Serves: 6

• Ingredients

1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Garnish: chopped fresh tarragon

• preparation

Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Serves: 6

• Ingredients

6-5-ounces salmon fillet, boneless and skinless
to taste salt and ground white pepper
3 tablespoons olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, minced
2 cups basil leaves, cut in small strips
1/2 cup dry white wine
1/2 cup heavy cream

• preparation

Season the salmon fillets with salt and pepper. Heat a saute pan with the oil until hot. Saute the salmon fillets on one side for about 3 minutes. Turn salmon. Reduce the heat to medium and cook salmon for 3 to 5 minutes or until done. Transfer the salmon to a warm platter. Add the shallots and garlic to the pan. Cook over medium heat for a minute. Do not brown. Add the basil leaves and wine to the pan. Simmer to wilt the basil. Stir the cream into the sauce. Simmer to reduce sauce to half. Season to taste.

PRESENTATION
Arrange each salmon fillet on a hot plate. Spoon the sauce over.

Serves: 5

• Ingredients

1 tablespoon butter
1 tablespoon chopped shallots
2 cups dry white wine
2 tablespoons chopped parsley
4 pounds mussels
5 ounces roux
1 cup light cream

• preparation

In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.

Serves: 6

Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables.

• Ingredients

6 short rib of beef (5 to 7 pounds)
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1⁄2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)

• preparation

Preheat the oven to 325°F
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper.
Heat the oil in a large Dutch oven over a high flame until it smokes.
In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
Stir in the tomato paste and cook for 2 minutes.
Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers).
Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings.
Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
Discard the solids.
Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

Serves: 6

The broiled salmon fillets are served with a creamy and tangy ginger sauce. Salmon steaks can also be used with this recipe.

• Ingredients

6 6-ounces salmon fillets, with the skin
1 tablespoon vegetable oil
to taste, salt, ground black pepper
2 cups fish stock
1 cup dry white wine
2 tablespoons shallots, chopped
1 cup heavy cream
2 tablespoons fresh ginger, grated
2 ounces butter
2 tablespoons fresh ginger, peeled cut into fine strips
2 tablespoons fresh chives, cut into 1/2-inch sticks
1/2 teaspoon paprika

• preparation

For the sauce:
In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
PRESENTATION
Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.

Serves: 4

• Ingredients

1 tablespoon fresh tarragon leaves
1 cup packed spinach leaves
1 cup packed watercress leaves
1/4 cup parsley or chervil leaves
4 6-ounce salmon fillets, skinned and boned
2 tablespoons olive oil
2 cups fish stock
1/2 cup chopped shallots
1 sprig fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 cup cold butter
to taste salt and ground black pepper
1/4 cup salmon roe

• preparation

Blanch the tarragon, spinach, watercress, parsley or chervil in boiling water for 2 minutes. Drain in a strainer and cool under cold running water for 1 minute. Squeeze dry and chop fine. Toss the salmon fillets in olive oil and 1 tablespoon of the blanched herbs. Cover and refrigerate for 1 hour.
Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots.
Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm.
Preheat the broiler.
Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
PRESENTATION
Divide the green herb sauce between 4 warmed plates, and place a salmon fillet in the center of each. Top each fillet with a dollop of salmon roe. Serve with seasonal vegetables.

Serves: 2

The pompano may be successfully grilled in a cast iron ridged pan over heat heat.
In Boca Grande, Florida, this excellent recipe was a favorite, not in the local restaurants but in the private social circles of the island beach mansions. The delicious pompano is served over pasta and a sauce . Another chefdecuisine.com creation.

• Ingredients

SAUCE *
1 lemon, juice and zest
1/2 cup dry white wine
1 shallot, minced
1 garlic clove, crushed and finely chopped
1/3 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
FISH
2 (8 ounce) pompano fillets, skinned, boned and cut in half lengthwise
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Fettuccine or spaghettini cooked al dente and drained

• preparation

Finely grate the clean lemon to make zest, and juice the lemon. Set aside.
In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper. Set the sauce aside.
Heat grill over high heat.
Brush pompano fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Heat and toss pasta with half of the lemon butter
Arrange pasta on a platter, place fish on top of pasta and spoon remaining lemon butter sauce over. Serve immediately .

* The sauce can also be a fish velouté sauce

Serves: 2

Tangles of rice vermicelli, a fragrant dusting of curry powder, and a medley of Asian vegetables and proteins form the base of this Cantonese—not Singaporean—classic

• Ingredients

• 3½ oz. dried rice vermicelli
• 2 large eggs, lightly beaten
• 7–8 medium shrimp (3 oz.), shelled and deveined
• Kosher salt
• 2 small shallots, finely minced (¼ cup)
• One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• 3 medium garlic cloves, finely minced (1 tsp.)
• 2½ tsp. yellow curry powder
• 1 tsp. turmeric powder
• 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
• 1 medium scallion, thinly sliced (¼ cup)
• 1 stalk Chinese chives, thinly sliced (¼ cup)
• 1⁄2 red bell pepper, thinly sliced (⅓ cup)
• 1⁄3 cup soybean sprouts
• 3 Tbsp. plus 1 tsp vegetable oil, divided
• 1 Tbsp. Shaoxing wine *
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced
• Cilantro sprigs, for garnish

• preparation

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.
•

Serves: 4

The Cauliflower Risotto goes well with pork tenderloin, baked chicken breast, baked chicken legs, or baked pork chops. It also pairs well with baked cod, grilled shrimp, or roasted beef.

• Ingredients

1 medium head cauliflower
1 Tbsp olive oil (15 mL)
1 shallot finely chopped
1 clove garlic minced
1 cup vegetable broth (240 mL)
1/2 cup grated Parmesan cheese (80 g)
1/4 cup heavy cream 60 mL
Salt and pepper to taste

• preparation

Remove any leaves around the cauliflower. Chop the cauliflower using large pices that fit in a food processor or by grating with a box grater.
Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.

Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.

Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.

Serves: 6

• Ingredients

1 ounce butter 6 shallots, finely diced
3 garlic cloves, finely minced
4 ounces mushrooms, cut in julienne
1 cup dry white wine
1/2 chili pepper, chopped
1 cup heavy cream
to taste salt and pepper
3 medium tomatoes
1 1/2 pounds fettuccine
2 quarts chicken stock
3 ounces smoked salmon, slivered
1/2 cup fresh basil

• preparation

In a large skillet, melt the butter. Add the shallots, garlic, and mushrooms. Stir for one minute. Add the white wine. Boil to reduce by half. Blend in the chili pepper and cream. Reduce by half. Season with salt and ground pepper. Remove from heat.
Dip fresh tomatoes in boiling water fro 30 seconds. Transfer to ice cold water. Peel the tomatoes, cut in halves, and squeeze the tomato halves by hand to remove the seeds. Cut into strips and mix in the sauce.
Cook the pasta al dente in the boiling chicken stock, according to directions on package.
Drain (do not rinse). Just before serving, cut the fresh basil into a fine julienne.
PRESENTATION
Place the pasta in the center of each warm plate. Sprinkle with slivered salmon and basil over the top. Do not overheat the salmon.

Serves: 4

• Ingredients

2 pounds boneless chicken breasts
2 teaspoons butter
to taste salt and pepper
1/4 cup chopped shallots
1 teaspoon curry powder
1/2 cup white wine
1 1/4 cups heavy cream

• preparation

Remove skin from chicken then cut into 1/2 inch wide strips. Melt butter in a skillet.
Add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses its raw look about 5 minutes. Sprinkle the chicken strips with shallots and curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer the chicken pieces to a bowl.
Add the white wine to the skillet and cook over high heat for 3 minutes.
Add cream to the skillet and cook over high heat until sauce is reduced and starts to thicken.
Add the chicken pieces to sauce. Heat well and serve with hot rice.

Serves: 4

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.

• Ingredients

2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .

• preparation

Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Serves: 8

• Ingredients

1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon

• preparation

Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.
Melt a tablespoon of butter in a saucepan and add the shallots. Cook for a minute over medium heat. Do not brown shallots. Add the vermouth and wine. Simmer to reduce by half, then add fish stock. Cook for about five minutes, and strain the liquid, through a fine sieve while pressing all solids with the back of a ladle to extract their juices. Discard all solids. Add the cream to the liquid and simmer for 5 minutes.
Blend the remaining tablespoon of butter with the flour. Add bits by bits to the simmering sauce while stirring with a whip. Add the sorrel and cook until wilted. Season with salt and pepper to taste. Stir in the lemon juice. Keep sauce hot.
Using a non stick pan, cook the salmon pieces in the pan until golden on one side. Turn and cook on the other side for about a minute.
PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place one piece of the cooked salmon in the center of the sauce. Serve immediately.

Serves: 4

• Ingredients

6-8-ounce salmon steaks
to taste salt and ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2 teaspoons flour

• preparation

Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.
Heat the oil and butter in a frying pan and cook the steaks over medium heat for 2 minutes on each side. Add the white wine and simmer for 10 minutes. Transfer the salmon steaks to a platter; cover with foil and reserve in a warm place.
Pour the cooking liquid in the frying pan into a medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick. Season with salt and pepper to taste.
Simmer the sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin the salmon steaks. Arrange on warm plates. Divide the sauce between each plate pouring the sauce over the salmon steaks. Serve at once.

Serves: 4

• Ingredients

1 pound fresh fiddleheads
1/4 cup butter
6 garlic cloves, finely chopped
2 dry shallots, finely chopped
1 tablespoon soy sauce
1 teaspoon sugar
3 tablespoons white wine

• preparation

Steam fiddleheads just until tender. Meanwhile, heat butter in a heavy frying pan and sauté garlic and shallots until softened.
Blend in soy sauce, sugar and wine.
Add steamed fiddleheads, turning to coat them well in the sauce. Serve at once.

Serves: 6

• Ingredients

4 pounds fresh mussels
1/2 cup dry white wine
1 tablespoon chopped shallots
1/4 cup olive oil
5 ounces diced carrots
5 ounces chopped onion
2 medium leek whites, chopped
2 cloves garlic, minced
4 ounces tomatoes, peeled, seeded, and chopped
1/2 teaspoon saffron
1 quart fish fumet
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper

• preparation

Wash and scrub mussels, remove beards, and discard dead open mussels.
In a heavy, deep pot, combine the wine and shallots. Bring to a boil. Add the mussels, cover the pot, and steam until all mussels are open, tossing occasionally. Strain cooking liquid.
Take mussels out of shells. In the same pot, heat the oil. Add the mirepoix (carrots, onion, leeks)and simmer for 5 minutes. Add the garlic, chopped tomatoes, and saffron.
Pour in the fish fumet and mussel cooking liquid. Bring to a boil and simmer for 30 to 40 minutes.
Before serving, stir the cream, mussels, and thyme into the soup. Season to taste with salt and pepper.

Serves: 6

the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.

• Ingredients

5 pounds fresh mussels
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine

• preparation

Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.

Serves: 6

• Ingredients

3 tablespoons butter
3 tablespoons canola oil
2 pounds boneless beef chuck, cut into 1-inch cubes
2 chopped shallots
2 tablespoons flour
1 quart beef stock
1 1/2 cups dry red wine
1 tablespoon tomato paste
2 cloves minced garlic
1 teaspoon dried savory
1/2 teaspoon dried thyme
4 medium potatoes, peeled and cubed
4 sliced carrots
20 small white onions, peeled
1/4 cup canola oil
8 ounces fresh mushrooms, cut into quarters
chopped parsley for garnish

• preparation

Preheat oven to 350 degrees In a heavy casserole, heat butter and oil. Brown beef with shallots.
Add flour, cook to brown, then mix in beef stock and wine. Bring to a boil.
Season with salt, and pepper. Add tomato paste, garlic, savory and thyme.
Cover casserole and bake for 2 hours.
Add carrots and potatoes to stew 1/2 hour before meat is cooked. Blanch white onions in boiling water. Drain.
Heat oil in a frying pan.
Fry onions and mushrooms until brown and tender.
Add to stew when meat is tender. Sprinkle with chopped parsley.

Serves: 4

A version of risotto made with orzo

• Ingredients

6 cups chicken or vegetable stock
5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving

• preparation

Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.

Serves: 6

• Ingredients

30 scrubbed oysters
4 ounces butter
1 cup dry white wine
3 chopped shallots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 cup heavy cream
12 small clean leek whites
6 ounces beluga caviar

• preparation

Open the oysters and reserve bottom shells. Melt the butter in a saucepan. Add the wine, oysters, oyster juice, shallots, salt and pepper. Boil for 2 minutes. Strain. Reserve the oysters. Reduce the cooking liquid by half.
Add one half of the cream, and continue cooking to thicken the liquid. Cut the leeks into julienne. Blanch and cook in the remaining cream. Place an oyster in each shell. Spoon some of the leek mixture over each oyster. Top with the reduced sauce . Spoon caviar over each oyster just before serving.

Serves: 4

• Ingredients

6 shallots , halved lengthwise
2 tablespoons extra-virgin olive oil , divided
1/4 teaspoon each salt and pepper , divided
3 cups cherry tomatoes
3 cloves garlic , thinly sliced
2 tablespoons chopped chives

Cheesy Polenta:
2/3 cups cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup finely grated Parmesan cheese (approx)
1/2 cup crumbled goat cheese or feta cheese

• preparation

Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES

Serves: 6

• Ingredients

1/2 cup raisins
1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 cups low salt chicken broth
3 tablespoons olive oil
3 8- to 10-ounce pork tenderloins
1 cup chopped onion
6 shallots, peeled and minced
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2 tablespoons butter

• preparation

Place raisins in wine in a small saucepan and let stand for 1 hour or refrigerated overnight.
Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
Preheat oven to 450 degrees.
Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.

Serves: 6

Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon.
The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.

• Ingredients

1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped

• preparation

Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

Serves: 8

The combination of fresh and smoked salmon well seasoned with a variety of condiments and herbs bring a rich flavor to this hors d'oeuvre.
Can be prepared a day in advance. Recipe can be doubled.

• Ingredients

8 ounces fresh salmon, cooked
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis

• preparation

Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.

Serves: 8

• Ingredients

For the sauce:
2 tablespoons olive oil
2 cups sliced shallots
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 bay leaf
4 cups beef broth
2 cups dry red wine
1/4 cup brandy

For tenderloin:
2 2-pounds beef tenderloin pieces, trimmed
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
4 cloves minced garlic
2 teaspoons salt
1 teaspoon ground black pepper

• preparation

Sauce:
Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
Tenderloins:
Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with foil, let stand for 10 to 15 minutes.
Slice beef on a cutting board. Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and serve with beef.

Serves: 2

• Ingredients

1 tablespoon olive oil
2 6-ounces salmon fillets
1 shallot finely chopped
3 sprigs fresh thyme
1/2 cup white wine
14 ounce can crushed or diced tomatoes
15 ounce can white cannellini beans drained
Salt and freshly ground black pepper
3 ounces fresh spinach

• preparation

Preheat the oven to 400 F.
Heat the olive oil on high and add the salmon fillets for 2 minutes on each side. Remove the salmon to a plate and set aside.
In the same skillet, add the shallots and thyme sprigs and cook briefly. Add the white wine and tomatoes and simmer 5 minutes. Place the salmon fillets in the pan on top of the tomato sauce and transfer the pan to the oven. Bake for 6 minutes.
Remove the pan from the oven and transfer the salmon fillets to a plate. Add the white beans to the tomato sauce and heat through. Season to taste with salt and freshly ground black pepper and just before serving, stir the spinach into the mixture to wilt.Discard the thyme springs.
To plate, spoon the tomatoes, beans and spinach to a plate or shallow bowl and top with the salmon.

Serves: 4

A Daniel Boulud Dish.Entertaining at Home with a Four Star Chef

• Ingredients

1 tablespoon unsalted butter
3 shallots, thinly sliced
2 pounds mussels, scrubbed
1 1/2 cups dry white wine
Freshly ground pepper

For the Mussel Soup:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 large fennel bulb, trimmed and thinly sliced
2 stalks celery, peeled, trimmed and thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed and dried
1 large carrot, thinly sliced
1 large Idaho potato, peeled and cut into
small pieces
4 cups unsalted chicken stock
1 cup heavy cream
Large pinch of saffron threads
Sachet (1 teaspoon each fennel seeds, coriander seeds, and white peppercorns, 1 bay leaf, 2 sprigs thyme, and
4 sprigs flat-leaf parsley, tied in cheesecloth)
Salt and freshly ground white pepper

For the Crust:
3/4 cup fresh bread crumbs
1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 tablespoon finely chopped toasted almonds
1 tablespoon finely chopped speck ham or prosciutto
Salt and freshly ground white pepper

• preparation

1. Melt the butter in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring, just until translucent, about 5 minutes. Increase the heat to high and add the mussels and white wine. Season with pepper. Cover and cook, stirring a few times, until the mussels open, 3 to 4 minutes.

2. Meanwhile, place a cheesecloth-lined sieve over a large bowl. When all the mussels have opened, turn the mussels and liquid into the sieve. Reserve the mussels and broth separately. When the mussels are cool enough to handle, remove the meat from the shells. Discard the shells and cover the mussels (refrigerate them if you are not making the soup right away).

Make the Mussel Soup:
3. Melt the butter with the oil in a large pot over medium-high heat. Add the onions and cook, stirring, just until translucent, 5 to 7 minutes. Add the fennel, celery, leek, carrot, and potato and cook until tender, 15 to 20 minutes. Add the heavy cream, saffron, sachet, reserved mussel liquid, and chicken stock, and season with salt and pepper; bring to a boil. Reduce to a simmer and cook, skimming regularly, until all the vegetables are tender, about 20 minutes.

4. Working in batches, purée the soup in a blender. Push the purée through a fine-mesh sieve set over a bowl, then season to taste with salt and pepper. (The soup can be kept covered in the refrigerator for up to 4 days or frozen for a month.) Bring to a boil before serving.

To Make the Crust and Gratins:
5. Mix together the bread crumbs, butter, parsley, garlic, almonds and ham in a bowl until blended. Season with salt and pepper. Roll out the mixture between two pieces of parchment paper to form a 4-inch square that is about 1/4-inch thick. Transfer the packet to a small baking sheet and freeze for at least 30 minutes, then cut the crust into four squares; refrigerate until needed.

6. Preheat the broiler. Butter a large gratin dish. Put a 2-inch cake ring or biscuit cutter in the gratin dish and fill with one-fourth of the mussels. Lift off the ring and top the mussels with a square of crust. Repeat to make 3 more mussel gratins. Broil the gratins-watching closely-for 2 to 4 minutes, until the tops are golden brown.

To Serve
Bring the soup to a boil. Transfer each gratin to the center of a warm soup bowl. Ladle the hot soup around the mussels and serve immediately.


Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003

Serves: 6

May be served with angel hair pasta

• Ingredients

½ cup unsalted butter, cubed
4 cloves garlic, minced
1 medium shallot, diced
¼ teaspoon crushed red pepper flakes
1 ½ pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest

• preparation

Melt butter in a large skillet over medium heat. Add garlic, shallot and red pepper flakes, and cook, stirring frequently about 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Stir in parsley, lemon juice and lemon zest.
Serve immediately.

Serves: 4

• Ingredients

2 ounces butter
1 tablespoon shallots, minced
1/2 cup dry white wine
2 ounces flour
1 1/2 cups milk, scalded
1/4 teaspoon white pepper, ground
1/8 teaspoon nutmeg
8 ounces smoked salmon, chopped
4 ounces mushrooms, diced
1 ounce butter
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
1 tablespoon butter, softened
1 tablespoon flour

• preparation

Preheat the oven to 350 degrees.
Melt butter in a saucepan. Add shallots and wine. Reduce over medium heat until wine is almost evaporated. Stir in the flour and cook over medium heat for 5 minutes. Pour the milk in the roux. Whisk and heat until the sauce thickens and comes to a boil. Season with pepper and nutmeg.
Mix in the chopped salmon and the mushrooms sauteed in butter. Stir in the egg yolks. In the bowl of a mixer, combine the egg whites with cream of tartar and whip the egg white mix until medium firm. Fold into the salmon mixture. Butter and flour a 7 inch (17.5 cm) round souffle mold.
Spoon the souffle mix into mold.
Bake 30 minutes at 350 F.(180 C). Serve immediately.

Serves: 6

• Ingredients

Tofu marinade:

5 tablespoons, about 3 lemon grass stalks, finely chopped
1 tablespoon minced ginger
2 teaspoons Sambal oelek (chili paste)
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon salt

1 pound tofu, firm, pressed and drained, cut into 3/4 inch cubes
3 tablespoons soybean oil or olive oil
1 yellow onion, thinly sliced lengthwise
2 teaspoons minced garlic
2 tablespoons chopped roasted peanuts,
2/3 cup Asian basil leaves (halve large leaves)
5 cups cooked farro wheat and brown basmati rice
2 tablespoons vegetable oil
1 cup sliced Wood ear mushrooms
1 cup sliced brown mushrooms
3 tablespoon shallots, minced
1 tablespoon minced garlic
1 1/2 cups cooked Chinese long beans, cut into 2 inches
salt and pepper to taste


1 cup micro greens (cilantro, baby spinach and arugala)
1/4 cup lemon grass vinaigrette (recipe below)
1/4 cup fried shallots (recipe below)


To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

Yield: 1 cup
8 Lemon grass stalks, fleshy bottom third only, minced
1 cup seasoned rice wine vinegar
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai bird chile, minced
2 tablespoons Fish sauce

Fried Shallots

Yield: 2/3 cup
Ingrediends
1/2 cup shallots, cut crosswise into 1/8 inch thick slices
1 cup vegetable oil

• preparation

Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well to form a paste. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes or longer.
Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned. Remove from heat and transfer to a heated platter. Set aside.
Add 1 tablespoon oil to frying pan and toss in the onion mixture. Cook over medium heat until onion is tender. Add tofu to warm. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.

For the farro or rice:
Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked farro or rice to the mushrooms and beans and divide between 6 individual serving plates.

To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.

Lemongrass Vinaigrette

In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve. Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.

Fried Shallots

Spread the shallots out on paper towels and allow to air dry for 30 minutes.
Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to low and cook until the shallots are golden, about 15 minutes. Stir so the shallots brown evenly.
Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer the shallots to a plate or tray lined with paper towels. Discard the oil or save it for later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a tight lid at room temperature, the shallots will keep up to 1 week.

Serves: 6

• Ingredients

5 pounds fresh mussels
1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks

• preparation

Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

Serves: 4

• Ingredients

4 pints large mussels
3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish

• preparation

Sort, scrape, wash the mussels, discarding any that do not close.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.

Serves: 5

The iconic beef stew becomes plant-based with a trio of fungi and tempeh, a protein-rich cake of fermented soybeans originally from Indonesia.

• Ingredients

2 cups (500 mL) vegetable or mushroom stock
1/2 oz (15 g) dried porcini mushrooms
2 lbs (905 g) small to medium cremini mushrooms
1/4 cup plus 1 tbsp (60 mL plus 15 mL) olive oil, divided
Salt and freshly ground pepper to taste
2 tbsp (30 mL) unsalted butter
8 large shallots, about 3/4 lb (340 g), peeled and halved through root ends
3 cloves garlic, thinly sliced
1 tbsp (15 mL) chopped thyme
1 tbsp (15 mL) tomato paste
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) dry fruity red wine
1 (150 g) package hon shimeji mushrooms, trimmed, separated
1 large carrot, about 8 oz (225 g), peeled and sliced 1/3 inch (8 mm) thick
1 bay leaf
1 (250 g) package plain tempeh, cubed
Chopped parsley for garnish
Mashed potatoes or buttered egg noodles for serving

• preparation

1. In a small saucepan, heat stock until hot. Remove from heat and stir in porcini. Soak for 20 minutes. Remove porcini and squeeze dry. Place in a sieve and rinse. Drain, dry, coarsely chop and set aside. Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside.

2. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.

3. In a large mixing bowl, toss cremini mushrooms with 1/4 cup (60 mL) oil, salt and pepper. Transfer to prepared sheet. Bake on the bottom rack of the oven until browned and tender, about 25 minutes. Remove from oven.

4. In a large heavy-duty pot, heat the remaining 1 tbsp (15 mL) oil and butter over medium-high heat. Add shallots, cut-sides down. Cook until deeply browned, about 5 minutes. Reduce heat to medium-low and flip shallots. Cook for 2 minutes. Add garlic and thyme. Cook, stirring, for 1 minute. Add tomato paste. Cook, stirring, for 1 minute. Sprinkle in flour. Cook, stirring, for 1 minute. Add wine and porcini soaking liquid, stirring up any brown bits. Raise heat to high. When it comes to a boil, add porcini, roasted cremini mushrooms, hon shimeji, carrot and bay leaf. When it returns to a boil, partially cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until carrots and shallots are soft, about 20 minutes. Stir in tempeh. Cook until it just heats through, about 2 minutes. Taste sauce for salt.

5. Sprinkle with parsley. Serve with noodles or mashed potatoes.

Serves: 8

In Israel, the dish is called ptitim, which translates roughly from Hebrew to “little crumbles.” It was created by the Osem food company in the early 1950s at the behest of then prime minister David Ben-Gurion.

• Ingredients

¾ cups sliced almonds
3½ cups chicken or vegetable broth
4 sprigs fresh thyme
3 cups Israeli couscous
3 tablespoons extra-virgin olive oil, plus more for drizzling
6 medium shallots, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Chopped fresh parsley, for serving

• preparation

Place the almonds in a small pan set over medium heat. Cook, stirring occasionally, until fragrant and golden brown, 5 to 7 minutes. Remove from the heat and let cool completely.

Combine the broth and thyme in a medium pot set over high heat and bring to a boil. Stir in the couscous, turn heat to low, cover, and cook until the liquid is absorbed, 8 to 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork. Transfer the couscous to a large bowl and discard the thyme sprigs.

Meanwhile, heat the olive oil in a medium skillet set over medium heat. Add the shallots, season generously with salt and pepper, and cook, stirring frequently, until softened and browned, about 8 minutes. Add the cooked shallots, toasted almonds, and lemon juice to the couscous, drizzle with a little more olive oil, and toss to combine. Taste and season again with salt and pepper. Serve warm, topped with parsley.

By: Leah Koenig

Serves: 8

• Ingredients

3 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
8 ounces unsalted butter, cold
to taste salt and ground white pepper

• preparation

In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy.
Note: do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper.
Keep the sauce warm over a pan of warm water. Serve as soon as possible.