When in doubt, go old school. And when I’m talking about the kitchen, that does not mean giving up my dishwasher or microwave. However, I have had some small but useful cooking revelations lately and thought they would make an interesting post. Then, as I was writing, I realized I was also talking about bringing back old favorites — mac and cheese, pigs in a blanket, oatmeal. Nothing revolutionary or even trendy here, just some new/old ideas.
Baked brie en croute is yummy and the ever-popular cheese boards that feature a handful of cheeses, meats, condiments, crackers, nuts and veggies are fun to create and make for delicious grazing, but if you want a people-pleasing appetizer, go old-school and serve pigs-in-a-blanket. Cocktail-size hot dogs or sausages wrapped in small triangles of dough (a.k.a. refrigerated crescent rolls) is a consistent favorite. We served them twice over the holiday season. My husband is in charge of these. He uses a pizza cutter to simplify sizing smaller triangles of dough and serves up the finished snacks warm from the oven with grainy mustard. (And yes, you can also buy them pre-made from the frozen food section at your grocery.)
DIY ricotta cheese
Ina Garten points out that of course you can buy ricotta, but it’s so easy to make, why not? I mentioned this to one of my foodie friends who happens to be an outstanding cook, and she said, “Oh, yes! Very easy and very good.” So I checked the Barefoot Contessa’s recipe: milk, cream, vinegar and salt. Yes, it is easy and really, really good. It takes maybe 40 minutes to make, incIuding 20-30 minutes of draining the liquid from the cheese (see photo, left). Plenty of time yo wash a few dishes, check your email or work on the current newspaper crossword.
My inspiration for making ricota was copying a delicious appetizer we’d enjoyed in a restaurant: ricotta spread on toasted baguette slices, then topped with a bit of prosciutto. Yum! I have also used this ricota in lasagna. It was delicious!
That’s what I’m calling my new favorite breakfast.
When a friend and I meet for breakfast, we both often order an oatmeal dish like this. I don’t dislike oatmeal at home, but it is kind of boring. And bland. It occurred to me that I could make restaurant oatmeal at home. (You’re probably already doing this. Sometimes I’m a little slow.) I make a single serving of traditional Quaker Oats in the microwave (healthy fiber & protein), then top it with a handful of granola (for crunch) and fresh fruit, usually blueberries or strawberries (for sweet). I often use homemade granola, but store-bought works just as well. For me it’s the crunch that dresses up the oatmeal. At this time of year, when we’re all trying to eat healthier, I need all the help I can get.
Comfort in a foil-covered pan
Yesterday I made yet another batch of Ina Garten’s mac & cheese to deliver to a care-giving acquaintance and her family. (Does your church or neighborhood do this too? It’s thoughtful and practical, described by a recipient at our church as “love in a foil-covered pan.”) I was in a hurry to deliver my casserole hot, so I didn’t take a photo and am relying on this one from Ina’s Back to Basics cookbook. I added a large, veggie-packed salad to the dinner to balance the richness of the cheese (this recipe uses cheddar and gruyere) and the carbs in the mac. Bottom line: unless the recipient is on a limited diet, homemade mac & cheese is great comfort food and a nice change from the chili, lasagna and chicken soup often offered. And it freezes well, so you can make a batch (most recipes are pretty big) and divide it into two healthy portions in disposable foil pans and freeze. I’m trying to keep a few dishes like this in my freezer, so I have something tasty to share when someone needs a meal, which may or may not be when I have time to cook.
What about you? Have you incorporated any new recipes or ingredients into your kitchen routine? I’m really a cooking junkie, so if you have ideas, please share.
Thanks for stopping by. See you next time?