Dinner: October 27, 2014

2014-10-28 Dinner1

Three cheers for the tried and true.

yay pasta!

Three cheers for an old favorite, and a new.

2014-10-28 Dinner2

Orecchiette with sausage and broccoli rabe has appeared on these pages, and on our plates, more times than I can count, and it never fails to satisfy. I’m so glad the littlest Dietsches like it, too.

Dinner: September 17 and 18, 2014

2014-09-18 LND

I usually cook in a more improvisational style, but with Julian starting preschool and the resulting change in our schedules, I’ve been relying more and more on recipes from trusted sources. While I sometimes miss getting creative in the kitchen, I have to admit that it’s nice to have a small rotation of meals that either Mike or I can start or finish, and it’s so nice to know that we can all eat the same dinner, even if we do so in shifts.

Last night’s dinner came to us from Bon Appétit – and while I don’t know if I’d agree that it’s “the Greatest Recipe of All Time,” this one-pot dish of meatballs and string beans was pretty darned inspired, and a great use of the green beans and heirloom sauce tomatoes we got in this week’s CSA box. Mike and I ate ours with the suggested crusty bread, while the kids enjoyed theirs with a little lightly sauced pasta. We all loved it.

2014-09-17 LND

On Wednesday night, Mike headed into the city for a swanky booze event, but dinner for me and the kids was ready when I got home from work, thanks to our trusty crock pot. We’ve been collecting slow cooker recipes on Pinterest, and this Slow-Cooker Curried Lentils With Chicken and Potatoes from Real Simple did not disappoint. It was so good, in fact, that the kids ate two bowls apiece.

LND curry kids

I’ll be back in the kitchen this weekend, and flexing my long-neglected baking muscles for a certain little guy who is turning THREE this Sunday. I can hardly believe how quickly the time has gone.

toddlers and tequila

on the bar

The life of a drinks writer often requires tasting your way through a lot of bottles. And sometimes, there are more bottles than the writer and his wife can taste through on their own. So we invited some friends over yesterday for an early-afternoon tasting, and while Julian entertained their twins and Mira (mostly) napped, we grown-ups sipped and sampled and shared our observations with Mike on a range of tequilas for an upcoming Serious Eats piece.

starters

DSC_1369

Though more booze was dumped than swallowed, I made sure we had plenty of food to fortify us. I laid out chips and my usual homemade salsa and guacamole, as well as David Tanis’ Crudités à la Mexicaine to start, then followed up with heartier fare.

david tanis's crudités à la mexicaine

esquites

There were little cups of Esquites, basically Mexican street corn off the cob; then quesadillas with zucchini butter and grated cheddar and jack cheeses.

quesadillas with zucchini butter

wings and tenders

Next came a platter of sweet and smoky chicken wings (and tenders for the kids), which I marinated overnight in buttermilk and spices and a pinch of turbinado sugar, then roasted and tossed with a little melted butter and scallions.

hanger steak bites with pickled onions and cilantro mayo

Finally, my riff on this winning Flank Steak sandwich recipe from food52: I seared chili-marinated hanger steak and sliced it thin, serving it on bite-sized slabs of Texas Toast with a smear of cilantro mayo and a pile of pickled red onions on top.

Jules and friends

little black dress

We wound down around 3, as the kiddos were clearly getting tired after their big day of play. We got Julian and Mira down for their afternoon naps after sending our friends on their way with hugs and thanks and promises to get together again soon. It’s been a long time since we entertained at home, and I’ve missed it. I wasn’t sure we could pull it off with two little ones at home, but yesterday’s gathering went so well, I’m eager to try again, soon.

outside the box

stovetopmac

One of the best decisions I’ve made recently is to use some unexpected vacation time to ease our transition from my maternity leave into our new routine. I was able to arrange for my first four weeks back on the job to be short weeks, scheduling a month of Thursdays off to spend at home with the kids. It has helped to break up the week for me as I get back in the swing of things at the office, and it allows Mike a bit more freedom to get the things done for his book and other writing projects that he needs to, as well.

Last week, Julian –out of the blue – asked me for mac and cheese, and since it was Thursday, and I was home, I figured why not? But with naptime approaching, I didn’t want to keep him waiting an hour or more for my regular skillet mac and cheese. Instead, I used that tried-and-true recipe as a jumping-off point, stripping down and changing up the proportions of my cheese sauce, and using a smaller (and quicker-cooking) pasta shape to produce a simple, super-creamy stove-top version for him.

julianmac

Three servings later, I was pretty sure I had a winner on my hands, and when Julian asked for it again yesterday, I figured I’d better write my recipe down for posterity. I hope Julian and his baby sister always push me to think outside the box, in the kitchen and elsewhere.

Simple Stove-top Mac & Cheese

1/2 lb. small pasta (we like Garofalo’s Lumachine, but any little tube or shell is fine)
2 tablespoons unsalted butter
2 tablespoon flour
1 cup whole milk
1/2 cup heavy cream
4 oz. grated extra-sharp cheddar
1/4 cup finely grated parmesan or pecorino romano
1 tablespoon Dijon mustard
1-2 dashes Worcestershire sauce
1-2 dashes Tabasco or other hot sauce (optional)
Kosher or sea salt and freshly ground black pepper

Bring a large pot of salted water to a boil, add the pasta, and cook it until tender. While the pasta cooks, melt the butter in a skillet over medium-low heat and whisk in the flour until combined. Whisk in the milk and cream until smooth. Add the cheeses a little at a time, stirring until they are well incorporated, and let cook over medium heat until the sauce is thickened and a bit reduced. Whisk in the Dijon, Worcestershire, and Tabasco (if using), then season with salt and pepper. Taste and adjust seasoning if needed. Add the cooked, drained pasta to the cheese mixture and stir gently until the pasta is thoroughly enveloped, and the cheese sauce gets into all of its little nooks and crannies. Serve immediately.