We Just Keep On Cooking

After we went to the doctor on Thursday, it was time for comfort food. I made macaroni and cheese with chantrelles.

8 oz. of chantrelle mushrooms sauteed in 2 tbs. of butter.

3 tbs. of flour
1/4 c. butter.

Melt the butter and add flour creating a roux.

Add two cups milk slowly and stir until thick and almost at a boil.
Then add two cups of sharp cheddar cheese. Take the pan off the heat so that the cheese sauce doesn't break.

Add the liquid from the chantrelles.

Cook 8 oz. of macaroni in boiling, salted water. Cook for three to four minutes. Drain and then add it to the cheese sauce. Take bread crumbs and toss them with butter and then cover the top of the dish before you bake it. Put it in a dish and bake at 350 for 45 - 60 minutes.

Friday, the first night of chanukah, we had latkes, with steamed swiss chard and a roast chicken. You can check out the labels for my roast chicken recipe. I took the swiss chard and steamed it and added it with balsamic vinegar at the end.

Latkes: 3 potatoes, 1/2 onion, grated. Place this in a piece of cheese cloth and wring out as much liquid as possible. Add 1 tbs. flour and 1 egg. Mix together and form into small little pancakes. Heat some oil in a skillet on med-high and fry up the latkes.