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Hediard Herbs De Provence

Lambowner,
This is a great product that I think can be used on almost anything!
Roasted meats, potatoes, pastas, salads, pizza, (white pizza especially)
fresh tomatoes, veggies, seafood... the list just keeps going. Start out sparingly, then as you get used to the flavors, you'll be able to adjust accordingly. It's really a wonderful combination of herbs. Some varieties add lavendar. To me that really limits the flexibility of the product.
Hope this helps.
I did order a couple of jars form the source Pavlov suggested. Great customer service and quick response. I should be receiving it today!

From Talk

Hediard Herbs De Provence

Pavlov, Thank you for the info.

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

Thanks to you all, Looks like I've got a tasting mission ahead of me. Can't wait!

From Talk

Dinner's Ready! Wednesday 10/7

My family definitely enjoys a midday meal on Sundays. The rest of the week we have conflicting schedules, therefore I choose to enjoy my main meal midday with fellow employees. We have a full kitchen, and make every effort to spend the hour we get enjoying whatever we assemble.
I have been known to pop up a bowl of popcorn, (the old way... oil in a pan add the kernels and pop away) for an evening snack.

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Hediard Herbs De Provence

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

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Recent Comments | Response to Comments

From Talk

Hediard Herbs De Provence

Lambowner,
This is a great product that I think can be used on almost anything!
Roasted meats, potatoes, pastas, salads, pizza, (white pizza especially)
fresh tomatoes, veggies, seafood... the list just keeps going. Start out sparingly, then as you get used to the flavors, you'll be able to adjust accordingly. It's really a wonderful combination of herbs. Some varieties add lavendar. To me that really limits the flexibility of the product.
Hope this helps.
I did order a couple of jars form the source Pavlov suggested. Great customer service and quick response. I should be receiving it today!

From Talk

Hediard Herbs De Provence

Pavlov, Thank you for the info.

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

Thanks to you all, Looks like I've got a tasting mission ahead of me. Can't wait!

From Talk

Dinner's Ready! Wednesday 10/7

My family definitely enjoys a midday meal on Sundays. The rest of the week we have conflicting schedules, therefore I choose to enjoy my main meal midday with fellow employees. We have a full kitchen, and make every effort to spend the hour we get enjoying whatever we assemble.
I have been known to pop up a bowl of popcorn, (the old way... oil in a pan add the kernels and pop away) for an evening snack.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

A nice thick T-Bone black on the outside and rare on the inside.
OH BABY OH...

From Talk

Hediard Herbs De Provence

I picked up a jar at Hediard in Paris this summer. I haven't opened it yet. What do you use it on? My label says only "thyme, rosemary, savory, basil," or "thym, rosmarin, sariette, basilic."

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

Rather than write out a long recipe, I'll just tell one unusual method I do: Boil one lb elbow mac in just enough salted water. When just about ready, instead of draining it, I add 1 packet of non-fat instant dry milk to the pot, making it contain 1 quart of milk. Basiclly I then mix in a roux mixture (cooked butter/flour/milk/sharp cheddar) more cheddar; sour cream. Season w/spec of nutmeg. Bake in very heavily buttered glass pan; sprinkle top with lots of buttered bread crumbs. Bake 375 for about 45 min. It comes out bubbly, crispy, buttery. My grandchildren's favorite. But I try not to make it too often. The calorie/cholestrol count of off the charts!

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

WSLunch's smoked gouda sounds like a winner. You could probably experiment with other smoked cheeses, cheddar, mozz and swiss come to mind as being easy to find in most markets these days.

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

My favorites are Delilah's 7 as well and the Cheese Lovers 5 Cheese Mac and Cheese by Rick Massa from a Food Network challenge. THAT was reallly good. Now I'm going to have to make it tonight.

http://www.foodnetwork.com/recipes/cheese-lovers-5-cheese-mac-and-cheese-recipe/index.html

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

My 2 favorites are Martha's mac n cheese and Delilah's 7 cheese mac n cheese.

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

I usually make Tyler Florence's recipe. I like it because you steep garlic and thyme in the milk you use to make the bechamel. I add more cheese than the recipe calls for but then I almost always do that no matter what I'm making.

The other thing I love about this is the bacon topping.

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35369_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html


From Talk

Looking for The Ultimate Macaroni and Cheese recipe

I make mine with shredded smoked gouda its AMAZING!

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

Sometimes I serve provencal tomatoes on the side, more often I just slide a few of those suckers right on top on the mac and cheese. It's amazing how well the tomatoes compliment a rich mac and cheese by cutting through with their fresh acidity. Also, I like to top the tomatoes and sometimes the mac and cheese with panko crumbs tossed with parm, herbs and olive oil.

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

I make the Alton Brown recipe as well. I cut down the onions (usually use shallots since my SO hates lots of oniony flavor) and add lots of crispy bacon chunks. I usually use the bacon fat to start the flour/milk thing going.

And mixing parm into the breadcrumb mix like Lemonfair said, is a great great great idea! It helps to get a nice color and flavor to the crunchy topping. My favorite thing about mac and cheese is the breadcrumb topping.

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

I don't have just one recipe I follow, but I usually use Muenster as one of my cheeses, and I can't figure out why more people don't.

I also make a crumb topping with my own fresh bread processed until I like the size of the crumb (still fairly coarse.) Add some soft butter and olive or canola oil. This is great to add to so many things that I keep a jar in the fridge. Often I add some parmesan to it when I add it to a dish. The crumb is great sauted in a pan (even without the parm) and used as a topping for spaghetti for a side dish or snack.

From Talk

Dinner's Ready! Wednesday 10/7

Beer and bar food, perhaps fried calamari.

From Talk

Dinner's Ready! Wednesday 10/7

Brussel Sprouts and Poached eggs it is :)

From Talk

Dinner's Ready! Wednesday 10/7

@dhorst your dinner sounds good - i love your choice of sides..... and @lauralie - roasted cauliflower with pinenuts and raisins is one of my favorites.... oddly enough, i'm writing from roscoe, ny the fly fishing capital .... senor pooch and i are in the camper. it's cold, rainy -- we're having a little wine with pistachio nuts right now. later we'll see if he's man enough to grill the steak. of course he's a rice nut, and i'm a salad nut, so we'll have fresh spinach with pea shoots.... i brought mr. babbo the oldest of the doggies because his eye needs tending to these days. he'll have a little steak dinner, too. maybe tomorrow it will clear up a little.

From Talk

Dinner's Ready! Wednesday 10/7

@bitchincamero--I love roasted brussel sprouts and after the best fried egg sandwich thread running around, I have a craving for runny egg yolk. So my vote is for the brussel sprouts w/poached egg and parmesan. (Doesn't help that it's cold, wet and blustery here.)

From Talk

Dinner's Ready! Wednesday 10/7

if it were me (and perhaps I will steal your idea), I would go for the sprouts.

From Talk

Dinner's Ready! Wednesday 10/7

I'm probably going to make a duck cassoulet tonight. Mmmmm.

From Talk

Dinner's Ready! Wednesday 10/7

I still have no idea. One of the following:

1. Jerk Mahi Sandiwches w/spinach, apple and blue cheese side salad

2. Roasted Brussel sprouts w/poached egg and parmesan

Help me decide!

From Talk

Dinner's Ready! Wednesday 10/7

I'm thinking of leaving work early and making a roast chicken. Maybe some crispy potatoes or roasted cauliflower.

From Talk

Dinner's Ready! Wednesday 10/7

@CJ McD - I'm drooling reading about your menu for tonight.

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Hediard Herbs De Provence

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Looking for The Ultimate Macaroni and Cheese recipe

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