Gruyere and white cheddar macaroni and cheese

mac-n-cheese2Fall officially made its presence known this weekend. From a sleety, windy, freezing Halloween to being forced to pull out my winter jacket, everything screamed “hibernate”. I was up for the challenge – it’s been a while since the weather forced me inside for an entire weekend, so I decided I’d make this a practice run for the imminent, months-long winter isolation.

The first thing one must do when faced with such a challenge is to watch egregious amounts of TV, read and sleep. This doesn’t leave much time for an elaborate dinner, but that is fine because the only thing suitable to prepare in such a scenario is bubbly, warm, comfort foody macaroni and cheese.

If you have an hour, you can get this pulled together and get right back to binge watching/reading/sleeping in no time.

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Fundamentals of cooking, week 4

Striped bass and flounder. AKA. Bill and Phil.

Striped bass and flounder. AKA. Bill and Phil.

Here fishy fishy! That was the theme for this week’s task – fish Monday, fish Tuesday, fish everywhere. Monday’s class started with the demo on how to filet striped bass and flounder. These fish were chosen specifically because one is a round fish (bass) and one is a flat fish (flounder)*. I’ve never once touched a fish, living or dead so I was a bit hesitant to dig in there and grab one of these guys. But just like last week with the game hen, I sucked it up and went to work.

The technique is actually pretty simple – given that you have a sharp filet knife and know exactly what to look for. One cut at the tail, a cut just behind the head, and one smooth slice down each side to detach the filet. Not so easy the first time around, but we did the same thing on Tuesday and having done it two nights in a row helped – Tuesday was much easier. Not to say that I did a beautiful job, but it was easier.

What I’m loving about this class is that each week builds upon everything we’ve learned. We’re going through mirepoix like it’s going out of style and with each batch, my cuts are getting more and more precise. I executed my first totally perfect small dice on a carrot this week, and that felt awesome.

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