Raise your hand if you already miss Liz Lemon? We do too. Welcome to your weekly fix of Lemon singing, crying and dancing about her love of food.
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The cooking is easy this time of year. Spring offers much less variety than summer, which almost eliminates tough decision making at the farmers’ market. For me, I had to decide between buying three or four bundles of asparagus. In the summer it’ll be the a much more difficult choice of Japanese eggplants or pattypan squashes. I opted for three bundles and by Sunday night, two have been used.
I’ll know better next week.
I won’t embarrass the class by asking who has kept kosher for the eight days of Passover. All I will say to you is that you have one more meal before breaking the holiday, so you might as well go for the half-eaten box or matzah. You know you’ll just feed it to the dog anyway. (Or is my dog the only one that enjoys matzah?) This recipe will also help rid you of leftovers from your seder meal. You know you bought too much parsley.
Anyway, if you have access to a broiler during lunch, try this quick take on an opened-face cheese sandwich.
Is mac ‘n’ cheese the new bacon? Everyone’s favorite comfort food has suddenly gotten a lot more versatile, showing up in everything from burgers to desserts. Here are ten insanely creative ways you should try mac ‘n’ cheese at least once (and probably only once).
Who says you can’t eat macaroni with chopsticks and sriracha?
Recipe: The Food in My Beard
One comfort food stuffed inside another.
Recipe: The Food in My Beard
The ultimate addition to any grilled cheese sandwich? More cheese.
Recipe: Endless Simmer
A crucial stop on the ultimate New York hot dog crawl is this bad boy at Ditch Plains. (Photo: Ditch Plains)
Then there’s mac ‘n’ cheese state fair style: battered and deep-fried.
Recipe: Always Order Dessert
I think it has become apparent that I’m not one for following Michelle Obama’s healthy eating campaign. Considering that my recent creations have included nacho-stuffed potato skins and mac ‘n’ cheese in a grilled cheese, some might argue I’m actually a secret Palin operative. I’m not, I promise you. I just like to fry things.
My better half is a meat and potatoes kinda guy — no greens, no fruit and no vegetables. So once in a while I like to try cooking something that I know he’ll enjoy. In this case I combined his love of Mexican food with our combined love of fried food. I present to you the Ancho Chile Onion Ring Quesadilla.
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– erica for one, is down with breakfast beer:
see, i think beer, like any other alcohol, can use a little spruce-me-up-water-me-down-juicy-somethin’somethin’ for breakfast time. that’s why in Europe they’ve got the Shandy: half lager, half sparkling lemonade. it may sound kinda nasty but i’ve tried it and it not only works well at breakfast, it makes piss beer (cough *pbr* cough) actually palatable.
http://en.wikipedia.org/wiki/Shandy
according to a friend in stuttgart, they often do Shandies with banana juice instead of carbonated citrus stuff in that neck of the woods… uh, yeah.
Good thoughts, Erica. Also, Endless Simmer is meeting this weekend to decide whether we should replace our “we just can’t keep our mouths shut” tagline with “Endless Simmer: spruce-me-up-water-me-down-juicy-somethin’somethin.”
– In other beer innovation news, Tim is not down with name tags on Bud Light bottles:
Disappointed! How would you feel if Kraft ran the same promotion on their processed American singles?
Tim, you don’t know ES very well if you think our answer would be anything other than “that would make us very, very happy.” Everybody’s gotta protect their night cheese.
– Speaking of fake cheese, ES made our vegan readership very, very happy this week with America’s top 10 new sandwiches — veganized. My favorite comment comes from MunyaBuddya over at HuffPo:
“Where’s the vegan Double Down?”
Are you on that one or what, vegan bloggers?
(Photo: Mike Saechang)
As veterans of several state fairs, at Endless Simmer we know there’s just about no food that can’t stand for a little frying.
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Yes, it’s good. Yes, it’s better battered and fried.
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These pretty zucchini blossoms will be showing up at the far mar before you know it. You know what to do.
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Fine, maybe this one didn’t work out so well, but you know we’ll be trying again.