kitcheninja

hugeinjapan:

Dinner Tonight: 

Parpadelle, White Truffle Butter, Cream, Parmesan, Thyme

This is the dish I refer people to when they say they can’t recreate good pasta dishes at home. It has five ingredients. It takes about 10 minutes. It comes off as elegant and sophisticated. The one tricky thing is to find truffle butter, and it’s a little spendy: a small container — enough for two people, easily — is about $10, but it’s two-thirds of your total cost, and a $15 tab for something pretty decadent is completely reasonable, right? It’s less than you’d spend on steak or pork.

The cream, butter and cheese coalesce into this unctuous sauce. It clings to the pasta, but doesn’t pool on the plate, and the thyme adds just that hit of sweetness and herbacity** to cut through the richness. It’s a remarkably balanced dish to have so few ingredients and to require so little time. 

ANYWAY, do this:

1. Cook pasta al dente, drain.
2. In same pot, gently melt truffle butter over low heat*
3. Add pasta back to the pot; add a splash (1-2T) of cream
4. Grate cheese over top
5. Stir and let mixture come up to temp
6. Plate, season, sprinkle with thyme 

*This is the only even-sort-of fussy bit: truffles don’t like a lot of heat. Be nice to them so their flavor doesn’t cut and run. 

**This is not a word. “Herbaceous” is, but it’s a terrible word. Burn it.  

hugeinjapan:

Dinner Tonight: Tom Brady Tears Are The Tastiest Tears edition

Bratwurst Deconstructed — Sheboygan Beer Brats, Grilled Onions, Bacon-Fat Fried Toast and a Charred-Serrano Beer Cheese Sauce

I did the onions in a grill pan with some more bacon drippings. They were sweet and smoky and the thing that tied the whole dish together. All told, a pretty heart-stopping dish (in the best way).

It’s probably the reason we shouldn’t make this Super Bowl caloriefest a weekly occurrence.

isay:

lickypickystickyfree:

No-Bake Energy Bites.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

 

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Doing this.

Wife, make these.

foodopia:

shrimp and corn pasta: recipe here

foodopia:

risotto with carrots and feta: recipe here

veganfoody:

High Protein Cauliflower Alfredo Sauce
This is a luxuriously creamy number that wraps up into a big ‘ol bowl of comfort. And it’s really easy. And it’s gluten-free. And full of protein too.

foodopia:

homemade chocolate sauce: recipe here