Since it is the eve of our 2nd Anniversary as FEASTers I have a request....send me your recipes.
Two years ago, Matt, Julie and I met up at Tea Lounge to figure out how we wanted this all to work. We actually came up with by-laws (uh, we are dorks) and theme ideas and an invite list. It was a crazy evening, *sigh*. Julie made a beautiful book that we could log all of our dinner parties with and it has sadly been sitting unused in my room since. It is time to fill it up! Let's create the FEAST cookbook. We've had some crazy themes, awesome food, and great conversation over the last two years and it would be great if we had some kind of record.
I don't need to send me every thing you have ever made for FEAST (although, if you want to it would certainly be welcomed)...but definitely send me your favorites and if you happen to have any pictures, BONUS. If you managed to save your EVITE? Send it this way. I think we will have something great to show for it.
A couple of other notes. This is our new blog! Any one of you can log on to post if you would like....send me an email and I will give you the information.
Also, we have an official email address: FEASTbklyn@gmail.com. That is where you can send the recipes, photos, etc....
Date for the next FEAST: October 16, 7PM. Mark your calendars. A theme will be announced soon.
Emily
2 comments:
Here's my recipe for our Back to School Themed FEAST in September: Make Cafeteria Food Better!
Quintessential Mac N Cheese
For the pasta:
5 cloves chopped garlic, plus 3 cloves whole garlic
3 bay leaves
Salt and freshly ground black pepper
1 teaspoons paprika, plus more to taste
1 teaspoon smoked paprika
3 quarts water, boiling
1 pound dry elbow macaroni
1 teaspoon dry mustard
Olive oil, to taste
For the cheese sauce:
1 pound aged sharp Cheddar
3/4 cup white Cheddar
3 ounces Asiago
3 ounces Pecorino
3 ounces Gorgonzola
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream
1/3 cup creme fraiche
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon smoked paprika
1 lemon, juiced, 1/2 lemon, zested
2 teaspoons finely ground Mediterranean sea salt
2 teaspoons ground black pepper
3 organic eggs, beaten
For the pasta:
Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water. Bring to a boil and simmer for 15 minutes. Remove from heat. Strain stock and return liquid to the pot. Bring to a boil and add macaroni until done. Strain pasta and toss with dry mustard. Toss in salt, pepper, and olive oil to taste.
For the cheese sauce:
Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars. Crumble the Gorgonzola cheese. Melt the butter and add the flour through a fine-mesh sieve. Add cream and creme fraiche. Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper. Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat.
Add the pasta to the cheese sauce and add egg, combine well. Top with grated Asiago and Pecorino. Put in large baking dish or individual crocks and bake until bubbly golden brown, about 20 to 25 minutes.
ok so better late than never.
Note: to class this up a bit (if possible!) i made my own chili, which i recommend. if you don't you could probably just get your pet monkey to make this.
VIVA LA FRITO PIE
1 (15 oz.) can chili, no beans
1 (15 oz.) can chili with beans
3/4 c. water
2/3 of a 12 oz. pkg. Fritos original corn chips
1 c. chopped onion
3/4 lb. cheddar cheese, grated
1 (8 oz.) carton sour cream (opt.)
Preheat oven to 350 degrees.
Spray 1 1/2 to 2 quart casserole with Pam. In saucepan, combine both cans of chili and water; heat to boiling, stirring occasionally.
Place 1/2 of the corn chips in bottom of prepared casserole. Cover with half the chili mixture. Sprinkle with 1/2 cup onion and half the grated cheese. Repeat layers, ending with grated cheese. Bake for 25 minutes or until heated through. Serves 4 to 6.
TIP: After wedges of pie are cut, top each with a tablespoon of sour cream. An excellent main course on a cold day.
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