Arouxsing

Bechamel and the whole idea of using a roux to thicken things has become of my favorite discoveries over the year. The fact that it can be used as the base for so many things has not ceased to amaze me. It can be used as a savory topping, as a component of a thick and creamy soup, as a sauce or simply to make delicious Macaroni and Cheese. Tonight I baked it on zucchini and green beans, which gives it a texture almost like creamy mashed potatoes with cheese, only without cheese or potatoes being involved in any way, shape or form. The Zucchini and Green Beans Bechamel was very good, with a light flavor of garlic and lemon.

My other dish was both creamy and cheesy as well, but because of rich goat cheese, not bechamel. Just some simpled sautéed mushrooms with a sort of vinaigrette dressing and goat cheese. Delicious. The flavor of the Tarragon Mushrooms with Goat Cheese was not really tarragony at all, which I thought was a little surprising and, again, you can't go wrong with anything involving goat cheese!

Unfortunately, the shifts I've been working lately haven't permitted me access to the grocery stores and the fridge is fairly bare, so this is a leftover thrown together sort of meal. For a dinner comprised of two side dishes it was quite satisfying, as both of them were fairly meaty and rich. It still would've been nice to have even a simple grilled chicken breast or something to accompany them though.