Another 3-Ingredient Dinner (Stovetop Rib Eye w/ Mac-n-Cheese & Onion Marmalade)

A clear violation of the spirit if not the letter of The Rules for cooking with just three ingredients, using leftovers like this, but one of the principal advantages of blogging, and self-imposed rules generally, lies rooted in the simple fact that one may ultimately do whatever one wishes. Of course, your readers may kvetch, and they'd have a point, but that's part of the game; the most important bit, as ever, remains the food.

Cooking For Kids with Just Three Ingredients

About a month ago, lacking my hoped-for, fleeting, and frustratingly oft-absent daily quotient of inspiration and incisiveness, I decided to try something new and, I admit, sort of gimmicky: I decided to find out out how many distinct, complete dishes I could compose using just three ingredients. And, importantly for our household, nowhere does the fewer-ingredients/simpler-technique approach bear sweeter fruit than in response to my frustration of cooking for kids.

In Search of Mac-n-Cheese Perfection, v2.0

In our earlier skirmish with this thread, we waxed philosophical on the gustatory wonder and sundry therapeutic benefits of a classic macaroni and cheese, but made precious little headway toward the dish itself. While the end result was good, maybe even satisfying, it nevertheless fell short of transporting. And a truly classic mac-n-cheese must, above all else, transport us somewhere: Perhaps to a time when we were younger, or in circumstances more care-free, or maybe precisely where we are now, but with softer edges, the carbohydrate equivalent of a Snuggly.

Seeking Mac-n-Cheese Perfection: The Ground Rules

OK, it's Monday, enough of the booze chatter. We promised to engage in the pursuit of mac-n-cheese perfection, and here in the Proximal Kitchen, we don't take such promises lightly. If you caught my previous post on mac-n-cheese, despair not yet another sermon from the culinary pulpit, because today's post - our introductory foray into the mac-n-cheese sweepstakes - is all business.

Why I’m Trying To Make a Perfect Mac-n-Cheese

An old friend of mine and nascent PK supporter, a certain Ms T (you know who you are), recently put in a request in for my best take on mac-n-cheese. Not just any mac-n-cheese, mind you, but a "rich, rich, rich, very adult mac-n-cheese". This, T must have intuited, sits squarely in our wheelhouse because, here at the Proximal Kitchen, we love cheese, we love pasta, and we're not scared of butter. But for me, and I suspect for T and probably most of you, it's also about much more than that:

Epicurean Connection, Sonoma

Epicurean Connection: Sheana Davis is a Sonoma catering institution and nationally-known cheesemaker who recently opened her tiny deli in in Boyes Hot Springs (just outside the town of Sonoma).

Eat this now: Insalata Caprese

“Meh” is about the only word I can think of to describe my feelings about eating out lately. When the bounty of summer threatens to overwhelm my refrigerator it seems criminally wasteful to let so much good food go to waste. Well-meaning friends overwhelm my cupboards with figs, zucchini and tomatoes. A former PD employee […]