Several years ago this really nice gourmet grocery store came to Vonore, Tn but it was way to upscale for the local clientele and only lasted a few years – we hated that. They had a nice little butcher shop and frequently offered pecan crusted chicken which we bought once for our only time. We enjoyed it a lot and have often discussed making it so when Bo’s recent post showed up, it became an immediate must cook – check his site for the recipe.
He sided his with an orzo dish but Bev and I wanted mac & cheese – our first in a long time. For it, Bev took the following Ina Garten recipe and used it for the roux recipe and the cheese to pasta recipe.
•1 pound elbow macaroni or cavatappi
•1 quart milk
•8 tablespoons (1 stick) unsalted butter, divided
•1/2 cup all-purpose flour
•12 ounces Gruyere, grated (4 cups)
•8 ounces extra-sharp Cheddar, grated (2 cups)
•1/2 teaspoon freshly ground black pepper
•1/2 teaspoon ground nutmeg
•3/4 pound fresh tomatoes (4 small)
•1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
She omitted the nutmeg and tomatoes and used some bread crumbs we had leftover that were laced with Emeril’s Essence. Then she used the cheese’s we had on hand – Velveeta, cheddar, smoked gouda and manchego – it’s just mac & cheese after all and almost everything works. In this case it worked very well but no way she could make the exact same dish again. This is one of the two dishes she made.
Chocolate Decadence Mini’s from King Arthur Flour.
If you missed it, please check out the blogger party invite.
I read on the Weather channel yesterday tha Knoxville, Tn is the worst city in America for allergies and Chattanooga is fifth worst. I live between the two, in the same valley and proximaty to the mountains - no wonder my nose runs all of the time.
Have a great day and thanks for stopping by.
One year ago: Pets and Stuff