BRRR- this week has been chilly.  All the more reason to cook recipes with more intense flavor and hearty fare.  We are getting into the spirit of fall. Every Friday ‘Sweet Rose Bakes‘ and shares how to!

Fridays With Rose

Fridays With Rose

We served samples of Easy Stovetop Chili Mac and Cheese made with many of our ingredients.

All the ingredients you need for Easy Stovetop Chili Mac & Cheese

All the ingredients you need for Easy Stovetop Chili Mac & Cheese

1 LB. artisan Marella Pasta

8 oz. Grafton Village Smoked Chili Vermont cheddar, shredded

8 oz. Grafton Village Sharp Cheddar, shredded

3 eggs

8 TBL. Unsalted butter, cubed

12 oz. Evaporated milk

1 tsp. kosher salt  Fresh black pepper

Seasoned Bread Crumbs (see recipe)

Cook the pasta in a pot of salted water until al dente. Drain, and return to the pot. Toss with the butter until melted.

Whisk together the milk, eggs, and salt. Stir into the pasta and add the cheese. Heat on low until smooth and melted. Seasoned with fresh black pepper. Serve sprinkled with seasoned breadcrumbs.

For the Breadcrumbs- 4 slices bread or one small baguette, stale and lightly toasted

1 TBL. Extra Virgin Olive Oil – Try a flavored oil! Caramelized garlic, Chipotle, or Meyer Lemon

2 TBL. Of Victoria Taylor’s Seasonings – Fire Roasted Tomato, Pizza Seasoning, Tuscan, or Zesty Lemon Herb

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.Tear up the bread into small pieces and process in a food processor until ground into fine crumbs. Place breadcrumbs on the cookie sheet and spread evenly. Bake until golden and dry. Transfer hot crumbs to a large bowl and drizzle with the olive oil and toss with seasoning. Cool completely.  Crumbs can be stored in an airtight container for 1 month.  Enjoy!

It was a Bridal Week…we put together 200 spices personalized with the Bride and Groom’s name and date of the wedding…Tuscan Spices, Herbs de Provence, Fire-Roasted Tomato, Roasted Garlic Slices. The Mother of the Bride was thrilled for all her guests at the reception to go home and cook!

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CJ and I went to a food show and found more great product…to expand our collection:

Coming in this week are a few new examples and more.

Greek Olives Country Mix, natural brine

Greek Olives Country Mix, natural brine

Nicoise Olives

Nicoise Olives

Cornichons-with a sweetness yet tart that we like best

Cornichons-with a sweetness yet tart that goes well with our Duck Pate

Love October…guess I have to buy some Brats being from Milwaukee and cook them in beer.  We don’t’ carry them, but we do have all that goes into potato salad.  Make up your own recipe…you cannot go wrong.

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I will use the Beer Mustard we carry, plus cider vinegar, and of course the vinegar pickles. I will add some bacon too…and keep tasting.

Then there is the best boxed pasta that you can make ahead and pack for lunch without heating up.

We have 4 types of ravioli, and yes it is delicious.

We have 4 types of ravioli, and yes it is delicious.

Pinterest, Wall Street Journal Weekend, and Globe and NYTimes Wednesdays  are  filled with recipes.  Our Motto:

IF YOU HAVE A FEW GREAT INGREDIENTS YOU CAN MAKE A FABULOUS DISH.  ENJOY!

CAN’T WAIT TO SEE YOU…

 

 

Carol Sapoznik
Life happens in the “and” moments – the places where we let more in, allow new directions of thought, create connections, remain open to all possibilities.
After 4+ decades at Crate & Barrel, I'm writing on retail, travel, marketing, the arts, causes that matter, & everything along this journey forward.

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