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Cooking and Warehouse 13
Oct. 11th, 2011 09:51 pmDear Wegmans: I applaud the whole garlic bread thing but was it really, really necessary to put chunks of garlic in my bread? There was so much garlic that it soaked through the wrapper! The plastic wrapper!
Love,
Jen, now a walking Anti-Vampire Cuddle Zone
Anyway, I made probably what is my most favoritist thing ever to make tonight: Michael Symon's Mac & Cheese with Roasted Chicken, Goat Cheese and Rosemary. Not only is this incredibly good but it's got five ingredients so it's a cinch to prep and it makes a lot. There's a ton left over even after my dad went through for seconds (and he uses big bowls).
Basically:
1 lb of pasta (it calls for a certain type but generally, I use what I have - tonight? Wagon wheels, I'm not even kidding)
8 oz goat cheese
1 quart heavy cream
2 tablespoons chopped rosemary
2 cups roasted chicken (it calls for shredded but I prefer bite sized chunks)
Jen's added special something something: 1 oz of prosciutto for a topping
Basically, in a saucepan, heat the heavy cream, rosemary and 1/2 teaspoon salt on high until it just simmers and then lower the heat to medium; keep it simmering until you have half the cream you started with. Add the goat cheese and roasted chicken and simmer until it's thick enough to stick to the spoon - about 25 - 30 minutes, or until you get hungry and decide that it's good enough.
Don't judge me.
Anyway, while that's doing its thing, cook the pasta. Once cooked to however you like it (bitey or not so bitey), drain and then return to pot; add in the sauce, mix well and bring to a slight simmer.
During this, I ripped up the prosciutto and fried it to a slight crisp in a small pan and then we added that as a topping. It gave it a nice crunch and a bit of saltiness to help cut some of the rich out.
Not many ingredients at all but this is one of my new favorite dishes even if there's so much creeeaaam in it.
***
I had no idea that I'd like Warehouse 13 so much. I've seen a few episodes of the second season, including the season finale (zomg), and now I need to watch everything else, just so I can really see how awesome it is. H.G. Wells! I mean, come on! Of course I'd like it!
Love,
Jen, now a walking Anti-Vampire Cuddle Zone
Anyway, I made probably what is my most favoritist thing ever to make tonight: Michael Symon's Mac & Cheese with Roasted Chicken, Goat Cheese and Rosemary. Not only is this incredibly good but it's got five ingredients so it's a cinch to prep and it makes a lot. There's a ton left over even after my dad went through for seconds (and he uses big bowls).
Basically:
1 lb of pasta (it calls for a certain type but generally, I use what I have - tonight? Wagon wheels, I'm not even kidding)
8 oz goat cheese
1 quart heavy cream
2 tablespoons chopped rosemary
2 cups roasted chicken (it calls for shredded but I prefer bite sized chunks)
Jen's added special something something: 1 oz of prosciutto for a topping
Basically, in a saucepan, heat the heavy cream, rosemary and 1/2 teaspoon salt on high until it just simmers and then lower the heat to medium; keep it simmering until you have half the cream you started with. Add the goat cheese and roasted chicken and simmer until it's thick enough to stick to the spoon - about 25 - 30 minutes, or until you get hungry and decide that it's good enough.
Don't judge me.
Anyway, while that's doing its thing, cook the pasta. Once cooked to however you like it (bitey or not so bitey), drain and then return to pot; add in the sauce, mix well and bring to a slight simmer.
During this, I ripped up the prosciutto and fried it to a slight crisp in a small pan and then we added that as a topping. It gave it a nice crunch and a bit of saltiness to help cut some of the rich out.
Not many ingredients at all but this is one of my new favorite dishes even if there's so much creeeaaam in it.
***
I had no idea that I'd like Warehouse 13 so much. I've seen a few episodes of the second season, including the season finale (zomg), and now I need to watch everything else, just so I can really see how awesome it is. H.G. Wells! I mean, come on! Of course I'd like it!