Truffled Porcini Mushroom and Aparagus Pasta

Truffled Porcini Mushroom and Aparagus Pasta

Ingredients: 

• Dried porcini mushrooms
• Asparagus
• Chicken (optional) - shown in second photo 
• Pasta (or make your own - http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)
• Truffle oil
• Onion
• Garlic
• Olive Oil
• Lemon
• Salt & Pepper

1. Boil water for pasta, and cook it just under the recommended amount. You can make your own too!(http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)
2. Soak the dried porcini mushrooms in water for a couple minutes rinse and soak again - put aside
3. Boil water for asparagus - boil for a couple minutes until they start to get softer
4. Chop up onion and garlic start pan frying them with a little olive oil
5. Once Onion and Garlic is golden brown, add cooked asparagus and the mushrooms. Stir in for only one-two minutes (everything is cooked at this point)
6. Squeeze some lemon over mixer in pan 
7. Once pasta is done cooking and drained - add it to the pan and mix it all together!
8. Drizzle truffle oil on top of pasta once it is on the plate. I don't like cooking with truffle oil, I feel as though it loses it potency. 
9. Salt & Pepper to taste ! ENJOY!

Shrimp Salad with Truffle Vinaigrette !

Shrimp Salad with Truffle Vinaigrette !

YUMMMMMMMM!!!!!

Ingredients:

• Shrimp - the bigger the better! 
• Mixed greens
• Truffle Oil
• White Wine Vinegar 
• Shallots
• Dijon Mustard (for coagulation)
• Salt and pepper to taste

Truffle Vinaigrette: 

• You can substitue Rice wine vinegar and a Riesling vinegar instead of the basic white wine vinegar if you would like to get fancy! You can also substitute grape seed oil for olive oil. I just use whatever is in my kitchen! It is a fun game to play
• Chop of up shallots/green onions and place in the container where you will mix the dressing
• 1/2 rice wine and 1/2 riesling vinegar or the full amount of white wine vinegar. Be careful with pouring too much, the vinegar is the strongest flavor - you can always add more later :)
• Pour in a couple tablespoons of truffle oil and some olive oil
• Mix in a small amount of dijon mustard

Shrimp

• I like to buy fresh large prawns and boil of bbq them! that it!

Put everything together: greens, shrimp, and the truffle vinaigrette !
I also added Pesto! (http://mycookingisamazing.blogspot.com/2013/05/pesto.html?spref=fb)

You can also add shaved onions, avocado, shaved almonds... I think any shaved root veggie will be just dandy! (ex: carrots, radish, bamboo etc)

Photo below is a variation on the shrimp salad:

Blueberry Vinaigrette

Blueberry Vinaigrette

Ingredients:

• fresh blueberries
• balsamic vinegar 
• olive oil
• water
• honey (optional)
• salt to taste

I make this in a food processor for 2 small - medium salads. 

Put a handful of blueberries in the food processor with a couple dribbles of your choice of balsamic vinegar. Add a couple drops of water. Turn it on and mix those 2 ingredients together. 

Pour mix in a small bowl and add a table spoon or 2 of olive oil  and shake that salt in there! 

Mix together! 

Now is the time to add honey if you like sweet salad dressing, sometimes I do this sometimes I don't. :)

Pour over any mix of salad you like! I like to add it to a chicken, avocado, walnut salad! YUMMMM!!

Veal Chop!

Veal Chop with Asparagus and Potatoes !

Ingredients:

• 1 delicious looking Veal Chop per person
• rosemary 
• garlic
• parsley
• salt
• pepper
• olive oil

Good sides are:

• Asparagus
• Fingerling potatoes

Veal:

Start by marinating the meat (I use a freezer bag) in olive oil, garlic, rosemary, and parsley as long as you can - even over night :)

Brown the veal in a pan for a couple minutes on each side the cook the rest of the way on the grill.

Potatoes:

Rub the potatoes (cut if you want) in olive oil, rosemary, garlic, salt, pepper

Place on a cookie sheet and back on 400 degrees for 45 minutes or longer if needed

Asparagus:

Drizzle olive oil over asparagus and bake in a cookie sheet on 325 degrees for 12-15 minutes

salt to taste!!! eat it! enjoy it all!!! 

Leek & Potato Soup !

Leek & Potato Soup !

Ingredients:

• 2 large leeks
• 2 handfulls of small to medium red potatoes (5-10)
• 1 handfull of garlic
• 1 handfull of mushrooms
• 2 carrots
• 2 celery stalks
• 1 can of chicken or vegetable broth
• a pinch of cumin
• a pinch of sage
• scoop of honey
• sesame oil
• pasley
• salt
• pepper

Start by boiling the potatoes in the broth. Add in all of the other veggies. Do not add seasoning yet. 

Once veggies are semi-soft, blend them in a blender (or food processor) with broth. 

Pour back into pot and keep on low heat, add in seasonings and simmer for 30 minutes or so. 

then you are finished! yummy! 

Roasted Pepper Bread

Roasted Pepper Bread!

This is a nice and delicious appetizer!

Ingredients:

• French baguette 
• Red Bell Peppers
• Olive Oil
• Garlic
• Salt

Cut red bell pepper(s) into 3-4 large pieces (per pepper)

Place on cookie sheet with tin foil protecting the tray.

Roast peppers with a little olive oil in oven at 350 for 45-60 minutes 

(they are done when skin can peel off) Peel the skin off the peppers

Place in a bowl, mix in a little more olive oil, garlic powder, and salt
Serve on a baguette!

Kale Chips

Kale Chips

You can make them at home~~!

• This is too easy. Pick out your favorite kind of kale. 
• Break up the leaves on a cookie sheet ( I like to put tin foil on it to keep cookie sheet clean.
• drizzle some olive oil over kale
• sprinkle salt and pepper (option: and I like cayenne pepper to make it spicy!)
• another option sprinkle garlic powder (no salt and pepper) can also add salt later

Put in oven at 350 degrees for 10-15 minutes, kale is done when it is crispy! 

ENJOY!!!!