I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own.
For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked!
Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias!
Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. So specifically look for Vidalias. They still have a lovely savory quality to them that makes everything more flavorful.
This whole blog post is going to be me attempting to convey my enthusiasm for this Lobster Macaroni and Cheese. I have wanted to make lobster macaroni and cheese for what feels like forever. But I’ve always hesitated. I’ve always doubted myself!
Does cheese and lobster actually go together? Will it be good? Is the price-point going to scare me and all of you away?
The first answer is YES. I don’t typically cook any sort of seafood with cheese but in this context it absolutely works. Will it be good? Umm…yes, it’s glorious. Will the price-point be scary? Not this time!
For this post, I teamed up with ALDI, where I went to get these VERY affordable and delicious wild-caught Maine lobster tails. FYI lobster tails are available in stores starting tomorrow (12/12)!! They also have lots of other holiday goodies at super affordable prices. Like this delicious 4 Year Aged Cheddar that gave this macaroni and cheese a nice, sharp flavor. I also picked up a wine advent calendar and it’s the cutest thing I’ve ever seen. I love it.
I’m currently sipping tea, attempting to heal my sore throat that is feeling all raspy and weary. On Saturday night I went to Hollywood Horror Nights at Universal Studios and screamed like the gigantic baby that I am.
Why is that we know it’s fake but believe it’s real. Lol. Our brains are so complicated.
Monsters and gremlins jumping out at me really drained my energy too because I’m currently a lil’ bit exhausted. Luckily I healed my self with a big Cinnabon cinnamon roll and a batch full of shells I had waiting for me in the freezer.
Let’s talk about shells today. Beautiful, big, glorious shells. I honestly have no idea why I don’t make them more. Whenever I make them,I’m like, why don’t I do this needs to be on a weekly rotation.
They’re also an amazing thing to gift. If you have someone in your life who is having a surgery, is sick, having a baby, etc., this is a great thing to drop off their house. They will love you forever.
You can also make this batch and eat half and freeze half.
I spent my weekend drinking smoothies because I was gigantic idiot and hit myself in the mouth with a medicine ball (I thought it was a sandbag when I slammed it on the ground) and couldn’t eat for a few days. I could speak just fine but chewing wasn’t ok. ANYWAY, I’m back and recovered. Stupidest thing I’ve done in a long time; I’m glad I survived!
I also spent the weekend celebrating my mama’s birthday and took her to see The Waitress—which was SO good. I loved the movie but the play was WAY better so I highly recommend if it comes to your town.
Let’s talk cauliflower gnochhi. I’ve been seeing it all over the internets lately so I wanted to give it a try. I headed to my local Trader Joe’s and followed the cooking directions from Laura’s Insta Stories—not what is on the back of the bag and, to my huge surprise, it tasted pretty good!
RAMPS! So very seasonal! Their seasonality is sort of dramatic. Especially here in Los Angeles where ramps don’t grow locally.
Most ramps you’ll find in LA are from the Pacific Northwest because they need like forest-y type of terrain and they need a lot of rain and water.
They’re a spring time produce and they’re so delicious. They’re really good with so many things.
A few years ago was the first time I tried a ramp and I was, like, what is all the fuss about?!?! Well, if you’ve never had them I’ll describe them like this:
Think very garlicky but without the spice. They’re a very smooth flavor but strong. It’s hard to describe but they’re really just this delicious garlicky/onion-y type flavor but don’t feel intense or bitter or sharp. It’s smooth AF.
This meal obviously could be made without the ramps. This is a classic cacio e pepe pasta. Cacio e pepe is super easy to make. It’s all about technique tho and really the most important thing in this recipe is the pasta water and the black pepper and cheese.