No-Bake Truffle Mac and Cheese

During my weekly grocery shopping at Central Market, an adorable old man approached me near the organic herbs section. Without hesitation, he proceeded to rave about the rare black truffles now available across the aisle for only $6 per individualized package ($299.99 per pound)! He told me I just had to try them.

After peer pressure from a 75-year-old, I purchased my own package of black truffle and a super fine grater. I could not wait to get cookin'. I was instructed that truffle would enhance any dish from scrambled eggs to risotto. Here is my shot at the real black truffle mac and cheese, which I made last night for my roommate Sari's birthday! I will confess that I missed the crunch of a baked macaroni, but this no-bake version is creamy, rich and simply fantastic.

no-bake truffle mac and cheese

Makes 4 servings

8 ounces whole wheat penne noodles (2 cups)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded pecorino cheese
3 sprigs of thyme
1 black truffle

1. Bring a large pot of water to a boil. Cook pasta according to box instructions.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. 

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar and pecorino until the cheese is melted.

4. Drain the pasta and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
5. Transfer mac and cheese to a serving dish and garnish with grated truffle and thyme leaves.

adapted from eating well

Cinnamon Sugar Apple Chips

'Tis the season for apple everything.  Helping with Camille Styles' adorable fall book photo shoot put me in the mood to make something cinnamon-y and apple-centric.

I took home a bushel of apples, and here is what I came up with! It's a healthy snack and will leave you satisfied with the seasonal flavors. Plus, your kitchen will smell fabulous.

cinnamon apple chips

Makes approximately 3 dozen chips

2 large red apples, sliced extremely thin

1 teaspoon cinnamon

1/2 teaspoon sugar

1. Preheat oven to 200 degrees. Place slices on a greased baking sheet. Sprinkle with cinnamon sugar mixture.

2. Bake for 1 hour; then remove from oven and flip. Place back in the oven for an additional hour.

Pumpkin Seed Encrusted Chilean Sea Bass

In need of a simple entreé that complements the season and enhances a healthy palette?  Here you go: pumpkin seed encrusted sea bass. The nutty crust matches beautifully with the buttery, delicate fillet -- and it's so simple to make. Five ingredients and five minutes of prep time is all you need for a weeknight dinner amidst a hectic week.

pumpkin seed encrusted chilean sea bass

Makes 2 servings

2 6 oz. fillets chilean sea bass

2 tablespoons pumpkin seeds

1 tablespoon sunflower seeds (optional)

1 tablespoon olive oil

Sea salt and pepper, to taste

1. Preheat oven to 350 degrees. Grease a cooking sheet or broiler pan.

2. In a small bowl, use a muddler to crush seeds with olive oil until combination reaches a thick paste. Add salt and pepper to taste. Spoon seed mixture onto fillets.

3. Cook for 20-30 minutes, or until cooked through.

Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!

Heirloom Tomato Crostini with Feta and Honey

What are you doing to send off the season? 

I spent my morning last week at Whole Foods exploring the last gems of this summer's harvests. The heirloom tomatoes were insanely beautiful and bright, almost tie-dye in color. I walked over to the cheese section in search of that buttery, slice-able feta that photographs well and doesn't crumble. The "cheese dude" was extremely helpful, allowing me to try seven different types in the store before making a final decision. We agreed that Pure Luck farms had the best feta to offer. My friends also agreed at our Rosh Hashanah (Jewish New Year) hors d'oeuvres dinner!

heirloom tomato crostini with feta and honey

Makes many servings

Crusty bread, such as ciabatta or a French baguette

Olive oil

Heirloom tomato slices

Good feta in salt brine (Pure Luck Farmers if you're in Texas)

Honey

Salt and pepper

Fresh basil

1. Drizzle bread slices with olive oil and toast in oven on 400 degrees until crispy.

2. Top with sliced tomato, slice of feta, salt and pepper, a drizzle of honey, and basil.

adapted from love and lemons

Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.

I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.

cajun cod with lady peas

Makes 4-6 servings

1 pound lady peas

1/2 onion, finely chopped

4 cloves garlic, minced

2 tablespoons (or more) butter

Salt and freshly ground black pepper

4 6 oz. filets of cod

1 teaspoon Tony Chachere's Light

1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste

2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.