Entrée

White Truffle Oil Parmesan & Portobello Sandwich

~ Paris

Most people who meet me instantly realize I am obsessed with mushrooms {obsessed with a capital O, obviously}. So it’s always been great for me as a vegetarian to find portobello burgers and sandwiches whenever I go out. But I didn’t try white truffle oil until a few years ago {which is olive oil with the white truffle essence}. I instantly fell in love {it is my new official go-to for pastas and pizzas} and decided to try making my classic portobello sandwich using the white truffle oil for my flame roasted mushroom. Paired with parmesan, spinach, sun dried tomatoes, and chèvre, it created a flavorful punch to every bite. And well, the white truffle oil infused flame roasted portobello had the most intense flavor which I plan to recreate every time I sauté or serve mushrooms.

White Truffle Oil Parmesan & Portobello Sandwich
 
Ingredients:
1 Portobello Mushroom
2 Tablespoons White Truffle Oil
2 Slices Bread
Spinach
Sun Dried Tomatoes
Parmesan Cheese
Chèvre
Cooking Spray
 
 
Recipe:
1. Over a low flame, toast two slices of bread with a splash of cooking spray. Once toasted, sprinkle each slice with parmesan cheese and broil on high for 1-2 minutes.
2. Add fresh spinach leaves to one slice of bread and sun dried tomatoes to the other.
3. On a high flame, being flame roasting a large portobello mushroom with the white truffle oil. Note: If more oil is required, either add a plain cooking spray {I used canola oil} or more a more indulgent option, add more truffle oil.
4. Once the mushroom is cooked, stuff the middle with the goat cheese and place it in the sandwich.
5. Slice the sandwich and enjoy!
 
x Paris

Butternut Squash Triangoli with Brown Butter Sage & Crumbled Gruyere

~ Paris
The other day I discovered butternut squash triangoli at the store. I instantly grabbed the fresh pasta, eager to figure out how best to serve it. After boiling the pasta, I browned sweet butter – along with fresh sage leaves – that were then poured over the triangoli. And to top it off, I crumbled gruyere, which melted ever so slightly in the warmth of the hot meal. The sweetness of the butternut squash paired perfectly with the buttery sauce, the crisped sage leaves, and the flavorful cheese. It felt like such an indulgent way to enjoy a robust and decadent lunch, and felt perfectly appropriate to enjoy while listening to the rain and wind outside.

Ingredients:
Butternut Squash Triangoli
Butter
Sage
Gruyere

Recipe:
1. Boil the pasta. On a separate stove, heat some butter along with fresh sage leaves.
2. Once the butter has browned and the sage leaves have become crispy, pour it on top of the pasta.
3. Finally, grate or crumble gruyere cheese over the pasta.
4. Enjoy!

x Paris