This past week, I was lucky enough to tag along behind my husband to a business meeting in Seattle. It was a quick trip – we flew up there, the next day, he was in the meeting, and then we flew back.
Seattle is a long flight – especially when the trip is so quick. But I don’t regret a minute of it because while Don was in his meeting all day, I was out roaming the country in a Jeep and taking wonderful pictures.
Washington, like every other state in our great United States, has wonderful nature to explore. There are the Cascade Mountains on one side and the Pacific Ocean on the other. And in-between are bays, rivers and farmlands. A beautiful state.
My one-day adventure had me in a quandary of where to go. I Internetted (my word) over and over the places to go, and finally decided to ride the ferry over to Bainbridge Island. Bainbridge Island is about a 30-minute ferry ride across the bay, and has developed into an eclectic artist’ community.
Don left for his meeting, and I went downstairs to get better directions, and to find out if there was anything in particular that I should photograph.
The girls at the front desk handed me information, and I went out to get my car. There, a young man by the name of Carl Wright had my car ready. He asked if he could assist me with directions, so I told him where I was headed, and just to make sure I was going to the best place, I asked him if he knew of another interesting area. It was quite windy, so going across the ferry seemed a little cold for me.
Carl suggested Deception Pass, in the lower Catskills. Being the mountain girl that I am, that was all I needed. With another map in hand, I took off.
I was not disappointed. Deception Pass is beautiful. And by the time I got up there, the sun was out, the wind had died and it was a beautiful day. I had a wonderful time. One thing I can tell you, the Canadian geese up there are twice the size that we see down here in the south. They are doggie-size. All I can strike it up to is that they get lots of crab and lobster to snack on!
Anyway, I got back to the hotel just in time to clean up for dinner. I had a wonderful time and got some great pictures, and my husband said he had a good meeting also. So, I guess the trip was a success all the way around.
One thing I had for dinner the first night we got there was Flagship Mac and Cheese with Dungeness Crab. I searched diligently for a recipe, but was unable to find one, but what I did find was the one below. It does not have the crab, but you could certainly add it to the dish once it is cooked. I recommend that because it absolutely made the mac and cheese so tasty!
Flagship cheese is a specialty cheese made in Seattle. and is a creamy, rich cheese. I ordered some online just so I can have it again. Enjoy the recipe!
Beecher’s owner Kurt Beecher Dammeier posted the much-sought-after recipe for Beecher’s macaroni and cheese in his new cookbook, “Pure Flavor” (Clarkson Potter, $32.50).
‘World’s Best’ Mac And Cheese
6 ounces penne pasta
2 cups Beecher’s Flagship Sauce (recipe follows)
1 ounce cheddar, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle chili powder
Preheat oven to 350 degrees.
Oil or butter an 8-inch baking dish.
Cook the penne two minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for five minutes before serving.
NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.
Beecher’s Flagship Cheese Sauce
Makes about 4 cups
1/4 cup (1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
3 1/2 cups semi-hard cheese, such as Beecher’s Flagship, grated
2 ounces grated semi-soft cheese, such as Beecher’s Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle Chile powder
1/8 teaspoon garlic powder
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for two minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, Chile powder and garlic powder. Stir until the cheese is melted, about three minutes. Use immediately, or refrigerate for up to three days.
NOTE: A single batch of sauce makes enough for a double recipe of macaroni and cheese.