When winter hits you like a ton of bricks, I don't know about you but this body is craving ALL the comfort foods. Having never made mac and cheese before in my life - shockingly - but eaten plenty of variations throughout my time in America, I decided pretty promptly that it would be the perfect way to salvage this abundance of roasted pumpkin. And to bring along for our firework-watching-in-the-freezing-cold-for-two-hours picnic. BEST DECISION I EVER MADE.
Either, you over estimated how much cheese your guests could eat. Or, your guests don’t actually eat the quantities of cheese you wanted to think they did [just to make you feel better about your own vastly greater consumption of cheese]. Either way, you’ve got cheesy leftovers. Throw it away and that’s MONEY DOWN THE DRAIN. And good cheese. Obvi. So here’s what you do.
There is something about cooking with something you've grown, or rather, what your Granny grew and gifted to you... I also believe in happy coincidences, which is why when I glimpsed Matt Inwood's Lemon and Chive Blossom risotto on Instagram, and later that day conveniently discovered that my Granny was in fact growing her very own Chive Blossoms, I literally, had to.
Casually browsing through my newsfeed this morning, as one does, when I happened across Tasting' Table's Jonathan Sawyer's Strangolopreti alla Trentina, titled, Jonathan Sawyer's Oozy Cheese Dumplings. Stunning cinematography, beautiful ingredients, straight forward, honest, and that jazz (meant to shazam that...). Believe it or not (please don't judge me) that was not what sold me. It was about a third of the way through the video when he whips a baguette out of nowhere, cracks it in half across his knee, and while grating it speaks the line "it's one of those dishes where yesterday's treasures become today's treasures". Yup. Sold.
