I had some  good quality feta left over and then I was also hungry and had limited items in the fridge. So I invented a dip on the fly to go with some crackers I had laying around and it worked out really well.

I think this would be great with pita or pita chips as well. I didn’t give any amounts in the recipe, because it’s not an exact science and should be put together to taste. I guarantee you won’t mess it up! I like to use a milder feta and a tangy yogurt like Fage or another Greek or Persian yogurt. If you want to make this lower fat you can use lowfat or nonfat yogurt, but it won’t be quite as rich and creamy.

Feta Yogurt Dip

Ingredients:
1 part feta
2 parts plain yogurt
fresh oregano leaves, roughly chopped (can use a different herb like thyme, mint, cilantro, or marjoram if preferred.)
fresh cracked pepper
extra virgin olive oil

Method:

• Crumble up the feta and combine with yogurt.
• Mix in herbs. Add pepper and a bit of the oil- just so it gets to be dippy consistency.
• Taste and add salt if necessary. You probably won’t need to as most feta is pretty salty already.

What is TotMac, you ask? Why it’s homemade Mac N Cheese topped with Tater Tots, of course. Behold: TotMac!

I cannot tell a lie: I did not come up with this concept. There’s a great little neighborhood restaurant here in SF called Q and they are known for topping their Mac with Tots. HOWEVER. While I have enjoyed Q’s Mac on several occasions, I have always felt that the Mac execution could be improved upon. Ergo, I Totted my own Mac, with diabolically delicious results.

So, here’s how it goes down: make some hella good homemade Mac N Cheese. You can really make it however you like it, as long as you PROMISE to make it hella good. Cook frozen tater tots according to their packaging. Cook your Mac N Cheese for 10 minutes less than you normally would. Cover top of hot Mac with hot Tots and cook for about 10 minutes. If you’re CRAZY LIKE ME which is to say LIKE A FOX  you can put crumbled crispy prosciutto or bacon on top of the Mac, but under the Tots.

So Tot your Mac today: it’s highly recommended for those who fancy the idea of double carbing your carbs while white trashing up your fancy Mac N Cheese!

Prince Charles (you know, funny lookin’ guy, horsey wife, big ears, hottie sons, future King of England) fuels his Aston Martin with a fuel made from “surplus cheese and white wine.”

I have never heard of there being a surplus of cheese or white wine- in my house, there’s usually only a dearth of those two things, usually at the same time. I have never been keen on U.S. energy policy but when it comes to starting wars for oil vs. giving up the Pinot Grigio and Affinois, I can’t say definitively which side I come down on, but really, how bad could oil wars be?

Just kidding. But seriously, please don’t take my wine away.

[via Treehugger]

The other night, I made Mac and Cheese with no recipe and had an epiphany- you don’t need a recipe to make Mac and Cheese. (I know, that’s not a particularly brilliant flash based on the context.) While there are lots of great recipes out there (I particularly favor this one) this is a dish that is perfectly suited to experimentation and variation. As long as you have the basic proportions and method down, you can go wild with this!

To make a 9×13 pan of tasty M&C, the proportions you need are essentially 1 pound of pasta, 2-3 cups of roux, 2-4 cups of cheese, and 1-2 cups of topping. Once you have this basic setup, you can play around with flavor combinations to your heart’s content.

About the elements:

• THE PASTA: Whatever shape you like should do fine. I have never tried with a long noodle like spaghetti or fettucine but if you’re feeling adventurous I’m sure it won’t kill you.
• THE ROUX: The base of the gooey cheesy part is a white sauce or roux. To make a roux you need 1 Tablespoon butter to 1 Tablespoon flour to 1 cup milk. For 2-3 cups double or triple those amounts. Melt the butter and add flour, whisking. Cook until pasty. Add milk, salt, and pepper, and continue whisking as you bring to a boil. Cook until thick.
• THE CHEESE: You can use one type of cheese or a mixture. If you’re using a mild cheese like a medium cheddar, you might want to punch it up with a parmigiano or a brie. On the other hand, if Gorgonzola’s your game, you may want to cut the pungency with a more demure Jack.
• THE TOPPING: The basis of the topping is generally bread crumbs mixed with a bit of melted butter. I like to add grated parmigiano and often, a pork product (crispy bacon pieces or prosciutto spring to mind.) Toasted nuts would be interesting, especially depending on your cheese choice (blue cheese mac with pecan topping, anyone?) You can make a couple pieces of toast in the toaster and put them in the food processor to get 1-2 cups of crumbs. Mix with a few tablespoons of melted butter, salt, pepper, and other accoutrements as desired. Or, you could skip the topping altogether and go for a strictly creamy casserole.
• THE EXTRAS: If you’re inspired to mix in a handful of sun-dried tomatoes, some chopped steamed broccoli, a swirl of pesto, a fistful of browned sausage, or anything else tasty you can imagine, then don’t let me stop you! You should also feel free to jazz up your roux by starting it with sautéed shallots, a couple chopped chipotles, some fresh herbs, or… the possibilities are endless.

The Method:
Heat oven to 350.

• Cook the pasta to al dente and drain.
• Make the roux and stir the cheese in it.
• Combine the cheesy roux and the cooked pasta well and pour into a buttered 9×13 glass pan.
• Distribute topping over Mac and Cheese and bake for about 20 minutes, until cheese bubbles up.
• Serve immediately.

Macaroni and Cheese has become a standard of the hipster food scene, and seems to be on almost every trendy menu. Yet surprisingly, I’m not sick of it yet! Maybe that’s because it’s just cheese, noodles, butter, bread crumbs, and often some form of bacon or ham. What’s not to like? Seriously, how could I get sick of that combo?

I will say that in addition to Mac N Cheese being hella good, it is also highly changeable and adaptable. This was what I hope to be the first in a series of many experimental Mac N Cheeses. For this one I added roasted garlic, shallots, and a bunch of cheeses including Affinois. If you’ve never had Affinois, it’s a triple-creme brie-style cheese from France that tastes ridiculously good. I had a tough time deciding if I wanted to use the outside crusty part, and in the end I decided to just use the insides. It added a subtle flavor and increased the creaminess.

And then, for the piece de resistance: crispy prosciutto on top. I crisped prosciutto in a low oven, crumbled it, and mixed it with toasted bread crumbs, butter, and freshly grated parmigiano. Once you’ve crisped prosciutto, you’ll start putting it all OVER the place. It’s especially good on salads. Then again it’s also just good on its own- good luck resisting its charms!

Macaroni and Cheese of Epic Proportions
Serves 6 as a main course, 8-10 as a side dish.

Ingredients:

• 1 whole bulb garlic
• 4 oz. prosciutto
• 1 1/2 lbs. pasta (I used fusilli)
• 3/4 cup melted butter
• 1/2 cup chopped shallots
• 3-4 sprigs fresh thyme
• 1/2 cup flour
• 1 qt. whole milk
• 1/2 lb. Affinois, inside scraped out
• 1/2 lb. emmenthal or Swiss cheese, grated
• 1/2 lb. sharp cheddar cheese, grated
• 1 1/3 cup toasted white bread crumbs (I like them a little chunky)
• 1/2 cup grated parmigiano
• olive oil for drizzling
• salt and freshly ground pepper

Method:

• Preheat oven to 350.
• Cut top off garlic. Drizzle with a bit of olive oil and sprinkle with salt. Wrap tightly in foil. Cook for 45 minutes. Remove from oven, open foil, and set aside to cool. When cool, squeeze out garlic innards and set aside.
• Meanwhile lay prosciutto out in a single layer on a rack over a sheet pan. Cook on the bottom shelf of the oven for 20-30 minutes, until crispy. Remove and set aside to cool.
• Cook pasta according to directions, drain and set aside.
• Melt 2 Tblsp butter in a medium saucepan over medium high heat. Saute shallots with thyme sprigs until soft. Add 6 Tblsp butter and melt. Add flour and bring to a boil, whisking, until mixture pulls from sides of pan.
• Add milk and continue to whisk until sauce thickens. Remove thyme sprigs. Season with salt and pepper.
• Add Affinois insides, emmenthal, and cheddar, and stir to melt. Taste and re-season if necessary.
• Mix cheese sauce with pasta. Pour into deep 9×13 dish.
• Make topping by crumbling prosciutto in a bowl. Mix with bread crumbs, parmigiano, and 1/4 cup melted butter. Season with pepper. Sprinkle on top of pasta.
• Cover with foil and bake 15 minutes. Remove foil and bake 10-15 minutes, until topping just starts to brown and cheese is bubbly.

My friend Robert (of oatmeal cookie fame) also makes amazing homemade chilaquiles for a hearty weekend breakfast. He makes everything without measurements, which he refers to as doing it “Mexican style”, so it was a little tricky to pin down the measurements. After a few years of prodding and cajoling, he finally allowed me to shadow him in the kitchen and try to furiously transcribe his methods.

If you’ve never had chilaquiles before, it’s a traditional Mexican breakfast dish that consists of fried tortilla chips coated in a green or red sauce, layered with scrambled eggs and chorizo, and baked with cheese on top. While it makes it something of a royal pain in the butt, the key to this recipe’s tastiness lies in frying up the tortilla chips yourself. If you have an avid and patient kitchen helper (even one who lacks culinary skillz), this chip-frying task would be a good time to call on them.

Chilaquiles are also commonly lauded as a hangover cure. To that end, Robert always makes this on the Sunday of our yearly Spring wine-tasting weekend. To protect his precious family recipes, I have made some key changes in this version! Robert: you can sleep easy knowing that while now everyone can enjoy some delicious chilaquiles, they will never be exactly the same as the ones you make.

Robert’s Chilaquiles
serves 8

Ingredients:

• 1 pound fresh corn tortillas
• 2 – 29 oz cans tomato sauce
• 1 teaspoon cumin
• 1 Tblsp chili powder
• 3 cloves crushed garlic
• 3 chicken bouillion cubes
• 1 Tblsp flour, shaken in a jar with 2 Tblsp water
• 1 pound fresh Mexican chorizo
• 12 eggs, beaten well
• 1/2 pound grated cheese (Monterey Jack, mild cheddar, or shredded Mexican blend)
• 1 cup queso fresco, crumbled
• salt and pepper to taste
• vegetable oil for frying

Method:

• Cut tortillas into chip-sized wedges. Heat about 1 inch of oil in a large saute pan. Fry chips in batches until golden on both sides, removing to drain on paper towels.
• Meanwhile, in a saucepan, combine tomato sauce, cumin, chili powder, garlic, and bouillion. Heat over medium heat until bubbling. Lower heat and leave to simmer. Stir in flour/water mixture and salt and pepper. Taste and add more seasonings if you wish.
• Continue simmering over low heat for about 30 more minutes, stirring to make sure sauce doesn’t stick to pot.
• Preheat oven to 350.
• Combine half of chips and half of sauce, tossing to coat well. Lay in 9×13 pan. Bake for about 10-15 minutes, until chips have dried out a bit.
• While chips are baking, cook chorizo, breaking it up with a wooden spoon, until browned. Add eggs, salt and pepper to taste, and cook until scrambled.
• Spread egg and chorizo mixture over chips. Mix remaining chips with remaining sauce and spread on top of eggs.
• Sprinkle grated cheese on top, then crumble queso fresco over the top.
• Bake for about 20 minutes, until cheese is melted. Serve with refried beans, Spanish rice, avocadoes, and sour cream.