Baked Sweet Potato and Cauliflower Mac n Cheese









Two of my favorite things are food and friends. I aim to enjoy both as much as possible. I love cooking with friends too and last night I had the pleasure of making some tasty, unconventional mac n cheese with my friend, for my friends to eat on our cute patio with some beers and good conversation. What more do you need? ‘Twas a delicious night.

*guest chef spencer moore, recipe interpreted by domenica berman

**serves many people




  •  2 sweet potatoes
  • 500 grams/17.6 oz pasta
  • 1/4 cauliflower
  • 2 cloves garlic (minced)
  • 2 pats butter
  • 3 cups mixed cheeses (we recommend raw cheddar, sharp cheddar and gouda)
  • 1/4 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • olive oil
  • salt/pepper
  1. poke sweet potatoes with a fork a few times, drizzle with olive oil, wrap in tin foil and bake at 350°F for about an hour, until soft and mushy, remove and let cool
  2. in a food processor, blend them with a little olive oil and either water, milk or chicken broth to thin
  3. blend cheeses in the food processor (might want to clean it first) until it’s a curdy texture, cottage cheese-like
  4. move your sweet potato sauce into a medium sized skillet and gradually add in cheese as you go
  5. season with salt and pepper to taste
  6. cook pasta but slightly under cook it (like 3 minutes under the suggested time because you’re going to bake it after)
  7. mince garlic and heat butter in a medium sized sauce pan, then add garlic to the butter
  8. cut cauliflower into bite sized pieces and throw em in the sauce pan, cover and cook over medium high heat until tender
  9. pre-heat oven to 350°F
  10. mix the sweet potato sauce into the pasta, add the cauliflower when cooked through
  11. spread the pasta concoction into a large rectangular baking pan and sprinkle bread crumbs over, bake for 20 minutes or until starting to brown
  12. remove and sprinkle parm over, put under broil for 10 minutes or until golden and crispy



© 2015, domenicadreamsofcalamari. All rights reserved.

Breakfast Hash

summer bulgur-heirloom tomato salad
Veteran’s Day was gloomy and kind of cold. My roommate and I both had a lot of studying to do so we decided we would hole up at home (not too out of the ordinary for us). I made this comforting breakfast hash to get the day off to a good start. It made the house smell nice all day and then I re-heated the leftovers for an easy dinner. Caramelized onions make anything 10 times better. Especially potatoes. The secret to making good caramelized onions, is keeping the heat low and letting them cook low and slow them for a long time.

  • 3 medium sized potatoes
  • 3 sweet potatoes
  • 1 pat butter
  • 2 tbsp olive oil plus 3 more
  • splash of balsamic vinegar
  • 2 white onions
  • 1o baby bell peppers (or capsicum)
  • a few sprigs each rosemary, thyme and or sage, whatever you have/can find
  • salt and pepper
    1. melt butter and olive oil over medium low heat in a non-stick skillet
    2. slice onions thinly and add to the skillet
    3. let caramelize, stirring occasionally for 10 minutes, add a splash of balsamic vinegar
    4. seed and slice the capsicum and add to the skillet, caramelize for 5 more minutes then take off the heat
    5. pre-heat the oven to 400 F and line a large baking pan with tin foil or parchment paper
    6. dice potatoes and sweet potatoes as uniformly as possible

summer bulgur-heirloom tomato salad

    1. in a large bowl mix potatoes and sweet potatoes with herbs, 3 tbsp olive oil and generous amounts of salt and pepper
    2. spread out the mixture in the pan and bake for 20 minutes stirring occasionally
    3. remove and add caramelized onion mixture, continue baking for 25 more minutes or until potatoes reach the consistency you’re after. serve with eggs, toast, cottage cheese or pretty much anything. Parsley Chimichurri (pictured) is a great addition!

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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