Kitchen Dorks

We're Jaye and Butler, two dorks from Austria who like to cook!

[kitchendorks]

Imagine you buy ten eggs, then realize the recipe you’re making only needs one. And imagine you buy mushrooms that go bad rather quickly, then realize that you only need half of them. What do you do?

You ask your Butler to make you a wonderful breakfast.

Even better so if he has seen this video by Gordon Ramsay! These must be the most quality eggs I’ve had.

-Jaye

Camembert and Chives. Mushrooms sautéed in butter and a squeeze of lemon juice.

-Butler

[kitchendorks]

Jaye asked me to make American food this weekend. At first I had a hard time thinking of a dish that is both vegetarian and truly American in identity. Then it came to me, the mother of all comfort foods, what my mother would make (albeit vegan with cashew “cheese”) to this day if I was visiting and needed a pick me up. Mac’n’Cheese. The debate of stove top vs baked aside, I hail from Ohio and as such I’m a firm believer in the creamy oozing stove top verity. Like the Kraft I so often ate as a kid, and even in my dorm room in culinary school, nothing beats the simple cheese goodness of scratch Mac’n’Cheese. For this particular rendition I opted to use the cheese available in the Austrian market and did not go on a (futile) quest for the more authentic american taste of my childhood (Cleveland's own Great Lakes Cheddar). In the end the cold smoked Austrian MondSeer melted perfectly and added a wonderful complexity of flavor to the dish. A few cracks of pepper over top and it was divine. 

-Butler

Both the Mac and this text were and are as cheesy as Butler himself.

-Jaye