Sunday, September 28, 2014

Mac'n'cini: Fried mac and cheese balls

You've heard of arancini. You've definitely heard of mac & cheese. What if you combined those things?

I can tell you from personal experience that it would be awesome.



I should take a step back: These were inspired by my friend Steph, who we tried to host a surprise birthday part for this weekend. She was't feeling well and didn't show up (oops!) but we still made these beauties and enjoyed them in her honor.

First, make your mac & cheese. 
I made mine from a recipe from the illustrious cookbook, Mac + Cheese. First, make a nice bechamel; then, add your cheese, (I used a cup of New York's Yancey's Fancy cheddar  and a cup of smoked colby). Stir in a pound of cooked bacon, and half a pound of cooked pasta (I used gimelli) and you've got a delicious mac & cheese. Eat some for dinner! You deserve it.

Don't eat too much, though: Save about a quart. (This is easy for me since I save all of my leftovers in Ball jars.) When you're ready to make your mac'n'cini, invite some friends over for beers.

Now, make your mac'n'cinis!
Heat about an inch of vegetable oil in a large skillet over medium. In three bowls, collect a beaten egg, flour, and some breadcrumbs. Take out your cold, leftover mac & cheese. Spoon out a few tablespoons at a time, and form into balls. Roll in the flour, then in the beaten egg, and finally in the breadcrumbs. Place these on a plate. When the oil is nice and hot (shimmering and splattery if you splash some water in it) add your mac & cheese balls. Roll around to make sure they're evenly fried. When they're golden on all sides, remove to a paper towel-covered plate.

Serve and enjoy!

I was trying to think of a good sauce to pair with these: My first instinct was marinara, but I don't think that's quite right. Any suggestions?

The best of the Pumpkin beers

I love fall — summer is just too hot for me, but when the leaves are turning and there's a chill in the air, it means one wonderful thing — fall beers are out! I usually don't like flavored beers, but I make an exception for pumpkin. There's nothing better than a pumpkin beer with a sugar rim on a nippy day.



Recently, though, I've discovered just how diverse pumpkin beers can be. Here are 5 unique pumpkin beers to try:

Sunday, September 21, 2014

How to shuck oysters and what they taste like

Well, most people know what oysters taste like — here in Boston, at least. Since I'm from practically land-locked Upstate New York, I actually didn't try my first oyster until I moved here, and since then, I can't get enough.



This summer, we moved to a third-floor walkup with no air conditioning, and it was hot. Even with a window unit in one room, the temperature in our living room sometimes rose above 90. So, you can bet I avoided turning on my oven, or even the stove, at all costs. That's where oysters came in handy: What's easier or more refreshing on a hot summer night than just popping open a few oysters? We ended up having that for dinner maybe a little too much.