This light but flavorful salad makes a perfect side dish for any summer menu. The black truffle vinaigrette really boosts the flavor of the summer black truffles. Since summer truffles are only a fraction of the cost of winter black truffles or Alba white truffles, and are considerably milder in flavor and aroma, they can [...]
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We made this dish a few weeks ago, and the combination of duck legs confit, grilled on the BBQ and this flavorful middle eastern couscous salad was delicious. This recipe is ideal for entertaining because the salad can be made well ahead of time and the duck legs confit take no time at all to [...] Recently I discovered a type of chili called Chili Marash, which I absolutely adore. I buy it by the pound and use it on practically everything. This vibrant red chili comes in moist flakes, is sweet and a little smokey with medium heat. Though it is not as mild, it reminds me a little of [...] Having just returned from a two week trip to Oaxaca, Mexico, with a generous amount of red mole paste, I’ve been experimenting with pairing spicy red mole with foie gras and duck products. I’m always amazed by the versatility of foie gras, and was pleased to find that foie gras does indeed pair well with [...] This recipe is quite simple, allowing the amazing flavor and fragrance of fresh Perigord black truffles to shine through. Black Truffle Omelette will always be one of my favorite ways to enjoy black truffles.
Black Truffle Omelette
Ingredients • 6 Eggs • 1 oz Perigord Black Truffle, sliced thin, saving a very small [...] I’ve been wanting to try this recipe for Medallions of Ahi Tuna and Seared Foie Gras with Pinot Noir Sauce for quite some time now, and New Year’s Eve was the perfect occasion! It worked out well, because I was able to do the sauce and the preparation for the potatoes and mushrooms ahead of [...] I was wondering what to do with my beautiful sage green princess pumpkin after both Halloween and Thanksgiving had passed, when I remembered a recipe I saw for Pumpkin Bisque with Foie Gras and White Truffle Oil. Though I modified the recipe here and there, I was thrilled with the result. Since I generally do [...] For quite some time I have been meaning to prepare foie gras cured in salt. I finally took about 8 ounces of deveined foie gras, rolled it up in cheesecloth, and buried in in kosher salt and placed in the refrigerator for 48 hours. The result was amazing. With nothing but Grade A foie gras [...] I have to admit, there have been times that I have wondered if white truffles are really “worth” the price. At about $300 per ounce, serving a meal laced with white truffles from Alba, Italy is quite an investment. Today, I prepared homemade pasta with fresh white truffles, and was wowed with the amazing aroma [...] This may be my favorite truffle recipe. The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese. The black truffle oil really boosts the truffle flavor in this dish–don’t skip it! I think this could also be made with summer truffles or white winter truffles. I wouldn’t use [...] |
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