Western Living Magazine
Kitchen Infinity Atelier
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Deliciously simple, this dish from The Food Gays will be your go-to dish for winter brunches.
As the holidays approach (or is that gallop toward us?), we’d like to point you in the direction of the new release (and great gift idea) Cooking in Color: Vibrant, Delicious, Beautiful Food, from Vancouver’s Adrian Harris and Jeremy Inglett of The Food Gays blog. There’s a fantastically apropos section inside called “Company,” all about easy, beautiful meals for big groups (hello, visiting relatives). The duo’s debut cookbook also serves as an intro to food styling and photography, with details about f-stops, angles and props for their gorgeous recipe photos. Another added bonus, which is going to come in handy Christmas morning, is this Mac and Cheese Eggs Benny. You can make the mac and cheese the night before to get a head start, and although it may seem wrong, this pasta-meets-breakfast pairing is all kinds of right.
1 tsp butter1 tsp all-purpose flour¾ cup whole milk1½ cups shredded aged cheddar cheese½ tsp ground smoked chipotle pepper½ tsp freshly ground black pepper¼ to ½ tsp salt, to taste1 cup dried macaroni1 tsp white vinegar4 large eggs4 slices sourdough bread, toasted1 to 2 tbsp Classic 30-Second Mayonnaise (recipe follows)1 cup red lettuce, sliced
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