The Hungry Hutch

Macaroni & Cheese, Kale Greens w/Pancetta, and Lemon Pepper Chicken

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WARNING: Here’s another one of my southern comfort inspired meals. Do not operate any heavy machinery after consumption. You may want to get your nap spot ready in preparation for this one.
Making greens was always a big production growing up. Because they cooked down sooo much, it would take multiple grocery bags to yield a decent quantity in the end. I can picture the kitchen sink full to the brim of the leafy vegetable as they soaked to get cleaned. For those of you that are not familiar with the art of preparing greens, allow me to shed some light on the subject. 1) Remove the stem by folding the leaves along the stem lines and tearing out. (They’re tough and unpleasant to eat.) 2) Place in a large bowl (or sink) and cover with water. 3) Move the leaves around in the water and let them sit for a few minutes. 4) Drain and repeat steps 2 and 3 a few times to make sure all of the dirt and grit is removed. This can be a time consuming process depending on the quantity you’re making, but it will be worth it in the end and give you a great sense of accomplishment. Now the greens are ready to be turned into whatever delicacy you can imagine.
I started by dicing 1/4 pound of pancetta and putting it in a large pan over medium heat. Once you have rendered the fat, add in a diced shallot and saute. After the shallots have become translucent you can start adding in the greens and letting them wilt down. You may have to do this in batches so that there is enough room. After all of the greens have been added to the pot, season with salt, pepper and nutmeg. (Nutmeg + greens = great combination.) I also added the chicken drippings from the roasting pan for some extra flavor and then let the greens cook through. And don’t forget to taste and adjust your flavors!

To prepare the chicken, I simply coated with olive oil and sprinkled with garlic salt and lemon pepper. Then bake in a 400 degree oven for 30 minutes. And boom goes the dynamite…

This time I tried yet another method for making what some would consider the comfort food of America: macaroni and cheese. And it starts with one of the classic “mother” sauces known as a bechamel. Start by melting 2-3 tbsp of butter in a sauce pan and adding a similar amount of flour. Stir together and ideally it should be the consistency of wet sand. Allow it to cook for a little while, but you don’t want it to brown. Add in a can of evaporated milk (or a few cups of regular milk – whatever you have on hand works) and bring to a boil. Whenever using a roux to thicken a liquid, it is imperative to bring the sauce to a boil to activate the starch. Reduce the flame and melt in your cheese(s) – now you have a mornay sauce! This time I used a combination of monterey jack and cheddar. Fold in your cooked macaroni noodles (I started with a mug and a half of uncooked noodles). Fill a casserole dish (or whatever will hold the cheesy goodness) and sprinkle the top with breadcrumbs and a little salt and pepper. Bake for 20 minutes at 400 degrees.

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