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Dinner Tonight: Skillet Macaroni and Cheese
First of all, this dish looks outstanding! I'll give it a spin soon.
But...what's with all this cautionary advice about adding greens? This dish is a BIG butter, cream, and cheese carb bomb! Just relax and man up. Don't wimp out - leave the greens in the fridge - you won't explode. Imagine, a cool fall night, a glass of nice simple red wine and a big bowl of this...now you're living.
Next morning, get your butt up on the treadmill and have a salad for lunch. That's the way to do it!
Seriously Italian: Farfalle with Zucchini and Gorgonzola
I made this recipe tonight and it is simply marvelous! The balance and interplay of flavors is just perfect. I actually scaled the ingredients down by half to make a single (big) serving for myself. Worked just fine.
A few points - the ingredient amounts in the recipe are spot on, resist the urge to tinker. Also there's no need to add parm, pine nuts or more pasta (yeesh) everything the recipe needs is already there. Use top-notch ingredients - great pasta, organic veggies and herbs plus a good quality gorgonzola dolce (not "gorgonzola crumbles") and you'll be well rewarded!
Lastly, the big idea with this dish is the mellow subtlety of flavors and textures. It's not supposed to be a big Gorgo bomb. Just follow the recipe and you won't go wrong.
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Brown Trout in Chicago. Doesn't sound too bad you say - think again...
http://www.urbandictionary.com/define.php?term=brown%20trout