Good evening! And welcome to Cooking with John. Tonight we’re going to be making one of my signature dishes, Cheesy Deliciousness. The name of this dish derives from the massive amount of cheese that goes into it, as well as the fact that it is delicious.
Now, I like to bring all my ingredients out onto the counter before I begin preparing any dish. That way, I won’t hurriedly look into the refrigerator while I’m cooking, bang my head in there, have the refrigerator door close on my neck, and die with my head lying on a shelf between a carton of orange juice and a leftover party platter from Trader Joe’s. Because nothing, people, dampens the mood of a festive dinner party or afternoon brunch like a dead person in the kitchen with his head in the fridge.
All right! So here we have our jars of tomato sauce, our bag of frozen spinach, and our noodles. Now, I know that using the “bow-tie” noodle for this dish is a somewhat controversial choice. Of course, it is my dish, so, if I wanted to, I could put horse teeth in it. But I want to bow-tie noodles in it. You are free to use whatever sort of pasta you like. But I prefer noodles in the shape of clothing favored by smug geeks who think their winsome choice of neck-wear gives them depth. If they ever make a noodle in the shape of an ascot, I’ll be making Arrogant Weenie Casserole that very afternoon.
Now, I find that the key to Cheesy Deliciousness lies in the proper choice of sauce. As you see here, I find the Ragu brand generally satisfactory. But lately the Ragu company has developed so many kinds of sauces that I end up too confused to buy any of them at all. Do I want Basil Mushroom Garlic Meat? Oregano Fennel Barley Parsley? Mint Thyme Bell Pepper Celery Lemon Zest? Chunky Wheat? Tuscany Dreams? Romano Delight? Tunisian Dalliance? Germanic Insistence? I have no idea. That is why, ultimately, I find that the most satisfying sauce for me to use in just about any of my dishes is the sauce that happens to be on sale when I’m shopping.
Anyway, back to cooking! But first, a word from one of our very favorite sponsors, Two-Buck Chuck.
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