Sous Vide Steak with Spinach, Mashed Potatoes, and a Truffle and Mushroom Demi Glace Ingredients: Steak Mushrooms Perigord Truffle Spinach Olive Oil Salt and Pepper Fresh Thyme Potatoes Butter Demi Glace: 2 Bay Leaves Fresh Thyme Parsley and Stems 10 Peppercorn 2 tbs Clarified Butter (ghee if you don't make your own) 1/2c Onions Chopped 1/2c Carrot Chopped 1/2c Celery Chopped 1/4c Flour 5c Beef Sto Instructions: -Demi Glace: In a sauce pot add the butter and the onions, carrots, and celery. Cook until translucent, add flour and coat, cook for a few minutes then add stock and bring to...

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Seared Salmon with Crispy Truffle Potatoes over Pea Smash   -By Araceli Barrera Ingredients: -Salmon -Potatoes -Salt -Pepper -2 tbs Olive Oil -2 tbs Black Truffle Butter -1 bag Frozen Peas -2 tbs Butter Method: Preheat Oven to 450 degrees -Line a sheet with parchment paper and let it preheat. Meanwhile slice potatoes thin, in a pot add water and sliced potatoes and parboil for 5 minutes. Remove from heat and drain. Toss potato slices with olive oil and season with salt and pepper and place on hot baking sheet and bake each side for 12-15 minutes.  -In a sauce...

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Bacon Wrapped Stuffed Chicken Thighs over Asparagus and Pea Shoots -By Araceli Barrera Ingredients:  2 Chicken Thighs (Boneless and Skinless) 2-4 Nueske's Applewood Smoked Bacon 1/4c Goat Cheese (Cream Cheese can be used) 1 tbs Olive Oil 1 bag of Spinach Mushrooms Asparagus Pea Shoots Salt and Pepper Method:  Set oven to 350 -In a skillet cook Spinach with Olive Oil and take out and squeeze all excess water, then add more Olive Oil and cook Mushrooms until brown, then in a bowl mix Spinach, Mushrooms, Goat Cheese and Salt and Pepper Flatten Chicken Thighs and Salt and Pepper both sides,...

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Seared Scallop with Kaluga Caviar over Micro Greens with a Beurre Blanc Sauce, Chive Oil, and Roasted Potatoes. -By Araceli Barrera Chive Oil: -1 Bunch of Chives -1 C Micro Greens -1 C Grape Seed Oil Beurre Blanc: 1 C White Wine 1/4 C Lemon Juice 1 Shallot, Minced 1 tsp Tarragon Salt and Pepper 3 Tbs Unsalted Butter kept cold Other Ingredients: -Scallop (patted dry) -Olive Oil -Fingerling Potatoes (Roasted at 450 for 25min with salt and pepper) -Micro Greens -Kaluga Caviar Instructions: Chive Oil: Use blender or hand blender in sauce pan, blend ingredients. Put in sauce pan...

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Black Truffle Lined Cornish Game Hens with a Dijon and Black Truffle Cream Sauce by Chef Mollie Anderson Pre heat oven to 375   1 Cornish Game Hen 1 Black Truffle, sliced  3 T Butter 2 Tablespoons shallot 1/2 c white wine 1 T Garlic 2 T chopped tarragon 1-2 Tablespoons Dijon mustard 1 cup heavy cream a pinch of cayenne pepper Salt and pepper to taste  Instructions: Using your fingers, separate the skin of the Game Hen from the flesh. Slice the Black and gently stuff the truffle slices under the skin of the hen.  Oil the outside of...

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Fettuccine with a Black Truffle Cream Sauce by Chef Mollie Anderson   Pasta Dough: 2 Cups AP Flour, more if needed  1 T Salt 8 Large Egg Yolks  2 Large Whole Eggs  1 T Olive Oil Black Truffle Cream Sauce: 3 T Butter  2 T minced shallot 1 teaspoon of chopped thyme 1 tsp mined garlic 1/2 cup of white wine 2 cups of heavy cream  1 Black truffle   Instructions for Pasta: Working on a large clean work surface, pour the flour and salt into a pile. Using a fork, slowly make a large well into the center of...

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Seared Duck Breast, and Nueske's Bacon and Comte Potato Stacks, over Mushrooms and Pea Shoots, with a Burgundy Truffle Creme Fraiche Sauce. -By Araceli Barrera   Potato Stacks: -1 Russet Potato Peeled and Sliced Thin -2 Slices of Nueske's Applewood Smoked Bacon -2 tbs Butter -2 Cloves of Garlic, Mashed -1/4c Heavy Cream Salt  Pepper Thyme Grated Comte (or Gruyere) Cheese   Truffle Creme Fraiche Sauce: -1 c Chicken Stock -1/2 c White Wine -Truffle Zest  -1 tsp Black Truffle Oil -3 tbs Creme Fraiche   Other Ingredients: -Seared Duck Breast -Mushrooms (Used Enoki), pan seared -Pea Shoots -Fresh Burgundy...

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Seared Duck Breast and Duck Fat Cooked Potatoes Fondant with a Balsamic, Pinot Noir, and Plum Reduction. By Araceli Barrera Reduction Ingredients: 1 Tbs Olive Oil 3 ripe Plums cut into pieces 1 Shallot, minced 1 Clove of Garlic, minced Fresh Thyme 1/3 c Brown Sugar 1 Tbs Balsamic Vinegar of Modena 1 c Pinot Noir 1 c Chicken Stock  1 Tbs Duck and Veal Demi-Glace Salt and Pepper to taste   Potatoes Fondant Ingredients: 3 Russet Potatoes Duck Fat   4 Cloves of Garlic, mashed  Thyme Sprigs 3 Tbs Butter 1 1/2 c Chicken Stock   Other Ingredients: Duck Breast...

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Mushroom and Truffle Pizza topped with a Shaved Asparagus Salad  BY: Morgan Brody  Ingredients: 2 cups chopped mushrooms 1 pizza dough ½ cup grated of each cheese: mozzarella, truffle cheese, and parmesan Handful of Asparagus 1 egg 3 tsp Truffle Oil   Instructions: Preheat oven to 450. While oven is heating chop up mushrooms and sauté until caramelized. Shred all cheeses needed. Roll out pizza dough and cover with a layer of mozzarella. Sprinkle sautéed mushrooms over mozzarella and then layer with truffle cheese. Cook for about 10 mins. While pizza is cooking thinly shave asparagus into strips (if you...

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Truffle Potato Chips with a Roasted Garlic Truffle Dipping sauce by: Morgan Brody  Ingredients: Potato Chips 3- 5 Medium size potatoes Extra Virgin Olive Oil/ Cooking Spray Truffle Salt Garlic Truffle Dip 1 head of garlic 1/2c mayo 1 Tbsp Truffle Oil Truffle Salt Pepper   Instructions: Chips- preheat oven to 350. On a baking sheet (you can use a silicone sheet, parchment paper, or nothing) coat evenly with EVOO or cooking spray. Using a mandolin, or a knife, slice potatoes as thin as possible. Rinse in a large bowl with cold water and drain. Lay slices on paper towel...

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