Nick tapping the Spoons very first Firkin of tasty Bell’s Two Hearted Ale!
Ok so I have always been fascinated with molecular gastronomy and even went so far as to do a 2 day stage at Alina Restaurant, Chicago. So when I came across this recipe for Mac & Cheese I had to try it! One day I hope to be able to afford to buy Modernist Cuisine!
Ok I knew from the start the recipe below was going to be not so good. Most molecular type recipes are very precise and weighed in grams.
I found this recipe to salty for my taste.
This recipe called for adding the cheese mix to the macaroni water and all. But how much water do you cook your macaroni in? My try came out to watery but on the plus side I drained the noodles and was able to reduce the cheese sauce by boiling and it didn’t break!
So here is my slightly tweaked recipe. Which I my tweak further in the future. Just a couple simple changes reducing the salt (you can always add more at the end) and draining the macaroni and saving the water. Mix in cheese and add water a little at a time until you get the consistency you like. A rather easy fix in my opinion.
- 1/3 cup water
- 1/3 cup light beer
- 1/2 tsp salt (originally 1 tsp which I found to salty)
- 2 tsp sodium citrate (weighed 10 grams)
- 1/4 tsp Iota carragreen (weighed 0.8 grams)
- 3/4 cup grated Gouda cheese
- 1/4 cup shred sharp Cheddar
- 1 cup elbow macaroni
- 4 cups water
- and some pepper to taste because I like it!
Whisk together water, beer, salt, sodium citrate, Iota carragreen and bring to a simmer in a saucepan. Next whisk in cheese until emulsified and place mixture in refrigerator for about 30 minutes to set into a gel. Bring you water to a boil and add macaroni and cook for 8-10 minutes until done. Drain macaroni reserving the water. Whisk in you cheese mixture to the macaroni. Add small amounts of reserved water until desired consistency is achieved. Season with pepper if you so choose and enjoy!
I have to say this was pretty easy and tasty recipe with a clean cheese taste.
The sandwich is the classic choice for lunch or anytime a quick meal is in order. Sandwiches are very adaptable and found in an endless number of varieties and variations.
You are only limited by your own imagination.
But…….
How do you build a really great sandwich?
- Bread ~ It’s the foundation of any sandwich. Buy a high quality artisan bread, preferably from a bakery. A good rule of thumb is that the bread is awesome on its own with just a little butter it will be great for sandwiches. So go out and shop your local bakery. A lot of chain bakeries are around these days and most grocery stores sell artisan bread which is most likely baked fresh from frozen dough.
- Meat ~ I recommend going to the deli counter and getting the best quality fresh lunch meats you can afford. Definitely better then prepackaged and sliced. Some brands are definitely better than others. I also like to try some varieties that are not as common as run of the mill turkey or ham. I love Capicola, Salami, and Pastrami.
- Cheese ~ The same goes for cheese’s. Fresh is best straight from the deli counter. So many options to choose. Dill Havarti is always great on a sandwich! So is Muenster. I love a good horseradish cheddar and brie is awesome on some.
- Condiments ~ Lets face it nothing is worse than a “dry” sandwich. You have so many opportunities here to kick up your sandwich. Sweet chutneys, tangy pickles, pungent horseradish, and an endless variety of specialty mustard’s and flavored mayonnaise. Your sandwich doesn’t have to be boring! Vinaigrette is always an option and there are so many to choose from in the salad dressing isle.
- Veggies ~ My go to favorite has to be Avocado because it is just awesome on a sandwich and is an excellent substitute for mayo. Besides the usual suspects lettuce, tomato, and onion. Olives are great as well as anything pickled like onions, okra, asparagus. Add a few Basil leaves for a big pop of flavor.
Lets face it we can go “all out” for the Superbowl since it only comes once a year, so lets eat well!
Filed under:
Rambles
My Great Grandmothers Rye Bread Recipe. Very bold flavor from the molasses and I like the old school use of potato water in the recipe. I think the yeast really likes it too!
1 cup rye flour
3/4 cup molasses
2 cups potato water
2 tsp salt
1/4 cup shortening
1 pkg yeast
1/4 cup water
1/4 cup brown sugar
dissolve yeast in 1/4 cup water and 1/4 cup brown sugar
Dissolve molasses and shortening in hot potato water pour over rye flour and mix well
Cool to luke warm and add yeast mix and salt. add 5-6 cups white flour and need until bubbles form. let rise until doubled. punch down and divide into 2 loafs. let rise until doubled and bake at 375.
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Recipes
I finally decided to get around to making Capt’n Crunch French Toast. So so yummy, but very sweet. Not for those without a sweet tooth.
One of the secrets to making this recipe is using Texas toast. The thick bread makes for a soft gooey middle that contrasts with the crunchy exterior.
- 3 eggs
- 1 cup heavy cream
- 2 1/2 TBSP sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 3 cups capt’n crunch cereal
- 5 slices or so Texas toast
Pour you capt’n crunch cereal in a zip lock bag and crush up fine.
Mix together eggs, cream, sugar, vanilla and cinnamon in a bowl and whisk all together.
Dip Texas toast in batter then coat with the Capt’n Crunch crumbs.
Cook in some butter at about 325 degrees. You need to be careful that its not to hot because you can easily burn this recipe.
Turn when golden brown and enjoy with butter, syrup, fruit or whipped cream!
One of my favorite dips that is great for your Superbowl party!
12 oz corned beef, thinly sliced
3 C. shredded Swiss cheese
12 oz cream cheese
1 C. sour cream
2 C. sauerkraut
¼ C. milk, or to desired consistency
Mix together all ingredients and heat until hot. Goes great with any kind of chips, especially rye crisps or toast.
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Recipes
FIVE-SPICE BEET SOUP ~VEGAN~
- 16 2-2 & ½ inch beets, cut in wedges ( about 14 cups)
- 12 cups veggie stock
- 4 T. extra virgin olive oil
- 4 red onions, thinly sliced
- 4 celery stalks , chopped
- 2 & ½ T. ginger, minced
- 1 tsp Chinese 5 spice powder
Sour cream, for garnish
Place beets in microwave safe container. Add 8 cups broth.
Cover and microwave until tender, about 15 minutes.
Meanwhile, heat oil in pot. Add onion and celery and cook
until tender, about 12 minutes.
Add beet mixture and remaining 4 cups broth. Cover and
simmer 4 minutes. Add ginger and five spice powder. Allow soup to cool.(Blending hot soups can cause burns). Blend with immersion blender or food processor. Season with salt & pepper and additional five spice if desired.
POTATO POBLANO SOUP
- 8 strips bacon, chopped
- 4 onions, chopped
- 16 poblano chilies, roasted, seeded, peeled & diced
- 2 & ½ T. salt
- 4 tsp black pepper
- 12 garlic cloves, minced
- 1 gallon chicken stock
- 24 medium Yukon gold or 40 small red potatoes, unpeeled
- And chopped
- 4 C. sour cream
In large soup pot, fry bacon over medium heat until it starts
to brown. Add onions, half the poblanos, salt & pepper. Cook until
golden, about 5-7 minutes. Stir in garlic and cook 1 – 2
minutes. Add stock and potatoes. Simmer until
potatoes are tender. I like the potatoes soft enough that I can mash them up a bit. Add sour cream. Stir in remaining Poblanos.
CURRIED CREAM OF ZUCCHINI
- 1 & ½ C. butter
- 8 onions, chopped
- 1 & ¼ C. curry
- 1 & ½ gallon chicken stock
- 8 potatoes, peeled & diced
- 4 tsp salt
- 4 tsp pepper
- 24 zucchini
- 6 C. cream
Melt all but 2 T butter in soup pot. Add onions and curry
powder, and cook, uncovered over low heat, stirring
occasionally, until the onions are wilted, about 15 minutes.
Then add the stock and potatoes: simmer, uncovered, for 15
minutes. Season with salt and pepper.
Slice 20 of the zucchini and add them to soup pot. Simmer
for 15 minutes. Allow soup to cool. (Blending hot soup may cause burns). Puree the soup with immersion blender or food processor.
Julienne remaining zucchini. Sauté in remaining butter. Add to
soup.
CARROT DILL SOUP
- 1/2 # butter
- 2 large onions, diced
- 5 # carrots,peeled and diced
- 4 ribs celery, diced
- 1 gallons chicken stock
- 3/4 C. fresh dill, chopped
- 2 tsp salt
- 1/2 tsp black pepper
Pinch cayenne
Melt butter in pot. Add onion. Cook 10 minutes.
Add carrots, celery, stock, half of the dill, salt & pepper, and cayenne.
Bring to boil. Reduce heat, cover and simmer 40 minutes.
Allow soup to cool. (Blending hot soup may cause burns). Puree with blender or food processor. Add remaining dill.
Filed under:
Recipes
