Dinner in the era of self-isolation

[teachercd]

29 minutes ago, NUance said:

 

Out-of-work strippers are delivering food through Boober Eats

www.whiskeyriff.com  LINK

 

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We still have some choices for spicing up mealtime.  

Brilliant!

[GSG]

We threw an entire bag of frozen chicken breasts in the Instant Pot and let them cook. Shredded it up and split it into 2 different containers. One we covered in BBQ sauce and the other we did in buffalo sauce. 

 

We did have our first no-contact delivery last night. Kinda weird

[knapplc]

I hope everyone is staying home as much as possible, and staying healthy and well. 

 

Not sure how well-stocked your larders are, but here's another fun recipe to try during isolation.

 

This is probably the easiest, best mac & cheese you'll ever have. It's customizable with any cheese or cheese combo you like, as long as it melts reasonably easily

 

Quote

 

The Best Mac & Cheese

from Kenji Lopez-Alt at Serious Eats

 

6 oz sharp cheddar (or any other melting cheese), shredded

6 oz elbow macaroni

6 oz evaporated milk

 

Place macaroni in a 2-quart sauce pan and add enough cold water to slightly cover the pasta. Set on stove on high heat and bring to a boil. Stir constantly, keeping an eye on the liquid. As soon as the water is almost all gone, do not drain the pasta, turn off heat and add evaporated milk. Stir once to combine, then add cheese. Mix until cheese is melted. Serve immediately.

 

 

I've mostly used sharp or extra sharp cheddar for this, but sometimes I'll do white cheddar and gruyere, or toss in some parmesan reggiano.

 

This is good as a side, like Kraft, or as a base for a dish. A grilled chicken breast sliced on top is good, or mix in some sun-dried tomatoes and roasted red peppers, or roast some cherry tomatoes in the oven or on the grill and mix them in.

 

The six ounce measurement makes enough for two people. This is easily scalable, where 3oz of everything makes enough for one person, or 12oz makes enough for four. Just increase or decrease all measurements in increments of three ounces.

 

I think there's probably a critical point where you're not going to get good results on your pasta with this little amount of water, so I wouldn't fill a whole pot and try this, but I've done up to 12oz and it turned out well.

 

The reason for the little amount of water that you don't drain is you want the starch from the pasta to stay in the pot to emulsify the cheese.

 

[teachercd]

Do you do your own sun dried tomatoes?  

[knapplc]

Another meal you should be able to make with relative ease is a long-time favorite at the knapplc household. The name may be a little crazy, but it's cheap, easy, and tastes amazing.

 

Chicken & 40 Cloves of Garlic

 

2-3lbs chicken legs & thighs

2tbsp butter

2tbsp olive oil

Salt & Pepper to taste

40-ish cloves of garlic, separated from the head & peeled

1 1/4 cup chicken broth

1 cup dry white wine

1 baguette, sliced into rings

 

Rinse chicken and pat dry.  Combine butter and oil in a skillet over medium-high heat.  Sprinkle salt & pepper over chicken.  Add half of chicken pieces to pan; cook until golden on each side, about eight minutes. Remove from pan, keep warm.  Repeat with remainder of chicken. Do not drain pan.
 
Reduce heat to medium.  Add garlic, cook until garlic begins to brown, stirring frequently.  Add wine & scrape up any brown bits from the bottom of the pan, then add broth. Arrange chicken on top of garlic, cover and cook until chicken is done.  Remove chicken from pan; keep warm.  Increase heat to medium-high, cook another 10 minutes until liquid is reduced to about 1 cup.  Arrange two or three baguette rings in a dinner bowl. Add chicken, top with two or three ladles full of broth.

 

 

 

If you're avoiding alcohol, substitute an additional 1 cup chicken broth for the wine.

 

[GSG]

I made White Castle Pâté and I’d do it again