Kitchen purge stew: eggplant, various peppers, kale, and green beans from the CSA box, onion, tomato, chickpeas, and canellini.
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Bien hecho Luluthemagnificent!!
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Gracias! They were delicious.
YESSSSS… Taco sauce…
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LOVES ME SOME TACO SAUCE. I should try to make it. I make salsa all the time but…
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That looks delish. Which Melissa Clark receipe was it? From one of her books or the NYT?
Click on the word “this,” it has a link.
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Totally missed the “this”. Thx
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I made this except since we had no Jack I used Costco Coastal cheddar, and I added some roasted Hatch chiles.
There’s no need for the immersion blender, the cheese dissolves fine if you just stir it in. When it was hot it looked way too runny but when it cooled down to warm eating temperature it was the right consistency for dip.
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Just made this with leftover Babybel cheese instead of our usual cheddar and it was pretty dang good. Agreed on the immersion blender being redundant and the end texture being good.
I’m pretty brand loyal to Modernist Pantry partly because they’re a small company that makes some impressive products available but also because a POUND (?!?!) of sodium citrate literally lasted me 10 years and they offer smaller sizes.
I’ve bought some of their stuff as well.
You can also buy it local at Surfas. And as an aside egullet has a ‘melty cheese calculator’ on their homepage that you can set for various thickness
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Do any of you guys use sodium citrate trick for mac n cheese? My biggest gripe with my cheese sauce is that it tends to get a little grainy.
I can’t remember the last time I made Mornay sauce. Closest I get to mac and cheese is putting a lot of cheese in and on a pasticcio.