Home at Last Farm...: Dan Fogelberg

Monday, December 17, 2007

Dan Fogelberg

Sad news this morning of the passing of Dan Fogelberg at only 56years old.

As a teenager of the 70s, his music has always been a favorite of mine from his tribute to his dad (Leader of the Band) to his salute to The Kentucky Derby (Run for the Roses) to the poignant Another Auld Lang Syne, his beautiful "soft rock sound" has made me smile and made me cry. Goodbye Dan and God bless.

1 comment:

Paula said...: What?! I haven't had the news on. I'm so sad ~ what a beautiful voice he had. Leader of the Band is my all time favorite of his. Rest well, Dan....; 10:37 AM

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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.