Orange Orzo Pasta Salad with Golden Raisins, Green Onion & Almonds

Orange Orzo Pasta Salad

2 cups of Orzo Pasta, Cooked
....
Golden Raisins
Green Onions
Slivered Almonds
....
Zest of 1 Orange
Juice of 1 Lemon
3 tablespoons of Olive Oil
2 teaspoon of sea salt

Cook pasta in salted water according to directions.  Drain from water.

Begin by making dressing in a medium bowl.  Add orange zest, lemon juice, olive oil and salt and pepper.  Whisk together.

Add almonds, green onions, raisins and pasta.  Toss.  Serve at room temperature or chilled.

I packaged the orzo salad in one of the small Kitchen Containers, here >

Products Used :

Market Totes
Gingham Linens
Kraft Bags
Plastic Kitchen Containers
Clear Plastic Cups

For the rest of the picnic menu, visit my Tips for an Easy Picnic, here >

Tips for an Easy Picnic, here >

"Homemade" Truffle Fries | Baked Truffle Parmesan Fries | Steak Frites

"Homemade" Truffle Fries

For the dinner party we had last weekend, I served these Baked Truffle Parmesan Fries with Roasted Beef Tenderloin and Cabernet & Thyme Mushrooms.  It was one of my favorite meals to date.  The thing that makes me dream about Steak Frites is how the fries soak up the simple wine sauce usually served with the steak - in this case the Cabernet sauce that the mushrooms had simmered in all day long.  Ahh.  

I'm a complete fool for candle light, a big glass of red wine, steak and fries soaking up that fabulous sauce.   My favorite "restaurant" dinners are at small, cozy bistros that "get it" and serve dinners just like these.  If Steak Frites (Steak & Fries) is on the menu, it is usually what I order... or Moules Frites (Mussels & Fries), if I'm in the mood for seafood.  But, for some reason at home, anytime we make steak I serve it with mashed or roasted potatoes - I forget about fries.  Or, maybe it is that fries seem too daunting to make.  Don't you need a deep frier for that?  

I came across a recipe for "Italian Fries" in Lucinda Scala Quinn's cookbook, Mad Hungry.  The recipe calls for peeling and cutting potatoes into fries, then baking them layered with herbs and Romano cheese.  I decided that this would be a fabulous addition to our dinner party - but instead of Italian herbs, I thought I'd add truffle oil and parmesan to make them a little more ala French Bistro.  

The day of the party, I was all geared up to peel and cut potatoes... then I got very lazy.  I found myself with a bag of russet potatoes in one hand while I was browsing the freezer section.   I found some really good frozen french fry options - all-natural, sea salt fries that had already been perfectly cut and par-cooked.  In the interest of relaxed entertaining (and not being exhausted before the party began) I decided to just jazz those up and make a fabulous dinner. 

However, if you would like to peel and cut your own fries (which I'm sure I'll opt for at some point when I have more time), the recipe is exactly the same.

Don't you like this shapely little platter?  It just might be a sneak peek of what's to come to the store in a couple of weeks...

"Homemade" Baked  
Truffle Fries


Get my Printable Recipes, here.

Frozen Fries (or russet potatoes peeled and cut)
Truffle Oil
Parmesan cheese
Thyme
Sea Salt & Pepper

Preheat the oven to 425 degrees (or how directed on the package).    

Drizzle truffle oil on a baking sheet, then add fries - overlapping is fine.

Drizzle again with truffle oil, then sprinkle with fresh grated parmesan cheese. 

Bake as directed - for about 30 minutes.  

Remove from oven, drizzle more truffle oil, generously salt with sea salt, and sprinkle parmesan cheese.



Pile onto a serving platter and top with fresh thyme as a garnish.

Here is everything ready to go into the oven pre-party last Friday night.  I baked the tenderloin for 1 hour at 275 first, then raised the heat to 425 and baked the roasted carrots and fries for 30 minutes.  It was such an easy dinner to prepare... especially with frozen fries.   Read all of the details about the party, here.  Roasted Carrots recipe coming tomorrow.

Truffled Mac & Cheese in Idividual Gratin Dishes

Well, it is no wonder that the Creamware Gratin Dishes (and Tart Pans) were the first things to go last Friday for the launch of my Fall products.  We all love the idea of something simple to add fresh inspiration to our kitchen and menus.  I also think it had something to do with the fact that they were filled with Truffled Mac & Cheese.  Now that so many of you have these on the way to your house (most were sent yesterday, some today!) I thought it best to post the recipe... because this is the first thing you're going to make, right?  I also think they'll make perfect individual apple cobblers topped with ice cream... or banana split bowls.

Creamware Gratin Dishes, Set of 6, $30

For those of you that missed them last Friday, I've reordered another shipment (of Creamware Tart Pans & Gratin Dishes!), expected to arrive here on Friday.  You can order them from my store now, but be aware that they are not able to ship until next Monday.



These are great along side a steak for a comfy dinner at home, or a fancy dinner party.  They can be made a day or two in advance, making them great for entertaining.

The best news about this recipe is that it is a very simple tweak to any existing Mac and Cheese recipe you like.  The basic idea is to add the flavor of White Truffles (from butter or oil) and to make it look as truffly as possible by using tiny pieces of mushrooms.  Truffle oil is easier to find than truffle butter, but both can be found at Whole Foods.  Be sure to get the White Truffle products instead of black, for the better flavor.

Truffled Mac & Cheese
makes 4-5 side servings

1/2 box of shaped pasta (shells or cavatapi)
sea salt
...
1/2 stick of butter
3 mushrooms, minced
1 cloves of garlic, minced
1/4 cup of flour
2 cups of milk
1 cup of white cheddar cheese, shredded
1 cup of monterey jack cheese, shredded
2 tablespoons of truffle oil OR 4 tablespoons of truffle butter
salt & pepper, as needed

Cook pasta in boiling, salted water.  Strain.

In a medium saucepan, melt butter, add minced mushrooms and saute for 3-4 minutes.  Add garlic and cook for 30 seconds.  Add flour, stir to coat mushrooms and garlic until flour is absorbed into the butter.  Cook for 1-2 minutes.  Add milk immediately, then stir constantly until all flour is mixed into the milk.  Continue to cook on medium until it thickens and is bubbly.  Remove from heat and add most of the shredded cheese, but reserve some for the top.  Stir cheese in until smooth, then fold is pasta until it is all coated.  Add truffle oil or butter in and stir until melted or mixed in.

Spoon pasta into small baking dishes and top each with shredded cheese and set aside.

If serving immediately, place under hot broiler in oven for 2-3 minutes until cheese on top is bubbly and slightly browned.

If you are making them ahead, keep in the refrigerator, then bake in a 350 degree oven for 15-20 minutes, just until heated through and slightly browned on top.

Get the mushrooms as small as possible.  They should look like flakes or bits in the sauce.

For making cheese sauce, I always shred my own cheese.  Pre-shredded cheese is usually coated with something to keep the shreds from sticking, but prohibits smooth melting.

After sautéing mushrooms and garlic, add flour.

Then mix in flour, immediately.

Then add milk while stirring - whisking helps too - until smooth.  When it bubbles and starts to thicken, remove from heat.

Add cheese into the milk and stir until smooth, then fold in pasta.

Top with cheese - or breadcrumbs, if you'd like.

This is our favorite dinner - balsamic vinaigrette tossed greens, seared steaks and truffled mac and cheese.

Hope you try it soon!  Here is the link for the Creamware Gratin Dishes, $30 for a Set of 6.  I can't wait to play with more ideas for these this Fall.

Sour Cream & Chive Twice Baked Potatoes with Ribeye Steaks

Like most guys, Mike's favorite dinner is Steak and Potatoes.  I've mentioned that a time or two on here...  While I almost always opt for mashed, he loves Twice Baked Potatoes, which I've never made before.  Oops.  I've always thought they were too much of a hassle, and weren't they just mashed potatoes put back into the skin?  What's the point of the extra work?

I decided to surprise Mike last week and make his favorite... but in my own way.  Most recipes call for sour cream, cheese and bacon all mixed in.  For me, that is too much.  Too many things going on and mashed together.  I need simpler flavors.

I decided on a really creamy filling (sour cream, cream cheese + chives) topped with cheddar that would melt in the oven.  We served the potatoes along with 16 oz. ribeyes on the grill and garlic roasted broccoli.

The twice baking really does make these potatoes different than just mashed potatoes.  They seem almost fluffier after being baked again - and creamier.  I'm a new fan of the Twice Baked for a couple of reasons- they are delicious, work best when made ahead of time (entertaining!), AND can be reheated easily for lunch the next day.  I'm also curious about freezing them.  As we head back into school and busy season, I like to use the freezer as much as possible.  Has anyone tried that?

Sour Cream & Chive
Twice Baked Potatoes

4 baking potatoes
.....
1/2 cup of sour cream
6 oz. of cream cheese, softened
fresh chives
sea salt & pepper
cheddar cheese, shredded

Begin by baking potatoes at 350 for 1 hour + 20 minutes until tender.  Slice in half and scoop out filling, putting it in the bowl of a mixer.  Add sour cream, cream cheese and chives.  Mix with paddle, on med-low until mixed and mashed thoroughly.  Add salt and pepper to taste.  Scoop back into shells.  Place on baking sheet and top with cheddar cheese.  Before ready to serve, heat in 325 oven for about 20 minutes until heated through.

I use a towel to handle the hot potatoes while scooping.  You do want to make sure the potatoes are still hot when you mix them so they mash in the blender properly.

The mixer makes this so easy.

LOVE ribeyes on the grill.  We just do lots of salt before grilling, then pepper after.  We grilled these for about 4 minutes on each side, then let them rest for 10 minutes.

Can't imagine why this is Mike's favorite meal!

Creamy Cilantro Sweet Corn Recipe

I'm not sure what it is about the combination of sweet corn and cilantro, but I love it.  In classic Summer spirit this recipe is refreshingly simple and takes minutes to make.  It goes great with burgers or barbecue or steaks.  Of course, because of the addition of cilantro it would be great with fajitas or tacos, too.   Basically, I plan to make this all summer long - with everything.

Creamy CilantroSweet Corn

6 ears of corn
2 tablespoons of butter
1/3 cup of heavy cream
2-3 ounces of cream cheese
2 teaspoons of sea salt (or more to taste)
1 big handful of cilantro, chopped

Cut kernels off ears of corn.  In a large saute pan, melt butter and cook corn for just 1 minute.  Add cream and cream cheese.  Stir on low heat until cream cheese melts smooth.  Add chopped cilantro and stir.  Serve warm.  Reheat on stovetop or in oven if making in advance.

I should've put the butter in first, but this worked fine too - I just kept the heat low until the butter melted.

Cream and cream cheese.  You can add more or less cream cheese depending on how rich you want it.



Be sure to add plenty of sea salt.  The very sweet corn needs the salt.  The more cilantro the better - because it is a warm dish, it looses some of its potency.  Add more right before serving if you want to up the cilantro factor.

It is so good.  It reminds me of a ravioli we had in Vermont last fall that had a creamy corn sauce with ricotta ravioli.  Ok, now I have an idea for lunch with my leftovers : )