I should mention: Carla is 100% Italian and a lover of all things Jewish-schmaltzy. When you taste this recipe, you too, will understand why Carla is such a talented cook and such a cherished friend. Every party was something of a mish-mosh: different cuisines, champagnes, whatever I was inspired to cook, but it was an outlet for me and I lived to plan the menus, shop for ingredients, and cook on those weekends.īut back to the mac and cheese. I simply loved to cook and serve and cook and serve. Our little parties became a thing in our circle and the more people who showed up, the happier I was. We did this so often and people I didn’t even know used to show up for these little soirees, bringing champagne and wine and kissing us goodbye when they left. But we fed everyone and everyone was happy. I cannot begin to tell you the war zone that my kitchen resembled when everyone stumbled out. Not to mention the fact that I had to make these custard desserts that baked inside mini pumpkins. I remember one night, after we did a fancy Mexican theme (I had just devoured a Rick Bayless cookbook and was going through a south of the border period, LOL.) We made seafood enchiladas, tortas, guacamole, and flautas for about 50 people. My KitchenAid would be teetering on the edge of my sink, the oven door would be open, champagne buckets on the tiny perch of counter space, and we would be going full tilt, sometimes feeding 50-75 guests in an evening. I think my kitchen was about 100 square feet. She and I hosted some pretty legendary cocktail parties in my tiny, one-bedroom, Chicago apartment, back in the mid-90s. who says “Just tell me where you are” (not that this has ever happened, of course) without hesitation. You know how people say they can count their real friends on one hand? Carla is that kind of friend. Carla is one of my true best friends in life. …The Backstory continues: This recipe was given to me by my friend Carla Tinebro, when I lived in Chicago, somewhere around 1996 or 1997. Bake for 25-30 minutes until golden brown. Add the buttered bread pieces and put them all over the top of the cheese. Sprinkle the remaining Cheddar and Grueyere over top. Pour mixture into prepared casserole dish.
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