I rarely talk about my work on this blog which is a shame as I really do adore where I work and what I do. I suppose most of the time I think it would bore people which, to be honest, it probably would. At certain times, however, I can’t help but contain my excitement about something new happening at the Met!
This past Thursday was the press preview for the new American Painting Galleries (which opens to the public, Monday January 16!). It’s really such a classic space, with natural wood floors and open sky lights– very American indeed. The paintings, however, are really what glow. Iconic ones like Washington Crossing the Delaware by Emauel Leutze (above) as well as works by other American artists such as Mary Cassatt, Thomas Eakins and…
this absolutely beautiful painting by John Singer Sargent. Reminds me of my favorite show, Downton Abbey. In fact, the makeup artist of the show said that she was greatly influenced by Sargent paintings… I like to think this one in particular.
Madame X also by Sargent. Stunning.
The New York Times has even posted this interactive tour of the galleries which gives you an amazingly realistic sense of walking through the space. I’d really recommend you check it out… as your duty as an American.
Now, when I think of America one of the foods I think of is macaroni and cheese. And when I think of macaroni and cheese, I immediately think of Thomas Jefferson. Although the dish most likely existed centuries before in Italy, he can certainly be credited for popularizing the dish in America. In fact, “Thomas Jefferson is known to have had a pasta maker as early as 1793 and to have served a macaroni pie at the White House in 1802.” Are you thinking what I’m thinking… what is a MACARONI PIE and where can I get some?
Below is a recipe for stovetop mac & cheese, you know, like the kind that comes in the blue box (only much better). I remember my mom used to slice hotdogs into our mac & cheese when we were younger… I thought she was a genius.
This version has been lightened up a bit and incorporates broccoli, but still remains very classic, very American, and of course very delicious.
Broccoli Macaroni and Cheese (lower fat)
adapted from skinnytaste.com
- 12 ounces high fiber elbow or shell noodles (I used Barilla)
- 12 ounces fresh broccoli florets, chopped
- 2 tablespoons butter
- ¼ cup flour
- ¼ cup minced onion
- 2 cups skim milk
- 1 cup vegetable broth
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon fresh pepper
- ½ teaspoon cayenne pepper
- 8 ounces (2 cups) shredded reduced fat sharp cheddar cheese
(1) Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente (or slightly under cook 2 minutes). In the last 1 minute of cooking the pasta, add the broccoli. Drain in a colander once done.
(2) While the pasta is boiling, melt the butter in a large heavy skillet. Add onion and cook over low heat about 2 minutes until the onions are translucent.
(3) Whisk in flour and cook another minute, or until the flour is golden and well combined.
(4) Whisk in the milk, vegetable broth and Dijon mustard, raising heat to medium-high until it comes to a bubble.
(5) Cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt, pepper, and cayenne pepper.
(6) Once the sauce is thick, turn heat to low, add cheese and mix well until cheese is melted.
(7) Add cooked macaroni and broccoli and mix well.
Makes 8 servings