Meals With Monet: Weekly Meal Plan #11

Another week, another meal plan! We are so excited about Monet Meal Plan 11, because this week, the theme is one of my favorites — truffles! 

Who doesn’t love a truffle-themed meal? From burgers to pasta and everything in between, we’ve got you truffle-y covered…that didn’t work, did it? Anyway, enjoy this Monet Meal Plan!

Grocery List

Monday: Truffle Mushroom Pasta

Thank you Girl Gone Gourmet for the recipe!

Ingredients

Pasta:

• 5 oz. fettuccine 

• 3 Tbsp unsalted butter 

• 8 oz. sliced baby bella mushrooms

• 1 large garlic clove (finely chopped)

• ¼ tsp kosher salt

• ¼ cup heavy cream

• 2 oz. Parrano truffle cheese (shredded)

Garnishes:

• 1 Tbsp finely chopped fresh parsley

• 1 Tbsp grated truffle cheese

Directions

1. Boil the pasta according to the package instructions. Reserve a few tablespoons of starchy water before you drain it. 

2. In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat in butter. Add the salt and cook the mushrooms for 10 minutes, or until they’ve released their moisture and have turned a deep brown color. 

3. Transfer the cooked mushrooms and garlic to a bowl. In the pan, melt 2 tablespoons of butter and add the cream. Stir in the cheese until it has fully melted. Add one or two tablespoons of pasta water to thin the sauce. 

4. Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with chopped parsley and grated cheese to serve.

Tuesday: Ribeye with Black Garlic & Truffle Sauce

Thank you Crush Mag for the recipe!

Ingredients

Steak:

• 2 tsp ground espresso coffee beans 

• 2 tsp coriander seeds

• 1 tsp garlic salt

• 1 tsp BBQ spice

• 1 tsp coarse salt

• 1 tsp black peppercorns

• 1 tsp treacle sugar

• ½ tsp dried oregano

• 2 x 300 g bone-in ribeye steaks

• 2 Tbsp butter

• 1 Tbsp olive oil 

• 1 sprig rosemary 

• A few sprigs of thyme

Sauce:

• 1 Tbsp butter

• 2 Tbsp cognac

• 2 cloves black garlic (crushed)

• 1 cup fresh cream

• 1 Tbsp black truffle flavored olive oil

Directions

1. Grind all the ingredients for the spice rub using a mortar and pestle.

2. Generously rub the steaks with the spice rub and mix. Allow it to stand for at least 30 minutes or overnight. If the steaks have a rind of fat, score them to prevent curling in the pan. 

3. In a large heavy-base frying pan, heat the butter and oil until they bubble. Tie the herbs together with the kitchen string to form a ‘brush’ and add it to the bubbling fat.  

4. Over high heat, render the fat on each steak by standing it upright in the pan, then allow the steaks to brown for a minute or two on each side until they’re nicely caramelized. Reduce the heat to moderate and turn the steaks once or twice. Continue to cook until the blood runs off the surface. While the steak is frying, use the herb ‘brush’ to baste the steaks with the pan juices to add flavor. Remove the steak from the pan and allow it to rest. 

5. In the same frying pan, add the butter, cognac, and garlic to the pan juices and simmer until it’s reduced by half. Add the cream and simmer until the mixture has thickened. Stir in the truffle oil and mix until it’s well combined. 

6. Season to taste, and serve the steak with generous amounts of sauce.

Wednesday: Truffle Burger

Thank you Food Network for the recipe!

Ingredients

Burgers:

• Vegetable oil (for brushing)

• 1 + ½ lbs. coarsely ground beef

• 4 slices truffle cheese

• 4 brioche or Portuguese buns

• Unsalted butter

Glaze:

• 1 ½ cups tawny port

• 2 Tbsp white truffle oil

• ⅛ tsp truffle salt

• Pinch of sugar

Aioli: 

• ½ cup mayonnaise

• 1 Tbsp white truffle oil 

• 1 small garlic clove (minced)

• 2 Tbsp fresh lemon juice

Directions

1. Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt, and sugar. Add more truffle oil to taste and let the mixture cool slightly. 

2. Whisk the mayonnaise, truffle oil, garlic, and lemon juice in a small bowl. Add more truffle oil to taste and set aside. 

3. Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four ¾-inch-thick patties. Cook until the bottoms are seared, 4-5 minutes. Flip and cook for another 4 minutes. Top each burger with a slice of cheese and let it melt for another minute. Brush the cut sides of the buns with melted butter and toast them in a skillet for 30 seconds to 1 minute. 

4. Spread the aioli on the bottom buns and top with burgers. Whisk the glaze and drizzle over the burgers. Cover with the top bun.

Thursday: Truffle Ricotta Gnocchi with Bacon, Calabrian Chili, and Chive

Thank you SO MUCH FOOD for the recipe!

Ingredients

Truffle Ricotta Gnocchi:

• 16 oz whole milk ricotta (drained of excess liquid)

• 2 eggs

• 1 cup finely grated Parmesan

• ½ tsp kosher salt

• ½ tsp freshly ground pepper 

• 2 tsp truffle puree 

• 1 + ¼ cup flour

Sauce:

• 8 slices thick-cut bacon

• 1 Tbsp rendered bacon fat

• 1 medium shallot (finely minced)

• 1 + ½ cups heavy cream 

• ¾ cup freshly grated Parmesan

• 5 oz. goat cheese

• 3 Tbsp minced Calabrian chilis

• 4 Tbsp minced chives

• Salt and pepper to taste

Directions

1. Set a fine strainer over a medium bowl and add the ricotta. Allow the ricotta to drain in the fridge for at least 30 minutes – the longer the better. 

2. Drain the liquid from the bowl, wipe it clean, and add the strained ricotta to the bowl with the eggs, Parmesan, truffle, salt, and pepper. Fold until well combined. Add the flour and gently fold until it’s fully incorporated and the dough is only slightly sticky. 

3. Flour a surface and turn the dough out onto it. Divide the dough into five pieces and dust a piece with flour and roll it into a ¾” thick rope. Using a knife or a bench scraper, cut the rope into 1” pieces, and transfer it to a lightly floured baking sheet. Repeat with the remaining dough and refrigerate until ready to use. 

4. Preheat the oven to 400°F and line a baking sheet with foil and lay the bacon out in a single layer. Bake until the bacon is crispy, about 15-20 minutes. Transfer the bacon to a paper towel-lined plate to cool. Add 1 tablespoon of the rendered bacon fat to a skillet over medium heat. Add the shallot to cook, stirring frequently, until softened. Add the cream and bring it to a simmer. Add the Parmesan and goat cheese and stir until both the cheeses are melted. Season to taste and crumble the cooked bacon and add half of them to the sauce. Set aside. 

5. Bring 3 quarts of water to a rolling boil. Season the water lightly with salt. Working in batches of 15-20 pieces, add the gnocchi to the boiling water and allow them to boil for about 3 minutes. Use a slotted spoon to transfer the cooked gnocchi to the sauce. Repeat with the remaining gnocchi. If the sauce is too thick, add a couple of tablespoons of the gnocchi pasta water to the sauce. 

6. Toss so that the gnocchi is well-coated in the sauce. Transfer to a serving bowl and top with the remaining bacon, Calabrian chilies, minced chives, and more Parmesan.

Friday: Truffle Potato and Cheese Flatbread

Thank you kitchn for the recipe!

Ingredients 

Dough:

• 1 + ½ tsp active dry yeast

• 1 + ¼ cups warm water

• 3 + ¾ cups bread flour

• 1 + ½ tsp kosher salt

• 2 Tbsp garlic-infused olive oil 

Potato Topping: 

• 5-6 small yellow potatoes (sliced paper-thin)

• 2 Tbsp olive oil

• 4 oz. soft goat cheese

• Fresh thyme

• Freshly grated Parmesan 

• Red pepper flakes

• Coarse sea salt and freshly ground black pepper

• Black truffle oil

Directions

1. Sprinkle the yeast over warm water and set it aside for 5-10 minutes until it’s dissolved. 

2. Mix the flour and salt in the bowl of a stand mixer fitted with a hook attachment. Add the olive oil and yeast mixture. Mix on medium-low speed until the dough is smooth and elastic, about 3-5 minutes. 

3. Transfer the dough to a large, greased bowl. Cover it with plastic wrap and set it in a warm dry place to rise until it’s doubled in size. After about 45 minutes, punch the dough down and form it into a ball. Wrap the dough tightly in plastic wrap and refrigerate it until it’s ready to use. 

4. Place a pizza stone on the bottom rack of the oven and preheat it at 450°F. If you don’t have a pizza stone, the flatbread can be baked on a sheet pan.

5. Divide the dough in half, setting one round aside for another use. Place the other half on a sheet of parchment paper and roll it out until it’s a very thin, large rectangle. Brush the surface with a tablespoon of olive oil and prick the dough all over with a fork to prevent it from rising. 

6. Toss the sliced potatoes with the remaining tablespoon of olive oil. Arrange the potatoes over the dough and season them generously with salt and pepper. Transfer the parchment paper with the flatbread to the pizza stone and bake it until the dough is crisp and the potatoes are golden, about 15 minutes. 

7. Remove the flatbread from the oven. Garnish with thyme leaves and crumble the goat cheese over the flatbread, followed by a handful of grated Parmesan. Sprinkle red pepper flakes and additional salt and pepper. Drizzle with truffle oil. Slice and serve immediately!

And now the new fall activity: Going truffle hunting! Who’s with us? Comment what theme you’d like to see for next week!

For Past Monet Meal Plans, Read These:

Meals With Monet: Weekly Meal Plan #10

Meals With Monet: Weekly Meal Plan #9