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Mac and Cheese Cookies

Weekend report: Alton Brown Mac N Cheese; Michael Mina cookies


Home Cooking 6

Weekend report: Alton Brown Mac N Cheese; Michael Mina cookies

Ruth Lafler | Apr 10, 2006 01:48 AM

I'm avoiding doing my taxes, so I spent the afternoon in the kitchen.

I started with another attempt at Alton Browns creamy stovetop mac 'n cheese. This time I think I got it just right: I used half extra sharp cheddar and half gruyere, and played with the seasonings a little. Since my hot sauce was looking pretty icky, I used a squirt of sriracha and a drizzle of pepper vinegar. I think the little bit of vinegar really brings it together. Although it was good out of the pot, I put it into ramekins, topped it with some buttered breadcrumbs, and put it under the broiler in my toaster oven for a few minutes. Really, really yummy!

Then I headed off to TJ's for some bittersweet chocolate for the cookies. After debating my options, I went with the TJ's brand 72 percent cocoa solids. Chopping chocolate is a pain, but I used my spring loaded chopper and it went fairly quickly. I followed the recipe exactly (except for cutting it in half), right down to the number of cookies, and the cookies came out perfectly. However, I think the chocolate is a bit bitter for my personal taste. I think I'd use a chocolate in the 50-60 percent range for future batches. That's just me, though. I'm sure a lot of serious chocolate lovers would enjoy them.

BTW, dinner was a pork chop. I browned some cut-up turnips and simmered them in some chicken stock until tender; I chopped an onion and apple and sauteed them. I seared the pork chop, added some of the chicken stock from the turnips and did a quick braise (about six minutes). Toward the end, I added the onions, apples and turnips and some leftover riesling. When the chop was just done (still slightly pink at the bone) I removed it and reduced the liquid with the veggies until it was almost gone. Spooned it over the chop -- not for people who don't like sweet/fruit flavors with meat, but the acid from the wine kept if from being cloying.

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