Last September, my daughter (Melissa) and I took our first trip together to London. What a delight to discover The Henry Root Cafe in Chelsea with my dear friend, May Wong and her famous cockapoo Darcy.
William Donaldson (1935-2005), an English satirist, created the fictitious Henry Root who wrote and published outlandish letters and requests to public figures along with their replies. Since Melissa absolutely enjoyed Henry Root’s delicious Mac and Cheese, I had to request the recipe and try this at home.The challenge was converting Mls and Grams to cups. Thank goodness for Google and metric conversion charts!
Here is the recipe along with some fun photos to enjoy as you prepare some British Mac and Cheese.
Set some of this delicious cheese aside and sprinkle it along with Panko break crumbs atop the Mac N Cheese before putting it in the oven.
Please let me know if you try this recipe or have any questions about it. Also, please share some of your favorite recipes for Mac and Cheese.
Savor the day!
Chef Matt de la Cruz, executive chef at Roy’s Poipu shares his secret ingredients: Passion and Hawaiian salt. He wakes up every day and is excited about what he does. “Creativity can be taught, but passion is the catalyst for making the dishes.” Chef Matt explained that you can always taste it in the food when someone is resentful or doesn’t have a passion for cooking.
This passion for cuisine was cultivated during Chef Matt’s childhood. He grew up in a multi-cultural family. In Hawaii, family is called ‘ohana, but its meaning reaches beyond the familial structure. The root word for ‘ohana actually relates to the root of taro, a staple food in Hawaii. Food is essentially the heart of a Hawaiian family – the experience of love and support expressed by the family as they gather around a table to share a meal.
Chef Roy Yamaguchi is the chef who has most influenced and inspired Chef Matt. In 1988, James Beard Award winner Chef Roy opened the first Roy’s in Honolulu. Classically trained in French culinary techniques, Chef Roy perfected the fusion of Asian cuisine with European cuisine. A combination that continues to punctuate the palate with culinary creations at 31 Roy’s locations around the world.
At Roy’s Poipu, Chef Matt prepares a different menu each day, depending on which local and seasonal ingredients are available. His favorite food to prepare is King Moi, a type of Hawaiian fish. And yes, Chef Matt does enjoy watching shows on Food Network – especially Iron Chef.
Chef Matt’s insight about passion for what someone does is poignant. What is your passion in life? And what is your favorite food? .
Since mid-September, the women’s Bible study group at Lutheran Church of the Atonement has been reading the Bible from cover to cover in 90 days! The discipline of this Zondervan study is to read 12 pages a day. I confess that I am still a week behind in my reading, but I am determined to catch up.
Throughout the pages of The Old Testament, I have not only been amazed by God’s relationship with humankind, but also I have been intrigued by the types of food mentioned in the Bible. How delighted I was when I found this wonderful website and book called Cooking With The Bible. The recipes come along with the Bible reference and story.
Here’s the recipe from Cooking with The Bible for Raisin Cakes – the dish Abigail made to appease David after her husband had insulted him.
• 1 ½ cups raisins
• 2 cups water
• 1 cup white granulated sugar
• 1 tsp. Balsamic vinegar
• ¾ cup butter
• 3 eggs
• 2 tsp. vanilla extract
• 1 ½ cups oatmeal
• 1 tsp. baking soda
• ½ tsp. salt
• 1 ½ cups all-purpose flour
• 2 tsp. ground cinnamon
• 1 ½ tsp. ground allspice
• 1 tsp. ground nutmeg
• 2 tsp. baking powder
• ½ cup chopped walnuts
• whipped cream or vanilla butter cream
Preheat oven to 350°F. Lightly grease a 10″ tube pan or a 10″ square pan.
In a large pot, boil the raisins in enough water to cover (about 2 cups). Add the sugar and vinegar and stir. Set aside and let cool for about 10–12 minutes. To the same pot, add the butter, eggs, vanilla, and all the remaining dry ingredients. Mix well, then pour batter into pan. Bake for 35–45 minutes, or until tester comes out clean. Serve with whipped cream or a vanilla butter cream frosting.
Yield: 8–12 servings.