A flawless summer wedding

Mike & Annie are my friends, who married last weekend in Annie’s mother’s 100-year old home near Lake Chocorua, NH. Everything at the wedding, from the banners, flowers, cake and food, were all brought together by family and friends. The homestead includes: the eight bedroom house with “seven” fireplaces,” a woodshed (shown), an outhouse (behind the shot of Lance and me), a barn, cottage, wind tower, blackberry bushes and an amazing kitchen and pantry – much as it appeared when the house was completed in 1913.

Two-cheese pasta bake

Ingredients

2 pounds sea shell pasta
4 cups grate sharp cheddar cheese
6 tablespoons unsalted butter
6 tablespoons flour
4 cups milk
Pinch of nutmeg
1/2 teaspoon salt
Ground black pepper to taste
8 oz. fresh mozzarella, thinly slice

Directions

1. Preheat oven to 375 degrees. Generously grease a 9-by-13 baking pan with butter, olive oil or non-stick spay.

2. Cook pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.

3. Make Béchamel Sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, nutmeg pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

4. In a large bowl, combine cooked pasta, warm béchamel sauce, the grated cheddar cheese and mix until cheese is melted and fully incorporated.

5. Transfer to baking dish and top with sliced mozzarella.

6. Bake 45 minutes to one hour until top is golden brown and cheese sauce bubbles.

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Friday Menu: A Deliciously Light Summer Lunch

When the kitchen gets too hot to handle, I prep my entire meal the night before. The next day I’m ready for a light refreshing lunch for friends without the sweat and hassle.

Cumin-Scented Black Bean Soup: I love serving this chilled with a dollop of sour cream and sliced grape tomatoes.

Light & Luscious Black Bean Soup

Cremini Mushroom, Spinach & Feta Quiche: this classic, warmed or room temp,  is always a winner.

Wild Mushroom & Feta Quiche

Chilled Asparagus Salad with Lemon Vinaigrette: I always think the acidity in the lemon brings out the delicate flavor of farm stand asparagus.

Lemony Asparagus Vinaigrette

Mixed Summer Berry Pavlova: With it’s crisp and crunchy exterior and the soft inside, this meringue is piped into a cup that holds mounds of sweet vanilla cream and topped with a luscious berry compote.

Wild Berry Pavlova

New blog…coming soon!

Check back in every Friday to see the inspirational menus Anthony prepares just for you!