Monthly Archives: July 2010

Angeline Evans’s Macaroni and Cheese with Portabella Mushrooms (or The Art of Perfecting the Béchamel Sauce)

16 oz. elbows pasta (whole grain, basic, gluten-free, whatever you like). Cook pasta per packet instructions, drain and place in greased baking dish.
16 oz. grated cheese, any kind, but at least 3 types (preferably 5) to make it interesting, e.g. extra sharp cheddar, colby jack, mozzarella, etc… Whatever you do, DO NOT USE VELVEETA! I buy the cheese in bricks and grate it myself.

A few good-sized portabella mushrooms. Chop into pieces. Brown mushrooms in a separate pan with BUTTER for a few minutes till mushrooms impart smoky fragrance, but before they turn to mush. Add cooked mushrooms to the baking dish with elbows pasta.

Pre-heat oven to 400˚F in bake mode.

To make the cheese sauce or béchamel, you’ll need:
8 tablespoons butter
6 tablespoons flour
4 to 5 cups of milk (warm in microwave for a few minutes)
salt and pepper
parsley (handful, chopped)

Melt butter over low heat in saucepan. When butter is melted, add the flour. Stir and blend flour/butter mixture over low heat for at least 5 minutes till lumps are gone, and mixture has a slight hint of nut brown color. It is important to thoroughly cook the flour, but not burn the whole thing. Once mixture is well blended, GRADUALLY add the warmed milk a little bit at a time. Keep stirring over low heat. Get rid of lumps before adding more warmed milk. This is essentially your classic white sauce (béchamel) base.

Once all the milk is added and mixed, add grated cheese. Stir till cheese is all melted. Season with salt and pepper. Add parsley. Now you have your doctored-up cheese sauce.
Pour cheese sauce over cooked pasta and mushrooms. Sprinkle in a tiny bit of paprika if you like. Bake in oven uncovered for approximately 30 to 35 minutes. Remove from oven before cheese gets burned.

Robert Sandall

It is with sadness we read of the death of Robert Sandall. Robert presented Mixing It on BBC3 with Mark Russell until it was axed in 2007 and transferred to ResonanceFM.
Robert interviewed all the members of Spire for the special broadcast of Spire: Live at Leeds in May 2006.

He will be remembered for his enthusiasm, obvious love for the work and his professionalism. You can read more about him here on the BBC Radio 3 website.
On 2nd August 2010, the Guardian printed a full obituary, which can be read here.

Randy Gibson’s Peach Tea Julep

2 oz. (60 ml) Tea Infused Bourbon
3/4 oz. (25 ml) Simple Syrup
10 mint leaves
3 dashes Fee’s Peach bitters (or two slices of fresh peach)
Lemon Slice
Mint Sprig

To make the Tea-infused Bourbon add one strong black tea bag to every 8 oz (240 ml) of Bourbon (I prefer Buffalo Trace or Makers Mark for this). Allow to infuse for 4 hours, remove the tea bags and use. This will keep indefinitely.

To make the simple syrup mix 2:1 parts sugar to water and bring to a light boil. Turn off the heat and allow to cool – kept in the refrigerator this will keep for about a month.

To assemble the julep:

Muddle the mint leaves with the simple syrup and the bitters in a heavy glass. (if using fresh peach, muddle that here as well)

Top with half the Tea-Infused bourbon, stir well and add crushed ice to nearly fill the glass. Add the rest of the bourbon and give a stir. Top the glass off with more crushed ice.

Garnish with a lemon slice and a sprig of mint.

Enjoy on a warm porch with a good breeze and the sun shining.