Wednesday, July 29, 2009

In the Vintage Kitchen: Dinner on Wednesday


Baked macaroni with ham (a dairy-free variation on macaroni and cheese, with a white sauce made from homemade chicken broth instead of milk, topped with nice toasty bread crumbs)
green beans from farmer's market
cucumbers vinaigrette
• and cottage pudding with cherries for dessert. Turns out this is really just a moist cake and the fruit sinks to the bottom. So serve it upside down with a cloud of whipped cream and revel in the charming vintage name.

13 comments:

Lisateresa said...

Sounds good!

Melissa said...

we're dairy free too, and I am immensely curious about your dairy free macaroni and cheese...would you consider posting that recipe sometime?

Kathryn said...

Looks good/sounds good. We usually have a lighter meal the night after something heavy like stew as well!

Anna said...

Melissa, I just made a white sauce with 1/2 c. margarine and 1/2 c. flour and 4 c. rich chicken broth, then folded in 1 lb. cooked macaroni, 1 lb. diced ham, and half an onion, diced. Topped with 1 c. bread crumbs browned in olive oil. Baked everything at 375 for about 45 minutes.

dale224 said...

I love these light summer meals you are having, as well as taking advantage of the fresh veggies from the market or your garden.
So healthy, even with the dessert!!
Ms. Dale

Christian @ Modobject at Home said...

Gorgeous photos!

Sarah Jane said...

This looks fantastically yummy. I am immensely hungry just looking at these pictures and reading about them! :)

Martha A. said...

Can you share the cottage pudding dessert with cherries recipe? I have an overabundance of cherries right now and would love to make something like that!

Captured by Love said...

Looks yummy - I'm hungry! =)

Linda said...

I've decided I'm coming to stay with you for the rest of the week. Set a place for me at the table!

Melissa said...

I'm so enjoying this "series" from you Anna - it's very inspiring! Thank you!

Carol said...

I am also enjoying this series as you cook through the cookbook.
Carol (MD)

Holly said...

This series is so fun!!! I came to the comments to get the dairy-free sauce ingredients too! It's done the same way I do a sauce for a chicken pot pie or casserole where I omit cream soups! I've also done it with Rice Milk and made white gravy for sausage and biscuits! Yum!!! Thanks for all the great ideas and the inspiration to make dinner beautiful!!

Related Posts with Thumbnails