Wednesday, December 6, 2017

F is for: Fried Mac 'n Cheese Balls

A couple weeks ago, Justin and I hosted our first Thanksgiving in our new NYC apartment. My mom flew in for the holiday, and we also hosted various friends who did not have a chance to head home.

Being the psycho organized planner that I am, I sent out several emails in anticipation of the big feast. I have certain staples that are always on my own Thanksgiving table (GBC, garlic mashed potatoes, Grand Marnier sweet potatoes, sourdough stuffing... just to name a few.)

However, I wanted to make sure we also included dishes that were special to our guests. My friends made several suggestions, including macaroni and cheese. Feeling like we already had enough side dishes to go with dinner, I decided to turn the idea into an appetizer. A cheesy, breaded, deep fried, glorious appetizer.

Monday, December 4, 2017

E is for: Eggs en Cocotte with Crab

Hopefully most of my readers know by now that I'm the new floor reporter for Food Network's reboot of the Iron Chef franchise (it's called Iron Chef Showdown, and it airs on Wednesday nights at 9pm ET/PT, so if you don't already... PLEASE watch.)

Anyways, what many of you DON'T know, is how I got the job.

I'll save you what my friends call one of my "yarns" (long stories that tend to drone on endlessly), and just tell you that it included a live audition at the Food Network studios in NYC. Actual chefs competed with a "secret ingredient," and I had to interview them throughout the process.

The ingredient that day was eggs, and one of the chefs made something called "Eggs en Cocotte." To be completely honest, I had never really heard of it before, though in retrospect I had definitely eaten them previously without knowing the fancy name.

Basically "en cocotte" is a French term that refers to the way the eggs are cooked. (In small vessels or ramekins.) It's a very elegant way of serving eggs, and I thought it would be fun to share with you here on the blog.

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