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Sometimes, you need a little Christmas, right this very minute. That’s why we love ham steaks, because you satisfy your craving for a good piece of ham, without having to cook a whole ham. If you’re lucky, you even get to have the bone with the luscious marrow.
When I make a whole ham, I usually make a glaze of Russian mustard and Sour Cherry preserves. It’s sweet and a little hot, and definitely wakes up the ham. One of the traditional gravies for ham steak is Red Eye gravy, which has, you guessed it, coffee in it. I wanted to incorporate both.
Since The Good Plate is all about deconstructing packaged foods, and one everyone likes a lot is Rice-a-Roni. Rice-a-Roni is rice pilaf, but with way too much salt and other preservatives. There’s no need to use the box, just get the ingredients together and make it from scratch – you know what’s going in it, and you can add whatever you want.
Over the weekend, I made a salad with a new dressing. It was fresh dill and lime, and Amber absolutely loved it. She asked for it again tonight, so I’m including the recipe for it here.
Remember, if you’re having a ham steak, and you don’t want your bone, just give it to me!
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Today, May 29, 2011, is my good friends, Amber and Stevie Lewis’ sixteenth wedding anniversary. They are having a party, and Stevie said he wanted Baked Beans and Amber said she wanted Deviled Eggs. I happily volunteered to make both.
I had never made Boston Baked Beans before, but I had recently found a recipe I wanted to try, and this was the perfect opportunity.
I also wanted to make the eggs special, so I decided to garnish them with different toppings. My Myriad Deviled Eggs turned out beautiful!
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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.