Corn Cobb Crullers- Old-Fashioned Donut Sticks

Is there anything better than thinking to yourself… hmm, I’d really like a donut right now!? And then 30 minutes later, boom!

Homemade old fashioned donuts! And I didn’t even need to drive to the coffee shop. 

James and the kids are huge fans of mine today. 

These are surprisingly easy to make and were the perfect treat on a windy Sunday after tapping more of our maple trees. 

Corn Cobb Crullers | Old-Fashioned Donut Sticks

Makes 5-6

Prep time 5 min

Cook time 12 min

  • 1 1/2 c AP flour
  • 1/2 c granulated sugar
  • 1 tsp baking powder 
  • 1/4 tsp salt 
  • 1/2 tsp ground cinnamon 
  • A pinch of nutmeg 
  • 1/2 tsp vanilla 
  • 3 tbsp butter, melted
  • 1 egg
  • 1/2 c milk
  • 3 tbsp vegetable shortening 

For the glaze-

  • 2 c powdered sugar
  • 3-4 tbsp milk

Start by whisking together all of your dry ingredients.

Next add your melted butter, egg, vanilla and milk, stir to combine. 

The batter will be thick.

Next, get out the vegetable shortening! This is wear the  “Corn Cobb Cruller” (as my husband cleverly named them) part comes in. 

I wasn’t quite sure what to bake the donuts in. I’m assuming piping the batter into a cast iron skillet might yield a similar result but for me… this made the perfect donut stick!

My cast iron cornbread pan! 

Take your shortening and slather the Cobb indentations. And I mean SLATHER.

This not only acts as non stick insurance but also gives the donut stick that fried in fat taste. Just like the donuts from the old country store. 


Lightly press your batter into the Cobb molds. Bake at 375 for 12 min. 

Let them cool in the pan for at least 5 minutes before carefully taking them out to cool on a wire rack. 

While they cool, whisk together the powdered sugar and milk to make a creamy glaze. 

Spoon the glaze over the donuts, covering the entire top so the glaze drips down the sides, coating the entire donut stick. 

The glaze will harder within minutes and voila! 

Old fashioned donut sticks. 

Make these!!! They are perfect for dipping in hot chocolate. 

Wishing for warmer days…Fresh Avocado and Crab Cakes

We’ve had quite a bit of snow here in New England over the past couple of weeks. 

It is New England though…we had a snow storm one day and sunny skies and temps in the 50s the very next day. 

The warmer days instantly drive cravings of seafood, light and bright flavors, BBQ, freshness! 

So I decided to splurge and buy fresh Maine jumbo lump crab meat, ripe avocados and the freshest salmon I could find. 

These Avocado Crab Cakes are certainly not an everyday thing here at the homestead but are truly delicious and worth every penny. 

Here’s how I made them-

Fresh Avocado and Crab Cakes|

Serves 4

Prep time: 20 minutes 

  • 1 lb fresh jumbo lump crab meat
  • 2 ripe avocados
  • 1 tbsp fresh lemon juice
  • 1-2 tbsp mayo 
  • 1/4 tsp old bay seasoning
  • Salt and pepper to taste
  • Freshly chopped cilantro for garnish

Start by halving your avocados, removing the pit and dicing in a cross-hatch pattern within the skin before removing the fruit with a spoon…

Next, toss the diced avocado with a good squeeze of fresh lemon juice and a pich of salt and pepper. Set aside.

Now it’s time for the crab. Mix the crab meat, mayo, old bay, and another pinch of salt and pepper. 

Grab a ramekin, I used a 1 cup ramekin…take two heaping tbsp of your crab mixture and pack it tightly into the ramekin. Then pack the same amount avocado on top of the crab. Once both are packed in tightly, take the back of a knife and run it along the inner edge off the ramekin; separating the avocado and crab cake from the ramekin slightly. 

Quickly turn the avocado and crab onto a serving plate and there you have it!!! 

Top it with a little squeeze of fresh lemon and some chopped cilantro. 

Summer on a plate!!!

Perfect with seafood, steak or chicken! Like we’re having tonight!!

People will think you’re all “fancy” when you make this dish. But really… all you need is 3 ingredients and a ramekin. 

Oh and a fork!! 

Easy Taco Lasagna! 

This is going to be a “quick” post. But a good post-because this Taco Lasagna is Delicious!!!! 

It’s quick, easy and serves 8! Perfect for a crowd or a busy weeknight! It’s a great make ahead meal and trust me…taco Lasagna is pretty tasty for leftovers the next morning too! 

Taco Lasagna|

Prep time: 20 minutes 

Cook time: 30 minutes 

  • 1lb of ground beef 
  • 1 sweet onion chopped
  • 1 can of traditional refried beans
  • 1 packet of taco seasoning 
  • 1 can, cream of mushroom soup
  • 8 oz of sour cream
  • 3 cups of shredded cheddar cheese
  • 6, 8-10 inch flour tortillas
  • A pinch of salt and pepper
  • Fresh chopped cilantro for garnish

Start by chopping your onion. Add it to your ground beef (I used the rest of our ground venison we had from my husbands deer the year before).

Cook the ground beef and onion till it’s cooked thru completely, seasoning with a little salt and pepper.

Meanwhile, while the beef is cooking, mix together the sour cream and cream of mushroom soup. 

Spread half of the sour cream mixture onto the bottom of an ungreased, 13×9 baking dish. 

Once the ground beef and onion is browned, strain off the grease and stir in the taco seasoning and the refried beans. 

Layer two tortillas, overlapping, on top of the sour cream mixture. Then add a layer of the beef and bean mixture.

Then add a cup of the shredded cheese. Then repeat. Sour cream, tortillas, meat, cheese, tortillas, cheese, cilantro. 

At this point you can bake it, uncovered at 350 degrees for 25-30 minutes, or cover it and save it until you’re ready to bake it and eat! 

We paired this with a simple spinach salad. 

This Lasgna is so creamy you really don’t need any added toppings. Guacamole being the exception to the rule. Any rule really. Guacamole should be eaten everyday. Seriously. If I had my way I’d eat guac with every meal. 

Guac or not, this is a definite must try!

Farm Fresh! Asiago Breakfast Bowls

Lazy Sunday mornings are the best. 

I slept in today and woke up to two hungry kids! I was quick to pawn off some of my chores and offered up a delicious breakfast as a reward. 

My girls bundled up and headed down to the barn. The goats need a little bit of coaxing to go outside on cold days. These two definitely don’t like the freezing temperatures. 

They do however, LOVE walking around with my daughters! 

Seriously, how cute is that?!

The chickens are happy! Fresh eggs for breakfast!

I had some bacon thawed in the fridge and some asiago cheese left over from last nights Cobb salad wraps so I decided to get a little creative with our Sunday morning breakfast. 

Bread bowls with our fresh eggs, our own bacon and nutty asiago cheese… wow, delicious!! 

Here’s how I made them-

Asiago Breakfast Bowls|

Cook time: 1 hour

Serves 4

  • Two bread boules, store bought or homemade 
  • 1/4 lb of bacon
  • 3 eggs 
  • 1/4 c of milk
  • 1/2 c of freshly grated asiago cheese
  • A pinch of nutmeg, salt and pepper

Preheat your oven to 350.

Fry up your bacon!

Whisk up three eggs with a quarter cup of milk, salt, pepper and a pinch of nutmeg. 

Set that aside for a minute and slice your two bread boules in half, leaving you with 4 bowls. 

Hollow out the centers and save the insides for another day. I usually toss them in the food processor and make breadcrumbs. 

Crumble up your cooked bacon and whisk the bacon bits into the egg and milk mixture. 

Pour the mixture into your bread bowls evenly and top with freshly grated asiago cheese. I added a bit of chopped parsley to the tops for color.

Bake at 350 for 30-40 minutes or until the eggs are set and the cheese is melted.

To make this breakfast even more hearty and delicious I fried up a fresh egg for the top of each breakfast bowl. That runny yolk on top of all that hot melted cheese and bacon sent this breakfast over the top!

Happy Sunday! My kids devoured this meal. I will definitely be making these again!

Creme Brûlée… the most delicious way to use up all these eggs!

If you don’t like Creme Brûlée… we can’t be friends. 
I’m serious. Seriously not kidding. 

Out of all the desserts out there- creme brûlée is without a doubt my absolute favorite. 

In fact I’m eating it right now. 

Last Christmas, James bought me a butane torch, among other things…but if you’re me-You’re pumped about the butane torch. We both have a strong affinity for creme brûlée. 

One year and one month later I finally used the thing! To the day. It took me one year and one month to use this. 

First of all, butane torches do not come with butane. Second, I did not own brûlée ramekins. The whole delicious idea was put on the back burner until the other day when I was searching for ways to use up a bounty of fresh eggs from our hens. 

This idea was decidedly perfect. Not only because it’s my favorite dessert, and Santa brought the much needed ramekins this year… but because creme brûlée uses only egg yolks. Meaning these eggs worked over time. Creme brûlée for dessert Wednesday night and egg white omelettes for the kids the next day! 

If you’re patient, this “fancy” sounding dessert is ridiculously easy to make… and you only need a few ingredients. 

Creme Brûlée~

Prep time-20 minutes

Cook time-45 minutes

Chill time-2 hours

Serves 4-6

Creme Brûlée|

  • 6 egg yolks 
  • 1 quart, heavy whipping cream
  • 1/2 c granulated sugar
  • 1/2 c turbinado sugar
  • 2 tsp good vanilla extract, or the caviar of 1 vanilla bean


Start by separating the egg yolks into your mixing bowl. Save the egg whites for another day. 

In a sauce pan, heat your cream and vanilla over medium high heat stirrring frequently. DO NOT let it boil. Once the edges begin to bubble take it off the heat and let it stand for a few minutes.

Add a 1/2 cup of regular granulated sugar to the yolks and mix till the yolks look lighter in color and a custard like consistency begins to form. 

Now it’s time to tempur the yolks and sugar.

Add the hot vanilla cream a half cup at a time. Slowly, with the mixer on.

By the time it’s all incorporated, the top layer should be foamy.

Skim off most of the foam. Taste the foam before you discard it. Just do it. It’s amazing. 

After that it’s time to pour that deliciousness into your ramekins. 

The ramekins should be on a baking tray. 

I used a spouted measuring cup for this to make it easy. Fill them just about all the way up. 

Then pour hot water into the baking tray, bringing the water level a quarter of the way up the outside of the ramekins.

Bake at 325 for 40-45 minutes. You want the custard to be set but still a little “jiggly” in the middle. 

Cool for 15 minutes or so on the counter. Cover with plastic wrap, being careful that the plastic doesn’t touch the surface of the custard.

Refrigerate for two hours or up to two days.

When you’re ready to serve, add your raw, turbinato sugar (a tablespoon or two) to the top of each ramekin, evenly. 

Then torch it up!

Allow the hot sugar to harden for a minute or two and then… swoon. 

Success! So easy. This is where patience really pays off.

Excuses, Excuses… & Chicken Tortellini Soup

So… it’s been quite some time since I’ve written a new blog post. An embarrassing, long amount of time. 

I could go on and on with excuse after excuse but instead I will leave you with one. The only one that really matters…. Homesteading takes a lot of work. 

Since I’ve last written, we have raised and processed Jumbo Cornish Hens. We have raised, processed and sold 8 Tamworth/ Yorkshire pigs. We have added 20 new laying hens (and lost a few to Mother Nature). We have purchased our two beautiful Nigerian Dwarf goats, Lizzie and Kikki! Who are just the best and almost ready for breeding. And we (my husband and two amazing friends) built an entirely new barn. 

I know…. documenting all of our progress  probably would have been the way to go instead of taking a near 10 month hiatus. 

But the work got the best of me. I loved every minute of it. Don’t get me wrong. I reveled in the work. There’s nothing more satisfying than waking up on beautiful sunny morning and taking care of all our animals. Spending hours in my garden and reaping all we sow at the end of each and every day. 

Each year we continue on this homesteading adventure, I grow a little smarter. I grow a little more patient. And now that we are in the winter lull, I have the urge to write again. 

I’m in the kitchen more but my thoughts  seem to be constantly surrounding our spring time plans. New fences, new animals, new crops. The list goes on.

Winter might be slow, but it’s exciting to plan for the months ahead. 

I’ve been trying out a whole bunch of new recipes lately. Some I will end up sharing. Some I will end up forgetting about. On purpose… they can’t all be winners!

But last night I wanted something familiar. Something comforting and warm. A nor’easter was moving in, and I had a feeling my daughters would be home from school today. Mom was right! Snow day! 

So I wanted something that I knew would be good for lunch the next day too. 

Chicken tortellini soup was the answer! 

When I was kid, chicken tortellini soup was a reward of sorts for me. A local restaurant we used to frequent (and I still do to this day) made the best chicken tortellini soup! I loved the stuff so much that if I would receive good grades on my report card that is what I wanted as a reward. Soup. 

Once a foodie, always a foodie. 

Anyway, I made this version in the slow cooker and cooked the tortellini separately just before serving. I wanted that cheesy but crisp bite and was afraid they’d get too mushy in the crock. 

This is stuff just gives me the warm and fuzzies. I highly recommend it!!

Slow Cooker Chicken Tortellini Soup|

Serves 6

Cook time 8 hours

You’ll need:

  • 1-1.5lbs boneless skinless chicken breast
  • 1 sweet onion, diced
  • 2 cloves of garlic, minced
  • 3 carrots chopped 
  • 2 celery stalks, chopped
  • 3/4 c green beans, cut into bite size pieces
  • 3 c chicken broth
  • 2 c water
  • 1 chicken bullion cube
  • A pinch of dried thyme and oregano
  • Salt and pepper to taste 
  • 3/4 lb fresh tortellini 
  • 1/2 c Parmesan, plus more for garnish
  • 1 tbsp of olive oil or Italian dressing 
  • Chopped fresh basil for garnish

Putting it together was so easy! 

Chop all your veggies. 

Place your chicken breasts in the middle of your slow cooker. Add your vegetables, salt and pepper, dried herbs and chicken bullion. 

Pour in your chicken broth and water. Set your slow cooker to low and cook for 8 hours. 

At the 7.5 hour mark remove the chicken and shred. Add the shredded meat back into the soup and in a separate pot, cook the tortellini according to the package directions. Meanwhile, add the Parmesan cheese to the soup and give it a good stir. 

After the tortellini is cooked, strain and toss with a tablespoon of olive oil or your favorite Italian dressing for extra flavor.

Ladle the hot soup into your serving bowls and top with tortellini, extra Parmesan cheese and fresh basil. 

My whole family loved it! Especially me! A+

Comforting Homemade Miso Soup

  
So this is a rather unconventional post for St. Patrick’s Day, huh?

Fret not… My corned beef and cabbage are in the slow cooker and my deviled green eggs are chillin in the fridge.  

   So Happy Saint Patrick’s Day to you! Have a beer or 5!! 
Back to the miso.

It’s taken me years to get this soup close to tasting like the real deal. 

There’s just nothing more comforting than the miso soup servered at a Japanese restaurant! It’s seriously one of my most favorite flavors in the whole world.

Here on the stead we usually eat meals made from what we grow, but it’s such a treat every once and a while to splurge, and treat ourselves to a meal off the beaten path.

Shiro Miso (white) comes from soybean paste. You can find it in the paste form along with sweeter versions that incorporate extract from the sweet potato along with the soybean paste.

Most grocery stores and co-op markets these days do sell “instant soybean miso”

They come in 1.05 oz packets and in addition to the miso, contain mackerel flakes and anchovy. If you decide to use the paste instead of the instant miso remember to buy fish oil as well or the soup will taste like its missing something. 

I highly reccomend buying the instant shiro miso. 

Miso is considered a probiotic food and will help to aid in digestive disorders with its many benificial bacterias that grow during the fermentation process. These are good bacterias. Don’t let that word scare you. 

Tofu, another great aid in digestion, is another common ingredient in Miso Soup. Tofu is not only glueten free but so so good for you as well.

Basically what I’m saying is. Take the time to look for new ingredients in your market. Not only is this soup amazingly comforting and delicious, it’s also good for you!

No brainer!

  Miso Soup|
10 minutes, serves 6

  • 6 packets (60 grams) instant Shio Miso
  • 6 cups of water
  • 2 tbsp butter
  • 1 cup shiitake mushrooms
  • 1/4 c extra firm tofu, cut into tiny pieces
  • 1 scallion green onion, sliced thin
  • 1 sheet of nori, cut into 1/2″ pieces (optional)
  • 1/2 salt (optional) 

Heat a soup pot over medium high heat. Melt the butter and add the mushrooms and a pinch of salt.

Cook the mushrooms for about 3 minutes. Add the water and bring to a boil. 

When the water has come to a boil add your miso. Whisk until dissolved. Add in the tofu, scallion and nori. 

Simmer together for another 3-4 minutes. Taste for salt and enjoy!!

Just like being at your favorite Japanese steakhouse!  

   

Buffalo Chicken Meatloaf with Mozzerella, Ranch Dipping Sauce

  
Well! my girls are back to laying in full force! 

This photo is just this weeks supply so far!!! 

I get so excited when winter slows down and I notice an egg or two pop up (or should I say, out) each morning. The lull always seems to take too long. 

Hens–especially fully matured hens don’t like to lay eggs during the cold winter months!

It was 72 and sunny yesterday! Crazy warm for a March afternoon in New Hampshire. 

My chickens were so happy about the temps and sang the day away. I like to call it the “the egg making song”.  

 Low and behold, I awoke this morning to a whole coop full of fresh eggs!

I was grateful and of course spoiled them with a delightful lunch of blueberries, lettuce and sweet potato.  

 Being a chicken mother is very important work you know? (I’m such a dork)

Anyway… With all the eggs in our basket, I’ve been trying to incorporate them in as many dishes and treats as I can. 

As much as I like breakfast for dinner, breads and cookies… I got a little sick of the same ol’ routine this week. 

I saw a recipe for meatloaf a few days prior and thought… Meatloaf!! That needs eggs! I’ll make meatloaf. 

Then I thought….more ketchup? Ugh!

More beef and bread? Ugh!

And so I went with something that applies to my fussy palette… Buffalo Chicken!!! 

Mmm one of my favorites!

This meatloaf absolutely has that yummy buffalo sauce flavor but isn’t too spicy. My kids will eat it and love it! I’m sure yours will too. That is… If you have kids?

Anyway! Here we go:

Buffalo Chicken Meatloaf with Mozzerella, Ranch Dipping Sauce|

1 hour + 30 minutes, serves 4-6

  • 1-1.5 lbs of ground chicken
  • 2 eggs
  • 3/4 c Panko bread crumbs 
  • 3/4 c herbed stuffing mix (I use PF)
  • 3/4 c white cheddar cheese
  • 1 packet of ranch dressing mix, divided–3tbsp and 1tbsp
  • 2tsp Olive oil
  • 2 celery stalks, chopped fine
  • 1/2 a sweet onion, chopped fine
  • 1 large clove of garlic, minced or grated
  • 4 tbsp buffalo hot sauce, divided–3tbsp and 1tbsp
  • 3 tbsp ketchup 
  • 2/3 c sour cream
  • 2 tbsp freshly grated mozzerella (or bagged if that’s what you have)
  • Salt and pepper

First, let me say that my kids don’t love the idea of blue cheese. The traditional buffalo dipping sauce doesn’t always bode well here.

Hence, the mozzerella ranch. I only add the cheese for texture similar to a blue cheese dressing, however it really just tastes like ranch with an extra kick! 

Mix 3tbsp of the ranch seasoning, with the sour cream and mozzerella. Chill and use when ready.  

 Next- cook your celery and onions over medium heat, in a good glug of olive oil. 

Season with salt and pepper.

Grate in your garlic once the onions are starting to become translucent.  

 Once the garlic is in, only cook for about 30 more seconds. 

In a large bowl… Add your ground chicken, bread crumbs and stuffing, 1tbsp of ranch seasoning, 2 eggs, the cooked veggies, 3tbsp of hot sauce, cheese, salt and pepper. 

 Mix completely and shape into a free form loaf. 

Turn the loaf onto a sheet tray lined with parchment paper and sprayed with non stick cooking spray.  

 
Next, mix your ketchup and the 1 remaining tbsp of hot sauce.

Spread it all over the top of your meatloaf.

Bake in a 350 degree oven for 50 minutes and allow to cool for 5 more minutes when done, before cutting. 

  This meatloaf is so flavorful and has a kick that will satisfy grown up tastebuds and kids alike! 
Here on the homestead, we raise broiler chickens and laying hens. We grow our veggies and bake breads…. This is a perfect example of the many many yard to table meals I prepare for my family! 

Minus the hot sauce!! (I don’t know Franks secret)

Please give this a try! I just know your family will love it!! 

    
 

Farmhouse Coq Au Vin

  Coq Au Vin.

The sound of this dish used to intimidate me. Classic French cooking was something I never dared to try. I assumed I would fail and never wanted waste such beautiful and fresh ingredients. 
Well. I’m here to tell you. This dish is not difficult to make. 

How could it be bad?! In translation Coq au vin means, rooster in wine.

Chicken. Wine. Winning already!

Not to mention all the delicious, farm fresh carrots, sweet potatoes and herbs. You really can’t go wrong with this one! 

The sauce is rich and aromatic. It provides a luscious, broth like consistency that keeps the chicken moist and full of flavor. 

Lots of people serve Coq Au vin with mashed potatoes but I really don’t think it needs it! The red wine broth is the perfect pairing for the hearty sweet potatoes. 

My 8 and 9 year old girls loved it too! It certainly sounds like a grown ups only meal, but I promise, the alcohol burns off during the cooking process and leaves everything tasting heavenly–perfect for everyone’s taste buds. Even the littles.

Farmhouse Coq Au Vin|

1 hour, serves 4

  • 1.5 lbs chicken breast, or thighs if you prefer. 
  • 2 medium sweet potatoes, peeled and cut into 1/2″ pieces
  • 1 c sweet onion, chopped
  • 1 c carrots, chopped
  • 1 cup button mushrooms, sliced 
  • 3 cloves of garlic, sliced
  • 2 bay leaves
  • 5 sprigs of thyme
  • 1 tbsp of bacon grease (if you don’t keep this on hand fry up a few slices, reserving the grease and enjoying a little bacon snack!)
  • 2 tbsp tomato paste
  • Olive oil
  • Salt and pepper
  • 1.5 c vegetable broth
  • 1.5 c red wine (I used a Cabernet) 

Start by chopping all your veggies. 

In a large dutch oven or enameled cast iron pot, heat your bacon grease and a drizzle of olive oil over medium high. 

Add your onions, potatoes and carrots and cook for 5 minutes. 

 Next add in the mushrooms and cook for another 2-3 minutes. Season with salt and pepper. 

Add in a 1/4 cup of the vegetable stock, cover and reduce the heat to low. Let this simmer for 5 minutes to steam the veggies.

Remove the vegetables into a separate bowl. Add a bit more oil to the pot and place your chicken in. Season and cook for 5-8 minutes per side or until the chicken is cooked throughout.  

 Meanwhile, stir the tomato paste in with your vegetable mixture.

Add them back in with the chicken, and slowly add the wine, the rest of the vegetable stock and the garlic. Place your bay leaves and thyme on top. Season with a bit more salt and stir everything together before bringing the dish to a boil. 

 After it has come to a boil, reduce the heat and simmer for 10 minutes, the sauce should reduce by 1/4. 

Your Coq Au Vin is now ready to serve!! 

It truly is a classic tasting meal, full of hearty flavors. Enjoy!! 

   

Decadent Lobster Mac and Cheese with Truffle Oil Panko Breading

  
Every once and while you just need to treat yourself to something so comforting and so decadent that you feel as though you just won the food lottery. 

My family absolutely couldn’t get over how delicious this was! It is a bit time consuming only because my recipe calls for 5 different cheeses… That’s right, 5 cheese lobster mac and cheese! 

It’s so rich and creamy and soooooo worth the effort! 

The best part– this is a one pot dish!!! Well, two, but I consider boiling store bought pasta to be a freebie! 

It might not be our typical meal here on the homestead but it’s nice to spoil yourself every so often with a dinner like this one!

Here’s how I make it:

Lobster Mac and Cheese with Truffle Oil Panko Breading|

1 hour, serves 6-8

  • 1-1.5 lbs of lobster meat, cooked and separated into bite size pieces
  • 2 cloves of garlic, minced 
  • 3/4 c fresh grated mozzarella 
  • 3/4 c fresh grated Gruyere 
  • 3/4 c fresh grated white cheddar
  • 1/2 c fresh grated parmesan 
  • 4 oz Brie, rind removed and chopped into small pieces
  • 9 tbsp butter
  • 1/2 – 3/4 c all purpose flour
  • 3 c milk
  • Salt and pepper
  • A pinch of ground nutmeg 
  • 3/4 c Panko bread crumbs 
  • 1 tsbp truffle oil
  • 10 oz. cavatappi pasta 

Bring a stock pot of salted water to a rolling boil.

Work to grate your cheeses, mince the garlic and chop the lobster meat. 

Add your cavatappi pasta to the boiling water and cook according to the package directions. Drain when cooked to your liking and set aside.  

 

In a separate heavy bottom, 3 quart Dutch oven… I like to use my enameled cast iron. (Just choose a dish that can go from stove top to oven.) Melt three tbsp of butter over medium heat. 

Add in your cooked lobster meat and garlic. Season with a pinch of salt and pepper and cook for 1-2 minutes.

Then remove the lobster and garlic from the pan and set aside. 

In the same dish, melt 2 more tbsp of butter. Add in your truffle oil and give it a quick toss. 

 
Add your breadcrumbs and toss to coat before scrapping them up and setting aside. 

 
Next, add 4 more tbsp of butter. Melt completely and whisk in your flour. Whisk continually for a minute or two until the flour is cooked and a thick paste forms.

Add your milk, one cup at a time, and continue to whisk to make a bechamel sauce. Add salt, pepper and nutmeg to flavor the sauce. 

Once the sauce thickens, it’s time to add your cheeses! 

  
The sauce will be oooeey, gooey and amazing!

Stir in your cooked pasta and lobster mixture… 

 
Top with an even layer of your truffle oil bread topping and voila!! 

   
Cover, and keep warm in a 200 degree oven until ready to serve or, serve immediately. 

It is sinfully delicious!!!