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, plus more for finishing lemon juice salt & pepper Directions Clean the mushrooms and separate the stems from the caps. Squeeze a few drops of lemon on … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey
Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs L’Epicurien Tapenade Dried Tomatoes & Basil Directions Preheat oven to 400 degrees. Slice top third off tomatoes and scoop out core and seeds. Toss with olive oil, salt, and pepper; roast until tomatoes are soft … More Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade
Ingredients 2 (14-inch) rolled out circles pizza dough 1 pound mozzarella, shredded 6 ounces Monterey Jack, shredded 6 ounces Asiago, shredded 3 ounces Pecorino Romano, grated Pebeyre Black truffle oil Directions Preheat the oven to 550 degrees F. Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and … More Pebeyre Four Cheese Truffle Pizza
Ingredients 2 cups lukewarm water (85°F to 95°F)1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version) 4 tablespoons extra-virgin olive oil 2 tablespoons Pebeyre Black Truffle Oil 1 tablespoon cracked black pepper 2 teaspoons salt 4 3/4 cups (about) bread flour 1 tablespoon chopped fresh thyme 2 teaspoons chopped … More Focaccia with Pebeyre Black Truffle Oil
Ingredients 1 lb Puff Pastry Sheets, thawed 1 egg 2 tbsp. water 6 tbsp. tomato paste 6 tbsp. Moulins de la Brague Black Olive Tapenade 1/2 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese Directions Heat the oven to 400°F. Stir the egg and water in a small bowl with a fork or whisk. Unfold 1 … More Puff Pastry Spirals with Moulins de la Brague Tapenade
Ingredients 4 eggs 4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar, for dusting 2 tablespoons warm water 1 teaspoon vanilla extract 4 1/2 ounces all-purpose flour For filling 6 tablespoons Les Confitures a L’Ancienne redcurrant raspberry jam 8 ounces heavy cream, whipped Directions Preheat the oven to 375 degrees … More Jelly Swiss Roll with Les Confitures a L’Ancienne
Ingredients For the vinaigrette: 3 tablespoons best quality cider vinegar 1 tablespoon Edmond Fallot Dijon Mustard 1 cup plus 2 tablespoons LeBlanc Extra Virgin Olive Oil 1 medium new white onion, sliced paper-thin 2 cloves garlic, minced 3 cups flat-leaf parsley leaves, loosely packed 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed Sea … More Salade niçoise
Ingredients 1 chai tea bag 1 cup of water 2 tablespoons Quai Sud Vanilla Syrup 1 cup of milk handful of ice whipped cream and caramel for topping Directions Brew the tea bag and let seep for 5 minutes. Allow the chai tea to cool to room temperature. Place the ice in your glass, followed by … More Vanilla Iced Chai latte with Quai Sud Vanilla Syrup
Ingredients 375 milliliters dry vermouth, preferably Noilly Prat ½ cup chopped Cerignola olives 1 ½ ounces navy-strength gin, preferably Perry’s Tot A few drops of Il Boschetto Italian Lemon Infused Olive Oil Mixed olives, for serving Directions Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake … More The Dirty Martini with Il Boschetto Italian Lemon Infused Olive Oil
Ingredients Dough 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.) 3-4 cups all-purpose flour, divided, plus more for surface 1 tablespoon plus ¼ cup sugar 2 large egg yolks 1 large egg 1/2 cup warm whole milk 1/2 teaspoon finely grated orange zest 2 tablespoons fresh orange juice 1 tablespoon brandy (optional) 1 teaspoon … More Jelly Filled Donut with L’Epicurien Black Cherry jam
Sardines & Chocolat 