Posts Tagged ‘apricot’

Baked mac and cheese (and bonus rosemary-apricot pork tenderloin)

In most recommended, recipe on October 6, 2010 at 8:49 am

Mac & cheese and rosemary-apricot pork

This weekend I tried to make pasta for the first time. The recipe was deceptively easy – mix flour and salt in mound on a cutting board, then crack eggs in mound and slowly mix with hands.

From the first egg it was a disaster. I guess my mound was more of a plateau, and egg started running all over the counter, and I had to start mixing it really fast. And it was so sticky! (That probably should have been my first clue).

After the dough sat, I aimed to roll it out. “Who needs a pasta maker?” I said to myself. “Italian grandmothers used wine bottles to roll out pasta*!” So I sat out with my rolling pin, heaps of flour, and some butternut squash filling.

Erm. The dough was really hard to roll out, and I ended up with 2 inch by 2 inch very thick squares of pasta with probably a drop of filling. I dropped the little buggers into boiling water anyways, thinking maybe they would become more like ravioli I recognized.

Not so. My roommates looked nervously at the small bricks on their plates. I tried to alleviate the matter with lots of thyme butter, but the fact remained this was a dinner FAIL.**

So I’m not posting that recipe. Instead, I’m posting a recipe that I love, that is comforting and delicious and I should be able to make with my eyes closed, but still crack open my How to Cook Everything Vegetarian.

*That may or may not be true.
** And no, you totally don’t get pictures of it.

Baked mac and cheese (and bonus rosemary-apricot pork tenderloin) Read the rest of this entry »

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