Fancy Truffle-Parmesan Popcorn
1 bag store-bought pre-popped popcorn (plain or lightly salted)
1 to 2 teaspoons black truffle oil
¼ cup finely grated Parmesan cheese
1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried
Freshly cracked black pepper
In a large mixing bowl, empty popcorn. Drizzle lightly with truffle oil and toss using
clean hands or tongs to toss gently, ensuring even coating. Sprinkle with Parmesan, chopped rosemary, and a dash of black pepper if desired. Toss again until evenly distributed. Transfer to serving bowl(s), and enjoy immediately. May store in an airtight container for up to 1 day.
Yield: 4-6 snack-size servings
Creme Fraiche Tiramisu
1 cup espresso or strong brewed coffee, cooled
3 to 4 tablespoons Kahlua
1 package ladyfingers
1 cup heavy whipping cream
½ cup sugar
1 teaspoon vanilla
8 ounces creme fraiche
3 tablespoons cream cheese
Unsweetened cocoa powder, for dusting
For espresso, in a shallow bowl, combine the espresso and Kahlua. Set aside to cool completely. For cream, in a mixing bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Transfer to a large bowl. For cream base, in same mixing bowl (no need to clean), mix creme fraiche and cream cheese until smooth and well blended. Gently fold into whipped cream until fully combined and fluffy. To assemble, lightly dip each ladyfinger into espresso mixture, coating both sides quickly. For coupe glasses: Place 3 dipped ladyfingers at bottom of each glass, spoon a layer of cream mixture on top, then add 2 more dipped ladyfingers and finish with a final layer of cream. For loaf pan, create a layer of dipped ladyfingers, then a layer of cream, and repeat until full, ending with cream on top. Dust tops with unsweetened cocoa powder. Refrigerate for at least 8 hours or overnight. Serve cold.
Servings: 4 coupe glasses or 1 loaf pan
Butternut Squash & Sausage Farfalle with Creamy Spinach Sauce
Roasted Butternut Squash:
2 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon olive oil
½ pound sausage, casings removed, crumbled
Creamy Pasta Sauce:
1 tablespoon olive oil
4 garlic cloves, minced
6 ounces fresh spinach
1 cup heavy cream
⅓ cup shredded Parmesan cheese
¼ teaspoon salt
½ teaspoon red pepper flakes
8 ounces farfalle
Preheat oven to 400 degrees. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 30 minutes or until golden and tender. Set aside. While squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add crumbled sausage and cook for about 10 minutes, stirring occasionally, until browned and cooked through. Set aside. For cream sauce, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and spinach. Sauté for 5 to 7 minutes, until spinach wilts. Add heavy cream and bring to a gentle boil, then reduce to a simmer. Stir in Parmesan cheese and red pepper flakes. Simmer until cheese is melted and sauce thickens slightly. Taste and season with salt as needed (depending on saltiness of sausage). Cook pasta in salted boiling water until al dente, according to package instructions, usually 7 to 11 minutes. Drain. To assemble, add cooked pasta and sausage to cream sauce and stir to combine. Top with roasted butternut squash fold gently into sauce. Serve warm.
Yield: 4 servings
Marinated Castelvetrano Olives with Shallot & Rosemary
1 cup Castelvetrano olives (pitted or whole, drained)
1 tablespoon extra-virgin olive oil
1 small shallot, finely sliced
1 sprig fresh rosemary, finely chopped, about 1 teaspoon
¼ teaspoon red pepper flakes or to taste
Zest of ½ lemon for brightness, optional
In a small skillet, heat olive oil over medium-low heat. Add sliced shallot, chopped rosemary, and red pepper flakes. Sauté gently for 1 to 2 minutes until shallot softens and everything is fragrant—don’t let it brown. Remove from heat. Add olives to warm oil mixture and stir to coat. Let them sit and marinate for at least 15 to 20 minutes at room temperature. May make a day ahead and refrigerate. Bring to room temp before serving.
Yield: 6-8 servings