tea and orange juice.

[gfrancie]

Last night I made my well-known macaroni and cheese and what I like about putting together the cheese sauce (which has essentially a bechamel base) is that it varies each time because I don't always have the same combination of cheese when I am adding things. I often like to keep certain cheeses around because it gives the sauce a specific flavor I am fond of. We always have a medium cheddar in the house so that is always going to go in and while I love a fresh chevre to give it a beautiful tart flavor I don't always remember to pick it up. This time I had some bucherondin which is a very pretty log-shaped goat cheese that has a light rind to it. The cheese closer to the rind is a bit more firm and has a texture a bit like brie (and that similar strength of flavor and scent) and middle is softer and slightly crumblier like chevre. It gave the sauce a very creamy consistency with just a slightly tangy after-taste. Mr. Jenner enjoyed it. But then when you top the macaroni and cheese with bacon you are often going to have an appreciative audience.

Today I am thinking of taking the left over pork loin and cutting it up into small pieces and making a pork pie of some sorts. I think it will have potatoes, mushrooms, herbs and whatever else I dig up in the kitchen that looks good. I am inclined to maybe add a bit of apple of to pie. It might be an interesting flavor.

Tomorrow I am thinking thoughts of risotto.

Today shall be filled with minor field trips to PCC market in Fremont and occasional people-watching.

Comments

[kaligrrrl.livejournal.com]

I'll be right next door to PCC today.

[gfrancie.livejournal.com]

Where at?

[artemis-moon.livejournal.com]

I don't think I have ever had risotto!

You sure must keep your MR happy with all this great food.

[gfrancie.livejournal.com]

risotto is easy to make it just takes awhile to make because you are stirring forever and ever.

[(Anonymous)]

PCC Market is right by my work :) Get the Yukon Gold cheese. It is expensive and worth every cent. Mmm cheese.

[bovril.livejournal.com]

If you make a pork pie, I strongly recommend a hard-boiled egg placed in the middle. I means there is a delicious striptease as the pie is sliced, and you see the white, and then the next slice with yellow inside white.

[sarahparah.livejournal.com]

I think that makes it a Gala Pie, doesn't it?

I am so susceptible these days. Now I want to make a pork pie.

[gfrancie.livejournal.com]

I always thought that when you put in the boiled egg it became an ascot pie.

[sarahparah.livejournal.com]

I had to look it up too: http://en.wikipedia.org/wiki/Pork_pie

I think maybe ascot pies are just the regular pork pies with the aspic in?

Whatever. Now I want to make one of each.

[gfrancie.livejournal.com]

Oooh boy now we are getting technical. Mine will pretty calm and lacking in fanciness. It will be more like a pork pot pie because well...we have to pace ourselves.
We are starting off with bread and duck mousse with truffles and then having some sort of vegetable and pork pie and then the last of our pineapple upside down cake for dessert.

If I Ever Make It Up To Seattle

[epiphany.livejournal.com]

You must make me your world famous mac and cheese. It sounds divine.

Re: If I Ever Make It Up To Seattle

[gfrancie.livejournal.com]

Fair enough.