Easy Chocolate Mousse (Mousse di Cioccolato)
Melt the white chocolate in a double boiler. Whisk in 8 ounces of the heavy cream until well blended. Remove from the heat. Let the mixture sit for 20 to 30 minutes to come to room temperature.Combine 2 cups of
Veal Chops with Rosemary, Lemon and Honey Sauce
To marinate the veal chops: Whisk all of the ingredients together and pour into a resealable plastic bag containing the meat. Marinate at least 5 hours or overnight. Make the rosemary, lemon and honey sauce. (See accompanying recipe.) The sauce can
Tuna Tartare with Grilled Toast
To prepare the grilled toast: Brush the sliced bread with 2 tablespoons olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side. To prepare the tuna tartare: Mix the tuna and
Truffle-Salted Wild Salmon and Bitter Greens Salad
To prepare the salmon: Pre-salt the salmon with the truffle salt and let sit for 10 minutes. In a medium-bottomed sauté pan, heat 1 tablespoon olive oil over high heat and add the truffle-salted salmon to the pan, then turn the heat
Spinach Salad with Feta Cheese and Seedless Grapes
To prepare the dressing: Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the
Sole with Orange-Ginger Sauce
Make the orange-ginger sauce and keep warm. To prepare the fillets: Using a blender, mix the flour, cream and eggs—adding the optional cornstarch for a fluffier coating—and salt. Place the fish fillets in a large baking dish and pour the egg-and-flour mixture
Silky Corn Soup with Truffle Oil and King Crab Meat
To prepare the soup: In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3
Pork Chops with Nancibella Sauce
Place the pork chops in a resealable plastic bag. Place the water, sugar and salt in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and marinate the pork
Pears in Red Wine Sauce
Cut a small slice from the bottom of each of the pears so they will stand up straight in the saucepan without falling over. In a saucepan large enough to hold the pears, bring the wine and sugar to a
Pasta With Ham, Mushrooms, Asparagus and Truffle Oil
In a large sautée pan, cook the olive oil and garlic over medium heat until the garlic begins to brown, about 2 minutes. Add the asparagus and cook 2 more minutes. Add the shallots, stir well, and cook 1 more