A scapegoat comes in handy when dinner flops. Tonight I had a couple – Madonna and a conniving character named Sue Sylvester.
I had decided to catch up on “Glee” while making dinner. The whole episode was devoted to Madonna songs – much to this material girl’s delight – and the highlight was a highly-styled black and white video of the evil Sue doing “Vogue.” It was a major distraction that turned my effort at homemade macaroni and cheese with ham into a curdled mess. “Is this soup?” Son #1 asked innocently.
I confess, I should have read the directions more carefully. A reviewer mentioned stirring the cream sauce constantly to avoid curdles. It’s hard to do that and keep a beat. And I was reading the recipe on my iPhone — my first effort to use the Epicurious app. Another excuse. Waah! Diligent and focused cooks could give the recipe a spin. I, however, will return to Annie’s boxes next time.
This week hasn’t been a stellar experience in the kitchen. Last night I was crashing on a deadline so my husband wrestled together hot dogs and beans. God love him! Monday night’s highlight was round two on a yummy salad found on Epicurious: Roasted Red Peppers and Cauliflower with Caper Vinaigrette. However, the online recipe is missing the first couple of steps. A kind reviewer retrieved her print copy of Gourmet and provided the missing info, but it’s buried deep in the reviews. The recipe is worth the effort to patch together the steps so here are the missing details:
Preheat broiler. Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Broil peppers, skin sides up, on a broiler pan about 2 incehse from heat until skins are blistered, 8 to 12 minutes. (Alternatively, roast whole peppers on their sides on racks of gas burners on high, turning with tongs, until skins are blackened, 5 to 8 minutes.) Transfer to a bowl and let stand, covered, 10 minutes. While peppers stand, preheat oven to 450 degrees with racks in upper and lower thirds. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. (see rest of recipe here)
The cauliflower was a nice side to pan-grilled Aidell’s Chicken Sausages with Roasted Garlic and Gruyere. We added an iceberg salad with grapefruit, avocado, blue cheese and pecans plus baked potatoes. At least the week started off decently!