White Truffle Mac & Cheese w/ Bacon Recipe

This is comfort food to the max. Warm your soul during the fall and winter months with this warm, delectable yumminess originally posted by recipegirl.com. I've made this a few times, and it's pretty rich, so you can ratchet up the truffle a bit if you want.

 

Asian Pear and Blue Cheese Salad with Tamari Pecans

Raisins.
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Serves 4 people

INGREDIENTS 6 cups mixed salad greens (arugula, lovage, mizuna, baby mustard), chopped 4 TSP pear syrup or sauce 1 TSP extra Virgin olive oil 2 TBSP pear or cider vinegar ¼ cup chopped tamari roasted pecans ¼ cup dried currants or chopped raisins ¼ cup blue cheese, crumbled ! ripe asian pear, cored, peeled and sliced thin Salt and Pepper

In small salad bowl, combine the vinegar and pear syrup. Whisk in the olive oil and set aside.

In large serving bowl, mix together salad greens, pecans and currants. Sprinkle mixture with blue cheese and season lightly with salt and pepper to taste. Whisk dressing again, then drizzle over salad. Serve on chilled salad plates. Fan sliced pears over each salad.

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Heirloom Tomato Salad with Balsamic

Serves 4 people INGREDIENTS 1 big daddy sunshine tomato 1 purple cherokee tomato 2 small Brandywine tomatoes 5 green zebra tomatoes 1 watermelon tomato ¼ cup chopped basil 2 TBSP minced chives ¼ Balsamic Vinegar 2 TBSP Extra Virgin Olive Oil Salt and Pepper

Cut tomatoes into bite sized pieces.  In large bowl mix together tomatoes, basil, chives, balsamic vinegar and oil.  Serve on chilled plates with chopped basil garnish.

Asian Cucumber Salad

Cucumbers (specifically, Gherkins) gathered fo...
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INGREDIENTS

10 cucumbers, peeled and thinly sliced 1 bunch green onions, finely chopped 2 TSP honey 2 TSP toasted sesame seeds 1/2 cup white wine vinegar 1/2 TSP sesame oil 5 TBSP low sodium soy sauce Mixed salad greens

Arrange cucumber slices and green onions in a shallow glass dish.  In a covered container, shake remaining ingredients together (except salad greens).  Pour mixture over cucumber and green onions.  Refrigerate for at least one hour. Drain dressing from cucumber and onions.  Serve cucumbers and onions on salad greens with dressing drizzled on top.

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Vegetarian Roasted Vegetables with Fire Roasted Pepper Sauce

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Serves 4 people

1 Squash, cut into 8 wedges 1 Acorn Squash, cut into 8 wedges 1 pound spinach and/or swiss chard destemmed 20 Brussels sprouts 2 ears of corn, shucked and cut into 4 pieces 4 Red Bell Peppers, roasted and halved lengthwise 8 Portobello mushrooms, gills scraped off 6 TBSP grape seed oil 1 TBSP grated garlic 1 cup creamed corn, or creamy corn sauce ¾ cup Fire-Roasted Sweet Pepper Sauce ¼ cup water

Preheat oven to 375•F. Roast squash wedges for 25 minutes. Remove from oven and coat roasted squash and Brussels sprouts with 1 TBSP of oil. Sprinkle with salt and pepper, then spread on a baking sheet. Roast veggies for 25 minutes, turning once. Remove, cover with foil.

Coat corn and bell peppers with 2 TBSP of grape seed oil, then sprinkle with salt and pepper. Spread on baking sheet, then roast for 15 minutes, turning at least once. Remove from oven, cover with foil and set aside.

Turn oven to Broil setting. Coat mushrooms with 1 TBSP grape seed oil, then sprinkle with salt and pepper. Spread on baking sheet, then cook about 4 inches away from broiler for 3 minutes, turning once. Remove from oven.

Sauté 2 TBSP oil, grated garlic over medium heat until garlic is brown. Raise heat to high, then add greens immediately. Sprinkle with salt and pepper to taste while greens sauté. Cook until greens are wilted. Remove from heat, cover with foil.

In small pan heat corn sauce over medium heat. In separate small pan heat pepper sauce and water over medium-high heat. Distribute cooked vegetables onto 4-8 plates, drizzle heated corn sauce and heated pepper sauce over vegetables then serve.

To compliment this recipe I like the FISH HOUSE Chardonnay. It's a silky white with some exotic flavors you don't normally find in Chardonnay like Tangerine and sweet asian pear. It works well with the texture of all the veggies and the extra kick you get from the garlic/swiss chard combination.