Truffled Mac & Cheese in Idividual Gratin Dishes

Well, it is no wonder that the Creamware Gratin Dishes (and Tart Pans) were the first things to go last Friday for the launch of my Fall products.  We all love the idea of something simple to add fresh inspiration to our kitchen and menus.  I also think it had something to do with the fact that they were filled with Truffled Mac & Cheese.  Now that so many of you have these on the way to your house (most were sent yesterday, some today!) I thought it best to post the recipe... because this is the first thing you're going to make, right?  I also think they'll make perfect individual apple cobblers topped with ice cream... or banana split bowls.

Creamware Gratin Dishes, Set of 6, $30

For those of you that missed them last Friday, I've reordered another shipment (of Creamware Tart Pans & Gratin Dishes!), expected to arrive here on Friday.  You can order them from my store now, but be aware that they are not able to ship until next Monday.



These are great along side a steak for a comfy dinner at home, or a fancy dinner party.  They can be made a day or two in advance, making them great for entertaining.

The best news about this recipe is that it is a very simple tweak to any existing Mac and Cheese recipe you like.  The basic idea is to add the flavor of White Truffles (from butter or oil) and to make it look as truffly as possible by using tiny pieces of mushrooms.  Truffle oil is easier to find than truffle butter, but both can be found at Whole Foods.  Be sure to get the White Truffle products instead of black, for the better flavor.

Truffled Mac & Cheese
makes 4-5 side servings

1/2 box of shaped pasta (shells or cavatapi)
sea salt
...
1/2 stick of butter
3 mushrooms, minced
1 cloves of garlic, minced
1/4 cup of flour
2 cups of milk
1 cup of white cheddar cheese, shredded
1 cup of monterey jack cheese, shredded
2 tablespoons of truffle oil OR 4 tablespoons of truffle butter
salt & pepper, as needed

Cook pasta in boiling, salted water.  Strain.

In a medium saucepan, melt butter, add minced mushrooms and saute for 3-4 minutes.  Add garlic and cook for 30 seconds.  Add flour, stir to coat mushrooms and garlic until flour is absorbed into the butter.  Cook for 1-2 minutes.  Add milk immediately, then stir constantly until all flour is mixed into the milk.  Continue to cook on medium until it thickens and is bubbly.  Remove from heat and add most of the shredded cheese, but reserve some for the top.  Stir cheese in until smooth, then fold is pasta until it is all coated.  Add truffle oil or butter in and stir until melted or mixed in.

Spoon pasta into small baking dishes and top each with shredded cheese and set aside.

If serving immediately, place under hot broiler in oven for 2-3 minutes until cheese on top is bubbly and slightly browned.

If you are making them ahead, keep in the refrigerator, then bake in a 350 degree oven for 15-20 minutes, just until heated through and slightly browned on top.

Get the mushrooms as small as possible.  They should look like flakes or bits in the sauce.

For making cheese sauce, I always shred my own cheese.  Pre-shredded cheese is usually coated with something to keep the shreds from sticking, but prohibits smooth melting.

After sautéing mushrooms and garlic, add flour.

Then mix in flour, immediately.

Then add milk while stirring - whisking helps too - until smooth.  When it bubbles and starts to thicken, remove from heat.

Add cheese into the milk and stir until smooth, then fold in pasta.

Top with cheese - or breadcrumbs, if you'd like.

This is our favorite dinner - balsamic vinaigrette tossed greens, seared steaks and truffled mac and cheese.

Hope you try it soon!  Here is the link for the Creamware Gratin Dishes, $30 for a Set of 6.  I can't wait to play with more ideas for these this Fall.

Spring Dinner Party | Daffodils & Tulips | Lobster Mac and Cheese & Tiramisu Cake

 When we moved from our first Fairway home 2 years ago (this weekend!) we realized we never got to know our neighbors.  We gave halfhearted waves when we took out the trash and smiled at their kids playing in the street, but that was the extent of it.  It seems crazy that we had lived for so long in such close proximity to people that we never bothered to get to know, it seems like such a waste - a missed opportunity. 


When we moved to our home in Concord, Ma., we vowed that we would get to know our neighbors... it was essential - we saw it as one of our only ways to meet people in our new town.  We ended up meeting a great family across the street - Jenny and Mike.  We both had white fluffy dogs and white Cape Cod style houses.  They were so kind to us as the new folks in town and even invited us to their Thanksgiving dinner and Jenny introduced me to her group of girl friends (remember the Ladies Night Patio Party?).

Above : Nine Color Salad, recipe here
  

We made the move into our new home in our old neighborhood last fall and made the same vow - we want to know the people that we share this lovely street with.  As a girl who grew up in the country whose nearest neighbors were no where near the 5 second walk like they are in Fairway, I was always enchanted by neighborhood life.  When I was a little girl I loved spending the night with my Granny who lived in a great little neighborhood.  There was a certain buzz in the mornings, afternoons and evenings when people were coming and going, saying their hellos and goodbyes that we just didn't have out in the country.  In the country, you knew Mom or Dad was home when you heard the crunch of gravel - a sound I still love.  (Side note, do you think they'd allow a granite pea gravel drive in Fairway?  If it's good enough for East Hampton and Concord - not to mention Lexington...)




You might remember the Holiday Happy Hour we hosted for our street - it was amazing.  Everyone that came said how glad they were to receive the invitation.  Most were shocked by our audacity - how brave we were!  And they loved it.  Since then, we've been invited to other dinners and cocktail hours by our neighbors and Mr. Darcy and I have new walking buddies... at 6:15 am that I miss more than I make.  I highly recommend extending an olive brand to your neighbors - it has been such a fulfilling experience for us.  Interestingly enough, making warm and "neighborly" relationships with our neighbors has made our home feel much more "homey" than an piece of furniture or window treatment could ever do.




Most recently, we hosted our neighbors over for dinner last Thursday night.  Since it was a Thursday night dinner, I had to make everything during the day while Emma was at school.



So, I selected my menu based on what would be easily made ahead of time.  I landed on Lobster Macaroni and Cheese because it is something that everyone loves, seems a little special, but is not too fancy so to make it a stuffy night.



For dessert I decided to do a spin on one of Mike's favorite - Tiramisu Pound Cake.  I made a Vanilla Pound Cake, cut it into layers, soaked each layer with a combination of coffee, vanilla and espresso liquor and filled it with a sweetened Mascarpone Cheese. 

Stay tuned for the recipes this week and another dinner with another menu for another couple from our street next weekend!  I'll update this post with the recipe links.

Nine Color Salad
Lobster Macaroni and Cheese

The Best Mac and Cheese Recipe | Baked Macaroni and Cheese

I remember being at my Grandma Steffens' house when I was about 6 or 7 and she asked what I wanted for lunch.  Macaroni and Cheese.  It was the only thing I would eat when I was younger.  It was an obsession.  A problem.  The only macaroni and cheese I would eat came from a blue box.  In fact, at least once a week you can bet that I'm still treating myself to a box of Kraft Macaroni and Cheese.

On that day at my Grandma's house I can remember her pulling a casserole dish out of the oven and putting it on the table.  The top had a layer of bubbling cheese.  I was terrified.  What was is?  Doesn't she know that Macaroni and Cheese is cooked in a saucepan, not a casserole dish?  Where was the powdered yellow-orange cheese?!

I'm not suggesting you should make this Baked Mac and Cheese recipe for your very picky 6-year-old, but I guarantee will be a big hit with anyone over the age 12.  Or 18, maybe.  If you really want to go for it... try my Lobster Mac and Cheese - great for Valentine's Day...  Would be great with a Pan-Seared Filet Mignon!

Baked Mac and Cheese
beyond the blue box

1 pound of macaroni
sea salt
1 stick of butter
1/2 cup of flour
4 cups of milk
12 ounces of cheddar, shredded
8 ounces of havarti cheese, shredded
1/2 teaspoon of cracked pepper
4 slices of bread, for crumbs

Bring a large pot of water to boil.  Add a couple of tablespoons of sea salt. 

In a saucepan, melt 6 tablespoons of butter on medium low heat.  Stir in flour.  Cook butter and flour for 1 minute, while stirring.  Whisk in milk.  Cook over heat while whisking, until smooth.  Cook for 5 minutes on medium until thickened and bubbly.  The mixture should coat the back of a spoon.  Remove from heat.

Add shredded cheeses, stirring until melted and smooth.  Season with cracked pepper.  Set aside.

Cook pasta until almost done - making sure it is not completely cooked.  Strain the pasta.  Add pasta into the cheese sauce and stir to coat the pasta.  Pour into a baking dish.

To make breadcrumbs, pulse bread in a food processor until it is in fine crumbs.  In a small skillet, melt remaining two tablespoons of butter, add the bread crumbs and cook over medium heat until they have toasted.  Sprinkle breadcrumbs on the top of the macaroni.  Bake at 350 degrees for 20-25 minutes, until bubbly. 

Lobster Mac and Cheese Recipe | The Best Lobster Mac & Cheese at Home`

Lobster Mac and Cheese Recipe

Lobster Mac and Cheese Recipe

I always thought that Lobster Mac & Cheese was just too indulgent to make at home.  It seems like something so frivolous, financially indulgent and, well, a waste.  In Boston (our new temporary home - more about that later!), Lobster Mac & Cheese is everywhere - on every menu.  I see it on menus more often than I do 'Chowdah.'  Most menus have it listed for $25.  Yikes.  I calculated that I would be able to make enough for 2 large servings for less $25.  It still blows my $10 dinner budget, but it is a great splurge for a Saturday night dinner.

After some research on "The Best Homemade Mac and Cheese" recipes, I decided to use The Barefoot Contessa's recipe as a starting point.  I used white cheddar, gruyere and added some colby jack to balance the flavor of the stronger cheeses.

I bought a live lobster and steamed it at home, but that is not necessary.  Actually, I really didn't like cooking the live lobster - I know, I know we all need to be conscious of where our food comes from, and be conscious that eating meat is actually eating a once live animal... but, I think I'll just buy it pre-steamed next time.