Welcome to Friday Food Fight, where two recipes duke it out to become my supper.
This week’s contenders:
GOAT CHEESE MAC WITH ROSEMARY: Kraft Dinner should probably not be part of your regular diet…especially when the homemade stuff is almost as easy to make, and tastes so great!
*Mum’s tip: if this recipe isn’t cheesy enough, add some grated aged cheddar on top, and place in the oven on broil for a few minutes until cheese is nicely melted and slightly crispy.
1 c heavy cream
1 c milk
1 clove garlic, minced
1 T finely chopped fresh rosemary
8 oz cavatappi or other shapely pasta
1 tsp canola oil
4 oz goat cheese
1/4 tsp black pepper
2 T all-purpose flour (optional)
Place a large pot of salted water over high heat. While the water comes to a boil, place a medium-sized pot over medium heat. Combine cream, milk, garlic, and rosemary in the smaller pot and bring to a boil, then reduce to a simmer. Once the large pot of water is boiling, add pasta and cook to al denté as directed, usually 8-12 minutes. Drain pasta into a colander and allow to sit, covered, while you finish the sauce. Once pasta has been drained, add the goat cheese, pepper, and salt to the cream mixture and stir until cheese is melted. Add drained pasta to the sauce and stir constantly for 2-3 minutes. If the sauce is still too thin to coat pasta, add flour a bit at a time and continue to stir. Serve immediately, garnishing with additional rosemary.
Recipe courtesy 30 Pounds of Apples
SIMPLE SALMON TERIYAKI: Salmon is so good for you, and super flexible! It can be cooked in a variety of ways to cater to the curious taste-buds; as long as you don’t mind the smell while it cooks!
*Mum’s tip: this recipe calls for a simple marinade; for a more adventurous meal, add some lemon juice, a small amount of fish sauce and replace the sugar for maple syrup. So good!
1 pound salmon
1/2 cup soy sauce
2 tablespoons mirin
2 teaspoons sugar
1 tablespoon vegetable oil (optional)
Cut the salmon into 4 portions. In a shallow container large enough to hold the salmon pieces, mix the soy sauce, mirin and sugar until the sugar dissolves. Coat both sides of the salmon with the mixture and arrange pieces skin side up in the container. Refrigerate for 30 minutes to 1 hour. Arrange your oven racks so that the skillet you will be cooking in is as close as possible to the broiler flame. Turn on the broiler. Preheat a cast iron or other ovenproof skillet over high heat on the stove until very hot. Remove the salmon from the marinade and brush both sides with the oil. (If your pan is well-seasoned, you can skip this step.) Place the salmon skin side up in the skillet and transfer the pan to the broiler. Cook for 1-2 minutes and check for doneness. If it isn’t done, flip and cook for 1 minute more.
Recipe courtesy The Kitchn
*VERDICT* I’m feeling a bit nostalgic today, and this rainy weather is a perfect accompaniment for the mac & cheese and a good movie.