We got a car this weekend! It’s a 2012 Honda Fit and we love it. Alec wondered whether we should name the car. I suggested Fitzwilliam Darcy; he countered with F. Scott Fitzgerald. Then we decided to leave the car nameless for now. The first trip we took with the car after taking it home from the dealership? The grocery store!
The open road was calling our name, but friends were coming over for a late-afternoon lunch, so we had to hustle to the supermarket and back home to start cooking. And it ended up being a pretty domestic weekend because with the weather turning colder, all I wanted to do was putter around the kitchen.
For the 3 pm lunch – yes, kind of an odd time for a meal, but my friend ran a half-marathon on Saturday so I knew she’d be hungry – I built the menu around this macaroni & cheese recipe that I clipped from Cooking Light last month. It uses butternut squash as the basis for the cheese sauce. I made some modifications, subbing whole milk for fat-free (you can tell I really embrace the Cooking Light ethos) and using white cheddar instead of Pecorino Romano because I couldn’t find any of the latter in the fancy cheese section.
I forgot to take any more photos of this dish, so you’ll have to picture it covered with a crispy layer of panko crumbs and a sprinkling of parsley. It was goooood, and I still have a little bit left over to take for lunch this week.
Preceding the mac & cheese was an autumn salad. I should pause here and say that I’m not a salad person at all and almost never make salads for myself and Alec. But I always feel obligated to serve salad to company because it seems like the proper thing to do. I ended up being pleasantly surprised by Saturday’s salad, which I got from one of my favorite cookbooks, Simply In Season. I combined greens with sliced apples, caramelized walnuts and dried cranberries. The dressing was mostly olive oil and Dijon mustard.
My friend Erin said it tasted like a restaurant salad – what a compliment! And I learned a couple of things making it. For instance, did you know Hollywood propmasters used to make fake glass from spun sugar for stuntmen to crash through? Alec relayed this bit of trivia to me while cleaning the sticky mess I made from caramelizing the walnuts in sugar and corn syrup. The other thing I learned was that there are way too many choices of prewashed salad greens in the grocery store. How many permutations of fancy lettuce does the American consumer need?
For dessert, I initially wanted to do a fruit cobbler or crisp, but was worried about coordinating cooking times and oven temperatures with the mac & cheese. Also, there were apples in the salad so I wanted to serve something other than fruit for dessert. I made a chocolate cake in the slow cooker!
This photo makes the cake look unappetizing, but it was really good – the entire bottom was gooey, making it like a molten chocolate cake. And, like pretty much anything made in a slow cooker, this cake was super easy. It is a keeper for sure. (Nope, I’d never made this – or any of the other two dishes – before. I know you’re not supposed to serve dishes you’ve never attempted to company, but I like to live on the edge like that.)
On Sunday, I made soup out of a head of cabbage that had been sitting in the fridge. At least I think it was cabbage. Maybe it was lettuce? I’m terrible at identifying greens – I blame this on not being a salad person. Also, because I don’t like salads, I need to find other uses for things like lettuce. Alec said lettuce soup sounded like something the Bucket family ate in Charlie and the Chocolate Factory, but I wanted to try it anyway. And the soup turned out well! Very smooth and creamy. I microplaned some Gruyere on top because, well, life is too short not to add cheese to as much stuff as possible.
I had some leftover butternut squash cubes from Saturday, so I combined that with some sad, aging turnips in the fridge, along with apples and dried cranberries (if these last two ingredients sound familiar, it’s because they were featured in Saturday’s autumn salad). Those got roasted with some lemon juice, butter and brown sugar, and served alongside baked chicken.
So there you have it – a weekend of hearty, seasonal comfort food. And for the rest of the week, I plan on eating Halloween candy. That’s what I call a balanced diet!