Thursday, November 15, 2007

Comfort Food for November

Even my vivid imagination can't try to make it feel like Spring today. I'm much in need of something warm and comforting...like Mac 'n Cheese and I found just the recipe in my latest purchase...Cook with Jamie...a great cookbook, but then I love all of his books. The recipes are, to use his own words..."easy peasy" and always taste delicious. This one is the one he says he should have written first. It's the best all round, "learn the basics about cooking" book I've seen with gorgeous photos and you'd swear Jamie was talking to you - just you as you read your way through it. But back to the recipe....

This version of Mac 'n Cheese is quite different than my usual option or this one that's not really mac 'n cheese but a comforting favorite none the less. Actually, put goat cheese on any pasta and I'm yours. But I digress... Jamie's verison is dryer than I'm used to, but just as rich and lots of interesting flavors from the cheeses...fontina, mascarpone, buffalo mozzarella (well I couldn't find buffalo so I used bocconcini instead), parmesan and fresh oregano to add another dimension. ...perfect for a bone-chilling, grey and rainy day here in Halifax and my choice for this week's Presto Pasta Night.

Jamie's Mac 'n Cheese

Serve it with a salad, crusty bread and you'll forget all about the weather!

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6 comments:

Deborah said...

I'm going through "Jamie's Italy" right now and am loving it. This book is on my list as well!!

Tanya said...

Mmm. You like goat cheese too. Maybe you can help me out. I have honey-pecan goat cheese, and it's fantastically yummy, but I'm not sure quite what to do with it other than eat it with apples and pears. Any ideas?
Thanks!

Ruth Daniels said...

Deborah, Jamie's Italy was my favorite until this new one Cook with Jamie. But seriously, could there be a BAD Jamie Oliver book?

Tanya, I'm drooling thinking of the honey pecan goat cheese. How about as a crostini topping? Thinly sliced and toasted baguette with a huge spoonful of cheese and under the broiler for a minute.

I bet it would work wonderfully in "kugel" - baked noodles with cheese (usually cottage) and eggs to hold it together. I can't believe I don't have my mother's version in my cookbook!

katiez said...

You could put goat cheese on anything...well, almost, and I'd love it. This book is on my list, too. Maybe Christmas...

Ferdzy said...

Oh yum. It's definitely mac 'n' cheese season!

Angela said...

Mmmm fontina and mascarpone. Sounds lush! And the picture is great too.