Food, wine pairing featured on show

Information on pairing food and wine, new uses for patchwork quilt blocks and using parchment paper for card-making will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

David Mirassou is a wine expert and a sixth-generation winemaker. He believes food and wine enhance one another and are best shared with family and friends with everyday foods on everyday occasions. He’s with Mirassou Winery in San Jose, Calif.

Margaret Miller is a quilter and author, and knows many quilters love making patchwork blocks but yearn for a new way of using them. She will show how to see patchwork blocks in a new way and introduce some tools that make the blocks “dance in new ways.” Her company is Miller Quilts Inc., and she lives in Bremerton, Wash.

Evelyn Terhune is the owner of Ozark Crafts in Gilbert, Ark., and she’s going to demonstrate using parchment paper for embossing and adding a lacy effect through perforation. These creations can be used on cards, in scrapbooks and in other arts and crafts projects.

Information on changing oneself, cooking with blue crab and furniture refinishing will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Author Trisha Gallagher will talk about why she wrote her latest self-help book, “The Gift of Changing Yourself,” which is based on her own life experiences. Gallagher is from Richboro, Pa.

Chef Brian Stapleton will talk about the flavor distinction of American blue crab. Since pasteurized crab meat can be purchased year round, he’ll share some of his recipes for making use of this delicious seafood, which he serves at The Carolina Inn in Chapel Hill, N.C.

Furniture refinishing expert Bruce Johnson will show how to replace out-of-date wrought iron railings with new wooden ones that can be stained, finished and assembled yourself. Johnson represents Minwax in Upper Saddle River, N.J.

Macaroni & Cheese with applewood bacon

Pairs with Mirassou Monterey County Chardonnay

• 1/2 pound macaroni or small-shell pasta

• 4 ounces thick-cut applewood bacon

• 1 cup panko bread crumbs

• 1 teaspoon minced fresh thyme

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 1/2 teaspoon grated nutmeg

• 1 tablespoon dry mustard

• 3 1/2 cups whole milk

• 2 shallots, minced

• 12 ounces sharp white cheddar cheese, grated

• Salt to taste

• Freshly ground black pepper to taste

Preheat oven to 350 degrees F. Cook the pasta al dente in boiling salted water as directed on the package. Drain and set the pasta aside. While the pasta cooks, cut the bacon into 1/4-inch pieces, and saute in a small pan until crisp and golden. Remove the bacon from the pan with a slotted spoon to drain on paper towels. Pour off all but 2 tablespoons of the drippings, and return the pan to low heat. Add the bread crumbs and thyme to the bacon drippings, and toss to coat evenly. Season with a sprinkle of salt and pepper, and set the pan aside.

In a 4-quart saucepan, melt the butter over medium-low heat. Add the flour, nutmeg and dry mustard, and stir vigorously with a wooden spoon to work the dry ingredients into the butter. Continue to cook for 3 minutes, stirring often. Whisk in the milk in 1/2-cup increments, making sure to work the mixture smooth each time. Whisk in the shallots, and simmer the mixture for about 10 minutes, stirring often. Turn off the heat and whisk in 3/4 of the grated cheddar. Season the cheese sauce with salt and pepper to taste. Stir in the macaroni and bacon, and then pour into a greased 2-quart baking dish and top with the remaining cheese. Sprinkle over the bread crumb mixture and bake uncovered for 45 minutes, or until the cheese and bread crumbs are golden.

Serves 6 as an entree, 8 as a side dish.