Recipes

• Sweet Potato Puree with Goat Cheese and Truffle Oil

  Cook sweet potatoes in large pan of salted water until tender, about 15 minutes. Drain.

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  Wild Mushroom Risotto

  Bring chicken stock to a simmer in a 4 quart pot and keep at bare simmer, covered. Heat oil with 1 T. butter in heavy saucepan over moderate heat until foan subsides, then sauté mushrooms, stirring occasionally, until browned.

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  Roasted New Potatoes with Carmelized Onions and Truffle Oil

  Preheat oven to 400. Put onions and potatoes in a sturdy roasting pan. Pour 3 T. oil over them and toss to coat.

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  Potato Silk with Truffle Oil

  Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor.

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  Bacon, Portabella& Brie Stuffed Potatoes

  Scrub and pierce potatoes. Rub skins with oil, sprinkle with salt. Bake at 400 for one hour until tender. In a large skillet, cook bacon until crisp.

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  Asparagus with Truffle Oil Vinaigrette

  In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in lightly salted water about 3 minutes until tender crisp.

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  Grilled Radicchio Salad with Lemon Vinaigrette

  Prepare barbecue (med-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 T. dressing and toss to coat.

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  Shaved Fennel, Artichoke and Parmesan Salad

  Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons. Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs.

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  New Potato Salad with Truffle Oil

  Boil potatoes in water until knife inserted in center comes out easily, about 15 minutes. Drain, cool and slice. Place in a large bowl.

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  Quiche Lorraine

  Cook bacon over medium heat in skillet. Drain fat. Heat oil in 8″ sauté pan for 1 minute and sauté shallots until brown. Separate eggs into 2 medium bowls.

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  Truffled Mac and Cheese

  Cook macaroni, drain, set aside. Add drop of olive oil to prevent sticking. In pan, heat butter over medium heat until foaming, add flour and mustard. Whisk well.

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  Halibut Wrapped in Prosciutto with Polenta and Truffle Oil

  Preheat oven to 400. Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4 oz. fish piece. Refrigerate until needed.

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  Gourmet Grilled Cheese Sandwich

  Saute onion in 1 t. oil in a small skillet until tender and lightly browned. Add olives; cook 1 minute longer. Spread mustard over bread slices. Layer one slice with onion mixture and cheese. Top with remaining bread. Spread outside of sandwich with remaining oil. Toast sandwich in a small skillet over medium heat for 2-4 minutes on each side or until cheese is melted.

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  White Bean Soup

  Place beans in heavy large pot. Add enough water to cover beans by 2″. Soak overnight. Drain beans. Heat olive oil in large pot over medium high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low, cover and simmer until beans are very tender, stirring occasionally, about 1 hour. Working in batches, puree soup in blender