Broccoli.

So the headline on this article caught my eye. I was like, really, who's to say THIS will be the best? But honestly, it was. It was absolutely delicious. I saw boys who I've never seen eat vegetables before eat it. It was soooo good. That hint of lemon with the amazing flavor of the cheese. SO GOOD. I could seriously eat this as my side dish every night. The recipe I got it off of didnt really have a straight up ingredient list, so I didn't really use exact amounts of anything, so I'll tell you my guestamites.


So what you'll need:
2-3 Bunches of Broccoli Crowns (or some bags of broccoli wokly)
4-5 Tbs Olive Oil
Salt and Pepper
4 Cloves Garlic
1 Lemon
Grated Parmesan Cheese


Preheat oven to 425.
So you'll start by cutting your broccoli into florets if you didnt buy already cut up ones. Make sure that if you washed your broccoli that its totally dry, otherwise it will get all gross and burned. Put it in a bowl, toss with the olive oil and some salt and pepper (whatever you normally put on food should be fine, I didnt measure at all.) Spread them out on a cookie sheet. You can line it if you wish, but I didnt.
Pop this in the oven for 20-25 minutes, until its golden brown ish, but not burned.
Now, zest the lemon over the broccoli (I skipped this step, lemon zest annoys me), and then squeeze the lemon juice over all the broccoli. Make sure all the broccoli gets some love, as thats the best part. Then top with the cheese. Serve warm. ENJOY! Definitely definitely enjoy.


I want to try putting it back in the oven for a bit after I add the cheese, to melt it. If you want to try that, let me know how it turns out.
Hope you love them too!

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French Fries! No deep fryer needed.

Hmm, still not Passover friendly. Let's just pretend it's not passover. But again, I didn't make these today either. And I don't have a picture yet for these either! Gah, I'm falling behind. But these are delicious and simple. A nice change from just plain homemade french fries. I've had this recipe sitting around for a while and don't remember where I got it from. Woopsie. But they are seriously easy!


So you'll need:
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying


So first slice your potatoes into french fry shape. Or go to Ross and invest in one of those really cool potato cutters that I have. They make life easy. (When they aren't chopping your finger off...)(Okay, not off..) Keep the fries in cold water while you're waiting to cook them so they don't brown.
Heat your oil in a large skillet over medium high heat. While thats chillin (or heatin I suppose), sift together your flour, garlic salt, onion salt (I feel like I skipped this ingredient now that I'm looking at it...), normal salt, and paprika into a bowl. Slowly add in enough water so that the mixture can be drizzled from a spoon.
Dip fries into the batter one at a time, then place them into the oil.  The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.


Yummy! I love french fries! Enjoy!

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My Absolute Favorite Mac and Cheese

Alright, I get it. I'm a bad jew. But if it is any consolation I did not actually MAKE this today. I've made it a hundred of times in the past though. It is seriously the best macaroni and cheese in the world. It is different because it uses Fontina instead of Cheddar, and shells instead of elbows. Also, the breadcrumb talking is fantastic. I found this one Ezra Pound Cake and I use it all the time. Its extremely easy, and it feeds me for like 3-4 days. Or everyone I know for a lovely meal.

You'll need:
1 pound small shells
5 tablespoons unsalted butter (plus some for the topping)
1 cup heavy cream
8 ounces (about 2 cups) Italian Fontina cheese
Salt
Pinch of freshly grated nutmeg (I've never actually tried with the nutmeg, as I live in a dorm and do not really feel like buying nutmeg for my dorm, let me know how that goes.)
1/3 cup plain bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350. The recipe doesnt actually say this anywhere, or any temperature for that matter. So I just made it up. It works nicely. Get out your handy dandy 9x13 pan too. 


Start off by cooking your shells, just a minute or two less than what the package recommends. Drain. 
While they are cooking, shred the Fontina. Cube the butter (the 5 tbs) and put it in the bowl you plan on mixing everything in. (So make sure its big enough for all your pasta!) Warm the cream in the microwave, cover it or just leave it in the microwave to keep it somewhat warm.
When the shells are done, toss them in the bowl that has the butter. Toss and stir or whatever tickles your fancy to coat the butter over the shells. Stir in the cream and the cheese and mix until its all covered evenly and the cheese starts being all yummy and melty and gooey. Season with your salt and nutmeg. 
Pour this into your greased 9x13 pan. 
Combine the bread crumbs and parmesan cheese in a small bowl. I usually dont really measure this part out, I use whatever covers it well enough. Pour this combo over your pan of mac and cheese. Cover it well, the crunchyness is yummy! Dice some butter and sprinkle it over the top to add some brownness, and butteryness. 
Throw it all in the oven until its nice and bubbly, about 20 minutes. 


Enjoy! This dish also saves really well, so its great to make and take for lunch!


I'll take a picture next time I make it. 

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