Most of us have a soft spot for good old macaroni and cheese, and personal preference usually depends on what we grew up eating at potlucks, church dinners, or our grandmother's table.  Some folks insist on American cheese being the only cheese that can meld with macaroni, and some profess a strong affinity for a crispy breadcrumb topping that crunches up in the oven.  Me?  I'm a pretty straightforward, white-sauce-meets-pasta kind of gal, though I'll put just about any kind of cheese into the sauce (anything that grates, anyway--no brie or fresh mozzarella).  I like an extra layer of cheese over the top, and I've developed a tendency to add a dollop of grainy Creole mustard to the sauce before I stir in the macaroni; it sparks the sauce a little bit, just the way I like it.

continue reading...

Yesterday, I was inspired once again to buy local, seasonal produce and see what I could make with it.  The inspiration came from this wonderful French documentary, Food Beware: The French Organic Revolution (more on that below*).  When I got to the store, I wasn't set on a French menu by any means, but I just did this staring thing I've been doing lately--I stand in front of the produce wall and stare straight ahead.  I soften my eyes and don't try to focus on anything, and see what colors stand out to me.  This is not unlike the way I look at a painting by Monet or Renoir--there's that Frenchiness again.  This time, eggplant and squash called to me.  And that one plump red bell pepper, all alone.  So I was struck with the solution of ratatouille, and just went all-out French and bought a whole chicken to roast.  Why the heck not?

[veggies roasted and ready for layering]

continue reading...