Macaroni and Cheese Tip:

I love macaroni+ and cheese+!  My mother makes the best of this dish, so I decided to make it with my sister because we wanted to help my mother and learn how to do it in our homes.  My mother has a special ingredient that really works well to melt the cheese better and with less calories.  Instead of using cream and eggs (I still use a little butter), I use evaporated milk.  My mother has always used it in different dishes.  So, I told my sister that we should use it with a variety of cheeses to create the macaroni sauce:  extra sharp cheddar, monterey jack, and garlic cheese.  We used two cans of evaporated milk because we were making a big batch of macaroni.  It melted superbly.  In fact, my niece, Alex, called with a macaroni and cheese emergency.  She liked the dish we made and she tried it, but she didn't use the evaporated milk.  I gave her the same tip and told her to do it again.  She called me back later and thanked me excitedly because it came out perfectly.

The Introduction

The Introduction

This blog is for anyone who loves gourmet food. You don't have to be a culinary expert, just someone who enjoys food that is high quality or above the norm. The place that for me opened me up to new and different foods as a young New Yorker was and is Zabars. It is a food lover's dreamland! It is especially wonderful if you love cheese, which I do. So my first entry is a cheese called a French Port Salut. I love this cheese. It's creamy like a brie or camembert, but it tastes quite different. It's tangy and smooth. It's more accessible in taste than the aforementioned cheeses and is great on a crostini, as well as a Ritz cracker. It matches nicely with a salami or any similar meat. It's like butter! Obviously, it should be served at room temperature. The softer, the better because your taste buds can really envelope the subtle and scrumptious taste. I like it with on a crostini that's been toasted with olive oil and garlic paste. Try it today!