Things are getting crazy around here!!!
And I am not just talking about our food, things are just really crazy in general around here. But hey, that’s life!
The good news is, everyone seems to be having a nice Christmas vacation. I didn’t really talk much about our Christmas the other day, so here are a few of the details. Christmas Eve was our usual crazy hectic. Yes, my family is just hectic in general, nothing is very relaxed around here until Christmas Eve night when we finally sit down at the table. Up until then there is the whole last-minute wrapping and putting out the gifts ritual that has to happen.
Next year, it will be my goal to be more organized and not to have a billion and one other things going on. Meaning, no moving, no barn construction and work finished. I WILL DO IT.
Even with all the craziness, we still managed to have a great two days full of celebration and good food. I spent all day on Christmas Eve cooking up a feast with my cousins. They’ll try to tell you they didn’t help, but they totally did. I made this coffee rubbed prime rib roast with roasted garlic gorgonzola butter….only minus the roasted garlic! My dad did the dishes and thought my mashed garlic would be good for the disposal – total disappointment! Before it got tossed, the roasted garlic smelled INCREDIBLE, I am still bummed about it. We also had loads of Mom’s Chex Mix, cheesy potatoes, Blue Cheese Appetizer, spinach and artichoke dip, roasted veggies, red wine pan sauce for the steak, Winter Salad, salted Candy Cane Bagels, Quiche and um this awesomely pretty winter sangria. It was my fist time making sangria and wow, it is so pretty!
OH, and of course we made cookies for Santa and mom’s famous Death By Chocolate. I mean, it’s not Christmas Eve without either of those.
Then I helped my mom till 1:45am with the gifts. Let’s just say that Santa would have been so proud. But man, I was so tired. I honestly do not know how my mom does that every single year and for 13+ people. It’s insanity, but I personally love it because our tree is always packed with gifts. It’s just fun to look at!
Christmas morning was perfect. Gifts were opened by the fire, Monkey Bread was consumed and smiles were on everyone’s faces. Wouldn’t have it any other way.
Then I spent the whole day cooking… again. It’s what I do. I made Jerk Glazed Ham, pineapple caramelized onions, pineapple salsa, mashed potatoes, roasted asparagus, brioche rolls and salad. The ham was so good. I had 15 pounds total and the leftovers are already long gone! The boys put the ham in their eggs and I think sandwiches may have been made, not sure. So glad I decided to do a ham though, it was a nice switch up from the usual turkey.
And that’s basically my Christmas. Seems a little boring I guess, but sometimes boring and uneventful is GOOD. Oh, and I almost forgot, we of course had the Christmas Story going all day long, another tradition.
Now that Christmas has past, it’s time for New Years….this totally makes me so sad 🙁 I did not get enough Christmas this year, and I know I said this already, but I am not ready for 2015. Ready or not, it’s coming and I am bringing some killer one-pan baked champagne cream sauce fettuccine with truffle oil to the New Year’s Eve party!!
Well, actually to be honest, we’ll probably be having this New Year’s Day. We always do Mexican on New Years Eve, it’s just our own little tradition started by my Aunt Katie, BUT this is kind of perfect for all the rest of you who may be looking for an easy New Years Eve dish. I mean, who does not love a one pot meal with minimal ingredients?
If you are wondering whether or not you taste the champagne, it’s really just a faint after taste. It’s different, but so good and the truffle oil is like icing on the cake. I am semi addicted, I’ve been adding truffle oil to everything lately, I just love the flavor. Wishing it was not so crazy expensive though.
Anyway, the pasta gets cooked right in the creamy sauce making for a crazy simple and easy dish. You can simmer it, covered on the stove or bake it in the oven. I personally prefer the oven, I just think the pasta gets more evenly cooked that way.
And that’s it. I highly recommend some crusty bread along with a little sparkly… which for me means sparkling water. Again, I couldn’t be more boring.
But hey, at least I cook good pasta, right?
One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil.
- 4 tablespoons unsalted butter
- 2 cloves garlic minced or grated
- 4 leaves sage chopped
- 4 ounces cream cheese at room temperature
- 2 cups heavy cream (or 1 cup milk 1 cup cream)
- 1 1/2 cups champagne may sub chicken or veggie broth if needed
- 1 cup freshly grated parmesan cheese plus more for topping
- 1/2 cup gorgonzola cheese crumbled
- pinch of freshly grated nutmeg
- 1 pound fettuccine pasta
- fresh parsley for topping
- 2 tablespoon truffle or as needed
Preheat the oven to 350 degrees F.
Heat a large cast iron skillet or brasier with high sides over medium-high heat. Add the butter, garlic and sage. Cook for 3-5 minutes or until the garlic is fragrant and the sage crispy. Stir in the cream (and milk if using) and cream cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the champagne, gorgonzola, crushed red pepper, nutmeg and a good pinch of pepper, whisk until the cheese has fully melted. Stir in one cup of water, bring to a boil and then add the dry pasta noodles and place the lid on the pot. Once the noodles have softened into the sauce (they can still be hard) transfer the pasta and sauce to a 9x13" dish and bake for 20-25 minutes. Stir the pasta and season with salt and pepper.
To serve, plate the pasta. Garnish with parsley, black pepper and truffle oil.
That should give me some credentials in finding a guy, right?