AuntJenny’s Profile
Recent Comments
When you lose your mojo with your signature specialties...
Oh, no! That IS sad. Are you sure it's permanent? I mean, I've had my biscuit mojo abandon me on exactly two occasions: once for reasons I still can't fathom, and once because I was so anxiety-ridden that the dough CLEARLY absorbed my emotions and the resulting hockey pucks were as dismal as my disposition. Fortunately, in both cases the the curse was fleeting, and I was back to form with subsequent batches.
Maybe it's just the culinary gods telling you it's time to branch out in new directions, and you'll be able to come back to these personal classics in the fullness of time. I'll keep my fingers crossed!
Bacon Bra
Oh, please, y'all... it's just plain silly and hilarious.
I'm as ardent a feminist as you'll find on the planet, and I TOTALLY embrace my love of bacon, bawdiness and "bwah-hah-hah" (which are pretty much the three things this photo celebrates).
Martha Stewart's Macaroni and Cheese
The only change to this STELLAR recipe that I recommend is to increase the milk to 6 cups in order to make the mix "soupier" and the end result (and subsequent fabulous leftovers) moister.
Otherwise... the PERFECT baked mac & cheese!
See more comments by AuntJenny ยป
Recent Posts
AuntJenny hasn't written a post yet.
Recent Favorites
AuntJenny hasn't favorited a post yet.
Recent Polls
AuntJenny hasn't answered any polls yet.
Recent Quizzes
AuntJenny hasn't taken any quizzes yet.
Recent Comments | Response to Comments
'Gourmet' Magazine: 1941–2009
God, I am just sick about this. "Gourmet" was brought back to life by Ruth Reichl around the same time "Saveur" began going downhill in a big way. While I like "Bon Appetit" well enough, it's just not the same. What's left? I suppose I should be grateful that "Fine Cooking" is still around.
This feels very much like the Food Network dropping Puck, Batali, and Moulton (exec chef at "Gourmet," by the way) and giving Rachael Ray half a dozen more shows.
P.S. From what I've read, Conde Nast plans to keep epicurious.com up and running, complete with full "Gourmet" content as before.
When you lose your mojo with your signature specialties...
Oh, no! That IS sad. Are you sure it's permanent? I mean, I've had my biscuit mojo abandon me on exactly two occasions: once for reasons I still can't fathom, and once because I was so anxiety-ridden that the dough CLEARLY absorbed my emotions and the resulting hockey pucks were as dismal as my disposition. Fortunately, in both cases the the curse was fleeting, and I was back to form with subsequent batches.
Maybe it's just the culinary gods telling you it's time to branch out in new directions, and you'll be able to come back to these personal classics in the fullness of time. I'll keep my fingers crossed!
Bacon Bra
Oh, please, y'all... it's just plain silly and hilarious.
I'm as ardent a feminist as you'll find on the planet, and I TOTALLY embrace my love of bacon, bawdiness and "bwah-hah-hah" (which are pretty much the three things this photo celebrates).
Martha Stewart's Macaroni and Cheese
The only change to this STELLAR recipe that I recommend is to increase the milk to 6 cups in order to make the mix "soupier" and the end result (and subsequent fabulous leftovers) moister.
Otherwise... the PERFECT baked mac & cheese!
Serious Easter Artisanal Chocolate Egg Giveaway
With the leftover hardboiled Easter eggs, my mom would make eggs goldenrod served over toasted English muffins for Easter breakfast (the egg white bits would have random little streaks of pink and blue and green on them from their dyeing), along with fried country ham. My dad called this "scram gravy," referencing the "Smokey Stover"* comic strip which featured a sign reading "scram gravy ain't wavy."
*Mom always added a splash of liquid smoke to the sauce, interestingly enough...
Freezing stock
I do the ice-cube tray thing, too, but with two changes:
1) reduce the stock down by at least 50% (simmer gently, don't boil), sometimes more; when you reconstitute them, just add extra water for regular-strength stock;
2) after the stock cubes are frozen solid, pop them out of the trays and store in a zip-top bag (if you leave them in the trays, they can pick up freezer/fridge odors and will also tend to evaporate).
I add _____ to macaroni & cheese
A splash of liquid smoke (my mom once made macaroni & cheese with some smoked cheddar left over from a party tray, and it was so good, from then on she always added some liquid smoke to the mix) and a squeeze of mustard.
Martha Stewart's Macaroni and Cheese
My boyfriend and I only refer to this as crack and cheese. It's insane. I've made it a couple of different times with a couple of different cheeses, but I favor the recommended cheeses. I brought some to a friend's "mac-off" and won hands-down.
Anyone had any experience with assembling/freezing/baking this dish?
Martha Stewart's Macaroni and Cheese
@lemonfair, totally, if you imagine a 9X13 dish parcelled into 12 servings. It's really decadent.
I served this the other day with chili. In making the mac and cheese, I realised I was out of white bread, and substituted some jalapeno cheddar bread I'd bought on a lark at the grocery earlier in the week. The result was awesome! ANd the jalapeno flavour really echoed the peppers in the chili.
I was convinced this would be too much sauce, but somehow, those noodles drank it up.
'Gourmet' Magazine: 1941–2009
Meh, it was becoming more foodie lifestyle mag than anything else. I liked the recipes well enough, but the writing was pretty terrible.
'Gourmet' Magazine: 1941–2009
For me, I'm sorry to say that Gourmet was irrelevant. And I suspect that a lot of folks secretly agree with me. Take a quiz. What would you rather read? Gourmet or Cook's Illustrated or this website? To me, the former was about glamourizing the art of cooking. Having the right range, the right blender, the right ingredients...it wasn't about cooking. It was about looking good while you thought about cooking. For those who actually spend some time over the hot stove or the grill, give me Cook's Illustrated or this website.
'Gourmet' Magazine: 1941–2009
I just can't believe it. All day as details have leaked out about the numbers behind the Gourmet v. Bon Appetit decision, it seems to be even more of a heartless bottom-line call, which stings.
'Gourmet' Magazine: 1941–2009
I have adored Gourmet since college- it is farrrrrrr better than Bon Appetit, imho.
RIP, Gourmet. I will miss you.
Martha Stewart's Macaroni and Cheese
pdmako: ...sorry, this is not Ina Gartens mac and cheese recipe! Check your facts...recipes are all on line and available. Ina is terrific but MS's mac and cheese is an original and the best ever!
Martha Stewart's Macaroni and Cheese
Well, right back attcha, Chiff. If you're using the Chat N Chew one, I'm going to try that now.
Martha Stewart's Macaroni and Cheese
Now you've piqued my interest. I always used the Chat N Chew Mac & Cheese recipe but with an endorsement like Adam's who can resist?? The C&C recipe also makes a ginormous batch and I frequently change up the cheeses somewhat.
Martha Stewart's Macaroni and Cheese
I'm surprised that 1 pound of pasta really makes enough for 12. Do those of you who make it think this is an accurate serving size?
Martha Stewart's Macaroni and Cheese
I have made this mac and cheese dozens of times. Several times, when I've had fancy dinner parties, I make this for the kids but the adults just can't resist it.
I also use it as a clean out my cheese drawer recipe and I've put up to 8 different kinds of cheese that were getting to the ends of their lives -- even goat cheese. And I totally agree with the nutmeg suggestion - and must add. I'm salivating just writing about this.
Martha Stewart's Macaroni and Cheese
I'm not surprised to hear that Ina Garten was the originator of Martha's recipe. I don't like watching Ina on TV, but I love her recipes (try her French Potato Salad, it's wicked good).
Once we tried this M&C, there was no debate--just a natural consensus within the family that this was The One. My wife's notes indicate she always substitutes Swiss for the Gruyere/Romano. She always uses freshly grated nutmeg (it really does make a BIG difference), If you like lots of crust (we do), cook it in a broad, shallow casserole dish. And regarding freezing, it can be stored in the freezer cooked or uncooked. It's so good, it'll make your tongue smack your mama!
Martha Stewart's Macaroni and Cheese
No blasphemy there, galadiman. Why don't you try both and let us know!
Martha Stewart's Macaroni and Cheese
Pardon my blasphemy, but would Shells be better than elbow macaroni?
Martha Stewart's Macaroni and Cheese
Try rolling your buttered bits of bread in Roquefort, Blue Cheese, Dolce Verde or Gorgonzola. Then bake for a bit before adding. These croutons also work great for soups. Add a little crushed garlic if you like.
Martha Stewart's Macaroni and Cheese
Off topic, but as regards the request for a crab recipe; try a seafood bread pudding. Butter your dish, layer buttered (crustless) bread and seafood (crab, browned shrimp, lobster all work well, as do salmon, tuna and any whitefish, smoked or unsmoked) with gruyere, and top with sharp cheddar after pouring a full pot of cream over the whole thing. Add pepper and whatever spices you like. You can add a few whipped eggs if you like to give it a more 'custardy' feel. Bake until brown and bubbly. And don't skimp on the cheese. You can add some grated parmesan as well, but then again, I regard most food as a parmesan delivery vehicle. Chuck in some veg, too, if you like...peas and cut broccoli work very well, but you can be creative.
Bacon Bra
I agree -- the bacon should be molded and cooked, then it could be eaten. I'm thinking kind of like that basket weave bacon thingy I saw not too long ago...
Martha Stewart's Macaroni and Cheese
Tried the recipe yesterday. My husband and I ate it all. FABULOUS. Instead of using traditional elbow macaroni I used "cavatappi". It is a spiral pasta. Just super. I think the elbow mac is too small. Martha's sauce was heavenly.
Bacon Bra
forget objectifying women...this is just dumb - the bacon is raw!
I'd be happy to wear a fully cooked bacon bra. Now that would fulfill a few fantasies.
Martha Stewart's Macaroni and Cheese
This is my go-to mac and cheese recipe - killer good and easy to make!!
Martha Stewart's Macaroni and Cheese
This is Ina Garten's recipe! she wrote it for martha stewart magazine many years ago! Ina rocks!
Martha Stewart's Macaroni and Cheese
I worked in the test kitchen when this recipe was being developed. Sara Neumeier definitely has a way with cheese and starch. I'll eat anything she makes!! And I have!
Martha Stewart's Macaroni and Cheese
Actually, all this boils down to is a bechamel sauce with cheese (mornay). I always add nutmeg to bechamel. Sometimes I mix the cheese, Fontina melts extremely well as well as Emmenthaler which is less expensive than Gruyere. Here's a twist... I usually add some spicy brown mustard to the cheese sauce, really gives it that "kick". Also, have added chunks of "good quality ham" and added smoked cheddar. Topped it with buttered cornbread crumbs (not sweet, but good ole southern style, no sugar added) Try it, it's really a good twist on Mac & Cheese.
Martha Stewart's Macaroni and Cheese
i made this for my boyfriend on his birthday and he is literally obsessed with it. i have to agree with the consensus -- best mac & cheese i have ever had. i made the whole recipe and divided it into two pans, baking one and freezing the other for another occasion. little did i know the "other occasion" would be only a couple days later when the bf begged me to make it again!
Martha Stewart's Macaroni and Cheese
A couple years ago I saw the Martha Stewart show when her mother was on it. She and Martha were making this mac and cheese recipe which, it was claimed, was originally her mothers, and they had it quite frequently while Martha was growing up. I don't mean to burst any bubbles so hope this doesn't spoil the impression that Martha devised the recipe.
Recent Posts
AuntJenny hasn't written a post yet.
Recent Favorites
AuntJenny hasn't favorited a post yet.
Polls
AuntJenny hasn't answered any polls yet.
Quizzes
AuntJenny hasn't taken any quizzes yet.
God, I am just sick about this. "Gourmet" was brought back to life by Ruth Reichl around the same time "Saveur" began going downhill in a big way. While I like "Bon Appetit" well enough, it's just not the same. What's left? I suppose I should be grateful that "Fine Cooking" is still around.
This feels very much like the Food Network dropping Puck, Batali, and Moulton (exec chef at "Gourmet," by the way) and giving Rachael Ray half a dozen more shows.
P.S. From what I've read, Conde Nast plans to keep epicurious.com up and running, complete with full "Gourmet" content as before.