This is another recipe that came from a cooking class with my fiends at Truffle Shuffle. You can cut the paste in different width – linguine, pappardelle.
Author: Bogomil Balkansky
Luben’s perfect chicken
Some years ago my dear friend Luben was visiting from NYC, and he offered to cook “the perfect chicken” that he had mastered from the NY Times (I think). Еver since, when we make roast chicken at home, it is referred to as “Luben’s perfect chicken”.
Truffled mac & cheese
This piece of Americana gets a sophisticated upgrade with the addition of truffles. Recipe is courtesy of my friends at Truffle Shuffle. You can watch the entire cooking class on their web site. Mac & cheese may be kids food, but save this one for yourself!
Miso glazed back cod with bok choy
Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.
Curried cauliflower
Cauliflower is one of the most under-appreciated vegetables. It is great sautéed or roasted, and is a great vehicle for pungent spices and strong flavors – like curry.
Mushroom Stew
This mushroom stew is very much the vegetarian equivalent of beef bourguignon. Gather whatever medley of mushrooms you can find + a bottle of cheap red wine = delicious dinner. I served it over creamy polenta (found in the Squab glazed with port reduction with creamy polenta recipe)
Ricotta gnocchi with brown butter sage sauce and black truffles
This recipe came from a cooking class organized my fiends at Truffle Shuffle. Chef Suzette Gresham from the two Michelin stars restaurant Acquerello in San Francisco taught this great recipe. You can watch a recording of the entire class.
Risotto with English Peas
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.
Pan fried shrimp with garlic
This is one my go-to options for 15 min dinner. Quick and easy, yet feels gourmet.
Endive and pear salad with pecans and blue cheese
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.
