Sunday, April 26, 2015

Close to the Bone - Anthony Bourdain

A foodie's dream come true!  Eleven days before my birthday I will be seeing Anthony Bourdain live in one of my favorite city's!  To top it off my wonderful niece will be giving my husband and I a nice little food cart tour around downtown Portland Oregon!  I can't wait!  It will be good to see family and hang out and enjoy one of the best food cities on the planet!  And to top it off I get to see Tony live!  Yeah baby!

Saturday, April 25, 2015

Kelly's Bacon and Onion Mac & Cheese

We've gone from what has felt like a perpetual summer here in Humboldt to cool April days that make you want to curl up with a blanket, a good book, and some comfort food while listening to the rhythm of the rain on the roof.  A welcoming sound in the midst of the long lasting drought here in California.  After a long day of running errands yesterday, Kelly was craving comfort food and decided some ooey gooey warm cheesy and rich homemade Mac & Cheese would be perfect for dinner.  This is what he came up with:


1/2 lb of large size elbow macaroni
6 tbsp butter
4 tbsp all purpose flour
1 tbsp powdered mustard
1 1/2 cups whole milk
1 1/2 cups cream
2 strips of bacon, finely chopped
1/2 cup of sweet onion finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
2 cups sharp cheddar cheese, grated
1 cup fontina cheese, grated
1 tsp kosher salt
fresh ground black pepper
1/2 cup French fried onions.

Preheat oven to 350 degrees

Brown the bacon and onions in a skillet.

Drain and cool on paper towels.  Cook the pasta in a large pot of salted water until al dente. 
While the pasta cooks, in a separate pot, melt the butter.  Whisk in the flour and mustard.  Keep stirring until it reaches a light to medium brown, just enough to cook the flour.  (About five minutes).  Make sure to keep your roux free of lumps.  Stir in milk, paprika and the bay leaf and simmer for about 10 minutes.  Remove the bay leaf. 
Love that bubbly sound!
Temper in the egg.
Stir in 3/4 of both cheeses.

Season the cheese sauce with salt and pepper.  Fold in the macaroni, reserved bacon and onions to the cheese roux sauce and pour into a buttered 2 quart casserole dish. 
Top with the French fried onions and remaining cheese.

Bake at 350 degrees for 30 minutes in the center of the oven.  Bring out and rest for 5 minutes to allow it to set up before serving. 

Have your movie of choice ready to go, a nice glass of wine poured and get ready to dig into the decadent cheesy goodness of Kelly's Bacon and Onion Mac & Cheese.  The rain outside your window will never sound so good.