Mac ‘n Cheese ‘n Peas
Elevate classic macaroni and cheese with a sophisticated cream sauce flavored with red onion, garlic, white wine, and lemon juice. Fold al dente pasta and sweet peas into the rich sour cream and Parmesan sauce before baking until the top is golden brown. It is a fresh, flavorful twist on a beloved comfort food.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate RegistryMaking your own chicken stock is a simple process. Begin with a whole chicken or chicken pieces.
Place them into a deep pot. Add anything you have in the fridge; use onions, garlic, celery, peppers and fresh herbs. You don't have to peel or stem anything, but halving or quartering veggies helps release flavor. Cover with water. Bring the stock to a boil. Reduce the temperature, cover the pot and simmer until the chicken is cooked through, about 30 minutes to an hour depending on the size of the chicken. Pour the stock through a colander into another deep pot or large bowl. Cool to room temperature. Pour into containers and store in the fridge or freezer. Discard the veggies and remove the skin and bones from the chicken. Reserve the cooked chicken for another use like the stuffed pepper recipe in this chapter.
Veggie Filled Meatloaf Muffins with Balsamic Glaze perfect for sharing The combination of deeply caramelized veggies and milk-soaked bread crumbs produce a moist, rich meatloaf that truly fits into the "comfort food" category. It' s the perfect food to bring to a potluck supper especially when prepared in individual portions.
Store leftover meatloaf muffins in an airtight container for up to 3 days in the fridge and for several weeks in the freezer. Create a midweek Bistro meatloaf sammich by cutting the muffins into three ½inch slices. Layer crusty bread with a schmear of mayonnaise, strips of roasted peppers, strips of caramelized onions and chunks of Gorgonzola cheese. Top with slices of meatloaf. Smash the sandwich together and brush the outside of the bread with melted butter or olive oil. Place it into a Panini press or grill pan with a heavy skillet on top. Grill until the bread is toasty and the cheese melts.
The Heart of the Table
This bubbling, golden pasta dish brings a playful yet sophisticated charm to the table, tempting guests with its rich, savory cheese aroma. The bright green peas add a fresh touch of color that makes the meal feel lively and welcoming.
The Art of the Host
- a large, hand-thrown ceramic serving platter with an organic rim
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a solid copper balloon whisk to perfectly aerate ingredients
- a pair of professional-grade stainless steel locking kitchen tongs
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
Neighborly Grace
- THE PRESENTATION: Serve the macaroni in a shallow baking dish, sprinkling additional Parmesan cheese and fresh basil leaves over the top just before serving.
- THE POUR: Pair with a crisp, dry Sauvignon Blanc or a glass of chilled, sparkling water with lemon slices.
- THE VIBE: Covered Veranda. The light afternoon breeze, the soft sounds of acoustic music, and the fresh pasta create a relaxed, happy lunch gathering.