Healthy and Delicious Cooking

Mmmmmmmmm. . . It's that time of year. The colors of gold, orange, red and yellow glow against the bluest of skies, and the stove beckons with the promise of simmering stews and hearty soups. I love the Fall. Many bemoan the coming of winter, the early nights, and the shortage of sunlight, but not me. Fall feels like a blanket of warmth accompanied by a crisp breeze coaxing people to gather in their homes and enjoy the bounty of the orchards and the fields. It is time to harvest, prepare meals and share in the candlelight. My beef bourguignon has carrots, mushrooms, radishes, celery, and any root vegetable that you care to throw in with the beef and red wine. It simmers in a low oven for 3 hours. The aromas build and fill the house and by the time we eat we are crazed with anticipation. I serve it with a puree of celeriac. Now that is how to enjoy Falls bounty. RECIPE 4 servings 1 lb. beef, cut int 1" cubes 1 tablespoon olive oil 1 tablespoon butter 1 onion sliced 3...

When I think back on the amazing restaurant meals that I have consumed, 2 immediate visuals pop into my head. both were probably the most expensive  and so I quickly shove them out of my thoughts. However, restaurant Primaveras Truffle Pasta and Gray Kuntz' Truffle Risotto (notice the recurring theme?) were both Heaven on earth. Truffles are definitely not in my budget so I didnt even attempt to recreate either of these dishes. Then I discovered Truffle Pasta (yes, the truffles are in the dough), truffle oil, and truffle salt. All affordable, and tossed together, my Nirvana. RECIPE SERVES 2 4 oz truffle pasta 1 tablespoon butter + 1 tablespoon olive oil 8 oz mushrooms, chopped 2 teaspoons fresh sage, chopped 1/4 cup parmesan 1 teaspoon truffle oil sprinklling of truffle salt balck pepper to taste (optional Cook the pasta according to directions. Saute mushrooms in butter and oil for 2-3 minutes. Add the pasta, sage, and half the cheese, with 1/4 cup of the pasta wa...