Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had. This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of [...]
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I’ve been making this recipe for Leek and Potato Soup for almost 30 years (oh, heavens!). Tonight, I decided to add fresh Burgundy truffles, since our first shipment arrived today. The earthy flavor and wonderful aroma of the Burgundy truffles were a nice addition to this classic soup. Ingredients 1 bunch of leeks, cleaned and cut [...] Truffles go particularly well with eggs and other mild flavored foods such as pasta and potatoes, because these unobtrusive ingredients do not overpower the flavor of the truffles. When using black winter (Perigord) truffles, it is best to let the truffles sit in the beaten eggs for several hours, even four or five hours. Omit [...] This recipe is one of my favorites. Jean-Claude’s best friend Gilles made seared scallops with leeks, cilantro and fresh ginger for us many, many years ago. I have made this recipe as an appetizer and as a main dish, countless times. I decided to add summer truffles to the preparation, and so as not to [...] |
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