Happy New Year's Eve!

The last couple of weeks have been full of partying and entertaining. Tonight we decided to stay home and have a nice quiet dinner for two.

A few years ago, Joe & Jeri gave us a bottle of Dom Perignon that we have been saving for a special occasion. We decided that tonight was special enough - why not? It was incredible!

When Sarah, Jeff & Marco were here we went to lunch at the Cave. One of the small plates we all enjoyed was a three cheese macaroni. I searched online for a recipe and the first one that popped up was from David Walzog. David is the chef at SW Steakhouse at the Wynn in Las Vegas. I worked for him last year at Wolfgang Puck's Food & Wine Festival at Universal Studios. My short search was over - I would try his recipe: Cook finely chopped onions in olive oil until softened, add milk and continue to simmer. In another pan combine melted butter with flour until lightly brown. Gradually whisk the simmering milk into the flour mixture until smooth. Bring the sauce to a simmer, whisk until thick and bubbling. Stir in Dijon mustard, Worcestershire sauce, salt and pepper. Add white Cheddar cheese, Gorgonzola and Parmesan cheese. Fold in cooked macaroni (I used penne) until coated with the sauce. Spread the macaroni in an ovenproof dish. Melt butter, toss in breadcrumbs and more Parmesan cheese. Sprinkle the crumbs over the macaroni and bake for about 25 minutes.

I served the mac and cheese with Lobster Poached in Butter and sauteed spinach.

And for dessert - creme brulee: In a saucepan, bring heavy cream, vanilla and orange zest to a simmer. Whisk egg yolks and sugar in a mixing bowl for several minutes until the yolks are thick and a pale yellow. In a very slow stream stir the hot cream into the egg mixture. Strain the custard through a sieve to remove orange zest and any lumps that may have formed. Arrange ramekins in a baking pan and pour the custard into the ramekins. Place the baking pan in the oven and pour in enough hot water to come halfway up the ramekins. Bake for about 30 minutes, until the tops are set, but the custard in the center is still soft to the touch. Refrigerate the ramekins for at least 4 hours. Top the custards with sugar and melt with a blowtorch until caramelized. If you don't have a blowtorch you can place the ramekins under the broiler.

John with an industrial blowtorch, no sissy creme brulee torch for him!
Happy New Year!!

My blogging resolution is to be more diligent in my picture taking and to cook new and exciting recipes that will still fit into our "Exercise More, Eat Less Plan".

We wish everyone a happy and prosperous 2009 filled with delectable food and drink.