Pommes Anna al Tartufo a.k.a. Truffle Pommes Anna

Serves 4-6 This is our interpretation of the French classic Pommes Anna. We kicked it up a notch with the addition of truffle Pecorino for an elegant cheesy twist. Named after a mid-19th-century Parisian beauty, this crispy, buttery potato cake with a creamy center is special occasion fare. It’s a marvel still, every time we…

Pâte Sucrée

(Rich, Sweet Shortcrust Tart Pastry) Pâte sucrée is fussy, difficult to work with and sensitive. Having said that, I will add this: it also makes a dynamite tart crust! It is buttery, sweet and tender, like a good shortbread, and is perfect with fruit tarts. Don’t even try to roll it out – just press…

Deep Caramel-Chocolate Sauce

Makes 3 cups Caramel and chocolate is a wonderful marriage made in dessert heaven. For depth of flavor caramelizing the caramel to where you think it’s about to burnt is what you want. Also selecting premium bittersweet chocolate in the 68% – 70% is key, I use Valrhona (available at TraderJoe’s) Scharffen Berger or Lindt….

Wild Blueberry-Chipotle Glazed Pork Tenderloin

Serves 4 Here’s a surprising and flavorful way to prepare pork tenderloin, one of the leanest and most economical cuts of pork. With just 6 ingredients — pork, wild blueberry preserve, chipotle peppers in adobe sauce, red wine vinegar, paprika and Herb de Provence — you have an extremely elegant dish that is easy and…

Summer Penne Tricolore

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or farmers market. Look for Parmigiano-Reggiano chees: top-quality ingredients make all the difference here. We get ours from Costco and it’s good value for money. Here julienne (Matchstick) cut, sautéed until tender, bolstered with garlic, Kalamata olives, and mingled…

Farfalle with Peas & Crispy Prosciutto

Here’s an absolutely divine weeknight pasta dish that’s a triple threat: It’s easy, it’s quick and it’s delicious. Here’s what you do: As the spaghetti boils just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding. Add peas, crispy prosciutto, a little pasta water and…

Wild Mushroom Ragout with Bittersweet Chocolate

We use mostly cultivated mushrooms and we give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. (It’s optional…

Grilled Shrimp Caesar Salad with Cornbread Croutons

We wanted to amp up the volume on the very popular Caesar salad and we did that by turning it into a GRILLED SHRIMP CAESAR SALAD w/ CORNBREAD CROUTONS. The char on the grilled shrimp & the sweetness from the cornbread adds levels of flavor to you salad and making your own homemade dressing takes…

Pavlova Cake

This classic dessert was named after a Russian ballerina Anna Pavlova, and there’s a great debate about who made it first: Australia or New Zealand. Anna who probably was as light as a cloud as she fluttered across the stage, so it’s no surprise that her honorary dessert is also as light as a puff…