'Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals'
by Jamie Oliver Hyperion -- 2009 Buy it on Amazon
The revolution will not be supersized. Jamie Oliver is a man on a mission to reclaim traditional home cooking from the fast and processed food purveyors of the world via simple, inexpensive, appealing recipes.
The book kicks off with a rah-rah manifesto that dovetails with Oliver's televised travelingroadshows geared toward getting the least healthy eaters in the UK and the USA to back out of the drive-thru and drive home healthier eating habits, centered around the debatably lost art of home cooking. He presents a compelling argument with solid, satisfying building-block recipes and oddly heartstring-plucking photo profiles of plain ol' folks cooking at home.
See what we tested and find out whether the book's worth buying after the jump.
by Sarah De Heer We boiled, stirred and microwaved our way through more than 50 boxes in search of the very best boxed macaroni and cheese. In the end, we selected several runners-up and a winner in each of four categories: cheese sauce, organic, powder and microwaveable, as well as an overall winner and the absolute worst. Did our panelists find a new fave, or were they loyal to that nostalgic blue box? Read on for results.
by Sarah De Heer We boiled, stirred and microwaved our way through more than 50 boxes in search of the very best boxed macaroni and cheese. In the end, we selected several runners-up and a winner in each of four categories: cheese sauce, organic, powder and microwaveable, as well as an overall winner and the absolute worst. Did our panelists find a new fave, or were they loyal to that nostalgic blue box? Read on for results.
Rachel Been, AOL
Runner-up: Cheese Sauce Velveeta 2% Milk
Creaminess: Very creamy and thick, almost gloppy. Cheese Factor (1-5): 4 Instructions (1-5): 5 Our panel says: "With a creamy texture, it had a decent taste without being overwhelming."
Rachel Been, AOL
Runner-up: Cheese Sauce Kraft Deluxe 2% Milk
Creaminess: Very creamy Cheese Factor (1-5): 4 Instructions (1-5): 5 Our panel says: "While creamy and smooth, the cheese flavor was mild, not particularly tangy or cheesy."
Rachel Been, AOL
Runner-up: Cheese Sauce Velveeta -- Original
Creaminess: Very Creamy Cheese Factor (1-5): 5 Instructions (1-5): 5 Our panel says: "The cheese tasted very eggy, too rich -- though it was smooth."
Runner-up: Cheese Sauce Clear Value Shells
Creaminess: Sauce was really smooth, but became overwhelming creamy. Cheese Factor (1-5): 4 Instructions (1-5): 5 Our panel says: "The shells were kind of rough, but the sauce made up for that. Though, it had absolutely no taste and didn't even smell like cheese."
Creaminess: Extremely thick and creamy Cheese Factor (1-5): 3 Instructions (1-5): 5 Our panel says: "The noodles are thick, therefore they hold the sauce well. The cheddar flavor stands out; it's hearty and satisfying."
Style: Powder Creaminess: Gummy and viscous Cheese Factor (1-5): 4 Instructions (1-5): 5 Our panel says: "Using less butter or unsalted butter would improve the flavor of the cheese. The powder mixed well with the pasta, leaving behind no chunks."
Runner-up: Organic Annie's Elbows & Four Cheese Sauce
Style: Cheese Sauce Creaminess: Thick, but not too sticky Cheese Factor (1-5): 5 Instructions (1-5): 5 Our panel says: "Great balance between al dente shells and cheese. The four-cheese blend was delicious."
Rachel Been, AOL
Runner-up: Organic Annie's Whole Wheat White Cheddar
Style: Powder Creaminess: Not creamy at all, sauce sat at the bottom of the pot Cheese Factor (1-5): 2 Instructions (1-5): 5 Our panel says: "The whole wheat shells were great -- nutty and grainy just like whole wheat pasta should be. Though, the texture of the sauce was too runny to match the density of the pasta. With a little added grated cheese, this boxed mac and cheese could be a winner."
Rachel Been, AOL
Runner-up: Organic Annie's Bunny Pasta
Style: Powder Creaminess: Slightly creamy Cheese Factor (1-5): 4 Instructions (1-5): 4 Our panel says: "While it had a great texture and certainly pleased our craving, I would use less powder, butter and milk next time."
Mac & cheese with duck and bourbon. Photo: Beer & Nosh.
This picture of macaroni and cheese with croutons, from the San Francisco-based blog Beer & Nosh, looks delicious. A simple statement, sure. But macaroni and cheese is simple food. And there's really no denying the goodness of such a perfect combination of starch and fat -- especially with some extra (and crunchy!) starch thrown on top. But what if we told you that this particular macaroni was "swimming in duck fat?"
According to the blog's author Jesse, one of America's most beloved comfort foods was made even more comforting -- and, admittedly, heart-attack inducing -- with duck fat croutons, duck fat roux and even duck skin cracklings (you guessed it!) fried in duck fat.
While we feel a little sorry for the poor duck, we have to thank him for giving this macaroni and cheese his all, literally. Oh, there's also supposedly some bourbon in there, but at this point, who really cares?
Instead of chaining yourself to the stove making eggs to order when you have friends over for brunch, put together a smorgasbrunch.
Check out the Market Basket, which is overflowing with roasted almonds, reusable grocery totes and Camelbak water bottles.
Michael Klein reports that as higher priced restaurants tighten their belts, talented chefs will be moving back down the food chain to gastropubs and BYOBs.
This week, the Rush Hour Gourmet is cooking up a Quick Brown Rice with Tuna and Green Beans.
MangoMoon in Manayuck (say that three times fast) is cooking up Grilled Game Bird with Massaman Curry Sauce, perfect for the indecisive among us.
Growing up, macaroni and cheese usually involved boiling macaroni and then mixing it with a powdered cheese, milk, and butter. It was not until I discovered the diversity of cheeses available that I began to experiment. I say, throw away the powder and go to your local cheese purveyor to discover the various ways you can master the mac n' cheese.
Like fondues, I think that using more than one cheese can add a heightened richness. During these cold months, I crave a warm, creamy, milky, crunchy macaroni and cheese with a savory flavor. I often use cheddar cheese as the base. Then, I add a small amount of Gorgonzola Dolce and Emmenthaler.
Below are 8 ways to make the perfect mac n' cheese:
Swallow, a Philadelphia BYOB, relaunched their menu today and their new offers are specifically designed to take the current economic downturn in mind. They've ditched their previous modern Italian menu and have replaced it with an entire menu of macaroni and cheese.
The menu allows you to design your own entree. You first pick small (base price $5) or large ($7) dish and then determine which two cheese you'd like. For an additional $2-3, you can choose three veggies, meats or herbs to mix into your mac and cheese. In addition the build your own menu, they have a selection of favorites that you can pick from if you're feeling overwhelmed by the number of choices.
This is the first time I've heard of a restaurant scrapping an entire menu in response to the economy. It could either be a brilliant move or a tragic misstep.
When most people think about macaroni and cheese, images of ultimate comfort spring to mind. Ideally, mac and cheese is a dish that is soft, creamy and without any difficult-to-chew bits. Unfortunately for Rebecca Shorten, her most recent experience with macaroni and cheese was decidedly un-comforting.
Gallery: Bizarre objects found in food
Sunday evening, Shorten was home with her fiancee, eating a quick dinner of pre-made mac and cheese from Tesco, when she found herself biting into something hard in her meal. Before she could prevent it, she swallowed the object. Looking more closely, she discovered two inch-long metal nails in her dish. Later that evening she was taken to the hospital, where it was discovered via X-Ray that she had indeed swallowed a third nail. She is currently in the hospital and on morphine to dull the stomach pains while she waits for the nail to pass through her system.
Tesco has recalled the product from their shelves and is investigating the situation more closely.
Everyone needs a go-to mac and cheese recipe; this is mine, from a 1994 Gourmet magazine via Epicurious.com. I've made it for numerous Fourth of July parties, birthdays and summer lunches by the pool and it's the freakin' definition of "crowd pleaser." Nothing fancy, no additions of curry powder or green onion or smoked mozzarella (though those would probably all be good), just elbow macaroni, cheddar and Parmesan, bread crumbs, milk and butter, with a dash of cayenne, dry mustard and a little flour. Baked in the oven with a bread crumb topping and sliced into wedges, it's dense and creamy in the middle with a delicate crunchy top.
If you do want to try some additions, dozens of Epicurious commenters have left their suggestions. But I think it's just perfect for what it is, which is why I wanted to share. I'll be making four batches later for my pig pickin'. More on that later...
I bet Burger King hates coming in second to McDonald's all the time. In fact, I'm pretty darn sure, if only because of the new products the company is introducing.
According to a report from the Chicago Tribune, the world's second largest burger chain is going to start serving Kraft brand macaroni and cheese in test markets (which were not named in the article). And soon the corporation will roll out "BK Wrappers" to compete directly with its McDonald's counterpart.
Kraft brand macaroni and cheese is pretty well known in the supermarkets, but the company has a whole division for making the cheesy pasta dish for restaurants. Kraft has said it will make a macaroni and cheese just for Burger King.
Burger King spokespeople have said that while not completely aimed at children, they were a major consideration. Now parents can have one more reason their kids will love the King.
We've talked a lot about guilty pleasures here at Slashfood, and our friends at AOL Food have a whole category devoted to it. And one of those guilty pleasures (and also a comfort food) is Macaroni and Cheese.
Here's a recipe for Mom's Mac 'n' Cheese. Now, it's not my mom's mac 'n' cheese, but it's the type of dish someone's mom might make. My mom didn't put tomatoes in hers, but that's a nice touch. Full recipe after the jump.
Last night, NPR's News and Notes featured a brief but serious piece about macaroni and cheese by Los Angeles-based columnist and actor Joseph C. Phillips. Phillips seems truly distressed, and rightly so, that his kids have been served a powdery, imitation mac and cheese at a local restaurant. He uses this experience of what mac and cheese isn't as a springboard for talking about what mac and cheese is, and, more specifically, what it is in the African American community. "This is the storytelling," Phillips says of the guarded recipes and mystique that surround really good homemade examples of the dish. He then goes on to share a few of his favorite mac and cheese-related stories. His own recipe is available on his website, here. The photo is of Sarah Gim's liveblogged mac and cheese from last winter.
The Oregon-based cheese company has teamed up with LA's McCormick
& Schmick's to sponsor the contest. Entries have to be
submitted by Tuesday, May 2, 2006. Hey! That's today! The winner of the contest, which will actually be held on May
25, 2006, will receive $1,000 and will go on to the next "round" in Portland, OR to vie for the $5,000
national grand champion prize.
So hurry! But remember, the "directions" on the back of the box don't count as
a recipe.
Do you do mac-n-cheese? If you're reading any
mainstream food media this month, chances are, you do. Today's Seattle Times Food & Wine section has a cover feature on macaroni &
cheese. They must have been reading The St.
Louis Post-Dispatch, which did a cute "blue" variety of the dish earlier this month. Or the New
York Times, where "Crusty Macaroni &
Cheese" has been a top-five most-emailed story for a solid week. (They also did creamy, it wasn't nearly so popular.) Everybody's doing it.
But I
think it all (obviously) started here. Sarah Gim did her
macaroni & cheese liveblogging on Christmas Day. And in early January, mainstream media goes mad for
mac-n-cheese. Coincidence? You be the judge.
The penne pasta is al
dente and hanging out in a colander on the counter. When I was growing up, my mother whipped me with a wet noodle
if ever I forgot to rinse cooked spaghetti under cold water. Only recently have I found out that this is actually a bad
idea (thanks, Mario, though I'm not exactly sure why it's bad), but
still, I feel a little weird about leaving my penne unrinsed.
Now begins the sauce part, but here is where I
have learned lesson #648 about Holiday cooking. Never assume that the satellite kitchen in which you're going to
cook the Holiday ham ("satellite" meaning not your home base) is going to have all the equipment you
need.
But in the deep recesses of my mother's "tupperware cabinet," I found a Benriner,
the Japanese version of a mandoline. I grated a block of medium cheddar and Monterey jack that had been
shoved in the freezer for a half hour to make it easier to grate to make 5 cups of shredded
cheese. On the Benriner, the cheese actually came out looking more like long, flat noodles.
Every month, Karina Longworth picks a different food and eats her way around New York until she finds the best preparation in the Five Boroughs. This month, her search for New York's best macaroni and cheese will take her from speakeasies to supermarkets. First stop: Dumont.
I'm thinking back to the lardon-studded macaroni and cheese ($9) I had Sunday night at Dumont (432 Union Avenue, Brooklyn, NY 11211) and I'm torn. As I'm craving the meaty chunks of salty ham, my mouth is simultaneously puckering from the memory of the even saltier islands of Parmesean.
I bet 
We've talked a lot about guilty pleasures here at Slashfood, and our friends at AOL Food have a whole category devoted to it. And one of those guilty pleasures (and also a comfort food) is Macaroni and Cheese. 
Last night, NPR's News and Notes featured a 
Do you do mac-n-cheese? If you're reading any
mainstream food media this month, chances are, you do. Today's Seattle Times Food & Wine section has a 
The 
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