Monday, December 27, 2010


Purchased Case a Belgium Waffle maker for Christmas. Waffle overdose. Seriously.

Red Chard Mac & Cheese

We were having a hard time with the cheeses on this one. I wanted some panache so I purchased Gruyere and Fontina. This is a lovely two person job. Case and I have got it down. We made this for Christmas and just made it again today. Yeah...that good. No measurements here. It can be adapted to however much you want it to be.

Red Chard Mac and Cheese

Gruyere & Fontina Cheese
Red Chard (also called Swiss Chard)
Bread Crumbs

Melt butter with onion until translucent. Add garlic. Add flour & make roux. Add milk, thicken. Add cheeses (save a handful).

While that is going on de-rib the chard and boil it for a minute (until softened), remove from water and add noodles to same water. Slice the chard up.
When the pasta is done add it to the cheese. In a pan make one layer of Pasta/Cheese one layer of all of the Chard and one layer of Pasta/Cheese on top of that. For the bread crumb, mix shredded cheese and bread crumb and sprinkle even layer. Bake until browned.

More Turkey Pot Pie

I realize I have posted this numerous times, but we just can't get enough of it. Leeks + cream of chicken + carrots + celery + frozen peas + left over thanksgiving turkey. Need I say more?

Caramelized Pear Tart

Grr, it has been too long since last post. (For me) Waaaaay back in Thanksgiving I made a Caramelized Vanilla & Cinnamon Pear Tart. So very yummy. I toned down the cinnamon and added almond extract. Initially purchase and thaw puff pastry. Place one sheet on the bottom of your pan and re-freeze. If you're doing this the day before keep it covered.
Than, you take butter and melt it down with vanilla bean, cinnamon stick and cloves. Add sugar (which is supposed to melt, but never has for me) and than caramelize the pears for longer than you think you should.
The filling has the same ingredients except for a little flour, and an egg. Once you're ready and the oven is preheated add the filling to puff pastry and place pears round side up. You are supposed to peal the pear but Casey's and mine's sake there was no need. A month later for a Christmas Potluck dinner I did peel them for appearances sake.
This recipe stolen from Bon Appetite.