Archive for February 7th, 2007|Daily archive page

Fontina Macaroni and Cheese

From Giada de Laurentis. Mmmmmm…Giada. I mean, mmmmmm, mac & cheese.


  • 2oz salted butter
  • 1/4 cup flour
  • 2 cups 2% milk
  • 1/2 cup grated fontina cheese
  • pinch fresh nutmeg
  • sea salt & pepper
  • 1/2lb pasta (whole wheat would work)
  • 1/2 cup bread crumbs
  • 1 tablespoon butter


  1. Start a bechamel sauce by melting butter and adding flour to create a roux. Once the roux thickens continue stirring and gradually add milk. Stir constantly and bring to a simmer over medium heat. This should take about 10 minutes. When the sauce is thick enough to generously cover aspoon, remove from heat and add nutmeg, salt, pepper and half the fontina.
  2. Add the sauce to cooked pasta (al dente).
  3. Combine remaining melted butter and breadcrumbs. I made my own from some whole wheat I had on hand.
  4. Pour pasta mixture into a baking dish. Sprinkle with remaining fontina and breadcrumbs. Bake for 20 minutes at 220°C (425°F)

Water Snorkel

I think this is just a prototype, but if it’s actually made, won’t the condensation on the handle cause the pitcher to slip and fall out of your hand? Looks nice though. I’d buy one.

200 Calories

This is what 200 calories look like.

Indian-like Guacamole

From Just pick up some naan to go with this from your local indian place, or pick up a frozen pack at Trader Joe’s. Probably would be good with pita chips too.


  • 1 small white onion
  • 1 clove garlic, minced
  • 4 avocados
  • 1/2 lime
  • 1/2 teaspoon salt, or to taste
  • a few big pinches of cumin powder
  • a few big pinches of Indian curry powder


  1. Chop and mix everything. Keep it chunky.

Olive this packaging.

Olive oil always looks good. Just not this good.

The Champagne Chair

Vote for your favorite here.

I love Fred.

You will to. I just love the design of it. Check it out.

Buffalo Chicken Wing Dip

Sorry this is a little late. I’m sure you could’ve used it for the Super Bowl. I found this on a board over at and I made it tonight for the game. A HUGE HIT! It’s like eating a buffalo chicken wing with all the fixings on a chip. But baseball season is around the corner, the Pro Bowl is this weekend, the All-Star game next weekend, so lots of opportunities to make it.


  • 6 chicken breasts (I used breaded chicken breasts from Trader Joe’s)
  • 12oz bottle of Frank’s Hot Sauce (regular or buffalo)
  • 16oz bottle of ranch dressing
  • 16oz of cream cheese
  • 1 bag of shredded chedder or monterey jack
  • 1/2 c chopped celery


  1. Make sure your chicken is cooked or precooked. Chop into bit size pieces or shred.
  2. Mix hot sauce and chicken. Place on bottom of a 13x9x2 pan.
  3. Next, simmer cream cheese and ranch in a pot on medium heat til smooth. Lay on top of chicken hot sauce mix.
  4. Then, add the celery on top.
  5. Cook for 20 minutes on 375.
  6. After 20 minutes, remove from oven and place shredded cheese on top.
  7. Place back in oven and cook for another 20 minutes.
  8. Finally, cool for 10 minutes.
  9. Enjoy with celery sticks, tortilla chips or any other type of cracker.

Lobster Mashed Potatoes

This is a great app I had at Mastro’s Steak House in LA. It’s amazing when served in the recipe, and when I make it at home it’s almost as good. You can go the whole 9 yards and make the potatoes from scratch but I like the mix box just cause it’s quick. Here’s the easy way…


  • lobster chunks (chopped up lobster)
  • mashed potatoes mix
  • paprika
  • s & p
  • butter


  1. First, cook the box of mashed potatoes following the instructions on the box. Use milk instead of water if suggested.
  2. Once the potatoes are smooth and ready, dump a load of lobster chunks into the potatoes. The more lobster the better. Get as much as you can afford.
  3. Season with salt and pepper and a bit of paprika.
  4. Mix in melted butter to taste and to add to the smoothness.

Stuffed Flank Steak

I totally stole this recipe from Trader Joe’s, but I didn’t feel like driving there last night so I went to the local grocery store and made this myself. It was just as good as TJ’s, and a whole lot cheaper.


  • Thin Cut Beef (or Flank Steak)
  • Red Pepper
  • Basil
  • Goat Cheese
  • Olive Oil
  • Garlic Salt
  • Pepper
  • Toothpicks or Twine


  1. I don’t think I actually used flank steak last night, but I found a very thin cut of meat. Came with 3 large pieces. I seasoned both sides generously in garlic salt and pepper.
  2. Then, add a bunch of basil, a handful of chopped red peppers, and a good amount of goat cheese. Roll up, and seal with a toothpick or kitchen twine.
  3. I then oiled up a pan, places the 3 rolls of meat on top and drizzled with olive oil. I tossed it into an oven at 350º for about 15-20 minutes.
  4. It’s a quick dish to prep and make, and it looked good! You could plate it with a salad or soup or more veggies or potatoes for a complete meal.