What is YOUR favorite Mac and Cheese?
I just read Diane Sawyer's favorite and I'm thinking, "You've got to be kidding!" Not just Velveta cheese, it has sour cream, and cream and half and half and a bunch of other cheeses. I would try something decadent but this worries me. I haven't had my usual "to die for" thoughts about Mac and Cheese lately. It's so gloppy and pastey. If I entered Emerill's contest I would ruin the recipe by adding fiber. How about sauteeing a bunch of fennel and adding it into your favorite cheese sauce. How about some chunks of roasted tomatoes, drained if canned. Or how about whole wheat gorgonzola mac&cheese with pear and walnut topping. Okay, these all have secret ingredients and I'm not telling. But I need your vote, which one should I write up and submit to Emirilles contest. You don't win anything but a t.v. appearance. I wanted a schollarship for my daughter's college tuition next year!
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Is there something better than "perfect science" in the kitchen? How about the fun of improvisation. This totally experential type of cooking adapts to the moment. Every recipe is either created new or revised to better fit the moment. No recipe is ever the same twice because every day has different circumstances. Why should it be? Perhaps the moment is inspired by a basket of local food from the farmer's market. Perhaps it is adapting to the food needs and tastes of a friend. Maybe it is the romantic notion of seasonal food dishes. Other times it is a journey into another place and time. Instead of arm chair traveling, how about dinner table cultural odysseys? You do the best you can with the knowledge you have. And everyone has a good time.
If your goal is exotic cuisine, or simply rearranging the food at hand, this approach to food is fun. Cooking outside the book, the cookbook, this is the best!
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Improvisational Cooking
Is there something better than "perfect science" in the kitchen? How about the fun of improvisation. This totally experential type of cooking adapts to the moment. Every recipe is either created new or revised to better fit the moment. No recipe is ever the same twice because every day has different circumstances. Why should it be? Perhaps the moment is inspired by a basket of local food from the farmer's market. Perhaps it is adapting to the food needs and tastes of a friend. Maybe it is the romantic notion of seasonal food dishes. Other times it is a journey into another place and time. Instead of arm chair traveling, how about dinner table cultural odysseys? You do the best you can with the knowledge you have. And everyone has a good time.
If your goal is exotic cuisine, or simply rearranging the food at hand, this approach to food is fun. Cooking outside the book, the cookbook, this is the best!
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Isobel Davis is the author of this site and is responsible for all the creative content including images, writing and recipe inventions. She holds the copyrights to everything published on this site unless otherwise noted.
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