Category Archives: Appetizing Apps

#teamtruffle

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So the best thing I have been hearing from people is that Jess and Sonia have the same voice. No one can differentiate who writes what post, because we have the same sense of humor, writing style, cooking/recipe style. Let me fill you in on a little secret, that was kind of the point & reasoning behind our fab collabo. Anyway, instead of keeping up the cryptic façade of who is writing this post, I will have to go ahead and spill the beans. Only because Jess is obsessed with all things TRUFFLE (you name it: fries, mac & cheese, mashed potatoes, popcorn-check out her recipe, it is DIVINE). Having said that, she has now gotten me on the truffle bandwagon. I, too, am now OBSESSED. So in honor of Jess and missing our last face time date, I wanted to share this recipe with y’all.

•Kosher or Sea salt (something course).
•1/2 cup heavy cream (I tried to lighten this up and did half & half, I mean can you blame a girl: butter, cheese, cream. It was getting a lil cray even for my fattie/foodie side).
•3 ounces white truffle butter (should be about $7, I bought a 4 oz package for $7.99. Yes its expensive, yes its different, you tell us worth it or not. Also if you aren’t a fan of truffle butter or have skeptics coming to dinner perhaps use 2 oz. It’s a strong flavor so no one will hate you for cutting back, I stuck with 3 though because its “damn delish”).
•Freshly ground black pepper
•1 (8.82-ounce) package tagliatelle dried pasta (or any other egg fettuccine, Trader joes has a cheap egg papardelle)
•3 tablespoons finely chopped fresh chives
•3 ounces Parmesan (shaved thin with a vegetable peeler or be lazy like me and have them shave it at the cheese counter for you).

Add 1 tablespoon salt to a large pot of water and bring to a boil & cook pasta.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain & add the pasta immediately (you don’t want the starchy noodles to clump together sitting in a side bowl, not that it happened to me, ok gawsh). Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy. (I added like 3 tbsp. not even). Serve the pasta & garnish each serving with a generous sprinkling of chives and shaved Parmesan. Serve immediately so the sauce doesn’t over-thicken. Also the original recipe says that this makes 2 portions, but let’s be honest here…this dish is DECADENT! So I’d say it is realistically a starter course or side dish for 4 servings. Yup that’s it, can’t believe how quick such a fancy dish can be? Well, make it and find out for yourself. Make sure to comment below on your thoughts! Or tweet at us with your opinion: #teamtruffle worth the $ or not.

photo

p.s. less than one month till the dynamic duo’s birthday. #justsaying.

Happy Eating, XO.

“I’ve got one hand in my pocket, and the other is in a popcorn bowl.”

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I don’t know about you but with holiday break so close, I’m getting ready to curl up on the couch under a big blanket, with one hand on the TV remote and one hand in a popcorn bowl. And I don’t mean any plain ol’ popcorn either. We’re talking my absolute favorite – truffle popcorn! (If you need to know anything about me, it’s that I’m obsessed with anything truffle.)

Warning: If you have a roommate or significant other around, you may want to make two batches so you don’t have to share!

That being said, I give you the deliciousness that is truffle popcorn for your eating pleasure.

  • 1 cup popcorn kernels (or 1 bag of plain microwavable popcorn)
  • 3 tablespoons oil (vegetable oil works just fine)
  • 3 tablespoons sea salt
  • 3 tablespoons truffle oil
  • 2 tablespoons melted butter

You can make the popcorn the old fashioned way in a large covered pot/popcorn maker, or just do what I did and buy it in the microwavable bag. If you’re doing it the old fashioned way, pour in kernels and vegetable oil and wait for the popping. It should be done in about 6-ish minutes. Otherwise, microwave the bag according to its instructions. When finished, transfer it all to your popcorn bowl and thoroughly mix in the salt, truffle oil and butter.

*If you also happen to be a bacon fanatic, you can cook and finely chop some bacon and sprinkle it in for added flavor. Don’t worry, you still have two weeks before that diet begins…

truffle popcorn

You can also check out our latest delicious recipe – truffle pasta!

Happy Eating, XO.

Balls, Balls, Balls.

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Perverts, this is a Meatballs 3 different ways recipe. A menage a tois of balls. (Ha sorry I can’t help myself). Anyway, baked or pan seared…you pick your favorite. Chicken, turkey, or pork…you pick your favorite meat (that’s what she said?). OK for real though, the base for the mixture of these meatballs is the same: simple and delicious. The rest, you pick. Swear you can do it, all by your damn delish self.

Fine chop a large Vidalia onion, throw that in the bowl and then throw in Italian breadcrumbs (About a cup) After that add red chili flakes based on your level of spice preference. Lastly, toss in parsley flakes (dried or fresh), salt, black pepper (to taste, I do a pinch each or 1 tsp.) and a tablespoon of minced garlic. (I did 2 tbsp. but I’m crazy for garlic, so ya disclaimer) Crack an egg into the mixture and add your choice of ground meat. Don’t over-work the meat and form balls with your hands. I try to wet my hands with olive oil when doing this so the meat slides right off. (Too many jokes, too easy, I’ll take the mature route just this once).

Editor’s Note: Make sure if frying or pan searing that your olive oil is hot enough, but not scorching because the inside will remain raw while the outside burns (medium heat, kids). For baking the oven should be at 350 degrees and the duration will be based on meatball size. (1 lb. of ground meat should yield 6-8 medium-sized meatballs at 15-20 minutes).

Happy Eating, XO.

Foodie Fav: Pomegranate Jeweled Cheeseball

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While perusing the internet one rainy day, we recently came across this awesome food blog – How Sweet It Is. Not only does it have super tasty recipes and a bubbly personality we can’t resist, but she’s also a fellow Pittsburgh-er!

One recipe we just had to share with you is her Pomegranate Jeweled Cheeseball. I mean, just look at it. It’s almost too pretty to eat! (Almost.) And the bonus? Yummy and simple ingredients. We can’t wait to try this for the holidays!

pomegranate-cheeseball-I-howsweeteats.com-3

Happy Eating, XO

Soup from scratch

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Broccoli cheddar soup is my sister’s favorite. Panera is definitely better than the canned stuff, but why not save yourself the outing & make some at home? Plus, now that winter is knocking on our doors, its safe to say its soup season! Sick or not, this will make you feel all sorts of good on the inside. Oh and it doesn’t hurt that its super fast & super easy. (Read: No emersion blenders need). Toast up a baguette & enjoy.

  • 3 cups chicken stock (or vegetable if you are trying to keep this vegetarian)
  • 2 cups chopped broccoli florets (fresh or frozen doesn’t matter)
  • 1 small white onion, diced (about 1 cup)
  • 1 (15 oz.) can evaporated milk (much healthier than heavy cream)
  • 2 cups shredded sharp cheddar cheese (either do it yourself or get the Kraft kind. Either way sharp is the way to go- it has more flavor).

Create a roux (fancy French word alert!) beforehand by heating 1 tablespoon each of butter and flour together in the saucepan, and stirring them for a minute until the flour is cooked and slightly golden. Then whisk in the chicken stock, and then add broccoli, diced onion and the evaporated milk together in a medium saucepan. Heat over medium-high heat until nearly boiling. Then reduce heat to medium low, cover, and simmer for 15 minutes, stirring occasionally, until the onion is cooked an soft.

*Note that the soup is a little on the thin side and that’s why I added the roux at the beginning to thicken it. If you want yours more runny or don’t have the time, you can most certainly do without it.

Happy Eating, XO.