Cook the macaroni until slightly al dente, it should be slightly firm. Drain.
In a small bowl, beat the egg.
In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth add the cheese and stir to melt.
Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth. Cook for five minutes until very thick. Reduce the heat to low. Add the salt and pepper. Pour in the drained cooked macaroni and stir to combine.
Serve immediately or pour into a buttered baking dish top with extra cheese. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!
1 large red onion, cut into 8 wedges through the root
4 naan or pita
Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving
DIRECTIONS
In a large resealable plastic bag, coat the lamb with the 1⁄3 cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.
If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.
Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more. Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10 minutes. Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.
Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut-Curry Aioli.
Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.
3 C All-purpose flour (use Bobs Red Mill 1-to-1 Flour for GF*)
Directions:
Line a 13X9 inch baking pan with foil, allowing ends to create an overhanging edge for easy removal.
In a large bowl, stir together butter and ¾ cup of the brown sugar until just combined. Stir in egg yolks and salt until smooth. Stir in flour to make stiff dough.
Transfer about 2 cups of the dough to the prepared pan saving the rest for the streusel crumble. With your hands, press mixture evenly into the bottom of the pan. Prick dough all over with a fork.
Refrigerate prepared pan for 30 minutes until dough is firm.
Preheat oven to 325 degrees. Remove from refrigerator and bake crust for 20 minutes, until crust begins to set but is not brown at all on the edges.
Remove from oven and increase oven to 350 degrees.
Spread Strawberry Fig Jam filling evenly over hot crust.
Crumble streusel over filling. Bake 20-25 minutes, until streusel is golden and set.
Allow pan to cool 1-2 hours. When bottom of pan is cool, carefully lift from pan using foil overhang and transfer to a cutting board. Remove from foil lining with a metal spatula and using a pizza cutter or serrated knife cut into squares.
*Gluten Free Bars just need a 1-to-1 or cup for cup option.
Lunch or Dinner - you decide! Best part you are using fresh made PASTA. We hope you will try this recipe and let us know. We are here to help you if you are interested in learning how to make your own pasta and pasta dishes
It's 5 o'clock somewhere and that means it's dinner time! Enjoy this delicious chicken thigh recipe over rice or pasta. Margarita Jelly is in stock and contains all of your favorites (Tequila). Great any time of the year and it's also good for lunch.
Zucchini Pizza Boats shouldn't be thought of as just KETO. They are delicious! Not only will you have a satisfying meal or side dish but you will be able to use up all those extra zucchini squash that you grew in the summer garden. This dish can be made VEGAN by switching to VEGAN cheeses minus the Pepperoni.
Did you know that Teas can be made into cocktails? I was totally intrigued and when I had the chance to collaborate with Jenny Tse from Sipping Streams Tea located in Fairbanks Alaska we did just that. Although we are thousands of miles away we are joined on an internet session to share the love of tea and gin.
Happy New Year! Did you make any resolutions? It's already 1/1/2020 have you broken your resolution as of yet? Here at Hobby Hill we like to offer alternatives for all types of diets and/or lifestyle changes. We offer Gluten Free, Vegan and now we are adding a line of keto products.
The holidays are finally here! I am so excited. The store is all decked out, we are celebrating our anniversary and customers are coming in placing orders for cookies and purchasing holiday gifts. It's a wonderful time of year. This topic is near and dear to my heart as I teach so many classes related to FOOD.
INGREDIENTS For the Sweet Potato Cake - makes 3 8” layers or 2 10” layers 3 cups all-purpose flour 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ teaspoons salt 1 tablespoon cinnamon 1 ½ cups butter, melted and browned, bits included 1 ¾ cups granulated sugar 1 ¼ cup packed light brown sugar 6 eggs, lightly
Are you prepared for unexpected visitors? I like to keep cheese on hand should that occasion arise. Add my favorite Blueberry Bourbon Pecan Jam and let the party begin.
As usual Sharon had the class well organized so we were able to make 2 dozen + pepperoni rolls from start to finish. Definitely will make these again at home after we finish the ones in the freezer.
Fun way to learn about making some delicious cheese. Sharon is very knowledgeable and makes the class fun. Highly recommend her classes.
Thankyou for the review and recommendation Joan. So happy you were able to make the class. I LOVE LOVE LOVE cheese and I almost Love teaching the subject as much as I LOVE eating cheese. ~sharon
This class was all that I hoped for. Sharon made it very enjoyable and explained each step thoroughly. After sampling fresh baked bread during the class we were able to bring home two small Sourdough loaves that we made, one mix ready to bake, a container of starter and How To Do instructions. Can't wait until my next class. 😀
Thank you Stephanie! Can't wait to hear about your Sourdough Adventures next week when we have you for our next class. I love bread!! ~sharon
