Food talk from a person who enjoys eating (and often eats too much)

Friday, February 29, 2008

More Mac-n-Cheese

So what'd ya know...guess what was on Good Morning America this morning? I mean, other than the obvious. A Mac-N-Cheese contest! Gasp! (If you're not as excited about this as I am, I do apologize). For the last week or so GMA did a Best Mac-n-Cheese Ever Challenge to find the, duh, best mac-n-cheese ever. The top three contestants came into the studio today and Emeril Lagasse helped pick the #1 recipe in the US. The winner was Laura Macek- who had a cavatappi, gruyere, cheddar and bacon recipe. Needless to say, I was late to work after drooling in front of the TV for the rest of the segment. 

The recipe actually looks pretty awesome. It definitely takes some time to put this whole thing together, since your roasting garlic and cooking bacon and all, but I bet on a cold night this would be great. If your not starving of course. 

See, mac-n-cheese really can be anything you want it to be. And here you were starting to think I was just a chubby sitting on the computer talking nonsense. Hey wait a minute, why don't I have a cheese award?

Thursday, February 28, 2008

A Tired and True Dinner with a Twist

After a long day of running around, I was hungry and tired by the time I got home tonight. That combination usually leads to one thing: me, in a bad mood. Walking the dog in 24 degree weather certainly didn't help either

Eventually, the inevitable question arises: What should I eat for dinner?

Too lazy to go to the grocery store and not patient enough to wait for delivery, I search the fridge and cabinets for a gourmet meal that would both warm and fill my aching belly. Enter: Mac-n-Cheese. But of course, being the porker I am, this is not your Mama's baked mac-n-cheese. This is Ricotta and Spinach Tortellini in a Gorgonzola Cream Sauce (aka Tort-n-Cheese).

Once the drool stops oozing from your mouth, feel free to try out the recipe below. I love this recipe because its delicious, quick and easy to make (plus, clean up is minimal, which is always a plus). To be honest, the measurements below are kinda guesses. Just add as much or as little as your taste buds demand, but this should be a good guide.

1 1/2 cups heavy cream

Follow the package directions for cooking the tortellini. While the pasta is boiling, pour cream into a saucepan over medium-high heat. Allow to boil, in order to thicken the cream. Once cream is boiling, reduce heat to low. Combine heavy cream, gorgonzola cheese, salt and pepper to taste. Drain pasta once fully cooked. Add pasta to cream sauce. Dig in!

In the future, I will try to post photos of the food I eat, but I was too hungry to stop and take a picture of this one before hand. One last thing I like about this recipe is that you can change it up. Add pine nuts, chicken, basil to make it more healthy, or add different cheeses to change it up. For me, I'm happy with my good ol', carb-a-licious Tort-n-cheese!

Wednesday, February 20, 2008

First Course

For as long as I can remember, I have had an endless love for food. Not for any food, but good food. Even as a child, I never wanted to order the typical chicken fingers, grilled cheese sandwiches and fries from the kids menu. I wanted coconut shrimp, fried egg and Genoa salami croissant sandwiches and truffle fries. Unusual, yes, but delicious! 

Consider this first posting your appetizer. Hopefully, this blog will encourage you to depart from the ordinary and find new, tasty foods that your mouth will enjoy. My blog will include restaurant reviews, recipes and general discussions about good food. And by good, I mean mouthwatering, delectable, flavorful, scrumptious, finger-licking, lip-smacking, melt-in-your-mouth good.  

I hope you've enjoyed the first course and stick around for the main meal. As always, comments and feedback are welcome. 

Bon app├ętit!