For the sauce: 1/4 cup Champagne or white wine vinegar 1/4 cup good white wine 2 tablespoons minced shallots 3 tablespoons chopped fresh tarragon leaves, divided Kosher salt Freshly ground black pepper 3 extra-large egg yolks 1/2 pound (2 sticks) unsalted butter, melted 6 (1-inch thick) filet mignons Olive Oil Coarsely ground black pepper For […]
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4 medium beets, greens cut off and reserved for another use 3 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup water 1 medium red onion, thinly sliced 3 navel oranges, peeled and sectioned 1 cup pomegranate seeds 1 tablespoon unsalted butter 3/4 cup plus 2 tablespoons olive oil 1 large
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1 lb. Dungeness Crabmeat, cleaned and picked through ½ red onion, chopped finely 1 serrano chile, deseeded and chopped finely ½ c. loosely packed parsley leaves, chopped finely 2 tsp. dijon mustard 2 eggs 3 tbsp. mayonnaise ½ c. plus 2 c. fine breadcrumbs ¼ tsp. freshly ground black pepper 1 tsp. kosher salt 1
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6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 1/2 cup heavy cream Pinch cinnamon 1/2 cup powdered sugar 2 tablespoons butter Peel pears and leave stem intact. In a large saucepan, bring wine and an
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1 large yellow onions, sliced 2 shallots, sliced 4 garlic cloves, crushed 3 springs parsley 5 springs thyme 1 bay leaf 2 bottles hearty red wine 1 3 ½ to 4 lb. chicken, cut into 8 pieces Salt and freshly ground pepper 2 tbsp. butter 1 tbsp. olive oil ¼ lb. small white onions, peeled
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2 large avocados, sliced thinly 3 tbsp. lemon juice 1 tbsp. champagne vinegar 6 tbsp. extra virgin olive oil Zest of one lemon Salt and freshly ground pepper 3 oranges, navel or blood, peeled and cut crosswise 1 cup kumquats, sliced thinly 1 ruby red grapefruit, sectioned 1 small bunch of watercress or arugula 15
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6 cups water or light crab broth 1 1/2 tablespoons olive oil 2 large shallots, chopped finely 1 medium fennel bulb, chopped finely 1 medium head cauliflower, cut into ½ inch florettes 2 cups arborio rice or medium-grain white rice 1/3 cup dry white wine 3 tablespoons butter 1/4 cup mascarpone cheese 2 tablespoons chopped
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crust 1 2/3 cups unbleached all purpose flour 2 tablespoons sugar 1 teaspoon salt 10 T. unsalted butter, chilled, cut into 1/2-inch pieces 1/4 – 1/2 cup ice water filling 1/3 cup sugar 3 cups strawberries, hulled and sliced 1 large egg (beaten to blend) 1 tablespoon sugar To make the dough, place the flour,
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3 lbs. lamb loin ¼ cup olive oil 8 large garlic cloves, crushed and roughly chopped 1 tbsp. chopped fresh thyme 1 tbsp. chopped fresh oregano 1/3 cup Italian parsley Salt and freshly ground pepper ¼ cup canola oil For the Gremolata: 2 lemons ½ cup finely chopped fresh mint 4 garlic cloves, finely chopped
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24 oz asparagus, ends trimmed 2 T. olive oil salt and pepper 3oz. Prosciutto di Parma, sliced very thin 1 cup fresh breadcrumbs 2 T. Italian parsley, chopped 2 T. basil, chopped 3 T. olive oil 1 tsp. Dijon mustard 3 large lemons, quartered ¾ cup extra virgin olive oil 2 teaspoons kosher salt Preheat
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