Home at Last Farm...: Only one more historic TR site to go...

Thursday, June 21, 2007

Only one more historic TR site to go...

So yesterday my friend Jackie and I drove to Poughkeepsie and caught the train to NYC. Can you believe it's only $25 roundtrip? An hour later we were standing in Grand Central Terminal.
Heading out through the wilds of Manhatten, we made our way down Park Avenue until we got to E. 20th street and there we found the birthplace of Theodore Roosevelt. There are actual 2 identical houses there. Theodore's Grandfather built 2 identical brownstones and presented them to his sons Theodore and Robert. Roberts house contains a museum and research library, while Theodores house was restored to all it's period glory by TRs widow and sisters after his death. It was VERY cool!
After a wonderful day (with perfect late spring weather, I might add) Jackie and I headed back to the terminal and enjoyed a beer while we waited for our train.
It was just such a cool day for 2 hicks from upstate!

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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.