The Menu Series: Comfort Food

Most of the time, Seattle rain is more of a gentle, misty rain. You might get slightly wet, but it's not wet enough to prevent you from going outside, going for runs, or doing yard work. Sometimes, though, we get solid, serious rain. This weekend, we had a few of those days back to back and it put me in a comfort food sort of mind.

Mashed potatoes and parsnips? Yes, please. Braised cabbage? Absolutely.

This week's menu is for unhappy weather when you need a little pick-me-up. As last week, as I make things and remember to take pictures, I'll come back and link to the recipe.

Also? This week? I bought half a goat. You read that correctly. Half a goat. I can't wait. It's pre-butchered and has about 7 different cuts. I can't wait to experiment and see the options available to me.


The Menu:
Chicken and Broccoli
Braised cabbage with apples and pork chops
Wild rice and mushroom pilaf
Chicken soft tacos
Pork medallions with roasted figs

The Grocery List:
chicken thighs
broccoli
white rice
1.5 lb apples
1 head red cabbage
pork chips
avocado
2-15 oz cans black beans
tomatoes
green chiles (canned)
1 lb mixed mushrooms
parsley
pork loin
figs
1.5 lb parsnips
1.5 lb yukon gold potatoes
heavy cream
chives

Macaroni and Cheese

For a long time, I didn't like macaroni and cheese.

I know.

I can't believe it either. I don't like things that are texturally the same. I have a similar issue with risotto. I get bored, then I start to actively dislike it, and before you know it, I've maligned two perfectly good dishes because I'm an oddball.

Meh.

Once I started cooking more regularly, though, I realized that I could tweak recipes and make thing however I wanted. Substitute this for that. Take out things I dislike and add things I do like. And that? That is why macaroni and cheese will forever be on my list of perfect foods.

This recipe originally came from my grandma, who introduced me to the idea that macaroni and cheese didn't have to come from a box. For that, I will be forever grateful. I took the recipe and tweaked it, because I'm contrary and like mushrooms.
Did I lose you? Sorry. I got sidetracked.

This macaroni and cheese has sauteed mushrooms and onions that add a depth of flavor and deliciousness. It also has bacon, because I seem to be a on a bit of a bacon kick lately. Make of that what you will.

Before the oven:

After the oven:

Macaroni and Cheese
1 t olive oil
1/2 c onion, chopped
1/2 c crimini mushrooms, chopped
1/2 c shitaki mushrooms, chopped
1 glove garlic, minced
1 t paprika
2 T flour
3/4 c whole milk
1/2 c monterrey jack cheese, grated
1/2 c mozzarella cheese, grated
1/4 c parmesan cheese, grated
spiral pasta

1. Preheat the oven to 375.
   
2. Cook the pasta according to package instructions, drain, and set aside.
   
3. Heat a Dutch oven over medium high heat, adding the oil when the pan is slightly warm. Add the onion and cook 2-3 minutes. Slide the mushrooms and paprika into the pot and cook until softened, 10 minutes. Add the garlic and heat until fragrant, 30 seconds.
   
4. Sprinkle the flour over the onion and mushroom mixture and cook, stirring constantly, until the flour is slightly browned, 2-3 minutes.
   
5. Pour the milk into the pan, scraping the bottom well, and add the cheese. Stir to combine and allow the milk to heat through. The mixture will thicken.
   
6. Scrape down the sides (if you're baking the macaroni and cheese in a different pan, transfer it now) and sprinkle the top with Parmesan. Move the pan to the oven and bake for 30-45 minutes until the top is browned and slightly bubbly around the edges.
   
7. Allow to cool for 10 minutes, then serve and enjoy.

Cauliflower and Mushroom Curry

Remember the lasagna that I mentioned on Sunday?

Remember how I mentioned that I was on my own this week, with Clive headed to the fair-weather state of Pennsylvania? (That's a joke. This is a picture Clive sent me from sunny, fair Pennsylvania.)


Well if you remember all that, then you can probably pretty easily figure out what I've been eating for the last four days.

Lasagna.

Lasagna for lunch, lasagna for dinner. Lasagna is definitely delicious, but it loses its luster after four days.

Can I tell you how excited I was to make something ELSE? Something that wasn't lasagna? It was so wonderful, even though I had a (ahem) slight disagreement with a serrano pepper.


I walked around the kitchen coughing for five minute before I realized that I should turn the vent fan on so I could breathe properly. Once I got it all put together, it was delicious.

Cauliflower and Mushroom Curry
If you're not fond of spicy food, omit the pepper. If you like spicy foods, add a second one.
2 t shredded coconut
2 t canola oil 1/4 c red onion, diced
1 c mushrooms, chopped
1 1/2 c cauliflower, chopped
1 serrano pepper, seeded and diced
1 t tumeric
1 t curry powder
1 can coconut milk
1/2 cup frozen peas
3/4 cup chopped asparagus
2/3 c rice

1. Cook the rice per package directions.
   
2. Put the coconut in a dry pan and heat over medium heat until the coconut browns. Keep an eye on it - coconut goes from unbrowned to blackened pretty quickly if you're not careful. Set aside.
   
3. Heat the oil in the same pan and add the onion and mushrooms. Cook 3 minutes.
   
4. Add the cauliflower, and water to the pan. Cover and steam for five minutes.
   
5. Add the tumeric and curry and stir, cooking for 5 minutes.
   
6. Stir in the coconut milk and cover. Simmer the vegetables, covered, for 10 minutes.
   
7. Turn the heat to low and add the peas, asparagus, and toasted coconut. Stir and cook an additional two minutes.
   
8. Serve with rice.