Bring Back Cheddar

Cheddar and Smoked Chicken Salad with Creamy Roasted Shallot Vinaigrette

It wasn’t until Cabot Creamery delivered a box of cheddar, that I decided to toss cheddar back into my salads. The only reason why I stopped, was because feta, parmesan or goat cheese also became a few of my favorite salad additions. As a kid, Dad used to effortlessly toss large garden salads of tomato wedges, crisp iceberg lettuce, chunky carrot slices and thick, sliced cucumbers with cheddar chunks thrown into the bowl. Other people made similar salads with cubes of meat. Dad also introduced to us to salads made with greens grown from our backyard garden. When most people were eating sweet iceberg, we were munching on delicate, bitter greens: the type of pre-washed greens most people currently buy. Today’s salads are nuanced plates with artfully arranged vegetables.

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Which Direction Do I Go?

 Cheddar Scallion Waffles with Sautéed Apples
Life pulls in various directions. And, it’s okay. We got this. I hope. The last few Saturday’s we have hosted friends and family in our apartment. Meanwhile, I apologize to my landlord about the weeds growing in the pots on the stoop (she laughed). In between hosting, traveling and new projects, my Saturday mornings are the only time to regain a few hours of extra sleep. And as Saturday morning ends, I’m often torn between a sweet or savory brunch.

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Kitschy or Gourmet?

Truffle Mustard Mac and Cheese

This is a mix and match recipe. It’s an odd couple strangely complementing each other. The taste is bewilderingly sensual. It includes an everyday condiment commonly used as a dipping sauce for school kids’ fries mixed with the world’s most sought after ingredient, in which only a pig’s nose will find. It’s a mac and cheese recipe made with wickedly sharp white cheddar cheese bechamel sauce and FungusAmongUs’ truffle mustardRead more

The $50 Macaroni and Cheese Dish

The $50.00 Mac and Cheese with Sharp Cheddar, Parmigiano-Reggiano and Aged Gouda Cheese.
The $50.00 Mac and Cheese with Sharp Cheddar, Parmigiano-Reggiano and Aged Gouda Cheese.

The true worth of this dish depends on the storyteller. The parents dub this dish “The $50.00 Mac and Cheese,” as they mockingly add a few singsong “oohs” and “aahs” with snickering laughter. However, when I serve them the dish, there isn’t a word heard, because their mouths are full of cheesy pasta. Forks scraping the plates, glassware chiming, and lip smacking chewing sounds are the only audible sounds heard at the dinner table. Such sounds without words communicate an extremely successful dish. As the parents tell their side of the story, my smile is a forced patience. I have my opinion. This is my food blog, thus only one side to the three views is told. Read more

Corn, Green Bell Pepper and Potato Frittata with Tomato Salsa

Corn, Green Bell Pepper and Potatoes Frittata Slice with Tomato Salsa
Corn, Green Bell Pepper and Potatoes Frittata Slice with Tomato Salsa

Quite a few years ago, a friend in my undergraduate printmaking class made a simple observation. She mentioned I have fewer problems with difficult printing techniques, but the easy techniques cause me the most trouble. She found the insight about my simple printmaking problems amusing.

Once again, making an omelet is fairly simple for most people, but it causes me problems. My version sticks to the pan and tears easy. The chopped vegetables spill out of the folded egg. With an aversion to runny eggs, a gorgeous, fluffy omelet ends up turning into a rubberize brown. Hope is lost and the omelet gets scrapped into a scramble. It’s tasty, but the elegance is lost. I do trust my skills in making omelets are improving. Until that day in the near future arrives, the frittata will continue to be an easy adaption to my shortcoming of making an omelet. Read more