I've got a confession to make. I've been holding out on you.
See, at our house, we love food. REALLY love food. And it works out perfectly because Mr. Maker loves to cook and I LOVE to eat. How I don't weigh a million pounds is beyond me!
We got to thinking that it really is quite selfish of us not to share Mr. Maker's scrumptious recipes with all you. So we're going to change that. Starting today, we're introducing Good Food Friday!
Every Friday we'll share a new recipe with you. And by "we," I mostly mean Mr. Maker. I may show up from time-to-time to share a few of my favorites, but to be honest, you'll probably like Nate's recipes better!
Read on as Mr. Maker shares a favorite pasta dish!
xoxo Lori Danelle
If you are looking for a dish to give you warm fuzzies on these fall evenings this is the dish for you!! The salty and aged flavor of Roquefort Cheese combines with the bitter tenderness of grilled vegetables to make an earthy, rustic dish for the cool fall evenings.
WHAT YOU'RE GONNA NEED
1/2 cup Walnut Pieces
3 heads Belgian endive
1 head radicchio
1/2 lb of Roquefort or some other type of blue cheese
3 tbsp of walnut oil
2 tbsp of red wine vinegar
1 lb of ribbon pasta (such has fettuccine)
1/4 cup freshly chopped flat leaf parsley
- In a pan over medium heat toast the walnuts (careful not to over do, or they will taste bitter.)
- Cut the vegetables in half lengthwise, brush with oil and grill over indirect heat until they just begin to char.
- Remove from grill and chop into ribbons.
- Combine the cheese, oil, and vinegar mashing to combine.
- Add the endive, radicchio, and walnuts
- stir in gently as to not tear the delicate ribbons.
- Cook pasta to manufacture's directions for al dente.
- Drain, then add cheese mixture, and gently toss to cover being careful not to tear the ribbons.
- Season with salt and pepper to taste at table.
NUTRITIONAL INFORMATION PER SERVING: KCAL 616 Protein 18g Carbs 87g Fat 22g
ADDITIONAL NOTES: Serve with a sweet wine. Goes well with rotisserie or grilled chicken.