Saturday, February 27, 2010
how can one begin to describe the greatest internet sensation of all time? you just have to experience KING CURTIS(!) for yourself. with lines like, "she's actin' like she's the queen and we're the sorry people," he is an inspiration to rednecks everywhere. he just wants his bacon!
Friday, February 26, 2010
Thursday, February 25, 2010
Wednesday, February 24, 2010
- 6 small vine-ripened tomatoes, cut into 24 1/4-inch slices
- 3 tablespoons extra-virgin olive oil
- one 1/2 teaspoons fresh thyme leaves, plus springs for sprinkling
- coarse salt and freshly ground pepper
- 5 slices white sandwich bread with crust
- 2 tablespoons unsalted butter
- 1 pound elbow macaroni
- 2 cups homemade or low-sodium store-bought chicken stock
- 5 tablespoons all-purpose flour
- pinch of freshly grated nutmeg
- pinch of cayenne pepper
- 2 cups low-fat (1 percent) milk
- 8 ounces (2 and 1/4 cups) extra-sharp cheddar cheese, grated*
- 1 ounce (1/2 cup) parmesan cheese, freshly grated*
1. preheat oven to 400 degrees. spread tomatoes in a single layer on 2 rimmed baking sheets. drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. bake until tomatoes have softened, about 29 minutes. leave oven on.
2. process bread in a food processor until coarse crumbs form. melt 1 tablespoon butter with remaining tablespoon oil in a medium skillet over medium head. add breadcrumbs, and toss to coat. season with salt and pepper; set aside.
3. bring a large pot of water to a boil over high heat. add 1 tablespoon salt and the pasta. cook pasta until almost al dente, about 5 minutes. drain, and run under cold water. transfer to a large bowl and set aside.
4. whisk 1/2 cup stock into the flour in a medium bowl; set aside. melt remaining tablespoon butter in a medium saucepan over medium heat. stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. add milk and remaining 1 and 1/2 cups stock. whisk in flour mixture. bring to a boil, whisking* frequently. reduce to a simmer. cook 8 minutes, whisking frequently. add cheeses; cook, stirring, until melted. pour over macaroni, stirring to combine.
5. put eight 4 1/2-by-1 1/4 inch ramekins on a baking sheet. put 2 tomato slices in bottom of each ramekin. divide macaroni mixture evenly among ramekins. top each with a tomato slice. sprinkle with breadcrumbs and thyme sprigs. bake until bubbling and golden brown, about 30 minutes. serve immediately!
** funny word, no?