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This week: Gilt by Geneva Lee
Amazon:http://amzn.to/28evVzP
Kitchens are my favorite places to be. I love my kitchen, other people’s kitchens, and I frequently fantasize about the ones I see on HGTV and Cribs. Now I can’t say I would break into someone’s house to cook in their kitchen, but I definitely understand Emma’s impulse to do it for Jameson. This gooey Gouda macaroni will impress even the most hardened teenager, and is easy enough for one of them to cook, even if the extent of their culinary skills is usually PBJ’s.
8 oz noodles (I used rigatoni, but feel free to use whatever’s on hand)
6 strips peppered bacon
1 can evaporated milk
8 oz gouda
8 oz velveeta
1 beaten egg
3 Tb butter
1 tsp tarragon
Italian panko breadcrumbs
Cook the noodles 2 minutes less than the package directions while you chop things up. Cut up the bacon and toss that on to crisp too. Then cube up your cheeses and butter, mix them with your milk and egg and tarragon, and preheat your oven to 350.
When the bacon is crisp and the noodles are cooked, toss them in your cheesy goodness and pour the whole shebang into a baking dish (I forgot to look how big mine was before I tossed it in the dishwasher but I think you can figure out a good size. 8 inches is pretty popular, ahahaha..) then add as few or as many breadcrumbs as you’d like to the top.
40 minutes of baking later, you have achieved cheese perfection. Acheesed perfection? Now break into a pool to eat it next to. Just um--no spoilers, but try really hard not to fall asleep since it’s totally NOT your house.
Amazon:http://amzn.to/28evVzP
Gilt Gouda Mac & Cheese
by Kayti McGee
Kitchens are my favorite places to be. I love my kitchen, other people’s kitchens, and I frequently fantasize about the ones I see on HGTV and Cribs. Now I can’t say I would break into someone’s house to cook in their kitchen, but I definitely understand Emma’s impulse to do it for Jameson. This gooey Gouda macaroni will impress even the most hardened teenager, and is easy enough for one of them to cook, even if the extent of their culinary skills is usually PBJ’s.
8 oz noodles (I used rigatoni, but feel free to use whatever’s on hand)
6 strips peppered bacon
1 can evaporated milk
8 oz gouda
8 oz velveeta
1 beaten egg
3 Tb butter
1 tsp tarragon
Italian panko breadcrumbs
Cook the noodles 2 minutes less than the package directions while you chop things up. Cut up the bacon and toss that on to crisp too. Then cube up your cheeses and butter, mix them with your milk and egg and tarragon, and preheat your oven to 350.
When the bacon is crisp and the noodles are cooked, toss them in your cheesy goodness and pour the whole shebang into a baking dish (I forgot to look how big mine was before I tossed it in the dishwasher but I think you can figure out a good size. 8 inches is pretty popular, ahahaha..) then add as few or as many breadcrumbs as you’d like to the top.
40 minutes of baking later, you have achieved cheese perfection. Acheesed perfection? Now break into a pool to eat it next to. Just um--no spoilers, but try really hard not to fall asleep since it’s totally NOT your house.
Thank you so so much for this amazing opportunity!! It would be a huge pleasure for me to read and review your book!!!! xoxo
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