Rigatoni with Wild Mushrooms, Garlic Truffle Cream, Poached Egg

Rigatoni with Wild Mushrooms, Garlic Truffle Cream, Poached Egg

Rigatoni with Wild Mushrooms
Garlic Truffle Cream, Poached Egg

This Rigatoni with Wild Mushrooms recipe was inspired by a recent trip to Death Valley National Park and two delightful dinners at the Dining Room at The Inn where we ordered their excellent “Pasta de Hongos” both nights.

Dining Room at The Inn
Dining Room at The Inn

The drive into Death Valley from Las Vegas feels like entering another world. The landscape shifts slowly to bare rock, wide salt flats, and mountains that look carved out of ash. When we arrived at The Inn at Death Valley, it truly felt like an oasis. Lush palms, green lawns, a spring-fed pool, and a long, low stone building nestled into the hillside.

The Inn at Death Valley
The Inn at Death Valley

Originally built in the 1920s, The Inn has been beautifully restored. It still has that classic, almost retro desert-resort feel, but with updated rooms and modern touches that make it really comfortable.

It is located at Furnace Creek, which is one of the most central and accessible points in Death Valley National Park. From there, it’s easy to drive to the major sights.

Watching the sunrise from the terrace outside the dining room with a view of the Panamint Mountains catching the first light was unreal—warm pinks and soft gold sliding slowly down the slopes as the sky turned pale blue. With a cup of coffee and that kind of view, there’s really no better start to the day.

Sunrise on the Panamint Mountains
Sunrise on the Panamint Mountains

Rigatoni with Wild Mushrooms Recipe
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Death Valley National Park

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Spinach Gnudi with Chanterelles

Spinach Gnudi with Chanterelles

Spinach Gnudi with Chanterelles

Exactly three years ago today, I shared a recipe of Crispy-Skin Chicken Thighs with Chanterelle Gravy. Well, just like in 2021 Costco is again selling fresh Wild Golden Chanterelles from the Pacific Northwest.

And here is the really good news, a pound of mushrooms cost $12.99 in 2021, and with rampant inflation on most foods, Costco Las Vegas is still selling a pound for $12.99 in 2024! It was a bargain then, and even more of a bargain now.

Golden chanterelles have a buttery, peppery flavour with hints of apricots or peaches. Here they are paired with spinach ricotta gnudi, fresh spinach and thyme. It is a rich wonderful dish, perfect for Fall.

The recipe is adapted from two chefs known for their fabulous Italian recipes, Nancy Silverton and Marc Vetri. The spinach and ricotta gnudi recipe is adapted from Vetri’s Rustic Italian Food cookbook. The chanterelle recipe is adapted from Silverton’s The Mozza Cookbook.

Spinach Gnudi with Chanterelles Recipe

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Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

This mouthwatering Truffled Mushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.

We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.

Mushroom Pappardelle Recipe

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Old School Salisbury Steak Dinner

Old School Salisbury Steak Dinner

Old School Homemade Salisbury Steak Dinner
🥔🥩🧅  🥔🥩🧅
Mushroom Onion Gravy
Creamy Mashed Potatoes
Buttered Green Beans

Old Dr. James H. Salisbury (1823-1905) probably wouldn’t be surprised that the recipe he introduced in 1888 is still going strong. The good American doctor believed that beef was an excellent defense against many different physical problems. And while his suggestion that Salisbury steak be eaten three times a day is extreme to say the least, many of us do enjoy his comfort-food creation from time to time.

Salisbury Steak Dinner Recipe

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Stuffing Mushroom Casserole

Stuffing Mushroom Casserole

Thanksgiving Leftovers
Stuffing Mushroom Casserole

For Thanksgiving, we always serve The Stuffing Everyone Loves, and there is always plenty leftover because, you know, we never want to run short on that! Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.

Leftover from the green bean topping, there were homemade bacon bits. And miscellaneous cheeses were leftover from our appetizer buffet.

I happened to purchase extra mushrooms when shopping for the Thanksgiving feast. And so, two days later…the tasty Leftover Stuffing Mushroom Casserole was born. I suspect your favorite leftover Thanksgiving stuffing would work equally well with this basic template.

Stuffing Mushroom Casserole Recipe

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