Monthly Archives: October 2009

Mac & Cheese – Classic Comfort on a Rainy Day

My hubby has a mistress in the kitchen.  Her name:  Betty Crocker. She has opened his eyes to many a culinary treat and has provided him comfort in a way that I can’t. She certainly has ways to get him to relax, whether it’s getting him to knead out his frustrations while making fresh pie crust or offering comfort food suggestions on rainy days. I suppose I should be grateful to her for getting him in the kitchen (and by extension, to General Mills for creating her in the 1920s). And I certainly benefit from the relationship — perhaps too much.

Today was a rainy one, so he turned to Betty C for a classic. She offered Mac and Cheese, of course. I offered Panko breading–a little Asian infusion to the classic American dish. He loved it! I guess that’s what I do. I bring a little something different, cultural, worldly, spunky–a little twist to something classic.


Here’s a Mac & Cheese variation from the 2000 edition of Betty Crocker’s Cookbook, which is good for 4 servings.

What you’ll need:

2 cups uncooked elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
1 cup shredded light Cheddar cheese (4 ounces)
1 cup shredded Swiss cheese (4 ounces)
1 cup Panko breading

What you’ll do:

1) Heat oven to 350 degrees.

2) Cook the macaroni as directed on the package.

3) While the macaroni is cooking, melt the butter in 3-quart saucepan over low heat. Stir in the flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir for one minute; remove from heat. Stir in both cups of cheese until melted.


4) Drain the macaroni. Place in baking dish. Pour the cheese sauce on the macaroni and gently stir to incorporate the sauce.


5) Top the macaroni and cheese with Panko breading. Bake uncovered for 20-25 minutes or until the Panko breading is golden brown.


And, I have to admit…it was delicious!




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Lonny Launch


For all the Domino, Blueprint, and Cottage Living fans out there…a new lovely mag to swoon over! Lonny Magazine is just as delicious and sweet as our much-missed favorites. Created by Michelle Adams (owner of Rubie Green and former Domino staffer herself) and Patrick Cline (NY-based photographer and co-founder of Lonny Photo), Lonny mixes the look of a print magazine with online accessibility. See a chandelier that you like on the page? Just hover over it with your mouse and click on the link to purchase. It’s an absolutely great concept for other magazines to follow.  The inaugural Fall issue is available now.  I look forward to seeing more!

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French Toast = Perfect Saturday Start

Another great Saturday morning in September…


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Queen of Sheba

Isn’t it lovely when you wake up on a Saturday morning to the scent of freshly brewing coffee and your hubby baking in his boxers? Believe me, I count my lucky stars frequently. It has been a particularly busy past September (hence the long absence). At times, it seemed like no matter how many hours I put in, I could never keep up with pile that kept on building. But thanks to the occasional Saturdays with my hubby baking away, I made it through September with a smile. On this particular Saturday, hubby made me the Queen of Sheba.


And after my first bite, I did feel like the Queen of Sheba who was given “all her desire, whatsoever she asked” by King Solomon.


Queen of Sheba is actually a French cake–Reine de Saba–made famous by Julia Child who said that it was the first French cake that she ever tasted. Our recipe was taken from another one of our picture cookbooks simply called French by Carole Clements and Elizabeth Wolf-Cohen. Below is the recipe taken verbatim from this delicious and classic cookbook.

What you’ll need:
2/3 cup whole blanched almonds, lightly toasted
2/3 cup of superfine sugar
1/4 cup flour
1/2 cup unsalted butter, softened
5 ounces semisweet chocolate, melted
3 eggs, separated
2 tbsp almond liqueur (optional)

For the Chocolate Glaze
3/4 cup heavy cream
8 ounces semisweet chocolate, chopped
2 tbsp unsalted butter
2 tbsp almond liqueur (optional)
chopped toasted almonds to decorate

1) Preheat the oven to 350 degrees F. Lightly butter an 8-9 inch spring form pan or deep loose-based cake pan. Line the base with nonstick baking paper and dust the pan lightly with flour.

2) In the bowl of a food processor fitted with the metal blade, process the almonds and 2 tbsp of the sugar until very fine. Transfer to a bowl and sift over the flour. Stir to mix then set aside.

3) In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for about 1-2 minutes until very light and creamy. Gradually beat in the melted chocolate until well blended, then add the egg yolks one at a time, beating well after each addition, and beat in the liqueur, if using.

4) In another bowl, beat the egg whites until soft peaks form. Add the remaining sugar and beat until the whites are stiff and glossy, but not dry. Fold a quarter of the whites into the chocolate mixture to lighten it, then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared pan and spread evenly. Tap the pan gently to release any air bubbles.

5) Bake for 30-35 minutes until the edge is puffed but the center is still soft and wobbly (a skewer inserted about 2 inches for the edge should come out clean). Transfer the cake in its pan to a wire rack to cool for about 15 minutes, then remove the sides of the cake pan and let cool completely. Invert the cake onto an 8 inch cake board and remove the base of the pan and the paper.

6) To make the chocolate glaze, bring the cream to a boil in a saucepan. Remove from the heat and add the chocolate. Stir gently until the chocolate has melted and is smooth, then beat in the butter and liqueur, if using. Cool for about 20-30 minutes until slightly thickened, stirring occasionally.


7) Place the cake on a wire rack over a baking sheet and pour over the warm chocolate glaze to cover the top completely. Using a spatula, smooth the glaze around the sides of the cake. Spoon a little of the glaze into a pastry bag fitted with a writing nozzle and use to write whatever you like. Let stand for 5 minutes to set slightly, then carefully press the nuts onto the sides of the cake. Using two long spatulas, transfer the cake to a serving plate and chill until ready to serve.


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