I'll be honest...again. When it comes to cheese, I don't have much experience. I know the basics of cheddar, mozzarella, pepper jack, American, Parmesan, and provolone....even some ricotta and feta. So, when I flipped through the cookbook to find my five meals I'd try this month, I came across this recipe. It was cheese with cream sauce. Sounded good and what can go wrong with cheese and sauce!!
When I went grocery shopping, I once again had to ask where in the world to find what I was looking for. I didn't have a clue if it was block, soft, crumble, wrapped, or in a for that matter, in a can. (Ok, this one not really) With the help of the deli lady who thought I was crazy, I found where they stashed all the specialty cheeses...which is pretty cool. I'm definitely learning more about our grocery store. (Just when I thought I had it memorize aisle by aisle...seriously.) And, because I don't have a problem asking anyone anything, I didn't lose any pride either ;)
Now, on to the recipe. I'll just start by saying that I loved it. My children loved it. And, my hubby, the household chef, gave it a thumbs up. My favorite part of the recipe is the amount of time it took; 20 minutes total and it made more than I thought! I followed his recipe (easy!!) and then I ran into scary, uncharted territory: adding seasoning as needed. I ran a few ideas by Kevin and he suggested parsley and agreed with my choice of garlic. Sprinkle on a little more Parmesan, because there's no such thing as too much cheese in our house, pair it with Texas garlic toast, and voila! We had one yummy dinner. It was a completely new taste for us; different but good. Even the smell was different. It had that distinct feta-family cheese smell. The only thing I'd like to look into is matching this with some sort of meat, because it's hard for us to just eat noodles. That'll come later on.Our older son set up our front porch, so we had this delicious dish al fresco in the beautiful 69* Florida evening. Wonderful!!
No comments:
Post a Comment