Crusty Mac ‘n’ cheese
From Wildwood Barbeque, NYC, Chef Alan Ashkinaze
We made this for Thanksgiving dinner this year and it was delicious. It was even better the next evening re-heated in the microwave.
1 lb elbow macaroni
½ C unsalted butter (used salted)
4 T all-purpose flour
freshly ground white pepper (used black)
¼ t ground nutmeg
2 C whole milk (I used soy milk)
1.5 cups grated cheeses (we used sharp cheddar, pepper-jack & Monterey jack)
¼ C panko breadcrumbs
Bring a large pot of lightly salted water to a boil. Add the pasta and cook 8 to 10 min. or until al dente. Drain and reserve. Preheat oven to 350°. Lightly grease a 9” x 13” baking dish. In large saucepan, melt ¼ c o f the butter over medium heat. Add the flour, nutmeg and black pepper to taste, stirring until it is a paste-like consistency. Pour in milk and stir continually until mixture starts to thicken; slowly stir in cheese 1 C at a time until all cheese is melted. Stir cheese into the macaroni and mix well; scrape into baking dish. Melt remaining butter, add breadcrumbs, season with salt and pepper and stir to blend. Sprinkle on top of macaroni mixture. Bake 24 to30 min or until bubbly and golden brown. Remove. Let stand for 5 to 10 min. and serve.
Stuffed Cabbage Leaves
1 head of cabbage (get a fairly large one with big leaves)
4 C cooked rice
Onions
Carrots
Other veggies
Garlic
Olive oil
Brown sugar
Lemon juice
1 large can crushed tomatoes (I used 2 smaller cans of diced which I blended to smooth)
Salt & pepper
Toothpicks
This is a multi-part recipe. It’s kind of labor intensive
But worth the effort as you make a lot and have leftovers
Which you can even freeze.
The Cabbage: Cut into the core and remove part of it, using a very sharp knife. Put the entire head of cabbage into a very big pot and cover with water. Bring to a boil. Using tongs and a wooden spoon, peel off the cabbage leaves as they soften. I turn the
cabbage in the water, carefully so as to not get scalded. Put the leaves in a colander if you have one, so they drip dry. Keep doing this until the cabbage is all taken apart. Let the leaves drain. Keep some of the water that you boiled the cabbage in for later.
In a skillet, add some olive oil and sauté minced onions, carrots and any other leftover
Veggies you might have or want to use like zucchini and broccoli. You can add pignoli nuts, pecan pieces, raisins, if you like. I added some browned veggie “meat.” Salt and pepper to taste.
Mix the cooked veggies, etc. into the prepared rice. Adjust seasonings. You can add red pepper flakes or hot pepper sauce to spice it up.
Assemblage: Take a cabbage leaf and lay it on a cutting board or plate. Put some of the rice mixture in the middle and wrap the leaves around it, like folding a little package or
Pillow shape. Secure this with a toothpick or two. Keep doing this until you’ve used up the rice mixture or leaves, which ever comes first.
Put some of the smaller cabbage leaves on the bottom of a very large saucepan. Place the rolls in the pot. Pour the crushed tomato over them. Toss in a handful of brown sugar and squeeze the lemon juice onto it all. Cook over a low heat. Add some of the cooking water to make it saucier. Cook covered. It’s done in about an hour or more.
You can transfer some of the rolls to a baking dish and brown slightly before serving. Take care when removing rolls from pan not to break them open.
Sauce variation: a bottle of chili sauce mixed with some grape jelly.
First, we're happy to announce that the team has identified and fixed the issue with the YouTube conduit; you can now find and add videos from YouTube to your library and posts. As always, thanks for your patience!
The other news we have today is about a new addition to the Six Apart family: TypePad Micro, a new free level of TypePad that is streamlined for microblogging. We see a new form of blogging emerging that lives between the quick status updates of Twitter and Facebook and the long-form posts of "classic" blogging; TypePad Micro is designed to meet that need. You can read more about TypePad Micro in Chris Alden's post on the Everything TypePad blog.
A lot of the new capabilities we've added to TypePad this year were actually inspired by some of the best things about Vox: favoriting, member profiles, a dashboard to follow other bloggers, and easy ways to post content from other social media sites. But the things that make Vox different from TypePad are still there: Vox has always been -- and still is -- the best place for "friends and family" blogging, where you're in control over who sees what. TypePad, on the other hand, is built for the blogger who wants, no, craves, attention.
Do you have a passion or interest you want to share with people beyond your Vox neighborhood? If so, we'd love it if you tried out TypePad Micro. Maybe you've always wanted to start that obsessive blog that's just about waffle restaurants. Or want a place to share videos of your favorite band (Jonas Brothers, anyone? Anyone? ...). TypePad Micro's great for those topic-specific blogs. Take it for a spin and let us know what you think.
On the Vox front, our designers are working on some cool new themes (coming soon!). We'd also love to hear your thoughts about where we should take Vox in the coming year. What are the key things you'd like to see for Vox? If you've had a chance to use TypePad this year, what are the features there that we should bring over to Vox? And, if you're thinking big thoughts, how could we connect the Vox and TypePad communities in order to bring together bloggers and their shared passions? Your feedback is really important to us, so please leave a comment here, or shoot me a message.
And again, thanks for your patience as we found and fixed the YouTube bug!
~ daisy
As many of you have noticed, the YouTube Conduit is not working. I am so sorry about this; I know how frustrating it is.
The team is looking into how to get this fixed and I will update you as soon as I hear something. In the meantime, not all is lost... There is a work-around for posting videos.
When you're in the Compose Screen, just click on "embed." Ignore the fact that it says "Widget" before everything because you can definitely use this to embed videos as well. You'll just need to input the embed code from the video, enter a title (if you want) and hit OK.
It might not show up perfectly in your compose screen, but when you hit "Save," your video should appear just the way you wanted it to.
Hopefully this will allow you to keep posting videos while we figure out what's happening on our end.
As always, thanks for your patience.
Go forth and fill your libraries with media.
Seriously, thanks to everyone for being so amazing and patient. You are the reason I love Vox.
I was just told that the Amazon Conduit will be fixed by tomorrow. I will post here as soon as I get word that it's back up and running.
I know this has been frustrating and I am sorry there wasn't more I could do to make it less so. I really appreciate your patience though.
Cheers,
I used onions, garlic, basil, olive oil, butter, potatoes, frozen vegetables, veggie sausages, diced tomatoes, hot sauce, Spike seasoning. I'd cooked up some red skinned potatoes in the morning so they were ready to be used. I defrosted the frozen veggies in the microwave but you can do it stove top. I used what I had, broccoli, squash, corn, but any kind will do.
Heat some olive oil in a skillet and brown diced onions until softened then add minced garlic and 1/2 t or more of dried basil. While they are cooking, cut up potatoes into smallish pieces. Add to the onions along with 2 T butter. Season with Spike (or other seasoning mix that you like.) This really makes the mixture rich and good tasting. Mix and continue cooking on medium heat. Cut up the vegetables into small pieces and add to potatoes along with a cup of diced tomatoes with liquid and Texas Pete, or other hot sauce to taste. Continue cooking until all warm and combined looking. While this is going on, cut the sausages into 1/2" rounds. Remove potato mixture from skillet into a big bowl. Cover to keep warm. Add a bit more olive oil into skillet and heat. Brown sausage rounds. Place on top of the potato mixture and serve.
Bad news. As many of you have probably noticed, the Amazon Conduit was not fixed in the last week's release. Unfortunately, there was an undetected bug that is preventing the conduit from working.
We are working on this bug fix and hope to have the Conduit back up and running this week.
I will keep you posted.
Thank you for being so patient.
Blog Action Day is every October 15th, when blogger are asked to post something about a single issue to show our strength and conviction as an online community. It's a great way to feel connected to the greater good, and the participation of so many bloggers to support the world's leading non-profit organizations is something you can do to help, right now. By blogging today, you're supporting some of the world's leading non-profits and sharing your voice for change.
This year's topic is climate change, and we'd love to read your thoughts on the topic. If you participate, leave us a link to your post in the comments, so we know to check out your post!
Go to www.blogactionday.org to learn more, get a badge for your blog showing your participation, and see some ideas for your post on climate change.
Can't wait to read your posts!
~ daisy
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