Back to school, back to lunches, with a modernist twist

Easy lunch box ideas for kids

How did two weeks of vacation blow by so quickly?

Wherever it went, I consider it well spent. There was plenty of time spent playing in the snow, playing with too many Legos, visiting with friends, eating way, way too much. All the standard holiday fun. Even got a night off when Parker had an impromptu sleepover at a friend’s house.

But today it is back to reality. And that means back to packing lunches.

The good news is that today’s lunch practically packed itself.

Last night for dinner I experimented with a mac and cheese from Nathan Myhrvold’s “Modernist Cuisine at Home.” He takes a very science-y approach to cooking. Generally not your weeknight-friendly style, but fun to experiment with.

This mac and cheese is virtually fat free, but doesn’t taste it. It’s a very strange process. You heat grated cheese and water in a bag in a warm water bath. Then you strain the solids (and most of the fat) out, creating a cheese-flavored water. It sounds gross, I know. But the taste is impressive.

Then you cook the pasta in the cheese water, and add pureed steamed cauliflower for body.

I was blown away by it. And Parker devoured it. I had to shut him down just to save some for his lunch today.

The rest of the lunch is just bits and pieces — a leftover broiled sausage from New Year’s Eve (we did fondue), some berries, buttermilk bread and butter, peanut butter crackers.

So here’s to a well-fed 2013.

And don’t forget — tomorrow is another free lunch (box) Thursday giveaway!

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4 Responses to “Back to school, back to lunches, with a modernist twist”

  1. Gena says:

    How’d the sous vide turn out?

  2. Jason says:

    What an odd process. What was your ratio of cheese to water in the bag? Did you prepare enough to provide all the liquied needed to boil your pasta? It has all the flavors my daughter loves.

    • J.M Hirsch says:

      It’s a bit difficult to explain here, but I’ll do a post on it early next week. I was really shocked by how good it tasted. I expected it to be gross.