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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This delicious dish is perfect for a lite weeknight dinner. The flaky phyllo gives just the crunch needed to amplify the buttery Chilean Sea Bass as the star of this dish. Acid in the citrus cuts the richness of the Buerre Blanc sauce to captivate the eater into another bite. While the bright green and crisp roasted asparagus is just the subtle touch of color and freshness needed to bring this tantalizing dish together. Even the pickiest eater will devour and request this dinner again and again.   Recipe By: Morgan Brody Ingredients: Package of Phyllo dough 2 8oz Chilean...

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Parsnip Puree with Duck Rillettes by Crimson Gourmet   Ingredients: 3 tablespoons duck fat or butter ¾ cup finely chopped onion 2 garlic cloves, minced 1 tablespoon minced peeled ginger root ¾ cup thinly sliced carrot ½ cup thinly sliced leek (one large leek white and light green part only) ¼ teaspoon cumin ¼ teaspoon salt 1 bay leaf 3 ½ cups parsnips 4 cups chicken broth 2 pinches cayenne pepper 1/8 cup cognac or brandy ½ cup heavy cream ½ cup shredded duck confit or duck rillettes 4 toasted slices French baguette freshly ground black pepper black or white truffle...

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