My Fancy For Food

Broccoli with Cheddar Cheese Sauce

February 24, 2013 by admin Leave a Comment

Having a bechamel sauce, also known as a white sauce, in your recipe book is a must. It can really elevate many of your dishes like macaroni & cheese, lasagna and vegetable platters. This sauce is very special to me because it was my equivalence of cake batter. Growing up, my mother never allowed my brother and I to eat raw batter because of the uncooked eggs. She always felt that it was unsafe, so unfortunately, like most of you, I don’t have fond memories of sitting at the kitchen counter going to town on a whisk; however, her bechamel sauce was what we were allowed to eat out of the pot. The addition of different types of cheese she used, always felt like we were trying something new.

I make this recipe on special occasions and love to serve it with roasted chicken. I also use cauliflower. I strongly recommend steaming your broccoli instead of boiling. It will do the least amount of damage to the nutrients in your vegetables. Steamers are very affordable and a must buy in my list of kitchen appliances. An alternative option, is to place a metal strainer/colander on top of a pot and fill the pot with water. Make sure the bottom of the colander/strainer does not touch the water. Hope you give this a try. Enjoy!

Ingredients

1 head of broccoli (1 1/2 pounds)
1 1/3 cup of cheddar cheese
1 1/4 cup of milk
1 1/2 tablespoons butter
2 tablespoons flour
salt & pepper to taste

Preheat over to 375. Steam broccoli until tender but still crisp, about 5 minutes. Melt butter in a small saucepan over low to medium heat, until foamy. Whisk in flour until the mixture is well blended and darkens slightly, about 2 – 3 minutes. Gradually stir in milk, while whisking, until the sauce thickens, about 4 – 5 minutes. Add 1 cup of cheese, stirring until completely melted. Season to taste with salt and pepper. Pour sauce over broccoli and top with the remaining 1/3 cup of cheese. Place in the oven for 10 minutes, until the cheese melts.

Filed Under: Recipes Tagged With: bechamel, broccoli, cheddar, cheese, white sauce

2010 Meiomi Pinot Noir – Review

February 10, 2013 by admin Leave a Comment

Okay, here we go my first wine review! Ironically, I selected a Pinot Noir. I am not a big Pinot fan. To me, the ones I have tried don’t have a lot of structure. But I knew I couldn’t judge them all simply by the few I have had.

With that said, on a recent visit to a restaurant, Pinot was on the menu and despite my dissatisfaction in the past, the description sounded really good, so I thought what the heck. Well, to my surprise, it blew me away. It was loaded with flavor and body. It was called Dusky Goose and is made in Oregon. I still can’t find it at my local wine shops, but when I do, I will be buying a bottle and writing a review. Because it was so good, I decided to buy a bottle of Pinot to see if I could at least come close to the taste I experienced.

That brief encounter, led me to Belle Glos Meiomi Pinot Noir (California). Please, don’t be turned off by the twist cap, I am usually hesitant about those too but not with this one. I really just lucked up on this and went with the reviews written on the label in the store. I was not disappointed and you won’t be either.

This wine delivers! Here’s what I get: Big flavors, elegantly smooth, plumb, chocolate, hints of vanilla, dark berry, cola and a little oak! WOW! This drinks like a $30 and up bottle of wine but it is only 20 bucks. For the price, you are getting a lot of wine; some bang for your buck. I am sure the price will soon be increasing. It actually, reminds me of a BIG Cabernet or Shiraz.

This Pinot will definitely have you going back for another glass and eventually another bottle! This will impress your friends and will go well with just about anything. I am thinking a nice steak, pasta, gourmet burger, lamb, or you can enjoy it all alone! I can’t wait to have another glass. Cheers! Let me know what you think.

Filed Under: Hubby's Wine Corner Tagged With: Meimoi, Pinot Noir

Egg Bowls

February 10, 2013 by admin Leave a Comment

I can’t say enough great things about these wonderful egg bowls. They are so tasty and can be made a million different ways. This recipe is also kid friendly. You can have them choose their very own ingredients.

I was introduced to these lovely creations while on our recent trip to Paris. I noticed several bakeries having similar stuffed bread options that all looked delicious. Vacationing is a blessing and such a great experience; however, getting up early to beat the long crowds at tourist attractions is the downside. Knowing these special treats were just around the corner, made waking up early not so bad. Thinking of it, I was excited!

Here’s an important tip…Keeping the rolls in the refrigerator until baking will make the cutting process easier. I’ve added a list of alternative ingredients to help you in the creative process. You can prepare the mixture the night before and add it to the rolls in the morning. This can be helpful if you don’t have a lot of time to spend in the kitchen.

I’m not a big fan of breakfast food, so if you ever see these kind of recipes on my blog, they will definitely be worth your time. This is another winner, so you might want to consider making extra!

Ingredients

3 kaiser rolls (*preferably partially baked)
4 eggs
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
1/4 cup chopped tomatoes
2 tablespoons chives
2 – 3 tablespoons chopped bacon (2 slices)
salt & pepper to taste

Alternative Ingredients

shallots; green onions; leeks; onions; parsley; tarragon; ham; sausage; pancetta; smoked salmon; crab meat; gruyere; feta; goat cheese; mozzarella; parmesan; red/green pepper; spinach; mushrooms and olives.

While combining all ingredients in a large bowl, preheat oven to 350. Cut a large square off the top of each roll and remove a good portion of the bread inside, but still leave enough to prevent leakage. Place rolls on a baking dish and put tops you cut to the side to heat in oven the last few minutes of baking. Add 2/3 cup of mixture in each roll. Bake in the oven for 40 – 45 minutes. If the egg mixture is still loose on top after this time, you can turn the broiler on for a few minutes.

*Your local bakery and supermarket on occasion “Parbake” their baked good products. It’s a cooking technique in which dough products are partially baked and frozen for storage. I specifically ask my supermarket baker for these kind of rolls. I’ve never had an issue purchasing them.