Posts Tagged ‘breadcrumbs’
When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain’s crab cake mix, and I made it with imitation crab. Yup, you heard me right – imitation crab.
Here’s my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.
I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber’s family as well as mine, I got both, and thought I would mix them together.
Recipes in this Post
I love to find things on sale, especially things that would usually be expensive, like ground veal.
I love cream. Why do I love cream? I love cream because you only need a little, and it stays fresh in the refrigerator for quite a long time. I also like it for those occasions when I have run out of milk for my coffee. I prefer milk.
That’s what happened to me this morning, I ran out of milk last night, and not wanting to the store unwashed, I used a little cream in my coffee. I’ve had that cream in my house for quite a while, and I knew today was the very last day to use it.
When we were at the supermarket today, someone was buying red sauce for spaghetti. That almost sounded good, but I wanted to use up what I had in my refrigerator. No problem, I thought, I can make spaghetti and meatballs, but use the veal, and make the sauce with the cream.
Veal has very little fat, so these meatballs are a good choice for those watching their weight. Omitting the cream makes the sauce another good low calorie choice. If you have vegetarian friends, serve the meatballs separately.
Getting suet was difficult. Why? Because most people don’t buy suet, so it’s hard to come by. What is suet you ask? Suet is the hard fat around the kidney of a cow or sheep. Suet has a high burning point, so it’s perfect for making such things as Christmas pudding and mince meat.
I had mince meat pie that was made with suet, and it is truly superior to that which does not have it. So many people said “Ew!” to suet that manufacturers removed it from the ingredients, thereby producing a far inferior product. It’s been so vilified that younger butchers don’t even know what it is.
I finally found a butcher who had it, and asked my friend to pick it up for me, as he was closer to the butcher shop. He brought me this mass of fat, and I put it in the refrigerator. So, today, I started actually making the pudding.
I decided to use a recipe from Housekeeping in Old Virgina. Actually, I used a combination of the various recipes. They all had the same thing in common, equal amounts of bread, suet, eggs, brown sugar, and raisins. This was some true eyeballing.
A lot of people don’t like meatloaf. I don’t blame them, I hated meatloaf as a child because it was bland and the only thing that was even a tiny bit tasty was the dried ketchup on the top. That all changed when I went to dinner with a friend who raved about the meatloaf and Cowboy salad. I tried it, and I was a convert.
What made this meatloaf different was that it was spicy, and it had little pieces of vegetable inside. I loved it. The restaurant is long gone, but the meatloaf is here to stay.
Of course, the best thing about meatloaf is the sandwiches the next day. Some people heat up the meatloaf, some people, like me, do not. For me, there’s nothing better than a thick slice of cold meatloaf on a slice of crusty sourdough bread, slathered with mayonnaise.
Recipes in this post
- Birthday Grapefruit Cake
- Spinach Balls
- Ham Rolls
- Big Five Pepper Chili for the Nesco
- Sweet Corn Muffins
Spane’s birthday is tomorrow, November 21, 2010. He is going to be 7 years old! So, like every birthday there is the preparation for the party. This year will be the first one where he gave out invitations.
Originally, we were going to have the party at Carr Park, but since it is supposed to rain, Amber volunteered to host the party at her house. That meant sending out notices to everyone to let them know about the change of venue. I hope everyone will make it.
Recipes in this post
So, yesterday as I am walking around Glendale with my son, I have this craving for comfort food, specifically Mac and Cheese. I ask my son if he would like Mac and Cheese and he is, at only five years old, thrilled.
We’re around Chevy Chase and Brand, and I am inspired by the wonderful Mac and Cheese at Eat Well on Brand. So, we walk towards Albertson’s and my son is telling me that we don’t have to go to the store to get Mac and Cheese because Stephen had just bought Mac and Cheese in a box from Trader Joe’s. It’s good, but I was craving the real thing, and I said that to my son. He was confused.
We walked around the store for a while and I was thinking about what kind of Mac and Cheese I wanted to make. Did I want to spend time and money, or just go for the Kraft Deluxe and add some of my own fixin’s?
Tillamook White Cheddar was on sale – that made up my mind. Then it was just a matter of getting pasta, and I was done.
When we got home, I started making my Mac and Cheese. Stephen was interested in seeing what actually goes into making the stuff. I also decided I wanted mine to be a little different.
It was truly a wonderful dish, and here is the recipe to share with you.
Mac and Cheese
- Elbow Macaroni
- 1 tsp sea salt
- 1 small shallot or 1 teaspoon shallots in oil
- 8 oz White Cheddar
- 4 oz Sharp Yellow Cheddar
- 3 tbsp butter
- 3 tbsp flour
- 1/8 tsp Russian mustard or dry English mustard
- 1/2 tsp Worcestershire
- Freshly grated nutmeg
- Pinch cayenne pepper
- Freshly grated pepper
- 1 cup milk (or so)
- 1 bay leaf
- 3 tbsp butter
- Bread Crumbs
- Get a large casserole and preheat your oven for 350.
- Grate cheese and set aside. Put a large pot of water on to boil. Add salt to the water.
- Mince the shallot if you are not using shallots in oil..
- While the water is coming to a boil, get a large saucepan and melt the butter in it. Add the shallots and sauté them until they are translucent.
- Add the mustard and mix it in thoroughly. Add the flour and stir to completely incorporate it into the butter. Make sure there are no lumps of flour.
- Add nutmeg, and pepper. Continue to stir constantly. The flour will now be ready to accept the milk.
- Pour three quarters of the milk into the butter/flour mixture, the Worcestershire, cayenne, and bay leaf. Stir until thickened. You may not need the entire cup of milk, but add if needed. You should cook the sauce for about 10 minutes or until the sauce has thickened nicely. Remove the bay leaf.
- Drain the pasta and put it into a very large bowl.
- Add the cheese to the pasta in the bowl and cover with the sauce.
- Toss the mixture together then put it into the casserole.
- Melt the remaining butter.
- Sprinkle the bread crumbs over the macaroni then drizzle the butter on top.
- Place in the oven, and bake 20 minutes.
Freshly grated bread crumbs are best, but Panko or regular bread crumbs will do fine.
You can keep some of the cheese in chunks, so you will get clumps of cheese when you eat it. Our family particularly likes this. You can also add some fresh mozzarella to the cheeses if you want.
If you are extra sensitive to heat, omit the cayenne, although there is so little it should have virtually no heat.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.