Macaroni and Cheese 101

The photo of this mac and cheese, reheated from last night, does not do the dish any justice. Last night it came out of the oven in a baking dish bubbling around a golden crust. I made dinner for the two of us and needed a quick and easy recipe after a long day at work, and it really seemed like the last time I could make this dish for the season since its going to hit 90 degrees here in New York this weekend!

This recipe is courtesy of Ms. Martha Stewart, who has never failed me when it comes to recipes; all that I make of hers turns out perfectly. The recipe is lovingly referred to by her fans as Macaroni and Cheese 101. It is, indeed, the perfect introductory recipe for a favorite food.

I am so glad he enjoyed it, and I think next time I am going to make it a bit spicier for both our tastes and add more cayenne pepper along with some jalapenos. The perfect pairing for this dish was not wine - he made rum and cokes with Bacardi black cherry rum!

Martha Stewart's Classic Macaroni and Cheese
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces (I used Pepperidge Farm)
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste (I will add more next time - its a nice kick)
4 1/2 cups grated sharp white cheddar cheese, (about 18 ounces)
2 cups grated Gruyere cheese, (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) (I used the Pecorino Romano)
1 pound elbow macaroni
Directions:
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

When life gives you lemons, grab some tequila and salt!

“Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence.” - Rainer Maria Rilke

The Barefoot Contessa and I are on the same length when it comes to our palates. In addition to her extreme dislike of cilantro (or, as I call it, soaplantro), on one episode she confessed that she would take a lemon dessert over a chocolate one any day.

I am sure Ina Garten then asks the same question I do: Who wouldn't?!?

My love of the lemon is infinite. In any shape or form, I languish in its light and refreshing taste. I love lemon drop martini cocktails, limoncello liquor, and lemonade. I love flavoring my foods with lemon, including a lemon spaghetti to go along with shrimp fra diavlo. My micro plane for zesting lemon is constantly being used; I even love the way the lemon zest clumps together on the plane before I place it into a mixture. I love lemon soup, Greek style, and I love making lemon chicken in the oven.

Still, lemon desserts are my Achilles' heel when it comes to the genre of lemons! One of my favorite desserts was at Batali and Bastianich's OTTO: a sweet corn gelato with blueberries and lemon curd.

There are two desserts that I enjoy making. Both are simple and not exactly "gourmet", but the flavors are refreshing and delightful, and both are somewhat figure friendly!

Notes: I first made the lemonade layer cake five years ago when I was a guest at my best friend's supper club gathering. Make sure you cool the frosting first! I made the pink lemonade pie for the first time a year ago for a pot luck, and it was a big hit. It is so easy to make and perfect for hot summer nights.

If anyone has some great lemon dessert recipes he/she would like to share, please send them along this way in the comments section! Thank you!


Lemonade Layer Cake (courtesy of Cooking Light Magazine)

Cake:

1 1/3 cups granulated sugar

6 tablespoons butter, softened

1 tablespoon grated lemon rind

3 tablespoons thawed lemonade concentrate

2 teaspoons vanilla extract

2 large eggs

2 large egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups fat-free buttermilk

Cooking spray

Frosting:

2 tablespoons butter, softened

2 teaspoons grated lemon rind

2 teaspoons thawed lemonade concentrate

1/2 teaspoon vanilla extract

8 ounces 1/3-less-fat cream cheese

3 1/2 cups powdered sugar

Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Pink Lemonade Pie

Graham Cracker Crust:
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar

Filling:

1 quart (4 cups) vanilla frozen yogurt, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, if desired
Lemon peel
1.
Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2.
In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
3.
Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.