Author: laurenrhill

Directions

Preheat the oven to 400°F. In a large, oven-proof Dutch oven, toss together the butternut squash, shallot, olive oil, maple syrup, sage, cayenne, cinnamon, and salt and pepper. Roast until the squash is tender, about 45 minutes. Transfer the roasted squash and all the liquid to a blender and puree until smooth. Return the puree to the Dutch oven and stir in the coconut cream and butter. Simmer the soup until warmed through. Meanwhile, in a small pan, cook the pancetta until crispy. Remove from the pan and drain any excess oil. Divide the soup into bowls and garnish with pancetta.

Directions

Heat 2T butter in a medium sauté pan over medium heat. Add onion and cook until softened and translucent but not browned. Add garlic and cook for an additional minute.

Add rice to sauté pan and cook for 2 minutes, stirring often. Season with salt and add wine and cook until wine evaporates. Pour in ½C of hot chicken broth, bring to a simmer stirring constantly. Once chicken broth has been absorbed continue adding ½C of chicken broth at a time until you have used all the broth. Once risotto is al dente remove from heat and stir in remaining butter, lemon zest, mascarpone, parmigiano Reggiano, cream, salt and pepper. Spread risotto into a baking sheet lined with parchment paper, cover a refrigerate for 1 hour.

Once chilled use an ice cream scooper to scoop up risotto. Stuff 1 mozzarella ball into the center surrounding it with the crab meat. Using your hand shape into a ball. Repeat until you have used all the risotto and mozzarella.

Heat oil to 350°F.

Place the flour, egg and breadcrumbs in three separate bowls. One at a time, roll each ball in flour, shake of excess. Dip into egg mixture and coat. Roll in breadcrumbs. Carefully place the rice balls into the oil and cook until golden brown. Remove and place on paper towel lined plate. Serve warm on top of spicy aioli.

Directions

Poke each potato in several places with the tines of a fork. Rub each of the potatoes with olive and season with salt and pepper. Place in foil lined baking dish and cook for 1 hour and 15 minutes or until potatoes are cooked through. Remove and let cool.

Cut a small oval in the top of the potatoes. Scoop out the inside leaving about ⅛” of potato on the skin. Place the inside of the potato in a large mixing bowl. Add butter, milk, sour cream, cream and shredded cheese. Mix until you reach desired texture. Season with salt and pepper and add bacon and green onion and mix just until enough to evenly incorporate it.

Spoon the filling into the potato skins. Add a dollop of butter to the top and sprinkle with paprika.
Reduce the oven temperature to 350° and bake potatoes for 20 minutes.

Directions

In a medium sauté pan over medium-low heat melt butter. Add truffle oil and black pepper. Toast until fragrant, but do not brown butter. Sprinkle a little salt into the sauté pan and swirl it around. Add cooked pasta and mix together. Turn off heat and add the cheese and 1 cup of pasta water, toss to coat. Add additional pasta water until you find your desired consistency. The sauce should cling to the pasta and be creamy but not watery.

Plate and shave truffle on top of pasta.