Easy & Elegant Sunday Supper

Tagliarelle with Truffle Butter and French Apple Tart
Adapted from Barefoot Contessa

I have wanted to make the tagliarelle with truffle butter ever since I first saw Ina make it on the Food Network and it was just as delicious as I had anticipated it would be. This past weekend Scott and I went to New Braunfels to visit my Grandpa (he is 99 and has an iphone and ipad), so I knew we’d need to have something quick and easy planned for dinner on Sunday night when we returned and these recipes were perfect.

The Tagliarelle with truffle butter had a few challenges and adjustments. The recommended cipriani tagliarelle pasta is not available at Central Market, so instead I purchased some fresh tagliatelle. I love fresh pasta so I’m sure this was every bit as good as the original if not better. However I almost had a heart attack when I discovered that the truffle butter was not in its usual spot and fortunately the cheese lady found some hidden in the deli. The recipe calls for 3 oz of shaved parmesan, but I think 1.5 oz would be plenty and only 2 Tbsp of fresh chives as well. This made 3 servings, but I wish my dad hadn’t been there with us so I could have eaten more of it. So let’s say it make 2 generous servings, if you are serving it alone.

The French apple tart was very simple to make and tasted very light. I took a shortcut and used a puff pastry. I had made Ina’s apple and dried cherry turnovers for Valentine’s Day and only made half the recipe so I had a sheet leftover to use for the tart. The recipe calls for 4 granny smith apples but I only used 2.5 apples and less than ¼ cup of sugar and about 3 Tbsp of butter. For the glaze I used 1 Tbsp dark rum and finished off a jar of apricot preserves (so ~1/4 cup). I didn’t even strain it, just dipped the brush in the mixture and then onto the tart. Also the tart only took 45 minutes to bake.

Be Mine with Cookies & Cream Bites

Cookies & Cream Bites
adapted from Peace Meals by the Junior League of Houston
makes 30 bites

ingredients:
1 package Oreos (1 lb, 2 oz)
8 oz cream cheese (1/3 less fat), softened
14 oz chocolate candy coating
sprinkles

directions:
1. Grind Oreos in a food processor and once crumbled add in cream cheese and combine until no cream cheese can be seen.
2. Transfer mixture to a bowl and refrigerate for at least 45 minutes.
3. Once the mixture is chilled form into 1” balls and place on a parchment paper lined baking sheet and then chill for another 15 minutes.
4. Melt chocolate candy coating and dip balls into the chocolate using a skewer or toothpick, then dip into sprinkles and place back on cookie sheet to dry.

These cookies & cream bites were super easy to make and super rich and chocolately. They pulled double duty since Scott and I sampled some as part of our Valentine’s dessert tray and then the remainder was consumed at the monthly birthday celebration at work. Believe me when I say they didn’t last long. I'll admit I ate at least 6 Oreos before actually getting started. I was thrilled with the short ingredient list and also bought the store brand ingredients to save a little money. Next time I think I’ll buy the double stuffed Oreos. The best part was the Kroger brand candy coating came in its own microwavable tray so I didn’t have to rig a double boiler and had one less dish to clean. I used a small cookie scoop so I only made about 18-19 instead of the 30 suggested and I’m sure part of that was the upfront quality control testing.