Monday, November 24, 2014

Fall, Fog & Food

Deep oranges, burnt browns and golden yellows...Fall your hues are passing by so quickly quickly. 
I have been doing a lot of cooking to savor every minute of your splendors. Butternut soup with roasted sage leaves and Mascrapone cheese...A  Cauliflower  Mac and Cheese and Sockeye Salmon with a stone ground mustard and maple glaze and Super greens wilted with caramelized onions and a sprinkle of Blue cheese and cranberries. Take a look... I promise you will be inspired!


We have a few foggy mornings too that have been very cozy and great for cuddling up with my morning cappuccino and holiday projects. There are quite a few in the works ...and this is a rarity for me to have such a head start but, I am determined to stay the course this year. I am as well keeping up on my sock knitting too.  As a result I am blogging few and far between because I really want to have finished projects to show you. The picture above is an original pattern I am working on for a crocheted gingerbread doll. He is now stuffed and waiting to be adorned. Once the pattern is solid i will share it with you. 
Now back to the favorite crazy decorating...just food and family... This dish below will be on our table this year...

 Cauliflower Mac and Cheese

  • a medium head of cauliflower
  • 1 lb elbow macaroni
  • 4 tbls. butter
  • 1/4  cup flour 
  • 2 cups milk...more if needed...start with one cup at a time
  • 2 cups Italian fontina cheese grated
  • 1 cup white cheddar grated
  • 1 cup Parmiggiano Reggiano cheese grated 
  • salt
  • white pepper
  • 1 container of baby super greens
Cook pasta ahead of time set aside...cut cauliflower into florets and set aside. In a sauce pan melt the butter and add flower to make a roux...slowly whisk in milk and let it thicken ...then add your cheeses and seasonings. Just like making a basic mac and cheese. Add pasta and cauliflower to the cheese sauce and lastly fold in the abby greens. Pour into a 9x13 baking dish,sprinkle with bread crumbs and bake at 350 for 25-30 min. You can cut down the amount of pasta as you like to make it more carb friendly.

About the baby super greens ... I am not a fan greens as I find them hard to master...which is why I am loving the tender baby greens . They are so easy to add to any dish. I am getting mine at WholeFoods...the Organic Girl brand.

Are you adding any new dishes to your table this year? I would love for you to share them. 
Enjoy your Thanksgiving may it be safe and filled with good times and loved ones.

Be well,