The Hunger Diaries Recipes

Cook with Lindsay Moser

Foodies be advised: it is actually possible to make eating your full-time gig. At least, for self-proclaimed Professional Eater Lindsay Moser, that’s the case. You may recognize Lindsay as The Hunger Diaries, her food blog that she started in 2014 and has been growing ever since. She began with food reviews (her favorite restaurants include Food Shack and Coolinary Café) and now shares indulgent recipes of her own with her 500,000 — and counting — followers. She’s a South Florida local, and as a local-forward mag, we had to ask her to share a few dishes she’s been cooking up.

While we don’t advise quitting your day job to pursue a professional eating career, we do recommend you give these recipes a whirl in your own kitchen.

Busiate Pasta with No-Cook Creamy Artichoke Sauce

Ingredients

1 14 oz can baby artichokes, drained

1 cup cottage cheese

1 cup parmesan, freshly grated

4 cloves garlic, minced

2 tbsp EVOO

salt and pepper

1 lb. pasta of choice, cooked al dente

Instructions

Add artichokes, cottage cheese, parmesan, garlic, olive oil, salt and pepper to a food processor or blender and blend until smooth.
Cook pasta of choice according to al dente package instructions in heavily salted water. Save 1 – 2 cups of starchy pasta water, drain, and re- turn pasta to pot. You’ll probably use around a half cup or so for the pasta, but it’s always good to have extra, especially for leftovers!
Add your artichoke sauce to your pasta with a splash of hot pasta water and stir, adding more pasta water to thin out the sauce if need be. Remember, you can always add, you can’t subtract.
Serve with more fresh parmesan and black pepper and enjoy!

Brown Butter French Onion Soup Mac and Cheese

Ingredients

3 tbsp and 6 tbsp of butter, divided

3 yellow onions, thinly sliced

1/2 cup white wine, dry

1/2 cup flour

11/2 cups whole milk

11/2 cups beef bone broth (or beef stock)

11/2 cups Gruyére cheese, shredded and divided

4 oz. goat cheese

4 oz. triple cream (or brie)

1/2 tsp nutmeg, freshly grated

1 tbsp Dijon mustard

1 lb. pasta

1/4 cup breadcrumbs

12 sage leaves fresh

Instructions

Melt 3 tbsp of butter in a large, oven-safe pan over medium low heat. Let the butter get frothy, stirring frequently until you see the milk solids start to brown.
Once you’ve got a lot of brown spec action, add your onions and a big pinch of salt. Cook, stirring occasionally, until the onions have cooked down significantly and become a deep brown color. About 3/4 of the way through the cooking process, add 1/2 cup dry white wine and scrape up any brown bits on the bottom of the pan. The whole process will take an hour to an hour and a half, so be patient!
Melt 6 tbsp of butter in a pan, brown the butter again, then add 1/2 cup flour and stir, cooking for a few minutes to get the raw flour taste out. Then, add your whole milk and bone broth and bring to a simmer. Once at a simmer, your sauce should thicken.
Add about 3/4 of your Gruyére, and all your goat cheese and triple cream, and stir until melty and smooth. Season with salt to taste.
Add your freshly grated nutmeg, Dijon mustard and all those delicious, caramelized onions, and stir to combine.
Parboil your pasta of choice (I boiled for half the time on the box instructions for al dente), reserve some starchy pasta water, and add your pasta to your sauce. If your sauce is too thick, or if you’d like more sauce, add some starchy pasta water to the mix. You can always add, you can’t subtract, so a little at a time is best here. The consistency should be a little looser (almost a bit soupy) than you’ll want your finished product to
be since the pasta will continue to soak up liquid/cook in the oven and as it sits.
Top with remaining shredded Gruyére, breadcrumbs and fresh sage and bake at 350 degrees Fahrenheit until the cheese on top is melted and the whole thing is hot and bubbly (about 30 minutes).
Remove from oven, let sit for 10 minutes and enjoy!

One Pot Creamy Cajun Bone Broth Pasta

Ingredients

2 cups chicken bone broth

1 cup low fat cottage cheese

1 cup whole milk

2 tbsp Cajun seasoning

1 tbsp garlic powder

1 lb. spaghetti

3 tbsp salted butter

1/2 cup pecorino (+ more for serving), freshly grated

salt, to taste

parsley, to garnish

Instructions

To a blender, add your cottage cheese and milk and blend until smooth.
Add bone broth and blended cottage cheese/ milk mixture to a braising pan or other wide, deep pan, along with your Cajun seasoning, garlic powder and a hefty pinch of salt. Taste to make sure the seasoning is to your liking, and if it still tastes bland, it probably needs more salt! Bring to a simmer.
Add uncooked spaghetti to the pan and move around to make sure most of the noodles are submerged. Nudge the noodles frequently to help prevent them from sticking to the bottom of the pan and each other! Cook for eight minutes at a simmer or until almost all the liquid has been absorbed and the pasta is just under al dente.
Turn the heat off, then add your butter and pecorino, and toss until the butter and cheese have melted and become a part of the sauce.
Serve with more freshly grated pecorino and some fresh parsley and enjoy!