April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 6, 7, and 8
Please use this thread to discuss Chapters 6, 7, and 8 from In the Kitchen with a Good Appetite: Things with Cheese; My Mother's Sandwich Theory of Life; Better Fried, pages 213 - 296.
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Easy Stovetop Macaroni: Peas, Bacon and Cheese a la Jamie Oliver, Pg. 230
Wanted a hasty simple dinner last night and came upon this recipe that MC adapted from a Jamie Oliver recipe she had read in a NYT Mag. article. It fit the bill so here it is...
I did have to change up a couple of the ingredients based on what I had on hand: Farfalle (bow tie) for "tiny shells" macaroni, pancetta for bacon, freshly podded peas instead of frozen, 1/2 & 1/2 for heavy cream or creme fraiche, parsley for basil or mint, finally, Romano instead of Parmigiano. (OK - more than just a couple...) Nevertheless, the finished dish was very tasty and certainly a recipe to keep in mind when the same thing happens in future. Loved that there is no salt.
Put the water on for the macaroni. Melt a bit of butter and 2 Ts EVOO in a large skillet. Put bacon into the pan with some FGBpepper - cook for about 5-ish minutes. Add peas, cook for a few minutes, add cream and herbs. Cook, stirring, 3 minutes. You want the sauce "bubbling". When the macaroni is cooked, drain and add to sauce along with a drizzle of fresh lemon juice. Stir in 1/2 cup grated cheese and coat the macaroni with the sauce. Serve.
Ms. Clark originally made this for her toddler so I can see why she chose the ingredients she did, but for 2 adults it was perfect. I only cooked 8 oz. of the farfalle - that's the recommended amount. It's just right for 2 1/2 servings with no leftovers.
Pan Bagnat (p. 250)
Wow, I loved this. As Melissa Clark suggests doing, I put 6 year old Lulu to work as the smoosher - she sat on it for about 17 minutes (with one flip) after I put it together. Sliced open a ciabatta, then layered tomatoes, cucumber slices, red onion, tuna in olive oil, black olives, basil leaves and a dressing made from garlic, red wine vinegar, dijon mustard, S&P, minced anchovies and olive oil (omitted the hard boiled eggs - not a fan). This is tightly wrapped and then put under a heavy book, brick, or child, turning halfway. You want the bread to get wet. Again, this was absolutely delicious, and I'm not the world's biggest sandwich lover. Up there with a banh mi for me as one of the great ones though. Lulu has a loose front tooth, and found it hard to eat, but blamed it on the tuna ("since when don't you like tuna???" I asked until I remembered the tooth).
Don't fall over... I actually made something! Can't believe I'm the lone poster on this thread either!
Chic Quiche, p. 220
I made as is, except, I did add some sauteed leeks and corn... I'm sure Melissa and/ or Julia would slap my hand! But, I was just craving that combo with the bacon. I used Lucinda Scala Quinn's Cream Cheese Pastry Dough for the crust, as I was also using it for her chicken pocket pies too. http://www.marthastewart.com/341164/c... And then I made mini quiches, so I could give some to my in-laws since she just had her knee replaced. Other than that, no changes! ;-) Anyway, it was ABSOLUTELY delicious- my husband said it was the best quiche he's ever had! It was very light and silky, buttery, and perfectly golden brown on top. I personally think the corn tasted amazing with the nuttiness of the Gruyere (my fav cheese)! Highly recommend!