Featured Recipes

Featured Recipes

Recipe cheesy bacon garlic dipTo print out a pdf of this recipe, click on the link below.

Recipe – Cheesy Bacon & Roasted Garlic Dip

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WINNING RECIPE of 2nd Annual Vermont Mac & Cheese Challenge

PINE Restaurant at Hanover Inn’s
“Orecchiette Pasta with Spicy Aioli, Bacon, Chives & Brown Buttered Bread Crumb

PINE samples crop 181

  • 3.5 cups dried orecchiette
  • 5 tbs unsalted butter
  • ¼ cup AP Flour
  • 2 shallots thinly sliced
  • 1 cup half & Half
  • 1.5 cups whole milk
  • ½ # Windsor Dale Cheese
  • ½# cheddar cheese
  • Salt and Pepper to taste

In a medium sized heavy bottomed pot bring 2 qts of heavily salted water to a boil.  Cook until the pasta until it is al dente and toss with the cheese sauce.

In a heavy bottomed pot add the butter and shallots and sauté the shallots for 5 minutes or until the shallots are translucent.   Add the flour and stir in with the butter to make a roux.  Cook the roux for 3 minutes and slowly add the half and half and whole milk.  Cook until the sauce has thickened and the flour has cooked out.  Slowly add the Windsor Dal and cheddar cheeses and constantly stir until both cheeses have melted.  Season the sauce with salt and blend in a food processor until the shallots have been fully incorporated.  Reserve the sauce for tossing with the cooked orecchiette.

Spicy Aioli-

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbs chopped chipotle’s in adobo sauce
  • 2 tsp sherry vinegar
  • 2 tsp sriracha sauce
  • Salt and pepper to taste

In a food processor add the mayonnaise, sour cream, chipotle’s, sherry vinegar and sriracha and blend until smooth.  Season with salt and pepper and reserve for plating.

Brown buttered bread crumbs-

  • ½ cup panko bread crumbs
  • 2 tbs unsalted butter
  • Salt to taste

In a small sauté pan slowly brown the butter over low heat.  Toss the browned butter with the panko bread crumbs and season with salt and pepper.  Place the bread crumb mixture on a small sheet pan and bake at 350 for 3-5 minutes to toast the panko.  Reserve the bread crumbs for plating.

Bacon Lardons-

  • ½ # Slab apple wood bacon

Small dice the bacon and place in a medium sized sauté pan and cook over medium heat until the bacon has cooked down and become crispy.  Reserve the bacon for plating.

Toss the cooked pasta and cheese sauce together in a medium sized bowl.  Stir until the sauce has completely coated the pasta.  Place 1 cup of orrecchiette in a pasta bowl and drizzle with the spicy aioli and garnish the pasta with the bacon lardons, brown buttered bread crumbs and chives.

Enjoy!

 

 

 

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