Hi there - it's been a couple... The quarantine (excuse me, #saferathome orders) sort of took over our lives in March as we began to deal with the very real threat of COVID -19, a novel coronavirus. But we haven't stopped cooking, in fact, if anything we're probably cooking more than ever so I'll try to get back into the blogging habit too. First up - Frittata This is an excellent (you guessed it) clean out the fridge meal. You can put darn near anything into a frittata and it will be delicious. I usually make two because our family has, ahem, differing tastes. So the first one has potato, onion, mushroom, yellow pepper, cauliflower, kale and then salt, pepper and red pepper flakes. (cooked in that order - longest cooking time to shortest - lots of olive oil for those potatoes so they don't stick). Do NOT skimp on the salt. It look like this before the egg Then I added a generous pat of butter (a tablespoon or more) into the middle to coat the bottom...
Sometimes, like on a rainy, cold, March night when the snow isn't yet gone but the day has been gray and gloomy and everything is wet and cold, comfort food is the only option. Enter mac and cheese. We ate this a lot when the kids were little and it's still a favorite but I make it once or twice a year now since we have dairy free human in the house. It's nearly never the same recipe but it looks something like this: equal tablespoons of butter and flour (3 is a good place to start) 1/2 c whole milk per tablespoon of butter (I mean, I just poured some in and let's be clear, the sell by date on that carton is nearly 30 days ago but it smelled fined). So I might have poured a cup and half but it also might have been 2 cups. cheese - whatever is around - tonight I used 1.5 to 2 cubic inches (roughly) of each of the following: cheddar, swiss, havarti but you could also use mozzarella, gouda, parmesean, whatever... Salt to taste (at least a teaspoon and half - mayb...