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.

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.

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!

FIVE-SPICE BEET SOUP ~VEGAN~

I hope everyone has been enjoying this Holiday season with friends and loved ones. As we approach the New Year. I could focus on this past years food favorites or what to look forward to in 2012. Before I start making New Year’s resolutions or think about healthy ways to eat, I would like to enjoy New Year’s Eve, New Year’s Day ( and few days worth of Bowl games beyond ).

New Year’s Day is a big day for dining out, if you haven’t made reservations at this point you should get on the phone before any remaining openings are gone. In fact according to the National Restaurant Association, 20% of Americans say they are going to a restaurant or bar for New Years Eve. In addition 22% say they are going to be ordering takeout or delivery on that day.

Of course that means many of you will be enjoying the holiday from the comforts of home. I find a fun way to enjoy it is with an appetizer party for 1 or ?? After all Champagne goes perfectly with a large number of flavorful small bites. It doesn’t have to be complicated as any grocery store frozen aisle is full of a wide variety of ready to go apps. You can always make your own variety of treats. Having a party? Have all your guests bring a couple appetizers, a potluck style appetizer party is always enjoyable!

A super elegant app that is a take on fruit and cheese is to simply buy some seedless grapes, goat cheese and nuts. Even easier if you buy all ready chopped nuts. Take a small amount of goat cheese in your hand and a grape and roll it around until the goat cheese totally coats it then roll in your chopped nuts. A perfect pairing with Champagne!

Cheese and Charcuterie (prosciutto, sausages, etc) are always easy and tasty. Mini Quiches are a fairly easy option. And don’t forget to add some mini desserts. Chocolate is an amazingly good pairing with Champagne as the acidity and bubbles cut its richness.

Smoked Salmon Avocado Crostini

12 slices french bread brushed with olive oil and lightly toasted

2 avocados

1 tbsp capers

2 tsp lemon juice

1 clove of garlic chopped

6 oz smoked salmon

1/2 a small red onion diced fine

Mash together your avocado, garlic, lemon juice, and capers until it reaches a spreadable consistency.

Spread avocado mixture on your crostini and top with slices of smoked salmon and your diced red onion.

Caprese Bites

Makes 24

12 Cherry tomatoes (cut in half)

Fresh Mozzarella cheese

12 Large basil leaves (cut lengthwise)

12 Salami, deli slice (cut in half)

Olive oil

Salt

Toothpicks

To assemble, place half of a tomato and a piece of mozzarella together. Wrap with a half of basil leaf and then half of a piece of salami. Secure with a toothpick. Lay on a platter and drizzle with olive oil and sprinkle with salt.

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Spritz cookies are a traditional Christmas cookie that I made with my Grandfather using my Great Grandmothers Swedish recipe. Often associated with Sweden they are however of German origin. Although they had become popular all over Europe by th 1500′s

Spritzgebaeck a German Christmas biscuit. The name comes from the German verb spritzen meaning to squirt as they are made using a cookie press.

• 1 cup butter
• 1/2 cup sugar
• 2 egg yolks
• 1 TBSP milk
• 1 tsp lemon juice
• 2 cups flour

Mix together all ingredients and place in a cookie press. Squeeze out onto an ungreased cookie sheet and bake at 350 degrees for 10-12 minutes until edges are a light golden brown. Allow to cool slightly before removing.

This is not my video but it is a good cookie demonstration although our recipes are different.

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