home chef recipes
As I promised in the original risotto post the possibilities are endless. And English peas are one of my favorite ingredients – a great way to celebrate spring.
This is one my go-to options for 15 min dinner. Quick and easy, yet feels gourmet.
May be the only upshot of being stuck at home during the coronavirus pandemic is the opportunity to cook more at home. We were supposed to have a dinner party last night which didn’t happen but we still decided to dine in style.
English peas are one of my favorite spring / summer ingredients. This is another way to enjoy them beside the English peas puree and chilled English peas soup.
We fell in love with caviar in the now defunct San Francisco restaurant Jardiniere. It had the best caviar service, and what we do at home is very much an imitation / homage to Jardiniere. Btw, the best caviar service in town is currently at Spruce.
Pre-heat your oven to 400 degrees. Wrap the butternut squash in aluminum foil and place directly on the rack in the oven. Roast for about 1-1.5 hrs. After 1 hr start checking for doneness by stabbing a fork into the squash. When it goes in really easily – then the squash is done. Take out of the oven, and let cool.
As I promised in the original risotto post the possibilities are endless. Truffle risotto is one luxurious and indulgent dish, and risotto is one of the best ways to highlight truffles. This recipe was developed by my friends at Truffle Shuffle, and they have a wonderful video of the whole process on their web site.
Winter is truffle season, and this dish is a celebration of truffles. They can turn a mundane ingredient such as chicken into something special and festive.
Ok, this is definitely not your grandmother’s gravy. Hedonistic, decadent or 1% doesn’t even begin to describe this recipe… because you are not just shaving half an ounce of white truffles on top of something but you are using a whole pound of solid white truffles for the base of the gravy. Both the recipes…
Thanksgiving is my favorite American holiday – I fell in love with it ever since the first time I celebrated it in Mechanicsburg, PA in 1991. When it comes to the Thanksgiving dinner, I am a traditionalist, so the turkey I make is, well, very, very traditional.
