Truffled Lobster Mac & Cheese

Mark and Sheri' DuMond made this dish for a visiting friend last weekend. We all like various forms of mac and cheese. This is fantastic! (Truffle oil can be found in specialty food stores and delis, but you might have a hard time finding it at standard supermarkets.)

Mac and cheese is the ultimate comfort food. This recipe is comfort food taken to a new level. The richness of the truffle oil adds an element of decadence, and the minced lobster is devine. Try this with some steamed asparagus and green salad, along with a nice pinot gris or unoaked chardonnay.

3/4 lb. cavatappi (or pasta of your choice)
1 Tbsp. olive oil

1 medium lobster tail, meat removed and chopped
1 Tbsp. unsalted butter

3 Tbsp. unsalted butter
2 Tbsp. unbleached flour
2 cups lowfat milk
2 cups grated extra sharp cheddar cheese
1 Tbsp. truffle oil
Salt & pepper

1 cup medium cheddar cheese

Preheat the oven to 400 degrees.

Add the cavatappi pasta to boiling salted water and cook to package instructions until al dente. Drain in a colander. Add olive oil and shake to coat so the pasta doesn't stick together.

Meanwhile, melt butter in a small skillet and add the chopped lobster meat. Saute for a few minutes until the lobster is cooked through and opaque. Seat aside.

In a large saucepan, melt the butter and add the flour. Whisk it to create a roux. Add the milk and whisk over medium heat until it begins to thicken. Add the cheese and stir the sauce until the cheese melts. Add the truffle oil and stir. Season to taste with salt and pepper.

Add the cooked pasta and lobster to the pot and stir gently to combine. Pour the whole mixture into a baking dish which has been treated with non-stick spray.

Top with additional grated cheese and bake in the oven for 20 minutes, until hot and bubbly and the cheese on top is beginning to brown. Allow to sit for a few minutes and serve.

Truffle Butter Pasta

Here's a tasty one from Sheri' & Mark DuMond in Renton, Washington:

This is a rich and decadent (yet simple!) pasta dish. We recently served this for dinner with some neighbors, accompanied by some roasted vegetables and Caesar salad and warm bread.

The truffle butter isn't something you're likely to find at a standard grocery store. And it's definitely not cheap. But it's worth seeking out. This dish won't happen without it.

Makes four servings.

12 oz. fresh fettuccine pasta

1 cup heavy cream
5 oz. white truffle butter
1/2 tsp. sea salt
Freshly ground black pepper

3/4 cup freshly grated parmesan cheese
1/4 cup finely minced chives

Cook the pasta in boiling salted water according to package directions. Reserve one cup of pasta cooking water, then drain pasta. Toss with a splash of olive oil to prevent sticking.

Meanwhile, heat the cream in a large skillet until simmering. Add the truffle butter and whisk gently until the butter is completely melted and assimilated into the sauce. Whisk in salt and pepper.

Add the pasta to the sauce in the pan and toss with tongs to coat. Add some pasta cooking water to make sure the pasta is very creamy. Toss the pasta some more, then place into a preheated serving bowl. Serve immediately, with grated parmesan and chives.

Pickled Asparagus

This came in from Connie Bucy in Idaho this week. Maybe she'll send her Bloody Mary recipe too?

Almost ever since coming to Idaho in the '80s, I've been making this recipe. Back in those days, asparagus grew abundantly on our ditch banks and after freezing all I wanted, I realized I needed another way to prepare asparagus, so a friend of mine gave me this recipe.

It's extremely simple, but is great as a garnish and our favorite way to use it is in my Blood Mary's, particularly during our football tailgate parties - always a big hit!

2 quarts white vinegar
3 quarts water
10 Tbsp. Pickling Salt
Handful of pickling spices (remove cloves)

Boil all ingredients for at least 15 minutes.

In the meantime, clean and cut asparagus to fit into quart jars. Bring a large pot of water to boil to blanch the asparagus. When water is boiling, add the asparagus and cook approximately 3 minutes. I usually gauge it by when the water starts to boil again. Quickly remove asparagus and put into water in the sink which has ice cubes added to it to make the water very cold.

After asparagus has cooled, about 5 minutes, put into jars and add two cloves of garlic and cover with brine that has been strained. Boil your lids for the jars before putting onto the jars – seal. There is no need to process the jars – just let them sit at least a month before opening.