I will readily admit that I am cooking (and eating) at the edge of my conscience when it comes to veal – maybe even over the line. But once twice maybe three times a year, my desire for the supremely tender meat gets the best of me, and I put on blinders to enjoy the chic delicacy. Somehow (probably due to a combination of expense and being a finicky eater at a younger age), I had never tasted veal until about 5 years ago when I flew to Massachusetts to visit Jay and his grandmother, the incredibly chic and exceptionally knowledgeable about most all things culture-, art-, food-, and travel-related Mrs. Claire H.
November 24, 2009
November 10, 2009
Hello there, friends and foodies. Apologies to all those who I have recently (i.e., during the past 2+ months) denied to send recipes because my blog entries would provide them oh-so-soon. And here we are, a few months later, on the verge of law school final exam season, and finally – yes, finally! – after much anticipation (at least, by me) and with a much-less-than-perfectly-designed website and a not-totally-original recipe, I’m happy to post my first official food blogging entry. It only took 2.5 months for my need for procrastination before exams to surmount my obsession with formatting perfectionism, and now you are the happy beneficiaries.
Macaroni and cheese is, without a doubt, the ultimate second-best comfort food, after my slow-cooked garlic butter and Parmesan mashed trio of potatoes, which I promise to post about between now and Thanksgiving (I swear! I totally botched that, having just posted the recipe a year and several days after Thanksgiving later). But this is no ordinary mac and cheese. Here, the lobster adds sophistication, making this mac and cheese recipe truly decadent.