Home at Last Farm...: shades of the guilded age

Tuesday, October 24, 2006

shades of the guilded age

Guess what I found out is right down the road? The Vanderbilt Mansion! It's now a national park. I hope to go there on Friday. The grounds looked unbelievably beautiful! Can you imagine what it would have been like to live there back in the day? WOW

2 comments:

VintagePretty said...: Hi Terri - thanks for your comment. The pie was delicious, my only niggle being that it's all measured in cups and us Brits like things measured in weight rather than volume, but apart from that it's easy and so tasty. The recipe is there in the post if you click on the word 'pie', it's a different colour and links to the recipe. :)

As for identifying mushrooms I'm definitely not brave enough, so I'll leave that to the professionals - I would love to go on a 'fungus foray' with an expert who could tell me which ones are which!; 10:04 AM
Kerri said...: I see you're in NY state too. Are you down towards the city? I'm thinking that's where the V. mansion is. I guess I should get out the map and look up Livingston :)
I'd love to visit that beautiful place too.; 1:44 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.