THE VILLAGE VOICE

"I trust in Nature for the stable laws of beauty and utility. Spring shall plant and Autumn garner to the ends of time." ~ Robert Browning ~ Outdoor anthurium ___________________ CARAMELIZED ONION MAC & CHEESE ~ Delicious twist on old favorite adapted from Southern Living (September 2006) ______________ 1 8-oz. package large elbow macaroni 2 Tbsp. unsalted butter 2 thinly sliced large onions 1 lb. shredded white cheddar 1 cup shredded Parmesan cheese 32 finely crushed Ritz crackers 6 large organic eggs 4 cups milk 1 tsp. coarse salt 1/2 tsp. white pepper 2 Tbsp. melted unsalted butter 1/2 cup chopped pecans Preheat oven to 350-degrees. Prepare macaroni according to package directions; drain and set aside. Melt 2 Tbsp. butter in large skillet over medium -high heat. Add sliced onions and 1 tsp. sugar. Cook, stirring often, 15-20 minutes or until onions are caramel-colored. Grease 13 x 9-inch baking dish. Layer with half each of cooked macaron...

Raclette ~ pronounced [rah- KLEHT ] ~ a semi-hard cheese made from cow's milk, originates in the Swiss canton of Valais . The name raclette comes from the French word " racler " literally meaning "to scrape". It is traditionally made with a half wheel of the cheese warmed next to an open fire ~ the cut portion exposed to the heat. As the cheese melts reaching the correct consistency , it is scraped off onto bread for an appetizer or over boiled potatoes for a meal. ~ Cozy ' Wa - gi - daa -king' fire (Hubbard Lake) _____ RACLETTE ~ First tasted in the late 60s sitting by a rustic fire in Kercheval , France. Enjoy this palate-pleasing recipe using aged Michigan raclette (award-winning 'Best in Show' ) from Leelanau Cheese Company , Sutton's Bay. 2 lbs. raclette cheese 2 Tbsp. extra-virgin olive oil 3 thinly sliced yellow onions Crusty French bread Assorted mustards Cornichons (tiny brine-packed French pickles) Place cheese, cut portio...

~ LILY-OF-THE-VALLEY __________ COLD DUCK ~ classic retro 1937 sparkling drink invented by Harold Borgman , owner of Detroit's classic Pontchartrain Wine Cellars in Detroit ( http://en.wikipedia.org/wiki/Cold_Duck ) ____________________ Combine one part of Californian red wine with two parts of New York sparkling wine. ___________________ CAMEMBERT GOUGERE ~ classic rich appetizer to sample sipping Cold Duck * 6 Tbsp. unsalted butter 1 tsp. crushed dried fine herbs 1/2 tsp. coarse salt 1/2 tsp. freshly ground pepper 1 cup flour 4 eggs 8 oz. Camembert cheese (rind removed and cubed) 1/2 cup tasted slivered onions 2 Tbsp. fresh parsley Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating 1 minute after each . Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie pl...

GARDENING NOTE: Though April is National Gardening Month, don't neglect the lawn that compliments your garden. Before forsythias finish blooming, fertilize and apply crabgrass prevention. ~ Blooming forsythia branch _____________________ CRABBY CHEESE PIE ~ lots of crab ... lots of cheese * 8 oz. good hand-picked crab (like Phillips) 1 bunch chopped scallions 1 large chopped red bell pepper 1 1/2 cups grated Swiss cheese 1 1/2 cups grated Cheddar cheese 8 large organic eggs 1 cup half & half 1 cup panko crumbs 1/4 tsp. cayenne pepper pinch of coarse salt & freshly ground black pepper fresh chopped parsley Preheat oven to 350-degrees. Butter a 10-inch quiche pan. Beat eggs. Mix remaining ingredients together and add to eggs. Pour into quiche dish and sprinkle with parsley. Bake until set, about 40-45 minutes, watching carefully. Let rest a bit before serving. ~ Prolific forsythia _____________________ TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA NUT BREAD ~ Another Southern...

~ Pansy poking through snow _______________ GRILLED CROQUE MONSIEUR ~ French cousin of the American classic, grilled ham & cheese. The classic sandwich served in the early 1900s in French bistros requires a rich Bechamel sauce. Don't count the calories; enjoy the new twist for leftover Easter ham. * 8 slices rustic bread 8 oz. thinly sliced ham 1/2- 3/4 lb. thinly sliced Gruyere cheese unsalted butter Bechamel Sauce (2 thick cups) 4 Tbsp. unsalted butter 6 Tbsp. flour 2 cup heated whole milk pinch of coarse salt 1/2 tsp. white pepper 1/8 tsp. cayenne 2 Tbsp. Dijon mustard Melt butter over low heat until it bubbles. Add flour, whisking constantly for 2 minutes. Slowly add hot milk and whisk until thickened. Remove from heat and stir in mustard, salt, white pepper, and cayenne. Assemble: Heat Croque Monsieur griddle, panini pan, or griddle. Spread with Bechamel sauce on one side of bread. Top with ham and cheese. Cover with remaining bread and additional sauce....