Pork Roast with Gorgonzola Sauce
Preheat oven to 450 degrees. In a roasting pan big enough to hold the roast pour in the rock salt, it should cover the whole bottom of the pan. Add more if needed. In a bowl, mix well the chopped garlic, onion
New York Steak with Balsamic Vinegar Sauce
Preheat oven to 450 degrees. Preheat a pan big enough to hold your steaks and heat over high heat until it is very hot about 3 to 4 minutes. Mix all the dry spices together in a small bowl. Pat the
Clams with Mushrooms and Bacon
Soften the dried Porcini mushrooms in hot chicken broth for 30 minutes. Drain the mushrooms, reserving the broth, chop the mushrooms. Set aside. In a deep sauté pan, add 2 tablespoons olive oil, the diced bacon. Cook over medium-high heat,
Chicken Scaloppine Romagna-Style
Make the Romagnola Sauce and keep warm. Sprinkle the chicken scaloppini with salt and pepper. Dust the scaloppini lightly with flour, shaking to remove excess flour. Heat half the olive oil in a large saucepan on high, and quickly brown half the
Bacon, Onion and Gorgonzola Torte
Preheat oven 375 degrees. Make pastry and roll out on a lightly floured surface into a 12-inch circle. Place into an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pie pastry with a fork.
A Prime Rib Dinner
Preheat oven to 450 degrees. Fill the bottom of a roasting pan with the rock salt. Salt and pepper the roast. Place the roast, fat side up, on top of the rock salt. Cook in the preheated oven for 30 minutes
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
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