Miss Ginsu: About/Bio


Day 3: Devils on Horseback

This post marks Day 3 of Miss Ginsu's 2008 Advent Calendar. To find other days and other projects, use the calendar page to navigate.

Knowing one or two dead simple (and deadly delicious) hors d'oeuvres around the holidays comes in handy for the harried host.

Even better, I'm going to reveal a recipe that relies on things you can keep around the house for a bit... they just lie in wait until some unassuming guest happens to drop by.

I'm referring to Devils on Horseback... a sweet n' savory treat you might also know as "stuffed dates wrapped in bacon," but isn't the former name a little more romantic than the latter?

Devils on Horseback

You need only a handful of dried dates, some bacon strips, paper-thin prosciutto or serrano ham and a wee bit of blue cheese. Have any water chestnuts or almonds? All the better...

If you're going with bacon, you may also want to fasten the meat in place with toothpicks (soak them in water for about 10 minutes first... it prevents burning in the oven), but I don't generally need toothpicks when I use serrano or prosciutto.

When that lucky holiday guest arrives, fix him or her a drink and excuse yourself for just a moment.

In just a few minutes, you can toss a few of these together and open up a full-bodied red wine. Maybe go with a Spanish tempranillo, since these little treats are so tapas-ready.
Devils on Horseback(Makes a dozen)
12 large dates, pitted
6 slices bacon, halved crosswise
OR 12 4" x 2" strips of serrano ham/prosciutto.
1/4 cup crumbled Stilton cheese
12 almonds
OR 6 water chestnuts (halved) (optional)

1. Preheat oven to 375°F and soak 12 toothpicks in a small bowl filled with water for about 10 minutes.
2. Set a wire rack on a baking sheet and set aside.
3. Halve the ugliest side of the dates lengthwise, but don't cut all the way through.
4. Place a small amount of cheese (if using) in the center of each date. Bury an almond or water chestnut (if using) in the cheese.
5. Wrap a piece of bacon/ham around each date and secure the tails with a moistened toothpick.
6. Place the prepared dates on the baking rack, and cook until browned and cooked through — about 20 to 25 minutes.
7. Drain/cool for 2 to 3 minutes on paper towels before serving.

Some baby arugula or fresh watercress makes a nice bed for serving them, but it's an optional nicety... once you've had a bite, you won't care a bit about the presentation.

Holiday Cheer!
Miss Ginsu

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Recession-Proof Recipes: Apple-Bacon Chowdah

As economic worries become yet worse and more frightening, what could be a better Recession-Proof Recipe this week than a soothing mug of chowder?

Comforting, delicious, endlessly flexible and — oh yes! quite economical — chowder is there for you when your 401k looks sad and wilted.


We talked about classic Manhattan and New England chowdah last January, but now that the season of summer corn is on the wane and the season of autumnal apples is on the rise, it seems appropriate to think about a combination of apples, corn and smoky bacon. Very nice for the crisp days of late summer-early autumn, don't you agree?
Apple-Bacon Chowder (Makes about two quarts)
4 slices bacon, diced
1 medium onion, diced
2 small or 1 large potato, diced
3 ears sweet corn, kernels cut away (or use 16oz frozen corn)
2 golden delicious apples, diced
2 cups chicken stock
1 1/2 cups whole milk
1 1/2 tsp salt (or to taste)
1/2 tsp black pepper or cayenne pepper (optional)
1/4 cup chopped parsley (optional)

1. In a heavy-bottomed stockpot over medium heat, cook the bacon until it begins to brown, about 15 minutes.
2. Add onion and cook an additional 10 minutes, keeping the bacon and onion moving to prevent uneven cooking.
3. As the onion begins to look translucent, add the diced potato, corn kernels and diced apple pieces. Cook 10 minutes before pouring in the chicken stock and milk.
4. Simmer 20-30 minutes, or until potatoes are tender. Season to taste with the salt and black or cayenne pepper. Garnish with chopped parsley, if desired.

If you like a thick chowder, purée about 1 cup of the soup in a blender or food processor before stirring it back into the pot, or simply use a stick blender to crush some of the potato and apple pieces.

And if you're not a bacon person, just skip it entirely and use a little olive oil to cook down the onions. You could also dice a red pepper in place of the apples. See? Versatile. Easy. Tasty.

Serve up a cup alongside a crisp green salad and a crust of bread. And it goes down easy with the last of the summer ales and lagers they're clearing off the grocery store shelves right now.

So try not to think about the banking crisis. Enjoy your soup. And think about all the lovely, thrifty lunches you'll pack for yourself this week.

Bon appetit!
Miss Ginsu

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Blended Bacon Butter (& Friends)

One of the first techniques we learned in cooking school was for making compound butter. It's essentially just butter that's softened, blended with something flavorful, reformed and re-chilled for serving.

Compound butters are so decadent and so easy — though they never fail to impress guests when you make the effort — and yet, they're one of those delicious details I invariably forget about.

Bread & Butter
Why bread and butter when you could be eating a better butter?

Here's three recipes for compound butters — each supremely simple and very tasty. You'll notice the method is the same for each, so once you've made one or two, you can kind of go crazy and add in just about anything you like.

The Bacon Butter is divine on grilled vegetables (try it on your corn-on-the-cob), the Herb Butter is great sliced and slipped under the skin of a chicken you're about to roast, the Anchovy Butter especially loves steaks and broiled fish... and (surprise!) all three are delicious spread across the surface of a fresh baguette. Or maybe even a hot biscuit. Mmm...
Blended Bacon Butter
1 stick (1/4 lb) unsalted butter, softened
1/2 cup crisp bacon, finely crumbled (or proscuitto or serrano ham, minced)
1/4 Tbsp kosher salt (or to taste)
1/2 Tbsp freshly ground pepper (or to taste)

1. Blend the butter in a bowl with the bacon or minced proscuitto/serrano (a wooden spoon works well for this).
2. Season with salt and pepper to taste.
3. Roll the butter into a tight log shape in parchment paper or plastic wrap and chill for at least 2 hours, or up to 1 week. If you won't use it that day, wrap well (or seal in a freezer bag) or freeze for up to 3 months.

Zesty Herb Butter
1 stick (1/4 lb) unsalted butter, softened
1 Tbsp garlic, minced
1 Tbsp parsley, minced
1 Tbsp chives, minced
1/2 Tbsp tarragon, minced
1/2 Tbsp lemon zest
1/2 Tbsp lemon juice
1/4 Tbsp kosher salt (or to taste)
1/2 Tbsp freshly ground pepper (or to taste)

1. Blend the butter in a bowl with the garlic, herbs, zest and lemon juice (a wooden spoon works well for this).
2. Season with salt and pepper to taste.
3. Roll the butter into a tight log shape in parchment paper or plastic wrap and chill for at least 2 hours, or up to 1 week. If you won't use it that day, wrap well (or seal in a freezer bag) or freeze for up to 3 months.

Garlic Anchovy Butter
1 stick (1/4 lb) unsalted butter, softened
4 Anchovy fillets, minced
1 Tbsp garlic, minced
1/2 Tbsp lemon zest
1/2 Tbsp lemon juice
1/4 Tbsp kosher salt (or to taste)
1/2 Tbsp freshly ground pepper (or to taste)

1. Blend the butter in a bowl with the minced anchovies, garlic, zest and lemon juice (a wooden spoon works well for this).
2. Season with salt and pepper to taste.
3. Roll the butter into a tight log shape in parchment paper or plastic wrap and chill for at least 2 hours, or up to 1 week. If you won't use it that day, wrap well (or seal in a freezer bag) or freeze for up to 3 months.

Happy Eating!
Miss Ginsu

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Food Quote Friday: Kevin Fanning

Add Bacon
Illustration by Kean Soo

"In order to increase renoun, add 'bacon' to most any noun."

Kevin Fanning in Baby's First Internet

(Ladies and gentlemen, the defendant is guilty as charged.)

More salty food quotes can be found within the food quote archive.

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FoodLink Roundup: 07.14.08

Cupcake's Link Roundup
Happy Bastille Day! Last week, Cupcake was found lollygagging in London, scoring yet another win for Mr. Hazard. Where in the world is Cupcake this week? Post your guess in the comments.

Quest for the Perfect Chocolate Chip Cookie
A very nicely done piece breaking down the various elements of the perfect chocolate chip cookie.

Bacon mania
'People now wear bacon like it's a mark of status or tribal membership,' says a New York writer who blogs under the name Miss Ginsu and has garnered online attention for making her own bacon cake and bacon ice cream." Woo! I'm a bacon expert. :)

The best croissant in Paris
Pim thinks she's found it. And oh, how I'd love to follow up on this experiment personally...

Secret report: biofuel caused food crisis
Uh oh... Study says "plant fuels have played a 'significant' part in pushing up food prices to record levels"

Do You Know Where Your Mushrooms Come From?
European countries have been labeling their produce sources for years... it's about time the US quit stalling.

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Scoop of Nutella Bacon Swirl?

After the resounding success of the bacon cake, I knew we had to try bacon ice cream as an encore.

One of the best (or maybe I should say, most dangerous) kitchen gadgets an ice cream freak can have is, of course, an ice cream maker. It's like setting a meth junkie up with a home lab. I own the attachment kit for my KitchenAid mixer, and I use it. (More often than I should, honestly.)

Peanut Butter Bacon Crunch

But how else would I answer important questions like, "What's tastier: Peanut Butter Bacon Crunch or Nutella Bacon Swirl?" And what would the Mellow Maple Bacon blend taste like?

My go-to guide for homespun ice cream happiness has always been Ben & Jerry's Homemade Ice Cream and Dessert Book. Chock-full of goofy cartoons and ice cream anecdotes, I've found it to be simple, playful and inspiring, and it's well-fingerprinted from many episodes of hands-on enjoyment.

I'm going to do three bacon ice cream recipes herein, and you'll note that they're largely the same. As it turns out, once you get the hang of ice cream, it's pretty simple to whip up your own crazy variations. Frankly, I'm convinced that experimentation is half the fun.

Bacon & Peanuts

For my ice cream adventures, I usually start off with the B&J sweet cream base #1, which is a simple 4-ingredient blend that you don't have to cook. I trust the eggs I get (they're organic, free-range eggs) but if you don't know where yours come from, you might want to think about using a base recipe that involves some cooking.
1. Peanut Butter Bacon Crunch Ice Cream(Makes 1+ quart)
2 free-range eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/3 cup peanut butter
1/3 cup peanuts, chopped
4-5 bacon strips, fried crisp and minced

1. Whisk the eggs 1-2 minutes.
2. Whisk in the sugar.
3. When blended, pour in the cream and milk. Blend well.
4. Add peanut butter and whisk out any lumps.
5. Pour blend into your ice cream machine and prepare as directed.
6. When the ice cream is very thick and nearly ready, five to ten minutes before completion, blend in the chopped peanuts and bacon.
7. Continue freezing to desired texture.

Nutella-Bacon Swirl

2. Nutella-Bacon Swirl Ice Cream(Makes 1+ quart)
2 free-range eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/3 cup Nutella (or another chocolate-hazelnut sauce)
4-5 bacon strips, fried crisp and minced

1. Whisk the eggs 1-2 minutes.
2. Whisk in the sugar.
3. When blended, pour in the cream and milk. Blend well.
4. Pour blend into your ice cream machine and prepare as directed. Meanwhile, mix the bacon bits into the Nutella.
5. When the ice cream is very thick and nearly ready, five to ten minutes before completion, fold in the bacon-y Nutella.
6. Continue freezing to desired texture.

2. Mellow Maple Bacon Ice Cream(Makes 1+ quart)
2 free-range eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/4 cup pure maple syrup
4-5 bacon strips, fried crisp and minced

1. Whisk the eggs 1-2 minutes.
2. Whisk in the sugar.
3. When blended, pour in the cream, milk and maple syrup. Blend well.
4. Pour blend into your ice cream machine and prepare as directed.
5. When the ice cream is very thick and nearly ready, five to ten minutes before completion, blend in the bacon.
6. Continue freezing to desired texture.

Around the office there was enormous love for the Peanut Butter Bacon Crunch, although one of my supervisors was partial to the Nutella-Bacon Swirl.

Once you bring bacon bits into your ice cream, the possibilities seem endless. Maybe Bacon-Pecan Buttercrunch? A sundae of Roasted Apple Ice Cream with bacon and caramel bits? What about Bacon, Peanut Butter & Banana? (The Presley Special, perhaps?)

J was sweet enough to gift me with an enormous box of pint-sized ice cream cartons scored from a restaurant supply store on Bowery. You can use other containers, but trust me: if you really get into ice cream making, you'll want to make sure you can push off gift pints on friends. If you're not a New York local, never fear... any place that has restaurants is going to have a restaurant supply store nearby.


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In some book somewhere, Julia Child has a fantastic quote about cassoulet. I can't locate it at the moment, but it's something about cassoulet being a food ideally suited for a lumberjack. In Manitoba. In January.

Like I said, it's awesome. And it's hidden deep inside some text that apparently isn't part of Project Gutenberg.

In the readily indexed Larousse Gastronomique, we find that cassoulet is "A dish, originally from Languedoc, which consists of haricot (navy) beans cooked in a stewpot with pork rinds and seasonings." Simple as that.

But then they go into a discussion of longstanding ingredient disagreements and cassoulet rivalries in a variety of provencal French towns. The cassoulet section also includes recipes that insist pretty strongly that cassoulet must contain such-and-such a thing or must be made such-and-such a way.

I've seen the dish served at high prices in plenty of fancy restaurants, but here's the thing: at its core, cassoulet simply just what Julia and Larousse initially said. It's a beautiful, economical peasant food.

The finished cassoulet: ducky, porky, bean-y and tasty

Now, if you've ever made a cassoulet, you might balk at my use of the word "economical," above, but in truth, the French farmhouse wives that created the first cassoulets weren't going for haute cuisine... they were using up what was stored around the farm.

They kept ducks, and preserving the duck legs in a fat just happens to be pretty practical for those wondering what to do with a bunch of duck legs. They had cured bacon at hand. They had pork sausages, which were a frugal way of using up random pig bits. They had dried beans in the larder and root vegetables stocked in the root cellar. All the things that went into a cassoulet recipe were part of their everyday lives.

clove-studded onion
A clove-studded onion gives this dish a hint of the exotic.

Most cassoulet recipes are going to ask you to start with dry beans, soak them, simmer them with spices, etc. etc.

Now, I've made cassoulet from the bottom up, preparing the sausages myself, making the duck confit from scratch, soaking and simmering the beans... the whole nine yards. I'm here to tell you that yes, you can do all that, but that means you'll only have the time and energy to make cassoulet once (or maybe twice) in your lifetime, and that'd be a darn shame. Because it's really, really tasty.

If you make cassoulet the lazy way, you're more likely to make it a bit more often, and regardless of what Larousse might say, the end result of the lazy method is not so different from the "took me three weeks to do everything myself" method.

For most of us here in the States, duck confit is a bit challenging to come by, but if you happen to live in a large city (or in close proximity to a duck farm) you may, like me, have some on hand. I get mine from FrescoDirecto, where you can find them in the deli Tongue & More area (a title that always makes me giggle).

No duck legs? No problem. Skip the confit and make your cassoulet with beans, sausages and bacon. You could probably even get away with veg stock, veggie bacon and veggie sausage to make it vegan. Whatever. It's all good. Just make it soon. This is food best suited for chilly stay-inside evenings, and those cool nights will soon give way to sweltering summer.

cassoulet in progress
I used two clove-studded onions. They were small.
Cassoulazy (Serves 6-8)
1 medium-sized onion, peeled
8 whole cloves
1 1/2 cups good stock (chicken, duck or vegetable)
1-2 bay leaves
3 carrots, washed and sliced in 1" segments
3 cloves garlic, peeled
4 strips thick-cut bacon, sliced in half
1 pound garlicky pork sausages (I use sweet Italian sausages if I can find 'em)
A little bundle of fresh herbs, if you have 'em*
3 duck legs, confit (if you can locate duck confit, if not, skip 'em)
3 14oz cans navy beans (or cannellini beans), drained & rinsed
1 pint cherry or grape tomatoes
Freshly ground black pepper, to taste

For the crusty top (if desired)
2 cups breadcrumbs
3 Tbsp olive oil
1/4 cup chopped fresh parsley

1. Heat oven to 325° F.
2. Poke the cloves into the flesh of the onion. Place the onion in an ovenproof heavy-bottomed pot or a Dutch oven.
3. Pour the stock into the pan and add the bay leaves, carrots, garlic, bacon pieces, pork sausages and the bundle of herbs (if using).
4. Bring to a boil, lower heat to a simmer, and allow to simmer, covered, for 20 minutes.
5. Add duck legs (if using), beans and tomatoes to the pot. Grind black pepper over the mixture. (Do not add salt. The cured meats will make this dish plenty salty.)
6. Cover the Dutch oven or stockpot, carefully place in the center of the oven and let the mixture cook for 1 1/2 hours. When done, carefully remove the pot from the oven and pluck out the bay leaves, herbs and leg bones (the meat should fall away easily).
7. If you'd like a crispy top crust, combine the breadcrumbs with the parsley and olive oil and sprinkle this mixture atop the hot cassoulet at the end of the cooking process. Turn the oven up to about 400° F and bake the cassoulet, uncovered, for an additional 10-15 minutes to brown the breadcrumbs.
8. Serve hot with a crisp green salad and a nice lager, an ale or a rich red wine with moderate tannins.

*This is sometimes referred to as a bouquet garni. Parsley stems tied with a sprig each of rosemary, sage and thyme are nice. Enclose the herbs between two celery stalks, if you're so inclined.

This dish makes very tasty leftovers for lunch, so don't be afraid to make a batch that's far larger than you need.

Bon appétit!

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Bacon + Cake = Yay!

"It's totally weird. I've never had anything like it before. And I want one for my birthday in November." — Marc

My boss is one of those people who considers the onion and the potato his favorite vegetables (all the better if they're fried). A meal just isn't a meal without meat, and practically any meal can be made better with the addition of a pork product. Not to mention that he's the only person I know who has three enormous barbecue grills on his Brooklyn patio roof-space.

So when his birthday rolled around, the email conversation naturally turned to bacon. There's been a lot of bacon sweets in the blog press lately. Bacon Brittle. Bacon Lollypops. The Vosges Bacon Chocolate Bar.

Could we really do a bacon cake? With real bacon? And how would that work?

Bacon Cake

Tomi bravely took the plunge (she says she was actually rather terrified by the whole prospect), going for a simple rectangular chocolate layer cake. She discovered a plastic pig at the dollar store to drive home the whole piggy point and topped her cake off with a pretty pink version of Paula Deen's Brown Butter Icing, crunchy pink sugar sprinkles aaaaand.... BACON!

Now, before you say "eeeew!" remember that sweet and salty tastes are often pretty great together. Chocolate covered pretzels, say. Or salted butter caramels. Or peanut-butter cookies. Sweet plus salty makes them multi-dimensional and more exciting to the tongue. And crunchy bacon bits on a chocolate cake offer a third dimension... sweet + salty + savory. Very exciting!

Some approached cautiously, but everyone who tried the chocolate bacon cake proclaimed enjoyment. Some went back for seconds. In the end, not a single slice went unclaimed. The boss man was pleased, and the whole thing was an enormous success. I was left wondering why bacon bits aren't a standard topping for cakes in the same way they are for salads, casseroles and omelettes.

Bacon Cake Slice

The assembly couldn't be easier. (Bake cake. Make icing. Ice cake. Top with bacon bits.) The chocolate cake itself is ultra-basic. The icing's a snap. The key to this recipe is in the bacon. It must be crispy, and it must be broken into bits. Long, limp slices won't do at all.

A Simple Chocolate Cake

3 oz semisweet (or bittersweet) chocolate, chopped
1 cup hot black coffee
2 cups all-purpose flour (or pastry flour)
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
2 cups sugar
1 cup plain yogurt or buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract

1. Preheat oven to 350° F.

2. Combine hot coffee and chocolate pieces in a bowl. Let stand 5 minutes before whisking smooth.

3. Butter and flour the bottom of a 9- x 13-inch cake pan. (Or butter the bottom of the pan and lay in a piece of parchment.)

4. In a separate bowl, blend together the flour, cocoa powder, baking soda, baking powder and salt.

5. In another bowl, beat the eggs and sugar until slightly thickened and pale, about 3 minutes. Gradually add yogurt (or buttermilk), vegetable oil, vanilla and coffee-chocolate mixture to eggs. Stir to combine well.

6. Add the dry ingredients into the moist ingredients and continue to beat until just combined.

7. Pour cake batter into the prepared pan and bake about 40-45 minutes (or until the cake springs back lightly when touched and a tester inserted in center comes out clean).

8. Place cake pan on a rack and cool completely in the pan. To remove, run a knife around edge of the pan and invert cake onto a rack. (May be wrapped tightly and kept at room temperature for up to 2 days or frozen for 3 weeks.)

Paula Deen's Browned Butter Icing (in a Pretty Piggy Pink)
1/2 cup (1 stick) butter
1 cup confectioners' sugar
Red food color (optional)

Melt butter in a medium saucepan over low heat. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Stir in 2-3 (or more) drops red food color to achieve your own perfect piggy pink.


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The St. Pat's Hangover Brunch

I'm a bit sad to report that St. Pat's day in New York creeps closer and closer into Halloween territory with each passing year.

This year I saw the now-ubiquitous Mardi Gras-style plastic beads joined by kelly green handlebar moustaches, flowing green nylon wigs, sparkling green eye shadow and green short-shorts. And that was just on my subway commute. I didn't dare hit the bars.

I don't mean to sound like a hater, but hosting a St. Pat's party these days almost seems like a dangerous invitation. "Come, friends! Bring your booze! Eat my green cupcakes! Vomit outlandish colors on my carpet!"

Irish Soda Bread
Kate's surprisingly moist Irish Soda Bread

But a clever coworker, the lovely Suzy Hotrod(TM) came up with an ingenious idea for our latest department potluck: The Post-Patrick's Day Hangover Brunch. No hangover, derby hat or green food coloring required.

The crew was inspired, and the ensuing feast was a delight, with not a drop of green food coloring in sight. It was truly a St. Patrick's day miracle surpassing all that snake harassment for which the old legends give him credit.

Guinness Chocolate Cupcakes
Suzy Hotrod's Guinness Chocolate Cupcakes

I contributed Irish Cheddar Mac & Cheese (with both veg-friendly and Berkshire Bacon variations), Suzy contributed Guinness Chocolate Cupcakes with Cream Cheese Frosting, Mike brought the home fries, Kate brought a moist and flavorful Irish soda bread, Marc brought Orangina (because everything's better with Orangina), Ryn made what may be the most tasty boiled brisket and cabbage dinner I've ever had and the mighty-mighty Anna Bollocks brought the totally tasty bangers (as well as Cadbury Chocolate Roses and Irish tea) from the 61st Street Deli in Woodside (3967 61st Street, Queens).

Honestly, the Mac & Cheese was so tasty and simple to make, I think it'd be a shame to reserve it for those few days fore and aft the ides of March. And clearly, you can use whatever cheddar you happen to have on hand.

Irish Cheddar Mac & Cheese
With bacon in the foreground, veggie-friendly in the back

Irish Cheddar Mac & Cheese (Makes three 8" x 8" pans)

1 16oz box macaroni elbows
1/2 cup butter
1/2 cup all-purpose flour
2 tsp dry ground mustard (or 3 Tbsp prepared mustard)
5 cups milk
1 tsp salt
Ground black pepper, to taste
1 1/4 lb Irish Cheddar, shredded
6-8 strips bacon, cooked, cooled and chopped (optional)
Sweet paprika (optional)

1. Preheat oven to 375°F., and cook macaroni elbows in a large pot of salted, boiling water until tender (about 8-10 minutes). Drain in a colander, rinse with cold water and set aside.

2. Meanwhile, heat butter in a heavy-bottomed stockpot until it bubbles. Whisk in flour, mixing well.

3. Add mustard and salt to the mixture, then gradually whisk in the 5 cups of milk, working out any flour lumps that appear.

4. Cook, stirring frequently, until the sauce thickens and burbles.

5. Remove sauce from heat and stir in half the shredded cheese.

6. Combine the sauce with the macaroni and distribute evenly in the pan or pans. (Don't overfill the pans... they need room to bubble a bit in the oven.)

7. If using, sprinkle bacon across the macaroni, then evenly top with the remaining cheese. Sprinkle on sweet paprika for a jaunty garnish.

8. At this point you can cover and refrigerate for baking later, or for immediate enjoyment, bake approximately 40 minutes (60 if it's been in the fridge) or until lightly browned and bubbly. Let rest 10-15 minutes before serving.


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FoodLink Roundup: 03.03.08

Cupcake Goes Western
Where in the world is Cupcake? Post in the comments if you think you know...

Recent interesting food news found roaming out there on the world wild web:

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