1/4 cup olive oil
1/2 lb. veal – cut in 1/2″ cubes
5 shallots – sliced
4 bulbs elephant garlic – sliced
1 med. green bell pepper – seeded, julienne
1 med. red bell pepper – seeded, julienne
1 med. yellow bell pepper – seeded, julienne
1/4 cup sliced zucchini
1/4 cup sliced eggplant
1 cup sliced porcini mushrooms
1 cup diced cherry tomatoes
28 oz. jar spaghetti sauce
1 cup red wine
4 fresh basil leaves – minced
1 tsp. dried oregano
1/2 cup pinion nuts
1/4 cup capers
1 lb. box penne pasta – cooked al dente, drained
1/4 cup Asiago cheese shavings
In a large sauté pan over medium-low heat, brown veal, shallots, garlic, peppers, zucchini, eggplant, mushrooms, and tomatoes in olive oil.
Stir in spaghetti sauce, wine, basil, oregano, nuts, capers, and pasta; heat through.
Sprinkle with cheese shavings.
1 package 8 ounces cream cheese, softened
1 cup grated Asiago cheese
3 tablespoons mayonnaise
1/2 teaspoon crushed dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt (optional)
3/4 cup chopped toasted nuts of your choice (optional)
Assorted fresh vegetables and/or crackers
In a large bowl, combine the first five ingredients.
Shape into a ball.
Roll in walnuts if desired.
Wrap tightly in plastic wrap. Chill for 2 hours.
Serve with vegetables and/or crackers.
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
2 whole heads of garlic
1 8oz block cream cheese, softened
1/2 cup Greek yogurt
1 1/4 cup shredded Asiago cheese
1/2 cup toasted pecans, chopped
1 tablespoon finely chopped parsley
To prepare garlic start by preheating oven to 400 degrees.
Cut the tops off of both heads of garlic and peel away the loose skin from the garlic. Place garlic heads in a sheet of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place on a baking sheet. Roast garlic in the oven for 35-40 minutes or until the garlic is very fragrant, golden and soft. Remove the garlic and let it cool.
Once the garlic has cooled, squeeze the cloves in a food processor. Add cream cheese, yogurt and Asiago cheese the food processor and mix until creamy and combined.
Remove cheese mixture to a sheet of plastic wrap, cover and form into a ball. Refrigerate cheese for 30 minutes.
Combine pecans and parsley in a shallow bowl. Roll cheese in the nut mixture and cover until ready to serve.