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PASTA INGREDIENTS

  • 1 lb penne, rigatoni or your favorite shaped pasta
  • 6 qts water boiled with 2 T salt
  • 1.5 T Italian black truffle oil – or 3 T Oregon truffle oil
  • 2 T evoo – use the best finishing oil you can get your hands on
  • 2 cloves garlic – smash with the flat side of a chef’s knife on your cutting board, add a big pinch of salt, chop and smash until it’s become a paste
  • 1 T fresh chopped thyme
  • .5 t The Meadow’s truffle salt
  • .25 t cayenne pepper

PASTA METHOD

1. Boil pasta in salted water to the al dente stage,1 to 2 mins less than mfg recommendation

2. Drain pasta fully and immerse immediately into a bowl of ice water to stop the cooking process, drain again

3. Toss cooled pasta with truffle oil, evoo, garlic, thyme, salt and pepper – adjust seasonings

CHEESE SAUCE INGREDIENTS 

  • 4 T salted butter
  • 5 T white flour
  • 3 c whole milk separated, 1 c, 2 c
  • 1.5  lbs grated Tillamook Vintage White cheddar cheese – or any extra sharp cheddar
  • .5 lb grated Parmesan Reggiano – separated into 2 equal amounts
  • 2 t Dijon mustard
  • .25 t grated nutmeg
  • .5 t cayenne or white pepper
  • salt to taste

CHEESE SAUCE METHOD

1. Melt butter on med heat for 4 mins or until fully melted in a 1 qt pot

2. Whisk in flour

3. Cook butter/flour (roux) on med heat for 2 mins, stirring occasionally – if the roux gets a little color don’t worry, it won’t change the flavor of the cheese sauce unless it gets really dark

4. After 2 mins, vigorously whisk in 1 c whole milk until it’s become a smooth paste and you see no lumps, add more milk if it’s too thick to whisk easily

5. When it’s smooth whisk in the additional 2 c whole milk

6. Turn up heat to med/high and bring to a boil stirring constantly so that it doesn’t stick to the bottom of the pot – if it does DON’T scrape it off with your whisk, you don’t want to incorporate burnt milk into your smooth, velvety béchamel

7. Remove béchamel from the heat and whisk in handfuls of grated cheese – all of the cheddar and .5 of the parmesan – fully incorporate each handful of cheese before adding the next

8. If the sauce cools down while your adding the cheeses and they aren’t fully melting in, place the pot back on med heat for a minute or two, stirring constantly

9. When all cheese is incorporated add mustard, nutmeg, pepper and salt

COMPOSING AND PLATING

1. Preheat oven to 400°

2. Toss cooled pasta with 1.5 to 2 c of warm cheese sauce – the actual amount of sauce you’ll need depends on the shape of the pasta and how saucy you like your mac

3. Pour sauced pasta into an oven proof casserole (or individual ramekins) and top with the remaining grated parmesan and a little crouton dust

4. Bake at 375º for about 20 mins or until nicely browned on top and hot in the center

5. Removed mac from the oven and finish with chopped parsley and crushed Zupan’s garlic croutons.

ENJOY!

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If you’re looking for a way to wow the guests at your Superbowl party this weekend, we have the answer: fresh, handmade sausages from our meat counter.  We have so many amazing options, you might just have to get some of each. 

We’ve picked some of our top favorites to highlight:

– Chicken Sundried Tomato and Basil: Try it on a homemade pizza!
– Pork Beer Bratwurst: Grill ’em up & serve with your favorite bun!
– Chicken Apple: Grill ’em then top with a Dijon sauce!

So whether your game day consists of a big party or just you and a buddy hanging out, we’re sure these sausages are touchdown-worthy.

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Right now, our stores are abounding with fresh pink grapefruit.  If you’re looking for a unique way to enjoy this sweet & zingy fruit, we’ve found it. 

Broiled Grapefruit

Ingredients:

4 grapefruit
1 T ground cinnamon
1 T white sugar
4 T butter

1) Preheat your oven’s broiler.

2) Cut the grapefruits in half and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.

3) Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.

4) Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

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Fresh apple slices and Fresh Express coleslaw are perfect partners.  With a freshly-whisked dressing, this hearty coleslaw will leave you craving more. 

Apple Coleslaw

Serves 6

Ingredients:
1 pkg Fresh Express Angel Hair Coleslaw
1 C green apples, chopped
1 stalk celery, chopped
1 carrot, grated
1 medium red onion, thinly sliced
1/2 C sour cream
1/4 C mayonnaise
3/4 t. celery salt

To make the dressing, combine sour cream, mayonnaise, and salt.  Whisk until smooth, let sit for 10 minutes.  Place coleslaw, apples, and veggies in a large salad bowl.  Toss with dressing and serve.

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Katherine, our Executive Chef, features a complete gourmet meal consisting of Mac & Cheese, Caesar Salad, and Zucchini & Corn Fritters. Enjoy! (more…)

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Apples mean fall is here, and fall means the holidays are coming. Why not celebrate in the meantime with some Apple Currant Challah? Baking this delightful holiday snack is a great excuse to spend your time indoors, away from the erratic rains. And it’s one of Zupan’s favorite fall recipes!

(more…)

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When you hear the words “winter” and “squash,” you might think Butternut. But Butternut squash, while tasty, has rough skin that you must peel off before cooking, which can consume a lot of time and energy. If you need your squash fix during the cooler months and find yourself short on time, get to know other members of the gourd family that are easier to prepare—and arguably more delicious.

(more…)

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