Deborah and I have been tackling some classics lately. Macaroni and Cheese was first. We used a simple recipe to make what we all agreed was the best Mac and Cheese we've ever had. Did you know how key mustard powder is? The grated onion and extra sharp cheddar, and of course the breadcrumbs drenched in melted butter, don't hurt at all. We doubled the recipe and ended up having enough left over for a perfect lunch the next day (a snow day!). Our mac was accompanied by braised endives! Ever heard of that? It's a revelation. Do it - you won't regret it, I promise. And of course a huge arugula salad topped with Deborah's shallot mustard vinaigrette. We also served ourselves Coronas with lemon in champagne glasses. Needless to say, we were in heaven.
recipe from Deborah: brown in butter on both sides, add chicken stock and simmer until tender (about 15-20 minutes), squeeze of lemon, pinch of salt, melt in your mouth, wonder why you have never done this before
perfect compelement to mac n cheese
classing up the corona
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