By Sheryl Borden: Creative Living
Information on working with paneling, pairing food and wine, and recipes made with grapefruit will be the featured topics on “Creative Living” at 9:30 p.m. and noon Thursday.
If your home was built in the late ‘60s or early ‘70s, chances are you have paneling. Joan Hultman is going to provide some suggestions on ways to update the look of paneling without having to remove it. Her business is called Woman’s Work: Faux Finishing and More, and she lives in Clovis.
David Mirassou is a wine expert and sixth-generation wine maker. He believes food and wine enhance one another and are best shared with family and friends with everyday foods on everyday occasions. He’s with Mirassou Winery in San Jose, Calif.
Eleisha Ensign is the executive director of TexaSweet Citrus Marketing Inc., and she will demonstrate several recipes that showcase the versatility and health benefits of grapefruit. She’s from Mission, Texas.
Information on candles and accessories, and recipes with a Southwestern flavor will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Olga Puzas says there is a look for every home, a scent for every season, and she’s talking about accessorizing with candles. Puzas is with PartyLite in Plymouth, Mass. She’ll share tips to brighten your home during any season or holiday and also present suggestions for different gift-giving occasions.
Connie Cahill represents the Colorado Potato Administrative Committee in Monte Vista, Colo. She will demonstrate some recipes that have a Southwestern flavor, and they all feature potatoes.
Macaroni and cheese with applewood bacon
Pairs with Mirassou Monterey County Chardonnay
• 1/2 pound macaroni or small shell pasta
• 4 ounces thick-cut applewood bacon
• 1 cup Panko bread crumbs
• 1 teaspoon minced fresh thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated nutmeg
• 1 tablespoon dry mustard
• 3 1/2 cups whole milk
• 2 shallots, minced
• 12 ounces sharp white cheddar cheese, grated
Salt to taste
Freshly ground black pepper to taste
Preheat oven to 350 degrees. Cook the pasta al dente in boiling salted water as directed on the package. Drain and set the pasta aside. While the pasta cooks, cut the bacon into 1/4-inch pieces, and saute in a small pan until crisp and golden. Remove the bacon from the pan with a slotted spoon to drain on paper towels. Pour off all but 2 tablespoons of the drippings, and return the pan to low heat. Add the bread crumbs and thyme to the bacon drippings, and toss to coat evenly. Season with a sprinkle of salt and pepper, and set the pan aside.
In a four-quart saucepan, melt the butter over medium-low heat. Add the flour, nutmeg and dry mustard, and stir vigorously with a wooden spoon to work the dry ingredients into the butter. Continue to cook for 3 minutes, stirring often. Whisk in the milk in 1/2-cup increments, making sure to work the mixture smooth each time. Whisk in the shallots, and simmer the mixture for about 10 minutes, stirring often. Turn off the heat and whisk in 3/4 of the grated cheddar. Season the cheese sauce with salt and pepper to taste. Stir in the macaroni and bacon, then pour into a greased 2-quart baking dish and top with the remaining cheese. Sprinkle over the bread crumb mixture and bake uncovered for 45 minutes, or until the cheese and bread crumbs are golden. Serves 6 as an entree, 8 as a side dish.