If you want to have a delightful tasty experience with cheese, wine and cured meat visit The Truffle Table!
We ordered 5 cheeses and 5 meats and a bottle of Pinot noir.
They open at 4pm on Saturdays. We went there for a snack time after a long bike ride through Denver. We had a fabulous time! Be prepared to see a huge wheel of cheese cut during your time there! Really impressive!
A pizza that all vegetarians and foodies will love. You will need: 1 Pizza Crust 2 cloves of garlic 2 scallions 1 yukon potato 2 small zucchinis 10 yellow cherry tomatoes 6 brussel sprouts Olive Oil Pink Salt Pizza Dough … Continue reading →
One afternoon last week, I wanted something cold and flavorful to eat! I was dreaming of Gazpacho. On my way home I stopped by a store and bought tomatoes, cucumbers, peppers, onions, garlic, herbs… Once home I chopped everything in tiny pieces and let in sit in the fridge for 30 minutes. Then drained the liquid out through my colander and add pieces of bread to the liquid. Then I added them to the veggies and mixed all together with my mixer. Once mixed I put it in the fridge again and served it very cold! Delicious! We were in Spain for the evening 🙂
(made tonight without notes so if I notice when I make it again any mistake I will update the recipe)
Yield: 6 people
For the Dough
150g unbleached all-purpose flour
4 tbsp unsalted butter, cut into pieces
2 tbsp olive oil
2 tbsp water
For the Filling
1 zucchini, cut in small cubes
1 small onion in small cubes
1/4 cup dun-dried tomatoes slices in small pieces
1 egg yolks
1 cup whole milk
1/4 cup heavy cream
1 cup of sun-dried tomato spread – mix together 1/3cup pine nuts + 1/3 sun-dried tomatoes (with a little of oil) + 1/4 cup whole milk
1 ounces Parmesan cheese grated (1/2 cup)
a “chiffonade” of basil 1 Tbsp
FOR THE DOUGH
Mix flour, salt in a medium bowl. Add butter pieces over flour mixture and mix it with your hands. Add olive oil and water. Continue to mix the dough with your hands and create a bowl. Roll dough on lightly floured work surface or between two sheets plastic wrap. Put the dough into a pie pan.
Spread some beaten egg on top with a brush.
Put the dough in the fridge for 10 minutes. Oven 350°F.
Once the oven is ready put the pie pan in the oven for about 20 minutes.
FOR THE FILLING
Put onions with a little of oil in a skillet. Cooked them until tender. Add zucchini in skillet over medium heat about 15 minutes.
Meanwhile, whisk all remaining ingredients except cheese and basil in medium bowl. Add the cheese and the basil.
Spread zucchini and sun-dried tomatoes evenly over bottom of pie and set it on a side. Pour in custard mixture. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean. about 45/50 minutes. Serve warm or at room temperature.