Category Archives: Armelle

to iphone or not to iphone? …

May 23, 2011

the hubs and i are desperately in need of new phones.  our phones are ancient and work about half the time.  so, there has been a lot of discussion in my house lately about the iphone.   i am for, the hubs is against, mainly for the price, and monthly costs, plus we’d have to change phone companies.   there are many discussions about how droid is better, faster, etc.   the iphone is just cool, but other phones are just as fast or faster and cheaper.. , you can get the same apps on the droid phones… (all the husbands arguments)

so, what is your opinion?  do you love your iphone? or, are you a fan of other phones that are just as good or better?

and, what are your favorite iphone apps you can’t live without? 

c’mon, i really need your help to convince the hubs…  let me know your opinion!

…specifically, what does the iphone offer that other phones don’t?  any cool apps that you can only get through iphones?

truffle oil macaroni and cheese …

May 19, 2011

I love a good variation on a traditional dish.   Macaroni and cheese is a staple in a lot of homes, but can get a little boring day to day.  So, why not spruce it up with a little sophistication?  I love the addition of truffle oil in a good macaroni and cheese recipe, of course paired with some good quality cheese.  Truffle oil has an amazing flavor, and a little goes a long way.
Read on for a delicious recipe!
Truffle Oil Macaroni and Cheese
{adapted from made by michelle}
Serves 8-10
1 pound curly cavatappi pasta
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
4 cups warm whole milk
1 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1/2 tsp ground mustard powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 cup gruyere cheese, grated
1 cup sharp cheddar, grated
1 cup pecorino romano, grated
1 cup parmesano reggiano
1 1/2 tablespoons white truffle oil
1/2 cup panko breadcrumb
1/8-1/4 cup Pecorino Romano, grated
Preheat oven to 350 degrees. Bring a pot of water to boil. Add salt and cook the elbow macaroni until al dente. Drain and rinse in a colander to remove excess starch, which can make the finished product mealy. While the pasta is boiling, warm the milk in a small sauce pan. In a separate medium sauce pan, melt the butter over medium heat until it begins to bubble, but hasn’t yet browned. Add the flour and whisk constantly for 2-3 minutes over medium-low heat. Add the milk in a steady stream and continue to whisk for another 4-5 minutes. Let the milk mixture cook for another 3-4 minutes or until it’s thickened, stir constantly. Add the salt, pepper, nutmeg, cayenne pepper, mustard powder and one and a half tablespoon of truffle oil. Then add in the gruyere, pecorino romano, parmesan and cheddar and stir until smooth, 1-2 minutes. Remove from heat and add the pasta to the pot, stirring to coat.  Pour the mixture into a greased baking dish. Top with the breadcrumbs and a sprinkling of pecorino romano. Bake for 25-30 minutes or until the top is browned and bubbly. Let sit for 10 minutes.
Note:  You can serve with various toppings like: shredded cheeses, grilled mushrooms, grilled onions, bacon bits, chives, etc.
Enjoy!