Ode to Macaroni and Cheese

In the last elimination challenge before the finals in the first season of Top Chef, a panel of judges including some of the most accomplished and discerning chefs in the country chose Dave’s truffle & cognac cream macaroni & cheese, filet of beef, and collard greens & radicchio as the winning dish. The filet and greens were criticized for being “afterthoughts” to the macaroni & cheese, which itself was the favorite dish of all the judges. Why did macaroni and cheese capture the imagination of experienced chefs and critics of high-end cuisine? Continue reading

Trees and Snow

A childhood favorite. Okay, we loved broccoli any way you served it, but this was a lot of fun. You can, of course, serve the "snow" with other veggies, but then it wouldn't be snow, would it? Because snow goes on trees. It's not quite as nummy with raw trees, but still pretty good, so that one's up to you. The broccoli-cooking method works well with most veggies (just adjust acidity and sweetness to taste). You may want to add a pat or two of butter if you're not using snow with it.

When I say "mayonnaise", I mean Best Foods/Hellman's. Use another brand at your own risk. I am not responsible for any resulting implosion of the universe if you use Miracle Whip. Continue reading

How to Steam Rice

As requested. Works for most of your basic rices– long grain, short grain, brown, whatever. Don't use wild rice in this one, it cooks differently. Use a regular-sized saucepan unless you're making an absolute ton. Make sure you have a lid that fits. This is the method my dad learned from a college buddy whose parents had a Chinese restaurant. Continue reading