because you deserve it all

Here is a recipe that I developed this evening.  It was light and delicious. 

Pasta with Peppers and Truffle Oil

Serves 4

4 bell peppers (preferably not green and sliced thinly)

Two medium red onions (sliced thinly)

Two cloves of  garlic (finely minced)

One tablespoon of truffle oil (plus more for drizzling)

Two tablespoons of fresh basil

1/4 teaspoon of red pepper flakes (optional)

Sea Salt and Freshly ground black pepper (to taste)

1/2 cup parmesano reggiano cheese grated

1 pound of pasta (penne or rigatoni)

Start bringing the pasta water to a boil.  Add the truffle oil to a heated pan on medium heat.  Next add the onions and peppers (thinly sliced) and sprinkle them with salt and pepper.  Once the vegetables begin to carmelize (about 10 minutes), add 1/2 cup of white wine (Chardonnay or Pinot Grigio).  Allow the alcohol to burn off and then add a tablespoon of butter and reduce the heat.  Add the red pepper flakes and the clove of garlic.  When the pasta is finished cooking, transfer the pasta to the saute pan and toss with the vegtables.  Add a ladle of pasta water if the pasta is dry.  Drizze with some more truffle oil, add the fresh basil and the cheese.  Toss again and serve immediately. 

Visit the Eclectic Grocer website to stock up on Truffle Oil and other culinary delights and cookware. 

http://eclecticgrocer.com/grartrflexvi.html

(Both mixtures should be ground in the food processor before adding to dough)

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons pure vanilla extract

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, stir together the flour, baking powder, and salt.
3. In a mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the vanilla extract. With the mixer on low, add the dry ingredients gradually, beating just until blended. Add the nuts/chocolate chip mixture and mix by hand until they are just incorporated.
4. Line a heavy baking sheet with parchment paper. The dough is very sticky. Spray your hands with cooking spray and divide the dough in half and place it on the cookie sheet. Make 2 logs about 14 inches long and 1 ½ to 2 inches wide. Shape the logs using saran wrap so the dough does not stick to your hands. Put parchment paper on the baking sheet to prevent sticking and for easier clean up.
5. Bake until the logs are firm to the touch and lightly colored, about 40 minutes. Let stand 15 minutes, then transfer to a cutting board and cut with a serrated knife on an angle into ¾ inch slices. Place the slices on an unlined baking sheet, cut side down, and bake until lightly colored and dry 15 to 20 minutes. They will continue to crisp as they cool.

 Click the link below for a supplier for Macadamia nuts online. 

http://eclecticgrocer.com/nuts.html

Cuisinart 15 x 10 x 1-in. Chef’s Classic Nonstick Baking SheetThis 15-in. baking sheet is ideal for warming appetizers or baking cookies. The rolled sides prevent food from sliding off when removing from the oven. Cuisinart Chef’s Classic nonstick bakeware is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The nonstick interior and exterior ensure easy food release and cleanup, and extra-thick rolled edges prevent warping. Cuisinart quality promises you a lifetime of great performance, whatever the baking task!

Cuisinart Non Stick Parchment PaperNon Stick Parchment Paper

I recently tried the famed Kona Coffee, and it was fabulous!  It has such a smooth finish and distinct taste.  You should get it whole bean and grind it yourself just prior to brewing it.  It adds a couple minutes to the morning coffee routine, but you will find that it is worth the time.  Check out the link below for an online source for Kona Coffee. 

http://eclecticgrocer.com/kona-coffee.html

I recently ordered a Romertopf clay baker and am enjoying it.  The food is very healthy because I don’t need to add oils or butter to the food.  I have made roasted vegetables and a pork roast and they both came out great.  I highly recommend this product.  Check out the link below to learn more about it. 

http://eclecticgrocer.com/clay-bakeware.html

Everyone has heard of Kobe beef, but many of us think that it is out of our reach and are certainly not finding it at the local market. There are actually some great prices for Kobe Beef online. Many American ranchers have begun to cross Wagyu cattle with American breeds, which makes the beef less expensive and more palatable for Americans. Kobe Beef from Japan is so heavily marbled and rich that you can only consume a few ounces at a time. Click the link below to visit a site that sells American Kobe Beef.

http://eclecticgrocer.com/”></a