Let me tell you...

If you need kitchen gadgets, find a Ross store or other discount store that has a good kitchen section and go there regularly! I've been wanting to get a scale and a stainless steel saute pan and I finally did. I got the scale for $15 and the pan for $20. The scales I've seen run around $25 and the pan....well, you can buy a set of some pans for the cost of this nice calphalon pan. I got a heck of a deal either way and did some actual deglazing...which you don't really do with non-stick pans...because nothing sticks...that's the whole point.


Have you guys ever seen "the best thing I ever ate" on foodnetwork? LOVE that show. I watched it the other night with some friends and someone raved about macaroni and cheese found at some restaurant. I made a variation of it and it was amazing. I say variation because I just did it my way...but used the same ingredients they did. Because that's how I roll. Either way, it was delicious. The big difference between the blue box and this deliciousness was (1) the crispy bacon pieces (2) the delicious gruyere cheese used. It's not your typical cheddar and it is wonderful.

Here's how I did it...made mac n' cheese you weirdo...

4 tablespoons unsalted butter
flour...i think i used a couple tablespoons (should be equal weight parts to the butter!)
1 cup milk
salt, pepper and nutmeg, 1/4 to 1/2 teaspoon each
1 cup gruyere cheese, shredded
2 thick slices of bacon, chopped and fried crisp and drained on a paper towel
1 1/2 cup cooked macaroni noodles

Oven-set to broil half way through...so you don't cook while you cook.

1. Over medium heat, melt the butter. Add the flour and mix to create a roux. Let the flour dissolve some....
2. Add milk and mix together with roux. Add salt, pepper and nutmeg and stir together.
3. Slowly add the cheese, mixing constantly so that the cheese melts. Add the bacon pieces and keep stirring. You can turn the oven on now...
4. When the cheese is nice and thick and saucy, add the macaroni noodles. Toss together and pour into an oven safe dish. Top with extra grated cheese and place under the broiler for a few minutes. You just want it to get kind of crunchy and yummy.

Obviously you want to cool this down before you eat it....because coming out from under the broiler this will be SIZZLING!

Ok, go check out your Ross store. And keep an eye out for a grill pan for me.

Happy Cooking y'all!

Amy

French Onion Soup-Again.

Now, don't get your shorts in a bunch. I know you're thinking, "how many variations on french onion soup are there?" But, I read an article on seriouseats.com that a friend recommended and the article suggested cooking the onions in a little bit of caramelized sugar to make them a little more sweet. Makes sense, right? Ok, it does sound a little weird, but go with me on this...


Here's the dish.

1 tsp sugar
1 tablespoon olive oil
1 tsp unsalted butter
half yellow onion, use the northern hemisphere and cut along the longitude lines....make sense?
salt and pepper
1 cup beef broth
1/2 cup cubed french bread
1/3 cup-ish shredded gouda

1. In a skillet, pour sugar and cook over medium heat. Be patient. The sugar needs to heat up, turn a little bit brown and then it'll get to it's melting point. When it starts melting, stir it just a little to pick up the stray sugar granules. You'll notice the sugar starting to brown some. When it has turned honey colored, you're good!
2. Add the olive oil to the pan and let it heat up. NO, the sugar and oil will not mix. You should stir them some so they don't burn, but don't expect them to blend.
3. After the oil heats up (about 3 minutes or so) add the butter. Things will mix together a bit better now. AND THEY SHOULD SMELL AMAZING! Stir everything together and as the butter melts, add the onions.
4. Toss the onions to coat in the heavenly mixture and then add salt and pepper (just a little bit for flavor. Cook the onions until they are tender.
5. Add the broth and simmer for a few minutes.
6. Pour soup mixture into oven safe bowl, top with bread cubes and top with shredded gouda. Cook under the broiler for about 7 minutes or until the cheese melts. (Gouda melts really well so keep an eye on it so the cheese doesn't burn!!)


I can honestly tell you that this was the first time I have ever successfully caramelized sugar. Seriously. It takes patience and I think I usually give up before I get the sugar hot enough. The sugar makes a huge difference when it comes to the onions though!! If you're just going to caramelize onions for something else, add a little bit of sugar. It's worth it! Also, check out seriouseats.com they've got a lot of awesome stuff on there!!!


Happy Cooking, y'all!!

Amy