Crisped up as a salad topping or as the fatty, delicious base for small pot of tomatoes and beans.
Luckily they didn't serve COB at our cafeteria in college, otherwise I think I would have eaten it every day. In fact, it's probably been almost 10 years since I've eaten them, yet I can still remember the taste and the wonderful range of textures from hearty and crunchy to melt-in-you-mouth... mmm. Maybe this will be my next shopping-day splurge.
It's hardly experimental, but I loved the science behind baked alaska. Even though I knew it would work, it was still quite exciting to find cold ice cream underneath the golden meringue!
dark chocolate bread pudding (with cardamom!)
I think I had something flavored with truffles at a fancy japanese restaurant, but otherwise I haven't eaten them. I do have some white truffle oil to use, though. Quite excited to figure out the best way to use it.
depends on the pasta (I got a new pasta book for Christmas and am learning what sauces go with what pastas...)
but you can't go wrong with lemon zest, butter, and some fresh grated parmasean...
something with mushrooms. maybe mushroom risotto? ...to remind me what the earth smells and tastes like.
the first spanish tapas I made myself was patatas bravas, but my favorite thing to order at a tapas place is baked goat cheese with tomato sauce
when I was in high school, my step-mother told me that I was not allowed to peel my string cheese while I was sitting at the table - that it wasn't appropriate. she was odd...
I like finding a great dish that I don't have to adapt to make it gluten free - like Nigella Lawson's Chicken alla Cacciatora (http://www.bbc.co.uk/food/recipes/database/chickenallacacciator_87054.shtml). Served with a salad with homemade vinagrette, almonds, and goat cheese. And then a decadent flourless chocolate cake for dessert. Although I'm not gluten-free, I love sharing food and recipes with my gf friends.
As a Wisconsinite, I can vouch for those wonderful New Glarus beers. You can find the very popular Spotted Cow in every bar - such a nice change from having to choose between Miller and Bud in other states. And they don't even need to advertise. Everyone here knows they're the best!
I have a bottle sitting in my fridge from a while ago - summer, I think. I got it from my friend who works at whole foods, and has just started making her own kombucha. At first I was afraid of the blob, but now that I'm a little more willing to try it, I'm not sure if it's still good. What's the fridge life for a bottle of this stuff?
Perhaps this is considered blasphemy against good mac and cheese, but I always eat it with ketchup. The tomato-ness cuts through the salty taste of all that cheese, and I think turns a very good, but often one-note kind of dish into something better.
Greenbush Bar in Madison, WI. A great little Italian restaurant in the basement of the old Italian Workmen's Club.
sauvignon blanc for white, and pinot noir for red
In Madison, WI, I'd take my visitors to Mickies Dairy Bar for breakfast, and to The Old Fashioned for some local and typical Wisconsin food and drink.
I remember making rosettes shaped like stars with my mother once. Dusted in powdered sugar, they were gorgeous.
My family always ate mac & cheese with ketchup on it. It's still my favorite way to eat it. I am also still surprised that everyone doesn't eat it that way.
And we also had peanut butter and miracle whip on our deli meat and cheese sandwiches. I feel a little less crazy seeing others with that combo.
My office mate and I often bring in parts of our lunch in wide-mouthed mason jars. I use a smaller one for yogurt parfaits and she brings stir-fry in larger ones. They are light enough to bike with and I don't worry about them breaking.
This Christmas I got Alone in the Kitchen with an Eggplant, a collection of essays (and recipes!) about eating alone, edited by Jenni Ferrari-Adler. Some of the essays are funny, some are sad, some have inspired new adventures in the kitchen. It's a lovely way to celebrate cooking something for yourself.
My family and I are staying at a resort with a "full" kitchen (including an oven) and I'd like to bake a dessert. One of us has a soy allergy which rulls out a lot if processed sweets so it would be nice to make cookies or a cake for her. There are bowls for mixing and stirring spoons but no whisk. There are also frying pans and a baking sheet.
What would be some good recipes to try?
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Breakfast sandwich for sure!