Mac and cheese, when I was little, meant the blue box. Oh, beloved blue box of tiny elbows and mysterious orange powder. Then those Velveeta shells came out, and the blue box was supplanted by tiny shells and mysterious orange goo.
And they were delicious, weren’t they?
I discovered, early in my surfing of the foodie corners of the internet, that mac and cheese was something I had never really known. Baked casseroles of pasta and cheese, topped with a decadent crust of cheddar and bread crumbs, seemed to be what the foodie world wanted mac and cheese to be. And I confess! I looooove a good baked mac.
But sometimes, I just want some dang stove top cheesy pasta, creamy and without the crunch, but also without the mystery of the orange powder and goo. Is that so much to ask?
The answer is here, friends. No, this sauce isn’t a classic orange hue. It’s not a copycat recipe of the blue box. But it’s so, soooo good. And, I’m pleased to report, dreadfully easy. No tedious grating of cheese, no tempering of cream, no casserole dish required, no 45 minute bake in the oven.
I frequently lament that I need another freezer. We have your standard apartment fridge-and-freezer combo, but our freezer is, shall I say, stuffed. Filled to the brim. There are many reasons for this. I have given up on buying chicken breast and now buy the whole dang bird, break it down, and separate the parts into meal-size portions. I capture strawberries at their peak ripeness, freeze them on cookie sheets, then bag them up to use in winter months when the only berries to be found are the imposters at the grocery store. Insanely, I recently made enough soup to open a deli and froze most of it because really, who wants soup in 95° weather?
Oh, and last summer, after foolishly planting seven basil plants that plotted to take over the world, it was all I could do to keep up with it by tossing it in the food processor with some nuts, garlic, parmesan, and a glug or two of olive oil before freezing it in my ice cube trays to make an army of pesto cubes. (Finding actual ice in our freezer is, coincidentally, impossible. Icy beverage lovers, beware.)
And then there are the pizza doughs. I made about twenty of them in the afterglow of my homemade mozzarella cheese experiment this spring with the leftover whey, and may have over-estimated the value of their convenience in relation to my precious freezer real estate.
While most of my friends sense summer only through the seasonal changes, my university job means the seasons are still distinctively marked by the ends and beginning of semesters. It seems so recent that I was fighting graduation traffic on campus, sending Brad off on an internship, and excitedly making a list of all the recipes, garden projects, canning extravaganzas, and social outings I’d surely have time for in the balmy months of summer.
But here we are, at the beginning of August. Aaaaaaand the list is still really long. Is it possible that it’s longer?
It is. Probably because I keep ignoring the recipes I have on my list to make because I get cravings to make something out of left field. Like this.
This is super fast. This has SIX ingredients. Four of them are already in your kitchen. If they aren’t, we need to talk about essentials, people.
And these are everywhere!
Zucchini is an amazing vegetable. Here, it’s in season from late April to early November. It plays well in dishes of most cuisines, roasts like a dream, sautés easily, and makes a mean one of these.
But this is my all-time favorite way to feature this versatile squash.
Ah, summer. Welcomed in over Memorial Day with cookouts, good friends, and sunny weather, it’s a season of bounty in most of the States. In North Carolina, summer came (and often comes) early: the farms and gardens here are already flush with zucchini, peaches, blueberries, tomatoes, and even peppers.
I, however, skipped my market trip this week in favor of a long weekend visiting dear friends in Madison, Wisconsin.
As seems to be more and more common for me, I spent a lot of my trip observing not just the city itself, but the food. And let me tell you. I was pleasantly surprised by what Madison had to offer.
Just two blocks from my friends’ apartment, the crowds at the city’s largest farmers market were rivaled only by the huge quantities of locally produced food. At first glance, the market here looked like Durham’s two months ago: green spears of asparagus, waxy baby onions, and the first tender snap peas covered the tables.
But there were also treasures not easily obtained in the Bull City.
One would think that local market-goers would tire of cheese in the Nation’s Dairyland. But no… many booths, each of them packed with customers, purveyed cheeses aged for years and curds made only hours before (some of which may or may not have returned in my backpack with a small ice pack). Even beyond the tiny white tops of the farmers market, it was clear that Madison loves its food.
Yes, that’s a coffee table on a tenth-floor oceanfront balcony.
Yes, that’s homemade breakfast.
We just got back from a fabulous weekend at the beach, a weekend filled with sand and sun and all other manner of beach-y fun. But I also couldn’t resist the opportunity to utilize the full kitchen in our room. Unsure of what this little kitchen might keep in its cupboards, I packed, um, one or two essentials and tossed them in the car with my swimsuit and flip flops.
And to cook? I didn’t really have any meals in mind, but I filled a cooler with a smattering of ingredients anyway and put them in the car along with my box-o-kitchen-gear.
It turned out that breakfast on our first morning there was a great time to cook (Brad sleeps in like a champ). Based on the ingredients I had, I found two tasty latke recipes, which sounded so good I decided to combine them. I love a good potato pancake, and adding zucchini (first of the season!) seemed like an excellent idea. After I had set my heart on these little cakes of joy, I discovered one flaw in my plan: I had forgotten the box grater.
No grater! I know I unloaded it from the dishwasher, how did it not make it into the box!?!? After maniacally opening every drawer and cupboard in the kitchen in search of cooking utensils (and finding only a spatula, a can opener, and a corkscrew), I tried to regain control. This was no big deal. Surely I could figure out how to fry some dang vegetables into a patty without the comfort and ease of my trusty grater.
Luckily I had not forgotten a big sharp knife. After much, much, much chopping, breakfast was near! Without long shreds of potato and zucchini, I was a little nervous about the patties holding together. How could these little chunks of vegetable adhere to one another strongly enough to become a latke? But miracle of miracles! Eggs and flour came to the rescue (as usual), and with some careful, two-spatula flipping, these little pancakes came out golden-brown, crispy, and full of flavor.
I’ve enjoyed latkes before with a little sour cream, but I did not have any in my tiny arsenal of ingredients. I did have cream, though, and after a few minutes of vigorous whipping and a dash of salt, I had just the dollop I was looking for. Thank goodness I didn’t forget a whisk.
And then breakfast! Enjoyed in the warm May sunshine and a salty breeze.
And with one hell of a view.
Makeshift Zucchini Latkes & Savory Cream Adapted from Smitten Kitchen, both here and here
For the Latkes
1 1/2 c zucchini, finely chopped or grated
2 c potatoes, finely chopped or grated
3/4 c onion, finely chopped or grated
2 cloves garlic, minced
1 large egg, lightly beaten
1/4 c flour
1 tsp salt
1/2 tsp black pepper
1 tsp lemon juice
canola oil for frying
Slice zucchini in half length-wise and scoop out seeds with a spoon before chopping or grating. Finely chop or grate zucchini, potatoes, and onion and combine in a strainer. Squeeze out as much liquid as you can through the strainer. Pour vegetables into a large bowl and add garlic, egg, flour, salt, black pepper, and lemon juice. Stir until thoroughly combined.
In a large frying pan, add canola oil until the bottom is coated and heat over medium until oil glistens. Once oil is hot, carefully scoop a heaping tablespoon of the vegetable mixture into the pan and flatten with the back of the spoon. Use spoon to tuck stray pieces of potato or zucchini up against the latke if needed. Add three or four spoonfuls to your pan, depending on the size, to cook multiple latkes at once. Allow latke to cook for 2-3 minutes. Use a flat spatula to carefully lift latke from the pan. Then, have another spatula on hand to flip the latke onto, then returning it to the pan to allow the other side to cook. I found I had fewer tragedies using this method rather than flipping the latke with one spatula. Once both sides are golden brown and crisp, remove latkes to a plate lined with paper towels.
Serve hot with a dollop of savory cream (see below) for dipping.
For the Savory Cream
1/4 c heavy cream
dash of salt
Pour cream into a bowl and whisk/beat until cream has thickened to the point where it holds a soft peak. I found that returning the cream to the fridge every few minutes (mostly when I had latkes to flip) helped to keep the cream cold enough to hold shape.
Once cream has thickened, add just a little bit of salt to taste.
For the last couple of weeks, my Google Reader has been buzzing with “game day” recipes. Game day party decorations. And game day craft projects (which seems a bit bizarre, don’t you think?), all in preparation that un-official American holiday: the Super Bowl!
I must confess, (braces for judgement) I’ve never really watched the Super Bowl. Neither of my parents were ever particularly big sports fan, and more often than not, we would go skiing or see a movie on Super Bowl Sunday to take advantage of empty slopes and matinee tickets. In fact, I was in college before I sat down to watch my first Super Bowl work on a paper in the corner at my dorm’s game day party.
But the food, the food! Such a celebratory spread of mind-bendingly delicious snack food I’ve never seen! Wings and ranch and chips and dips and cookies and sodas and crackers and cheeses and and and and… it’s an ode to snacking as much as it is to football. And I’m not a hater. If I could live on chips and salsa, I would totally do it.
I brought home about 45 pounds of them and have hardly mentioned them since?
Yeah, those apples.
I’ll be honest, my favorite way to eat apples is whole and raw, so I don’t actually use them in many “recipes”. But I decided this year that, in order to ensure none went to waste, I would cook some down to make something I could use as a breakfast, a snack, a side, or a gift: applesauce!
Both the unofficial end of summer and the unofficial start of my favorite season, it heralds new school years, last summer hoorahs, and whispers of the beautiful autumn to come.
I haven’t quite felt that first breath of fall though. Yes, fall squash and small pumpkins are beginning to appear at the farmers market and the sun is setting noticeably earlier, and the campus at Duke is crowded once more now that the full student body has returned. But it’s hot. And still quite sticky. And still quite green.
But do you know what I’m talking about? That moment when you feel the spark of the season, any season really. I get it before the holiday season too, when something shifts either in nature or in me (or both, more likely), when I say yes, the season is changing. And also before the spring, a first warm day, watching naked brown trees burst into brilliant green or delicate blossoms seemingly overnight.
Any day now, I think fall will arrive for me. In the meantime, this dish is a fantastic way to celebrate late summer produce and puts a whole new spin on one of my favorite vegetables.
The Durham Farmers Market often features the recipes of local chefs on Saturday mornings, but for some reason I hardly ever find myself there at the right time. A couple weeks ago though, I arrived just as the cooking began, and her key ingredient? Okra! The final product was dolled out in paper cups to the hungry crowd, and after two bites I knew I had to make some for myself.
