Despite watching a documentary over the weekend about how one becomes a MOF—highest order of pastry cooks in France with a 3 day examination of Herculean pastrywonders—and feeling all inspired about trying to make little cream puffs and maybe a very simple chocolate mousse…
Monday menu planning is not my fav.
We snagged a copy of Bon Appetit’s March issue last week when we saw a crispy-topped mac’n’cheese on the cover. We are mac’n’cheese fiends. I can’t tell you how many recipes I’ve tried over the last two years. And so far I’ve found a baked one that I like okay and a creamy slow-cooker one that is quite good (and a lot that I wouldn’t make again). But BA called this one the “hands down, tastiest version we’ve ever made” so you KNOW we had to give it a sampling.
And we’re entering corned beef and cabbage season, so there’s another option on the table. (Stopping to scribble some notes).
Mostly I think I’ve overplayed my favorite winter foods and am realizing spring is a tricky main course season. I usually think of desserts when I think of spring—light, sponge cakey desserts with fruit and cream and citrus zings.
Probably not a big old plate of congealing pork roast anyway.
What says spring dinner to you? Pasta with tender spring veggies and a light cream sauce? Lamb and new potatoes? BLTs with a bow tie salad or deviled eggs? Sandwiches in general? Asparagus and lemon roast chicken?
I know it’s only the second week of March—technically still winter and not so technically very much in the 30s—but the sun is shining and we’re going to Florida in less than a month. I’m thinking sandals and sunglasses already.
My taste buds are restless.