Macaroni & Cheese... Part 1

As far as I can remember, I've always loved macaroni and cheese. Of course I grew up on Stouffer's frozen mac and cheese that my mom would prepare for me- first microwaved, then in the oven to get the burnt-around-the-edges crunch and flavor. I probably ate some burnt plastic along the way, but I didn't know better.

It was only until, I believe, my junior year of High School when I decided to make a dinner for my friends, that I ever had REAL mac & cheese . It was a whole big ordeal because I was making mostly everything from scratch. I decided on a chicken cordon-bleu-sort-of-dish, and homemade 4-cheese macaroni. I decided to do a test-run with my then-best friend Shirley. She came over one night for a sleepover and we got to shredding what felt like 4 lbs of cheese in my kitchen. My mom would check in every now and then, but it was just us girls and a sense of accomplishment fell over us.

We stayed up until 1am baking this damn thing. But you know what? It was the most glorious mac and cheese I had ever had up until that point. Full from our endeavor and gossip of boys, we fell asleep. I made it again for the actual dinner and while I do not remember the dinner or who was even at my apartment, I recall no one getting sick; and maybe even receiving a few compliments.

I've had some pretty good homemade mac since then: David R. took me to S'mac in the East village in college; Dave B. took me to Nolita House last year; I've taken people to good enough to eat, never disappointing them; last month, Brett S. took a bunch of us to Dumont for their burgers, with M&C as an appetizer; and a couple of weeks ago, my Aunt Bicky invited me out for my cousin Miranda's 10th birthday lunch at Rachel's American Bistro. While I didn't order the mac, Miranda did. and I tasted it. And it was delicious. Much better than my cheeseburger.

The day after, I met up with Marc at the Whitney Museum. While the exhibits were great (Saw the whimsical circus and sculptures by Alexander Calder, William Eggleston's Photographs, and Alex Bag's effed up video), I was starving and excited to go out to dinner. I suggested Chat'N Chew in Union Sq since I heard they had pretty good M&C. I ordered it (he got the burrito), and while it satiated my craving for the time being, I wasn't exactly satisfied; I wanted the kind I had at Nolita House... the kind with bacon.

A few days later, Marc invited me out to dinner with him and his friend, Dan. He wanted a relaxed restaurant with comfort food, so I gave him a list of places that I found to be voted the best of the best. He decided on Westville (the W. Village location). They only had an appetizer of it, but it had bacon; I was a happy camper.

I've been planning on making M&C for the superbowl tomorrow, and one recipe I found is so incredibly decadent, I knew I had to make it. However, I am at home, and sour cream less. So this recipe will actually combine two... Martha Stewart's macaroni & cheese recipe with Paula Deen's twist... fried and wrapped in a slice of bacon. I KNOW, AMAZING!!!

I've altered her recipe in that I halved everything, and excluded the bread pieces.

Martha Stewart’s Creamy Mac & Cheese, The Way I Did It

4 tablespoons (1/2 stick) unsalted butter, plus more for casserole
2 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoons coarse salt, plus more for water
Pinch ground nutmeg
Pinch teaspoon freshly ground black pepper
Pinch teaspoon cayenne pepper
2 1/2 cups Grated Medium Cheddar Cheese
1 cup Grated Monterrey Jack Cheese
1/2 cup of Grated Gruyere
1/4 cup of Grated Parmesan Cheese
10 oz elbow macaroni (a little more than half the box)

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside.

2. Warm the milk in a medium saucepan over medium heat. Melt 4 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 6 minutes

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, all of the cheese, leaving a cup of cheddar for the topping on the side. Set cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining cheese. Bake until golden brown, about 30 minutes.

Pizza & Juice

I haven't been cooking/baking lately- at least nothing worth writing about. Therefore, I am posting about a meal from what feels like eons ago: the BEST pizza and juice combo I've ever had the pleasure of eating. It's not just any pizza and juice... it's real Italian pizza and juice.

I was looking through some of my old photos from when I was living in London, and this was during my spring break. It was taken in Bergamo, Italy in March 2006. I ate a lot of pizza while I was in Italy, but this was from a pizza shop in Cite Alta that had a variety of Sicilian slices that they cut up for you. I think they also sold pastries.

The juice (what most called "ABC Juice") was an interesting blend of carrots, oranges and apparently lemons. We drank a lot of it that week. I enjoy the fact I took pictures of my meals back then too.


Spinach, mushroom, tomato pizza with a juice box

Cafe Lalo

Cafe au Lait at Cafe Lalo

I met up with my good friend, Eric Munson for lunch every week, for what felt like at least one semester our Freshman year at NYU. Five years later, we still get together for a coffee. It's always nice to catch up.
Yesterday, went to Cafe Lalo- as made famous in the movie, You've Got Mail, and highly recommended by my friend, Lauren.

Eric is also semi-responsible for the title of my blog. He came over one morning and I was feeding him Fage yogurt and honey when I asked if he wanted a "Big spoon or a little spoon?" I forgot what he chose, but I do remember he wasn't a big fan of the yogurt.


Muns


My Parisian Breakfast: Croissant, Fruit Preserves and Cafe au Lait

We will definitely be returning for the food and the beautiful atmosphere in the summertime.


Cakes, Tarts and Candies

Portobello Mushroom Sandwich (with Avocado)

The Assembly

Have you ever had a portobello mushroom sandwich and absolutely hated it? I haven't. But if you are one of the few unlucky ones who have come across a funky funghi, try this uber simple (and healthy!!) recipe.

You will need:
-Really good baguette... I cannot even stress this enough. I discovered Zabar's/Eli's bakery baguette and have been a convert ever since. Obviously, unless you're in the UWS, you won't have easy access so slice off your favorite.

the baguette of all baguettes
-Portobello mushroom
-mesclun greens
-tomato
-balsamic vinegar (I used Zabar's Balsamic Vinegar from Modena, Italy)
-extra virgin olive oil

optional:
-red pepper
-avocado (make sure it's ripe but not overripe or else you will be a VERY unhappy camper.)

-As you would to your shoulder, brush off the dirt of the mushroom cap. Whatever you do, do NOT let water get on this puppy since you will be frying this in an oiled pan
-Slice into 1/2" pieces
-put in a bowl, drizzle with balsamic vinegar, set aside
-If you are using red peppers, slice them, scooping out the seeds, and add to your mushroom.
-lightly oil a pan with Extra Virgin Olive oil, let it warm up before placing your mushroom (and red pepper) slices in there. Because of the vinegar, sparks will fly. Be careful. Wear an apron.
-While they are cooking (getting nice and 'soggy'), prepare your other ingredients... slice tomatoes, wash the greens, cut up an avocado, slice the bread, etc.
-When the mushrooms (and/or peppers) are done, set aside in a bowl. Don't clean off the pan, but a touch more oil and place your baguette, face down and grill for a few minutes til it gets nice and brown. This bread toasts particularly well. I usually press down on them so it gives it that "panini-impression"
-Then you are ready to layer. The order is totally up to you. I did it this particular way: mesclun, portobello mushrooms, avocado, tomato
-Take a minute to gaze at your beautiful creation
-Inhale

☞Again, note the nifty CB2 plate I got for Christmas that matches the bowl in the previous entry.

Sick Day

Happy New Year, Everyone!!

Alas, I am sick in bed with a fever and chills. Last night, I made myself a bowl of chicken broth, somen noodles, scallions and the wontons my grandparents made me. It definitely hit the spot:




and check out the new bowl I got from CB2!! Stephen got it for me as part of my Christmas present/"I'm sorry for breaking your favorite plate, here's another one"-gift (Urban Outfitters unfortunately no longer makes the plate I loved so dearly). He also got me a matching dinner and dessert plate which I'll post another time when I cook something up. Thanks again, Steph!

Today, after I woke up with a high fever (it went to 102.6°F 103.4°F at one point), I called my mom telling her I was sick and being the very loving and generous mother she is, came over from Queens in the disgusting rain to bring me medicine, food and orange juice, among a microplane and chill mat for my laptop. Christmas all over again!

Unfortunately I napped most of the day and couldn't stand up long enough to make anything. Luckily she got me baked Cha Siu Baaus (roast pork buns) and a baguette to munch on, but I did manage to make another bowl of soup with the bok choy and ho fun noodles she brought me. I only added a little hoisin sauce for the wontons, aince I can't eat anything too salty or flavorful