From Top Chef
Butter
1 cup cognac
1 tablespoon extra virgin olive oil
1 small shallot, minced
6 roasted garlic cloves minced
1 tablespoon sherry
6 ounces black truffles
4 cups heavy cream
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
6 ounces Parmesan cheese
2 teaspoons Tabasco sauce
salt and pepper
1 pound fresh penne cooked
8 ounces fontina cheese grated
1. Generously butter the bottom and sides of 6 medium baking dishes.
2. Place the cognac in a small saucepan over medium heat. Bring to a simmer and cook until reduced in half.
3. In a large saucepan, heat the oil. Add the shallot and garlic, about 3 minutes. Add the sherry and stir until evaporated. Add the chopped truffles, cream, reduced cognac, oregano and thyme.
4. Bring to a simmer, cook stirring occasionally, until the mixture is reduced in half. Add parmesan, tabasco, salt, pepper to taste. Add the cooked pasta and fontina cheese and stir until the cheeses are melted.
5. Arrange a layer of truffle slices on the bottom of each backing dish
6. Grated truffles, parmesan on top and bake for about 20 minutes
From GiversLog.com
1 cup steel-cut oats
3 cups water
1 cup milk
1 tsp kosher salt
Preheat oven to 300.
Dump oats, water, and milk into a large, oven-safe pan with extra depth for oatmeal to expand. Add salt. Cover if you want.
Bake for an hour or two. If you bake a little longer, the oatmeal will be more custardy when you refrigerate. Bake a little shorter if you like your oatmeal saucy.
Store in the fridge. Oatmeal will keep for five days or so. When you’re ready to enjoy, scoop out a bowlful and warm in the microwave. Once it is warmed, drizzle with soy milk or cream. Add something sweet and enjoy.
faux foodie 