Happy March! We hope this will be a great month for everyone. We’re really excited about March, because we closed on our house on the first! We’ve spent much of this weekend over at the new house, planning our renovations, picking colors, and generally being proud homeowners! We made these potatoes when we got home to accompany some meatloaf. They’re so easy – perfect for a quick weeknight dinner. The cooking time is about an hour, but your hands-on time is less than 10 minutes! Easy to put together, with just a few ingredients, and delicious! What else can you ask for??
2 Russet potatoes
2 tbsp olive oil
1 tbsp truffle oil
1 tsp truffle salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
10+ turns fresh black pepper
1/4 cup Parmesan cheese
Preheat oven to 400 degrees.
Slice potatoes fairly thinly.
Stir together the oils, salt, garlic, onion, and black pepper. Toss the potato slices with the oil mixture.
Stack the potato slices horizontally in a glass baking dish and roast for 1 hour.
Remove from the oven and sprinkle with the parmesan cheese. Return for just another 2 minutes to melt the cheese.
Tonight we decided to take a brief detour from our now tried and true basic pasta recipe. And by brief detour, I mean that we did the exact same thing that we always do, with the addition of some ground turmeric for a new flavor and color. Not the most bold and daring detour if we’re being honest. And since we’re being honest… this was actually an improvised backup plan when our first plan failed. What was the original dish we were going to make you ask? It’s a secret. We’re going to try it again one of these days. But long story short, I already had the mental plan for this sauce to pair with the original noodles. And I really had in my head that the dish was going to be “earthy.” So this backup plan had to be earthy too! We both stared at our spice cabinet, and Selim zeroed in on the turmeric. It’s earthy, I think it will pair well with the planned sauce, and added bonus, it makes the noodles a beautiful yellow color!
Side note… as we’ve mentioned before, we really started this blog as more of a journal or a personal recipe file. We just felt like we were frequently forgetting amazing dishes that we’d created once and then could never replicate. But along the way, we’ve embraced the fact that this is a blog and not just our personal notes. Since it’s available on the internet, we don’t want it to just read like a stream of consciousness diary, but something actually useful for others. One thing I did not anticipate was the difficulty I’d have in naming our recipes. Seems easy right? Apparently I’m not really all that creative, which is why you’ll see that most of our recipes just have simple, descriptive titles (I’m talking about you Wine & Honey Brisket or you Ham & Potato Soup). Any of the slightly more creative names come from Selim (see: Sultan Selim Kofte or Pinch of Crab Egg Dip). I came up with this recipe’s title thinking about the golden color of the turmeric noodles and the goat cheese base of the sauce. I was all proud of myself that I came up with (what I think is) an original, cute, alliterative name… and then I googled the phrase. Apparently Golden Goat is a variety of marijuana… known for its earthy flavor. And… we’re keeping the name! Maybe we’ll get a few new pot-smoking, Golden Goat-loving followers… Welcome!
Golden Goat Pasta
1 & 1/3 cup AP flour
½ tsp salt
1 tbsp ground turmeric
1 tbsp truffle oil
3 garlic cloves, minced
8oz goat cheese
¼ cup dry white wine
Fresh ground black pepper
Pasta water, as needed
Prepare pasta as in our How To, with the addition of the 1 tbsp of turmeric.
For the sauce, start by warming the truffle oil in a pan over low-medium heat.
Once the oil is nice and toasty, add the garlic cloves and a few turns of black pepper. Keep the heat low and cook just a few minutes until fragrant, but not browned.
Lower heat even further and add goat cheese and wine. Allow the cheese to melt slowly. Stir frequently until the ingredients are well combined.
Meanwhile, roll out pasta and cut into your desired shape and thickness of noodles.
Cook the pasta in boiling water for just 2 or 3 minutes.
Add pasta water by the tablespoon to thin out the sauce until it reaches your desired thickness – we used 3 tablespoons for ours.
South Carolina is known for many dishes in the world of all things culinary. Favorites include low country boils, boiled peanuts, shrimp & grits, sweet tea, cornbread, and of course… pimento cheese! South Carolinians seem use a fair amount of mayonnaise in their pimento cheese, but instead of Duke’s or Kraft’s mayo we made garlic truffle aioli. Cheddar is the standard cheese for a classic SC pimento cheese, but we swapped it out for some flavorful Italian classics, Asiago & Pecorino. The aioli sounds fancy, but in reality, it’s just homemade mayo, and probably one of the easier things we’ve made along the way.
Ally loves pimento cheese, and its abundance down here has made her quite happy. Every time we buy it though, we wonder why we don’t just make some ourselves. “It can’t be that hard… right?” Turns out, it’s not! There isn’t a standard recipe for traditional pimento cheese, because everyone’s grandmother has the original recipe that no one else’s grandmother can beat. But the basics boil down to cheddar cheese, mayonnaise, and chopped pimentos. What could be easier? Or easier to modify and fancify, like we did here!
[Note: this makes a large batch. Good for a big picnic, large party, or handing out in jars to several friends!]
Garlic & Truffle Pimento Cheese
2 lb Asiago cheese
1 1/3 lb Pecorino cheese
7oz jar chopped pimentos, strained
5 egg yolks
17oz truffle oil
2 garlic clove, minced
1 tbsp lemon juice
Shred all of the cheese and set aside.
Prepare the aioli. (You can do this by hand or with a stand mixer like we did since we were making a large batch. The process is essentially the same.)
By hand: Separate out the egg yolks from the whites. Whisk together. Add minced garlic and then slowly drizzle in the oil. Whisk vigorously and continuously. Once the mixture has combined well, add the lemon juice and whisk until that has been absorbed.
With the mixer: Separate out the egg yolks from the whites. Place in stand mixer and turn on medium. Add minced garlic and then slowly drizzle in the oil, while the mixer remains on. Again, once the mixture is well-combined, then add the lemon juice.