Ingredients 1 cup warm water 2 teaspoons active dry yeast 2 1/2 to 3 cups all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons salt 1/4 cup baking soda 1 tablespoon barley malt syrup, rice syrup, or dark brown sugar 1 large egg, whisked with 2 tablespoons warm water and La Baleine Sea Salt Edmond Fallot Burgundy … More Soft Pretzels with Edmond Fallot Burgundy Mustard
Ingredients 1 large ball (about 8 ounces) fresh burrata 2 to 3 medium heirloom tomatoes, of different colors 2 tablespoons Casa de Alba Extra Virgin Olive Oil 6 to 8 leaves fresh basil, chiffonaded coarse sea salt crusty Italian bread, for serving Preparation Drain the burrata of any liquid, place on a plate and set … More Heirloom Caprese Salad with Burrata and Casa de Alba Extra Virgin Olive Oil
Ingredients 1 pound beef tenderloin 1 (5 ounce box) fresh baby arugula, washed and dried (see note above) 1/2 cup La Cultivada Organic Arbequina Extra Virgin Olive Oil, divided Kosher salt and freshly ground black pepper 3 tablespoons freshly squeezed juice from about 2 lemons 1 teaspoon Honey and Balsamic dijon mustard 1 egg yolk 10 … More Beef Carpaccio with La Cultivada Organic Arbequina Extra Virgin Olive Oil
Ingredients 4 slices good country bread 1 large garlic clove, peeled 4 tablespoons Cortijo Spiritu Santo Extra Virgin Olive Oil 12 cherry tomatoes, quartered 1 ball buffalo mozzarella, roughly torn 12 pitted black olives pinch of dried oregano salt 8 Fresh Basil leaves Directions Grill the bread, then immediately rub the garlic over one side … More Bruschetta Caprese with Cortijo Spiritu Santo Extra Virgin Olive Oil
INGREDIENTS 1 Cup of Maison Pebeyre Truffle Mayonnaise 3 Cups of shredded cheddar cheese 1.5 Cups Milk 8 Ounces of elbow macaroni cooked and drained DIRECTIONS Preheat oven to 375°. Combine Maison Pebeyre Truffle Mayonnaise, 2-1/2 cups cheese and milk in large bowl. Stir in macaroni. Spoon into shallow 2-quart casserole, then top with … More Truffle Mac & Cheese with Maison Pebeyre Truffle Mayonnaise
Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon butter 2 medium carrots, peeled and thinly sliced lengthwise 2 medium parsnips, peeled and thinly sliced lengthwise kosher salt and freshly ground black pepper 1 tablespoon poppy seeds 1 tablespoon Smoked Paprika from Terre Exotique 2 tablespoons red wine vinegar 2 tablespoons chopped fresh flat-leaf parsley Preparation: … More Roasted Carrots & Parsnips with Terre Exotique Smoked Paprika
Ingredients 1 1/2 pounds fingerling potatoes, scrubbed clean Kosher salt 3 tablespoons Rougie Duck Fat Camargue Fleur de Sel to taste Preparation Cover potatoes with cold water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are completely tender, about 10 minutes. Drain and allow … More Rougie Duck Fat Potatoes
Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil
Ingredients: 4 slices bread 1/4 cup Les Confitures de Raphaël Fig Jam 4 oz Bries, sliced thin 2 T butter Preparation: 1. Place bread slices on work surface. Top 2 slices of bread with sliced Brie, and the other 2 with the fig jam. Close sandwiches so that each has both Brie and jam. … More Grilled Jam & Cheese Sandwiches with Les Confitures de Raphaël Fig Jam
Ingredients: 12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey from Corsica, plus more for finishing lemon juice salt & pepper Preparation: 1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica
Sardines & Chocolat 