In November ‘07 we went to Paris for Thanksgiving week and it was awesome. The first night we were there we had reservations at this place Hidden Kitchen, which was basically an underground restaurant it this couple’s house. I had read about it on a food blog and I’m a little crazy so we got ourselves on the list. After a late landing in the morning, practically missing our walking tour and a SIM card that wouldn’t work we had a shitty but exciting day. There was a metro strike and it took us 90 minutes to get there, eventually on foot. It was a weird night but really fun. We had an amazing time and stayed until the wee hours all jetlagged and silly.
I dug up this old pic of the menu:
I have thought about those 2 crazy kids over the past few years but without another trip to paris planned, didn’t bother investigating what they were up to.
To my surprise they were featured as a sneak peak on Design Sponge today. Needless to say this is a NEW place since we’ve been. They weren’t exactly “consultants for restaurants and food retail companies” back then but they were warm and sweet and had a great playlist on all night and a very friendly pup. It makes me so happy to see them succeed. Definitely, definitely try and go if you can while you are there. Our dinner was one of the highlights of our trip.
If you come from my part of Brooklyn, which is to say the part I grew up in and not necessarily the part I live in now, you will of course recognize Anthony Weiner’s name. He has been around forever, or at least as long as I can remember. Being that he is only 45 its sort of amazing. I almost can’t believe he is where he is today. And that is ripping this Gentleman from New Jersey a new one on behalf of healthcare.
Matthew was working from home the other day and when he finished using this lighting plot I gave it to Asher. Should have gotten it on video, it was that hilarious. Luckily there is no shortage of these at our house so there will be a next time. Lucky boy!
This is what I was craving when I walked off the plane from Barcelona. I have made it 4 times in the past few months. Its amazing and even better after its frozen.
I’m not normally down with the casserole but it is really really delicious.
Here is her recipe and my adaptations. I like to serve it with a salad because it needs the crunch.
Ingredients
2 cups Cooked Chicken: I use 2 large chicken breasts on the bone
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese: 1 cup was fine
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot: just enough to make the mix the right consistency
1 teaspoon Lawry’s Seasoned Salt: wha? why? we don’t use this because I don’t know what it is
1/8 teaspoons (to 1/4 Teaspoon) Cayenne Pepper: or more, lots more
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese: or 1/2 it. enough to cover the top.
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
