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Blue Cheese Dressing, a tailgating treasure

  Blue Cheese Dressing

Blue cheese dressing, so rich and decadent, is as comforting as foods come.  It is also as versatile a staple as you could think of for your fridge. Use it as a way to make even iceberg lettuce elegant.  Try it as a condiment for burgers, steaks and leftover turkey.  Veggies, chips and bread could not ask for a better dip.  So, if you are planning a Sunday afternoon tailgate this simple sensation is a go to treat your group will treasure.

In a medium bowl, combine all ingredients.  Chill for at least an hour before serving. Enjoy!

Blue Cheese Dressing, terrific for tailgating

More ways to dress up your menu:

Photo Credit:  Julie Cecchini

The First Lady's Mac & Cheese

The First Lady's Mac and Cheese

This past August there was a segment on NPR about Presidential foods and what they say about the people in our highest office. Remember Hilary Clinton saying "I could have stayed home and baked cookies all day"?  Christopher Kimball concluded by sharing some recipes from First Lady's.  The one that intrigued me most was Michelle Obama's Mac & Cheese.

The recipe surprisingly makes the most of fall's bounty in the White House garden while cutting fat in half.  Her lower calorie take on pure comfort is a WINNER. I will never look at cauliflower the same way again.

Here is our take on the first family's favorite.

  • 1 pound Penne Rigate pasta, cooked al dente
  • 1 head cauliflower, cut into florets
  • 1 cup Soy Cream or milk
  • 1 pound shredded machengo (or a mixture of your favorite melting cheeses)
  • 1/4 cup grated Reggiano cheese
  • 1  tbsp Tomato & Parsley Vinaigrette

The First Lady's Mac & Cheese

Preheat the oven to 350ยบ.  Microwave cauliflower until soft, about 6 minutes. Either mash or puree the cauliflower. Add pasta, milk, both cheeses, and Tomato & Parsley Vinaigrette and combine.  Bake in a prepared medium size casserole dish for 25 minutes or until the top is crispy and the sauce is bubbling.


Other Recipes You May enjoy:


Photo Credit:  Julie T Cecchini

Listen to Cook's Illustrated's Christopher Kimbal on Morning Edition.


Presidential food favorites