Just gave it a test-drive today--delicious! The idea was to have a comfort food supper with the anatomy group while one member practiced her presentation for tomorrow. Unfortunately, comfort food supper generally leads to comfort food coma which leads to TV watching and lethargy. Ah well. This time, I used whole wheat pasta and topped it with fresh parsley. I think next time I make it I will use a variety of cheeses (maybe blue or gouda) or add in some nice fresh herbs:
Put a large pot of water (about 3 quarts) on the stove and bring to a boil
Add 1 lb. of elbow macaroni
While the macaroni is cooking ( about 5 min) beat 3 eggs and add to that about 4 cups of milk.
Add a teaspoon of yellow mustard, 1/2 tsp of salt, 1/2 tsp of pepper, and 1 tsp Worcestershire (or red wine vinegar) to the egg / milk mixture
Take the macaroni off the stove and pour into a colander to drain
Using a large greased casserole (at least 2 qts.) alternate layers of macaroni and cheese (use 2 lbs grated cheddar total), ending with cheese on the top. don't make the layers too thick.
pour the egg mixture over the macaroni and cheese.
Bake the macaroni in a 350 degree oven until a knife inserted into the center comes out without any egg / milk mixture clinging to it. It usually takes about an hour. watch it to make sure the top doesn't get too brown
Monday, December 15, 2008
Friday, December 12, 2008
Tempting Tempeh
A while back I mentioned making tempeh and Suzanne asked for the recipe. Well I used a 101 cookbooks recipe, pretty much exactly. Here's the link:
I let the tempeh marinate for 2+ days, and flipped the pieces once, so they were totally saturated in the marinade. I also cooked the tempeh in a pan on medium high heat. I called it done once the marinade started to caramelize a little on the surface of the tempeh. It was sweet, it was salty, it was spicy, it was as close to heaven as you are going to get with fermented soy beans.
Tuesday, December 9, 2008
Inheriting health and cooking
There's an article in the New York times health section today about teaching very young children how to cook, healthily. The most robust short term result is that kids are less picky and more adventurous in their eating.
It's sort of surprising result to me. I thought an attribute like being picky might stem from an innate hypersensitivity to the way certain things taste. I'm sure this could still be at work to some extent, but it seems like there is a lot of nuture involved as well.
This article also made me wonder is learned healthy eating behaviors are inherited matrilineally. Women tend to do most of the cooking, and women tend to cook like their mothers (well, at least when their mothers cook well and they see no need to change). So I wonder if the over nutritional profile of a family is more like the mother's family than the father's family. If my hypothesis holds up, then if Oliver and I were ever to have kids they'd be set - Oliver seems genetically incapable of gaining any weight and I'm culturally incapable of cooking with unsaturated fats or simple carbohydrates.
Monday, December 8, 2008
Quelle Surprise!!
So you might remember we couldn't get the blog name "Cheztoby.blogspot.com" because it was already taken. Well, I finally got around to checking out the original chez Toby, and believe it or not, it is run by an adorable little French dog! Le petit Toby devotes his blog to documenting other cute animals doing cute stuff.
Check it out:
Carry on, you cute French version of Toby.
I don't eat wheat, but if I did...
I would totally make this! My co-worker Stevo is always bringing in the yummiest looking (and smelling) homemade pizza. It turns out his wife Liz has a fool proof pizza dough recipe. You use beer instead of plain yeast! Since the yeast have already done their fermenting business, you don't need to let the dough rise, thus decreasing the time you have to wait for pizza. A fabulous standby recipe, indeed.
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