Some men have thousands of reasons why they cannot do what they want to, when all they need is one reason why they can.
Wishing the best sister ever a very happy birthday and a fabulous year!
(Us at the Salar de Uyuni, in Bolivia, in August)
Burg: “I just don’t know if I can trust ‘Elmo.’”
Annual Xmas tradition: mini cupcake factory
Coolest measuring cups ever! (My sis is so awesome for surprising me with them.)
I’ve never seen this before—har gow made to look like bunnies! (from Asian Jewel Seafood in Flushing)
The perfect way to top off 4 straight days of eating: dim sum at Oriental Garden
At this time two years ago, Mal and I were traipsing around Iceland—hiking glaciers, chillin’ in the Blue Lagoon, driving to frozen waterfalls and geysers…so much nicer than being at work the day before Thanksgiving!
Despite the scary amounts of butter, cream and whole milk (not to mention cheese), I can’t wait to make this:
DuMac and Cheese [from DuMont Restaurant in Brooklyn]:
Serves 6
• 1 pound radiatore, elbow macaroni, or fusilli
• 2 tablespoons extra-virgin olive oil
• 2 cups whole milk
• 2 1/2 cups heavy cream
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1/2 pound Gruyère, grated, divided
• 1/2 pound sharp white cheddar, grated, divided
• Coarse salt and freshly ground black pepper
• 1/4 cup unseasoned bread crumbs
1. Preheat the oven to 400° F.
2. Bring a large pot of salted water to a boil and cook the pasta al dente, according to the package directions. Drain, toss with the olive oil in a large bowl, and set aside to cool.
3. Meanwhile, combine the milk and cream in a medium saucepan over medium-low heat; bring to a gentle simmer.
4. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the flour and whisk until the flour is fully incorporated and the mixture is smooth. Continue mixing with a wooden spoon until the mixture is a pale golden color, about 4 minutes. Slowly add the hot milk and cream mixture to the flour mixture, whisking constantly to incorporate. Bring to a simmer, whisking occasionally to keep the mixture from burning. Add half the Gruyère and half the cheddar and whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
5. Add the cooked pasta and toss well to combine. Pour the pasta into a buttered 9 x 13-inch baking dish or a 3-quart gratin dish. Top with the remaining Gruyère and cheddar and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until golden and bubbly. Allow the mac and cheese to rest for 5 minutes before serving.
(Source: esquire.com)
