Tarte à l'oignon pictures pt. deux

UPDATE: I put two slices in the fridge, and had one for dinner. I popped it in the microwave for about 30 seconds and dug in, and in the magical way that this seems to always happen: it tasted even BETTTER! All the flavors had softened up and it was the perfect temperature. This is probably one of the better things I've made all year.

The tarragon wasn't too wormwood-y, and the bechemel set up nicely, although, perhaps, next time I will try and make it really really thick to make it more of a solid rather than a soft tart. And the dough didn't totaly fall apart, although it was pretty flaky! NOT A DISASTER AT ALL!

I think this recipe could be doubled for the size cast iron skillet I was using! And as long as the bechemel was tight enough, it would ROCK, although perhaps a thinner tart is more traditional. Served along a spring greenns with a tangy dressing, it makes the most adorable lunch.

-R

Classic Macaroni and Cheese with BACON

It was one of those times when a recipe seems silly, and writing down what you do even sillier. So, this is what I remember happened:

First, I cooked bacon in butter in a good size cast iron skillet.. Yes, I did. Then I dropped in a huge onion and two cloves of garlic, chopped. Meanwhile, cook some tube-y pasta al dente. Make a roux with the fat/bacon/onion/garlic in the pan by adding a couple tablespoons of flour. Cook the roux for about five minutes, then add a good amount of whole milk, forming a bacon-y bechemel. Stir in the pasta, filling the skillet to the top. Then add as much shredded cheese as you can possibly fit, and fresh flat leaf parsley. The cheese should begin to melt, and everything should reek of bacon. This means it is right.

Top the skillet with more cheese, parsley, and lots and lots of good, coarse bread crumbs and bake in the oven at 375 for about a half an hour until it is brown and bubbly. Then please make sure it sits a bit before you eat it! And please ignore the fact that I switch tenses about 14 times in this post. Thanks.

-R