porcini mushroom & truffle triangoli with seared asparagus and cremini in brown butter sage sauce

Asparagus is in season so it’s time to eat as much of it as possible! Continue reading to get my recipe for an earthy triangoli pasta dinner. Before you begin, I’d recommend you use more butter than the 4 tablespoons I used last night to get a greater yield on the brown butter sage sauce! Mine could’ve used just a wee bit more sauce.

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Ingredients:

  • Porcini mushroom & truffle triangoli
  • 4 tablespoons (1/2 stick) unsalted butter
  • Cremini mushrooms, sliced
  • 6 sage leaves, chiffonade
  • Asparagus, peeled (if thick stalks and fibrous) and coined up to tips
  • Salt
  • Freshly ground black pepper
  • Parmesan cheese

Cook the porcini mushroom & truffle triangoli in a pot of lightly salted boiling water until it reaches your desired level of doneness.

Meanwhile, melt the butter and cook the cremini mushrooms (as much as you like without overcrowding the pan!) and sage leaves until the mushrooms are lightly browned. Add in the asparagus and cook, stirring frequently, for about 2 minutes. Season with salt, freshly ground black pepper and grated Parmesan cheese.

Drain the cooked triangoli of excess water and add to the pan. Remove the pan from the heat and gently toss until each of the triangoli is glistening from the brown butter sage sauce. Plate and enjoy! If you’d like, you can finish the dish with a top layer of grated Parmesan cheese.

unagi don w/ a poached egg & cucumbers

This post that I have for you today isn’t so much a recipe as it is a how-to guide to plate the dish I have pictured for you below. All you need to make this happen is a ring mold!

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Ingredients:

  • white rice, cooked
  • cucumbers, coined
  • pre-grilled and vacuum-packed Japanese unagi in sauce, steamed to heat up
  • poached egg
  • salted seaweed sheets, sliced into strips
  • bubu arare rice cracker

Once you have all of the above ready, it’s a simple matter of layering! First put your ring mold down on the center of your plate and fill with white rice. Remove the ring mold and top the rice with the cucumbers, a slice of the unagi, and a poached egg. To the side, sprinkle a handful of the seaweed sheets followed by the rice crackers.

In the future, I would place the unagi and a spoonful of its sauce directly on top of the rice so that the rice can soak up the sauce. The cucumber ended up being an unwanted barrier that I picked out and ate first!

easy weeknight lasagna featuring TJ’s no-boil lasagna noodles

So you know how lasagnas are usually reserved for dinner on weekend nights? Well, not anymore! TJ’s recently (or maybe not, who knows? I just recently noticed it on the shelves so it’s recent to me) came out with sheets of No-Boil Lasagna Noodles that can be layered right into the baking pan without having to be boiled first. So although it’s not the best lasagna that I’ve made in my life, it’s still pretty good. But more importantly, and here’s the selling point, it’s one less pot to wash on a weeknight which makes it a YES in my book.

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Ingredients:

  • Trader Joe’s No-Boil Lasagna Noodles
  • 1-pound ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 28-ounce can San Marzano peeled tomatoes
  • Tomato paste
  • Salt
  • Freshly ground black pepper
  • Ricotta
  • Parmesan
  • Basil, chiffonade plus whole leaves for serving

Preheat the oven to 375 degrees F. In the meantime, brown the ground beef in a saucepan over high heat. When the meat is browned, add in the onions, garlic and entire can of San Marzano peeled tomatoes. Lower the heat to medium and let everything cook, stirring occasionally, until the tomatoes break down. Add in the tomato paste, salt and freshly ground pepper to taste. Continue stirring and cooking down the sauce until it reaches your desired consistency.

Now it’s time to layer your lasagna! Grab your baking pan and spread enough sauce to cover the bottom of the pan. On top of that goes your first sheet of lasagna noodles. Then sauce again, followed by ricotta, Parmesan, chiffonade(d?) basil, and lasagna noodles. Repeat with as many layers as will fit in your baking pan, leaving about 1/2-inch at the top to prevent overflow. Bake the lasagna in the oven until cooked through, about 45 minutes. Remove from the oven, slice, and serve with an optional basil leaf for garnish.

Hopefully you have enough sauce to get you through! I didn’t make it, as you can see by that dried-out piece of noodle peeking through the cheese on my top layer ><.

pan-seared salmon w/ oven-roasted asparagus

Looking for a quick and easy recipe on a Monday night? I’d recommend you give my pan-seared salmon with oven-roasted asparagus dinner a try! From the time you pop the asparagus into the oven, you can count on sitting down to a delicious dinner in under 30 minutes.

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Ingredients:

  • asparagus
  • salmon fillet
  • olive oil
  • salt
  • pepper
  • half a lemon, for serving, optional

Preheat the oven to 425 degrees F. In the meantime, rub enough olive oil to coat each stalk of asparagus and season with salt and pepper. Line them in a single layer on a baking sheet and pop into the oven until cooked through, 10 to 15 minutes.

While the asparagus is roasting in the oven, heat a pan over high heat. Season the salmon fillet on both sides with salt and pepper. Add about a tablespoon of olive oil to the pan and sear the salmon (presentation side down first) on both sides until desired consistency. For me, about 4 minutes per side for a 1.5 inch salmon is perfect. Plate with half a lemon, optional for the asparagus, and enjoy!

bacon-wrapped enoki mushrooms

The strong bacon-y (seriously can’t think of another adjective right now…) flavor of the bacon is complemented by the mild sweetness of the enoki mushrooms in this crowd-pleasing (unless your guests are vegans) appetizer!

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Ingredients:

  • Enoki mushrooms, washed and stemmed
  • Bacon slices, halved
  • Soy sauce, for drizzling

Preheat the oven to 400 degrees F. Separate the enoki mushrooms into small bundles and tightly wrap each bundle, starting at the base, with half a bacon slice. Lay each bundle on a baking sheet, leaving an inch between each one. Drizzle the tips of the enoki mushrooms with soy sauce and transfer to the oven. Bake until the bacon is crispy, 15 to 20 minutes.

 

 

brunch quesadilla w/ bacon, eggs, tomatoes, peppers and cheese

Make a colorful and filling breakfast-inspired quesadilla for your next Sunday brunch! Yes, this recipe does include bacon (because what’s brunch without bacon?), but you can choose to omit that ingredient for a healthier version.

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Ingredients: (Yields 1 quesadilla)

  • 2 strips of bacon
  • 2 eggs
  • 2 tortillas
  • cheddar cheese
  • 1/2 jalapeno, small dice
  • 1 small red pepper, small dice
  • 1 small orange pepper, small dice
  • 1/4 cup grape tomatoes, quartered
  • goat cheese

Heat a medium skillet over medium-high heat with 1 tablespoon of olive oil. Slice the bacon strips into smaller cuts and add to the skillet. Cook, stirring occasionally, until browned and crispy. Remove the bacon from the pan and drain on a paper towel lined plate.

In the pan with the oil and reserved bacon fat, scramble the 2 eggs over low heat to your desired consistency. When done, remove the eggs and set aside on a plate.

Wipe the skillet clean, and lay down one tortilla over medium-high heat. On top of the tortilla goes the cheddar cheese, followed by the jalapeno, red pepper, orange pepper, grape tomatoes, cooked eggs, cooked bacon, and goat cheese. After you’re done layering the ingredients, top-off with the other tortilla. Be careful not to take too long layering the ingredients or the bottom tortilla will burn!

I didn’t keep an eye on the time (my apologies!) when making the quesadilla this morning, but lift an edge of the bottom tortilla up to check on color and flip when it looks and feels the way you like! After a bit, repeat the peeking process to ensure that both sides of the quesadilla are cooked evenly before serving.

savory chive crepes filled w/ ham & gruyere

Woke up to some serious crepe cravings yesterday, but we only had all-purpose flour in the house… that didn’t stop me though! Traditionally crepe batter is made with buckwheat flour, but how off the mark can using AP flour be? It turns out, somewhat off the mark. Following the recipe posted below, the end result will still be delicious, but the batter, and therefore the crepe, will end up being on the thick side. If you give it a go, feel free to alter the ratio of milk to flour and let me know if that lightens up the density of the crepe! Also feel free to share any fun stories that occur – I actually had to change my shirt during the process after I flipped a crepe onto myself instead of into the pan XD.

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Ingredients:

  • 1 1/4 cup milk
  • 1 cup AP flour
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 2 tablespoons chives, finely sliced
  • butter (for the pan)
  • ham, sliced
  • gruyere

Procedure:

Pulse the milk, flour, eggs, butter, salt, and chives in a blender until well mixed. Transfer the batter into bowl and cover with plastic wrap, doing your best to ensure the that the plastic wrap is in contact with the top layer of batter to prevent it from drying out. Refrigerate the batter for about 1 hour to allow the gluten in the flour to relax.

When the batter is ready, butter the bottom of a large heated pan and pour in about 1/4 cup of batter. Swirl the batter around the pan so that it spreads out into a large circle. Cook until you are able to lift the crepe up to see if the bottom is lightly golden. When it is, get ready for the hardest but most fun part of the recipe: flip the crepe, with great morale, and cook through until it is golden.

I filled my crepes with ham and gruyere, but you use any other savory fillings you’d prefer such as mushroom duxelle, eggs, tomatoes, etc.