Parsnip and Daikon Radish Truffle Fries

I LOVE truffle fries. They are amazing and delicious, but unfortunately not the healthiest thing to be eating mounds of. So when I had some parsnips and a huge daikon radish I thought I may as well try to make a healthier version of one of my favorite foods! I’ve heard of parsnip fries before, but not really radish fries, so I had no idea what they would taste like. To my surprise, they were pretty good! Mainly because anything covered in truffle oil and Parmesan cheese is magical. I also got some potatoes in my CSA bag this week, so I might just treat myself to truffle fries again tomorrow…you know, because I had the “healthy” version tonight so it cancels itself out. Right?

Ingredients:
1 large parsnip, peeled and cut into fries
1 large daikon radish. peeled and cut into fries
2 tablespoons fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Truffle oil
Olive oil

Preheat oven to 400 degrees. Cut the parsnip and radish into the shape of fries. Make sure they aren’t too thin, otherwise they’ll burn. Toss in olive oil with some salt and pepper, then spread on a baking sheet lined with aluminum foil. Cook for 15-20 minutes, then flip and cook for another 10-15 minutes. You want them to be browned, but not burned. Once the fries are cooked, toss them with truffle oil, parmesan cheese, and chopped parsley.

 

 

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Potato and Shiitake Tart With Truffled Goat Cheese

Pretty much anything you put on puff pastry is going to be great- it’s buttery, flaky, and delicious! So when I got some potatoes and mushrooms in my bag I thought I would experiment a little. This tart took about 30 minutes from beginning to end and was delicious. I think next time I will add more mushrooms and use some colorful purple potatoes as well. I actually thought I had purple potatoes because the skin had a purple tint, but they were white when I cut them open so not sure what type they were! Either way they were good. Next time I make this I think I will also roast the sliced potatoes in the oven first so they get a little browned before adding them to the tart. Th potatoes will look prettier that way. In the end I topped it with some fresh miner’s lettuce to add some nice color, but you could use other greens such as arugula.

Ingredients:
1 box puff pastry, thawed
1 egg
1 large potato, thinly sliced
1/2 large shallot, chopped
1 cup shiitake mushrooms, cleaned and cut into chunks
5 ounces truffled goat cheese (I used half)
Salt and Pepper, to taste
Truffle oil, for drizzle (optional)
Handful of pretty greens- such as miner’s lettuce or arugula- for topping

Preheat the oven to 400 degrees. Place the thawed dough on a baking sheet lined with parchment. I sprinkled a little flour to help the dough from sticking. With a knife, make a 1/2 inch border around the tart, without going through to the other side. Poke some holes in the center of the tart with a fork to let the heat escape while cooking. Brush with the egg and bake in the oven for 10-15 minutes until golden. You will see that it puffs up a lot when it cooks, but don’t worry! When you remove it from the oven, poke a few additional holes with a sharp knife then while wearing oven mitts, gently press down on the dough to release the air- it will flatten.

In a pot of boiling water, cook the potatoes until fork tender. Careful not overcook them! Alternatively, you could also drizzle with olive oil and bake in the oven for 10-15 minutes until they start to brown- which is what I will try next time. Remove and set aside. Add some olive oil to a pan and cook the shallots for about 2 minutes. Add the mushrooms and continue for another 5 minutes until softened and cooked through. When the dough is ready, top with the potatoes, followed by the mushroom and shallot mixture. Break up the cheese and add as much as you like. Place in oven for 10 minutes. Once removed, drizzle with some truffle oil, fresh ground pepper, and a small handful of greens. Serve warm. Enjoy!

Squash Ravioli with Swiss Chard and Truffle Oil

I’ve always wanted to try making ravioli, so when I got a few squash this week I thought I would give it a shot! I don’t have a pasta maker at home, so I simply made these ravioli using wonton wrappers, which you can find at most supermarkets. Last minute I decided to drizzle some black truffle oil on top, which was of course a great idea. Truffle on anything is magical.

Ingredients: (adapted from Williams-Sonoma)
1 delicata squash, peeled and cut into 1-inch cubes
4 garlic cloves, crushed
5 fresh thyme springs
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, freshly grated
1 teaspoon nutmeg
wonton wrappers
1 egg, beaten
1 cup Swiss chard, washed and thickly chopped
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Chop the squash into quarters, then peel, remove seeds, and chop into 1-inch cubes. Add to a baking sheet with the crushed garlic and thyme. Drizzle with olive oil and salt and pepper. Cook for 25-30 minute or until tender when pierced with a fork. Remove from the oven and toss the thyme. Add to a medium bowl with ricotta, half of the Parmesan, nutmeg, and salt and pepper. Smash with a big spoon well until well incorporated. You can also pulse in a food processor to smooth it out easier. I added a little olive oil until I thought it had a nice consistency.

Place a few wonton wrappers on a flat surface. Scoop some filling into the center of the wrapper (not too much so that you can close it) and brush the edges with the egg. Take another wrapper and brush the edges as well. Place one wrapper on top of the other and seal edges with a fork. Alternatively, you can just fold the one wrapper in half and make triangle ravioli (also called triangoli) instead. I tried both to see which I liked better- I think the triangle shape makes them look fuller which is nice. Place a damp paper towel on a plate and stack your ravioli until you are ready to start boiling them. In a large pot of boiling water, add a little olive oil (to help them not stick together) and cook about 7 ravioli at a time until they all float to the top, about 2 minutes. Remove with a slotted spoon. While you cook the ravioli, toss the Swiss chard in a frying pan with a little olive oil until it begins to wilt.

Place ravioli on a plate and drizzle with a tiny bit of butter and black truffle oil. add the Swiss chard and some freshly grated Parmesan cheese. Bon appetit!