Tag Archives: bechamel

Pumpkin and sage give macaroni and cheese an injection of autumn flavors

Pumpkin and sage give macaroni and cheese an injection of autumn flavors

Pumpkin Mac text

Since I’m still on my comfort food kick and totally inspired by the season, I decided to whip up another classic dish and given it an injection of autumn: baked macaroni and cheese with pumpkin and sage. Sure, mac and cheese is great as it is, but you’d be surprised how much better it can be with the addition of pumpkin, giving it the slightest hint of sweetness. Sage is my absolute favorite herb to cook with during the fall and it pairs perfectly with pumpkin, so I figured, why not throw it in this dish, too?

I also wanted to write up this particular recipe to teach you readers a thing or two about classic cooking techniques. I recently featured a recipe here that used the classic “mother sauce” Béchamel — milk thickened with a roux (equal parts fat and flour) to make a white sauce. This one uses the basics for Béchamel but adds cheese to it, thus making it a Mornay sauce (read: fancy name for cheese sauce). See? You can make easy, tasty food and learn some fancy cooking skills along the way.

While you can use just about any cheese you’d like for this recipe, I suggest using a white, mild-flavored cheese, like white cheddar, Gouda, or Gruyere, as it won’t overpower the pumpkin flavor or hide the bright yellow-orange hue imparted by the pumpkin puree. And while this mac and cheese doesn’t need to be baked after the creamy sauce is cooked, popping it in the oven gives it a firmer texture and and crispy exterior.
Read the rest of this entry

Creamed Kale and Sweet Onions: Try this (slightly) healthier twist on classic creamed spinach

Creamed Kale and Sweet Onions: Try this (slightly) healthier twist on classic creamed spinach

Creamed Kale text

For my next autumn fare installment, I decided to take a classic comfort dish, creamed spinach, and give it a more modern makeover by using the very popular cruciferous vegetable kale in place of the spinach. Kale has such a great reputation for being so healthy and nutritious, so I figured it could handle being slathered with a butter-laden cream sauce. The vitamins and minerals in kale negate some of the calories in the sauce, right?

I’ve seen creamed spinach done every which way — simmered with cream, mixed with cream cheese, etc. — but I’m a fan of using the old school, classic Bechamel sauce for this application. It’s quick, easy, and it’s a good basic sauce-making skill to have in your culinary repertoire (if you don’t already). Bechamel is one of the five basic “Mother Sauces” in classic French cuisine made up of a roux and milk. A roux is a thickening agent for liquids that is equal parts fat (butter, oil, animal fat, etc.) and flour cooked together before adding the liquid.

Try this out on your table this season for a (somewhat) healthier take on the standard creamed spinach. It’s a side that’s sure to please even the pickiest eater or green veggie hater.
Read the rest of this entry