.  Borderline too relaxed which leads to slow (though not unpleasant) service.  You learn to deal with that quickly though.  It sucks when you are hungry (which were very much so), but we ordered the house-made olive tapenade on garlic crostini to tide us over....  And then we ordered it again.

If you find yourself on the Caribbean island of Roatan, definitely make it a point to stop in at Oasis.  The setting is lovely, the portions are just the right size, and it is some of the most reasonably price food you could ask for.

Roast Chicken and Black Bean Baleada

(Apologies for the blog neglect.)

Early in June I made my long awaited return vacation to Roatan, Honduras.  It had been three years (two full summers!) since I had been on my beloved island.  This trip was extra special because I got to share it with my dad and Louis.  Damn, 4+ years of marriage and this was our first real vacation together!  I was so nervous he wouldn't be as infatuated with it as I am.  By the fourth day though, he was using the phrase, "The next time we come..."  My heart nearly flew out of my chest!

In all the years we've been staying in West Bay, we had never tried Celeste's.  It is literally just up the ally from the hotel we stay at, a 2 minute walk, but it just never happened.  This year I was determined to go and eat a lobster baleada.  Baleadas are sort of a free form burrito with a thick, fluffy flour tortilla.  Traditionally, they are filled with refried red beans, scrambled eggs, and cheese, some times with ham, chicken, etc.  They are probably the most iconic dish of Honduras, and some restaurants are elevating the humble food with fresher and more gourmet ingredients more suitable for lunch or dinner.

That lobster baleada was incredible.  Fresh lobster and homemade tortilla.  I'm not sure how to sell that better.

I don't have access to such tortillas here in Tennessee, and at the moment I don't have time to experiment with making my own.  So regular tortillas have to substitute.  You can make a good baleada with store bought tortillas at home, but it won't be the same, so clearly, you just have to go to Honduras at some point.

Roast Chicken & Black Bean Baleada
1/2 C diced onion
1/2 C diced green bell pepper
1/2 C diced (fresh) tomato
1 15oz can black beans, drained and rinsed
~1 1/4 C shredded, roast chicken
1 tsp minced garlic
1/2 tsp cumin
2 tsp chopped cliantro
4 large flour tortillas
1 Tbsp salted butter
1 C shredded monterey jack cheese
salt and pepper to taste

In a little oil over medium heat, saute onion and bell pepper for 5-7 minutes, until tender.  Add tomato, chicken, garlic, black beans, and cumin.  Cook for ~5 minutes, just to heat through, really.  Salt and pepper to taste.  Toss in cilantro just before filling and serving.

Melt butter with a little oil over medium heat on a griddle or large skillet.  Griddle tortillas for about 2 minutes, until they get some color and just barely start to crisp around the edges.  Fill each tortilla with 1/4 of the filling, top with cheese, fold over, and serve.

Serves 4.  Top with sour cream (or crema), cilantro, and hot sauce, if you like.

Quick Vegetarian Pho

Lately I've been doing really quick throw together meals that can be ready in under 30 minutes. That means I have been using a lot of store bought, short cut products. Normally I stay away from such things, but since I took over the manager position of the health food/organic section at my store, I've been trying some really great products. Currently, I am in live with Pacific's line of boxed soups! Last night I used the veg pho base for a fast, light dinner.

Vegetarian Pho

1 box Pacific veg pho base

1/2 box Annie Chun's brown rice noodles, cooked

Fresh basil, cilantro, mint, and scallions

Bean sprouts

Crispy tofu

Sriracha

(Anything else you want)