TS Cookbook by Sophia Rossi

The Cookbook

THE COOKBOOK: INTRO

Our Definitive guide of learning how to be a chef at home Welcome to “Our Cookbook” – a culinary treasure trove designed to empower and inspire you to become the master chef of your own home. Since 2020, Truffle Shuffle has been at the forefront of revolutionizing cooking, bridging the gap between professional kitchens and your very own culinary haven. Now, we’re excited to share our knowledge, recipes, and foundational techniques with home chefs everywhere. Whether you’re a Truffle Shuffle guest or someone seeking to embark on a culinary journey, this book is for you. It embodies the essence of Truffle Shuffle – a place where extraordinary flavors meet everyday kitchens. Inside these pages, you’ll find an array of meticulously crafted recipes that range from simple delights to show-stopping culinary masterpieces. We believe in teaching not just the “what” but also the “how,” empowering you to understand the techniques behind each dish. You’ll learn the art of balancing flavors, the secrets to perfecting textures, and the joy of creating unforgettable meals. “Our Cookbook” is a celebration of culinary exploration and a testament to the transformative power of food. It’s an invitation to embark on a journey of flavors, aromas, and techniques that will leave you with a profound appreciation for the art of cooking. It is a living cookbook with our foundational recipes and some of our favorite recipes from guests. Shoutout to James for the Truffle Martini recipe and to Margaret, the inspiration behind the blueberry pop tart recipe. It is Our cookbook and is one that will always keep growing. So grab your apron, sharpen your knives, and get ready to dive into the world of Truffle Shuffle. Let this cookbook be your trusted companion as you unlock new realms of culinary excellence, nourish your loved ones, and create memories that will linger long after the final bite. Together, let’s transform your kitchen into a haven of culinary brilliance, one recipe at a time.

ABOUT TRUFFLE SHUFFLE

Welcome to Truffle Shuffle, the culinary platform where world-class recipes meet homegrown cooking talent. Our mission is to bring chefs and food lovers together to share their passion for exquisite flavors and refine their culinary skills. We love nothing more than witnessing the joy of someone mastering a new recipe in their own kitchen. We believe in not just sharing the best flavors, but also demystifying the often opaque and inaccessible world of fine cuisine. Our journey began with the mysterious allure of truffles, the culinary gems that have a way of sparking joy in people. Intrigued by these extraordinary ingredients and their often blackmarket nature, we set out to remove the veil of secrecy surrounding truffles. Our initial idea was to create a direct truffle ordering app, empowering the consumer by cutting out the middlemen and sharing the captivating stories of the truffle hunters themselves. Over time, our product line grew. The introduction of our Balinese Truffle Salt, Brown Butter Truffle Honey, and Truffle Carpaccio marked an exciting turning point. These products, each imbued with a unique story and history, found their way into kitchens across the globe. When the pandemic hit in 2020, we adapted our approach. The challenge propelled us to launch our Black Truffle Risotto class and marked the beginning of our transformation into the virtual culinary platform that Truffle Shuffle is today. We quickly realized the potential in connecting chefs worldwide, giving them a platform to build their brands and communities, all while offering a captivating, interactive, and entertaining culinary experience to our users. Today, Truffle Shuffle is committed to helping you elevate your cooking game right from the comfort of your own home. We’re a collective of chefs with a deep love for food and a passion for sharing our knowledge and skills. There is nothing more rewarding for us than witnessing the thrill and excitement as someone explores a new recipe or hones a skill they’ve been working on. This book is our way of sharing the knowledge of cooking that we all know and love so deeply. We want you to become the best home chef you can be. Your adventure in flavor and technique starts here. Thank you for being a part of our story.

ABOUT THE AUTHORS

Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s Culinary Arts program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all the skills and techniques necessary to cook like professional chefs.

Chef Jason McKinney got his start as a Chef de Tournant at the Sea Island Resort in his home state of Georgia. As a kid, he had a dream of being a chef businessman. He used to carry around a briefcase with monopoly money and play with an easy bake oven. He pursued that passion by making his way to The French Laundry and then started a little company called Truffle Shuffle with the dream of bringing access to top-level culinary education and fine dining ingredients to households across the country. In class he loves seeing people having that wow moment when they cook a new dish for the first time.

Chef Tucker Ricchio first fell in love with cooking while helping her Nonna make fresh pasta and lasagna as a child. After graduating with a double bachelor’s degree, Chef Tucker decided to pursue becoming a Chef and received formal culinary education from Le Cordon Bleu. Aside from her Nonna, Chef Tucker credits her culinary skills to Chef Suzette Gresham, who mentored her from Butcher to Sous Chef at her Michelin-starred restaurant Aquerello. She loves sharing her passion for food with her Truffle Shuffle guests. In passing on the tips and tricks she’s learned from her years in kitchens, she hopes to give her guests the tools to cook like professional chefs at home.

ABOUT THE AUTHORS Chef Jeremy Jarman’s love of cooking began at an early age, watching Food Network competitions shows and helping his mother and grandmother in the kitchen. His family knew he had a unique talent when, at the age of six, Jeremy made his first custom cake with his favorite cough drop “candy” his grandmother always gave him! While studying marketing at BYU Idaho, he continued developing his culinary knowledge outside of the classroom as a cake decorator for a local bakery and tea house. After graduating, he decided to pursue his culinary dreams and earned a certificate from the Laney College Culinary Arts Program. He began working at bakeries throughout the Bay Area before eventually making his way to Truffle Shuffle. Chef Jeremy has a unique ability to connect with people, especially when sharing his passion for the “sweet stuff” in life.

For Chef Connie McGuire, cooking and being a chef has always been about bringing people together. Whether it is the guests in the dining room or the cooks in the kitchen working as a team to deliver the best of the best. As a chef, teaching is an essential part of everyday life to ensure that a recipe and menu can reach its fullest potential. My favorite thing about teaching at Truffle Shuffle is watching family and friends spend their time together no matter where they are in the country and bonding over a meal.

The Many Guest Chefs of Truffle Shuffle

D E D I C AT I O N O R Q R C O D E

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CHAPTER 1: CULINARY SKILLS Cooking is an art, and like any art form, it requires a solid foundation. In this chapter, we’ll explore essential culinary skills that are the building blocks of countless delicious dishes. From creating tantalizing sauces to perfectly cooking proteins, vegetables, pastas, grains, and delectable desserts, we’ve got it all covered. With each skill you acquire in this chapter, you’ll gain the confidence and knowledge to experiment with flavors and create dishes that will delight your taste buds and those of your loved ones. So, grab your apron, sharpen your knives, and let’s dive into the world of basic culinary skills that will transform your cooking from ordinary to extraordinary. Happy cooking!

Culinary Skills Table of Content

We’ll start with the basics, understanding the essential tools, techniques, and principles that every chef must know. From knife skills to food safety, you’ll learn how to navigate your kitchen with confidence.

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French Mother Sauces In the world of culinary artistry, few things hold as much power and versatility as the five renowned Mother Sauces. These sauces, béchamel, velouté, espagnole, hollandaise, and tomato, form the backbone of classic French cooking and provide the key to unlocking a multitude of delectable dishes. Developed in the 19th century by culinary legend Auguste Escoffier, these sauces have stood the test of time and become renowned for their versatility.

Each of these Mother Sauces possesses its own distinct character, lending its rich flavors and velvety textures to a vast array of culinary creations. Whether you’re serving vegetables, fish, meat, poultry, or pasta, the Mother Sauces are there to enhance and elevate your dishes to new heights. But their magic doesn’t stop there! These Mother Sauces serve as the building blocks for countless other sauces, offering endless possibilities for culinary exploration. JBéchamel: This creamy, white sauce is made from a roux (a mixture of flour and butter) cooked with milk, resulting in a luscious and versatile base.

creamy, white sauce is made from a roux (a mixture of flour and butter) cooked with milk, resulting in a luscious Bechamel This and versatile base. Bechamel is the base to many of our favorite sauces, including the gratins, creamy soups, and the cheese sauce in mac and cheese. When you add cheese to a béchamel sauce, you have one of its finest derivatives, sauce mornay and the perfect addition to your truffle mac and cheese.

Ingredients • • •

• • •

1 garlic clove 1 cup cream 1 bay leaf

• Balinese Truffle Salt 3 tbsp all purpose flour 4 tbsp unsalted butter

2 cups whole milk

Directions • •

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Peel and mince the garlic clove. In a medium sauce pot over medium-low heat, melt the butter. Add the garlic and a pinch of Balinese Truffle Salt and stir until the garlic has softened. Add the flour and continue stirring until you’ve made a blond roux, about 2-3 minutes. Add 1 cup of the whole milk to the pot and turn the heat to mediumhigh. Whisk until a smooth paste forms. Add the remaining milk, the cream, and the bay leaf and continue whisking until the mixture is at a full boil. Adjust the heat to maintain a gentle simmer. Simmer on low heat, whisking occasionally, for 10 minutes. Turn off the béchamel pot’s burner and remove and discard the bay leaf. Adjust the seasoning with Balinese Truffle Salt.

Hollandaise Sauce

Made from a delicate emulsion of egg yolks, butter, and lemon juice, this sauce is a velvety dream. It is the perfect companion for eggs Benedict, steamed asparagus, or simply drizzled over poached fish. Hollandaise also has a very famous derivative, the delicious sauce bearnaise!

Directions • • • • • •

Fill a medium pot halfway with water and bring to a simmer over medium heat. Peel and slice the shallot. Place the shallots, white wine, Champagne vinegar, water, and peppercorns into a small pot and place on the stove on high heat. Rapidly reduce by half and then strain into a bowl, making sure to press down on the solids to extract as much reduction as possible. This is the hollandaise reduction. In a small pot, melt the clarified butter over medium-low heat. Place the egg yolks and hollandaise reduction in a metal bowl and set over the 2 quart pot with simmering water. Whisk constantly, taking the bowl on and off the heat, until the yolks have thickened and cooked through. Remove from the heat and continue whisking as you slowly drizzle in the melted butter. Season with lemon zest, lemon juice, and Balinese Truffle Salt.

Ingredients • • •

1/2 tsp black peppercorns 1/2 cup dry white wine 1/4 cup Champagne vinegar

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1/2 cup clarified butter 1 lemon Balinese Truffle Salt

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1/4 cup water 4 egg yolks 1 shallot

Velouté Velouté is a light and delicate sauce created by combining a roux with a white stock, such as chicken, veal, or fish. Its smooth texture and subtle flavors provide the perfect accompaniment to poached fish, poultry, or steamed vegetables. Veloute is also the base for delicious stews like the filling for chicken pot pie!

Directions • •

In a medium saucepan over medium heat, melt the butter. Once melted, add in the flour and whisk until smooth. Cook for 2-3 minutes, making sure that it stays blonde and does not develop any color. Slowly whisk in the chicken broth until it is all evenly incorporated. Stir until fully incorporated. Bring up to a boil and cook until thickened. Remove from the heat. Add the champagne vinegar and season with Truffle Salt to taste.

Ingredients • • •

6 tbsp unsalted butter 6 tbsp all purpose flour 4 cups chicken broth

• •

1 tsp champagne vinegar Balinese Truffle salt

Tomato Sauce There are many versions of tomato sauce in the world, but we have highlighted the classical Frenchstyle tomato sauce. Different from an Italian-style light marinara sauce, this is a rich tomato sauce with chicken stock and bacon. It is a delicious way of making tomato sauce that may be brand new in your kitchen

Ingredients • • • • • • • • • • • • • • • • • •

1 ounce bacon 1/2 yellow onion 1 medium carrot 1 stalk celery 2 pounds beefsteak tomatoes 2 garlic cloves 1/4 bunch parsley 3 sprigs thyme 1 bay leaf 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons tomato paste 1 tablespoon AP flour 1 1/2 cups chicken broth Balinese Truffle Salt, to taste Champagne or red wine vinegar Sugar, a pinch Kosher salt, to taste

Directions 1

Finely dice the bacon and place it into the small pot. Cover with cold water and bring to a simmer over medium heat. Drain and reserve.

Peel and hache 1/4 cup of each: onion, carrot, and celery. This is our mirepoix.

Coarsely chop the tomatoes.

Tie the garlic, parsley, thyme, and bay leaf into a sachet using the cheesecloth and butcher’s twine.

Heat up the olive oil and the butter in the heavy-bottomed pan over medium-low heat.

Add the bacon to the pan and cook for 1 minute to slightly render.

Add the mirepoix to the pan along with a pinch of Balinese Truffle Salt. Allow the vegetables to stew for 6-8 minutes without color.

Add the tomato paste and cook for a few minutes until lightly caramelized.

Add the flour and cook for another minute. Stir in the chicken broth and bring the pan to a simmer.

Add the chopped tomatoes, sachet of herbs, a pinch of sugar, and a pinch of Balinese Truffle Salt and bring to a simmer.

Allow the sauce to simmer lightly for 1 to 1 1/2 hours. The sauce will become thick and gravylike.

Once the tomato sauce has simmered to a delicious flavor and texture, adjust the seasoning with salt and a few drops of vinegar. This is your tomato sauce!

Espagnole

The rich and robust espagnole sauce is born from a dark roux combined with a hearty brown stock, resulting in a deep, complex flavor profile. This sauce serves as the base and richness to dishes like braised meats and stews. Espagnole is the base sauce for many refined meat sauces in the french kitchen. The key is having the right stock. Without great stock, you cannot make great sauce. Our recipe for Espagnole starts with making a full flavored beef stock and reducing it down to strengthen the flavor.

Ingredients • • • • • • • • • • • • • • • • •

3-5 pounds marrow bones 6 cups chicken stock 1 yellow onion 1 carrot 1 leek 1 ounce tomato paste 6 sprigs thyme 2 garlic cloves 1 bay leaf 1 teaspoon black peppercorns 2 tablespoons unsalted butter 3 tablespoons all purpose flour 1 bunch chives Balinese Truffle Salt, to taste 1 teaspoon sherry vinegar Black pepper, to taste 1/2 cup of red wine

Directions 1

In a large pot, cover the marrow bones with cold water. Set over high heat to bring to a simmer, skimming off any foam that rises to the surface.

In a medium pot over high heat, bring the chicken stock to a simmer. Once simmering, turn off the heat.

Meanwhile, to make the mirepoix, peel and slice the carrot and onion into 1-inch pieces. Trim, slice, and thoroughly wash the leek.

Transfer the bones to a strainer set in your sink to drain, then rinse with warm water to remove any coagulated blood and small pieces of bone. This ensures the bones are super clean so our finished stock will have a very clean flavor.

Return the bones to the pot, cover with the simmering chicken stock, and add water as necessary to ensure the bones are covered by about 2-3 inches of liquid.

Bring the pot to a simmer again, skimming off any foam that rises to the surface.

Dilute the tomato paste with a splash of hot stock.

Once the stock is simmering, whisk in the diluted tomato paste and add the mirepoix (leek, carrot, and onion), along with half of the thyme, one (unpeeled) garlic clove, the bay leaf, and peppercorns.

Allow the stock to simmer at very low heat for 4-5 hours, skimming from time to time and adjusting the heat as necessary to maintain a very gentle simmer, until the stock has reduced by about 10-15%.

Strain the stock through a strainer set in a large mixing bowl or another pot.

Tap the bones to ensure as much stock as possible is extracted, then strain the stock once more through a fine mesh strainer into a new mixing bowl. This ensures the stock is clean of any sediment.

Allow the stock to cool to room temperature, then transfer to the refrigerator to chill overnight and get ready to cook the next day!

Remove the stock from your fridge and bring to a simmer in a medium pot over high heat.

Meanwhile, in a medium saucepan over medium-low heat, melt 2 tablespoons of the butter. Add the flour and stir until nicely browned, about 6-8 minutes. This is the roux.

Add the red wine to the roux and cook until the alcohol has burned off.

Add 1 cup of hot stock to the roux and bring to a boil, whisking constantly to prevent lumps.

When the stock is boiling, add the remaining stock and bring to a simmer. Allow the stock to reduce over medium-high heat until the sauce coats the back of a spoon, making sure to skim the sauce from time to time. Season the thickened sauce with Balinese Truffle Salt and sherry vinegar to taste. Feel free to add a bit of ground black pepper if you like as well. Finish with sliced chive.

Serve with your favorite seared red meat and potatoes.

Butter Sauces When it comes to culinary magic, few ingredients possess the transformative power quite like butter. Enter the realm of butter sauces. Within this domain, we find three star players: beurre monté, beurre blanc, and brown butter. While there are countless variations to explore, mastering these three sauces grants you the freedom to unlock some of the magic that is butter.

Butter Sauces Beurre Blanc Beurre Blanc is created by emulsifying butter into a reduction of white wine and shallots, resulting in a luxurious, bright, and tangy elixir. When kissed with a splash of lemon juice, beurre blanc becomes a vibrant companion that delicately coats cooked fish and chicken.

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Peel and finely mince 1 shallot then slice 1 bunch of chives, cover with a damp paper towel and dice the butter and place on a plate. In a small pot over medium-high heat, bring the minced shallots and 1/2 cup of white wine to a boil. Continue boiling until the pot is au sec, or nearly dry. Add 1 tbsp of cream and reduce over medium heat to form a glaze. Remove the pot from the heat. Slowly whisk in the diced butter, one piece at a time. Season with Balinese Truffle Salt and lemon juice to taste Finish with the sliced chives.

Beurre Monté This simple sauce is the result of an emulsion of butter and water, delicately blended together to create a silky mouthfeel. Unlike plain melted butter, beurre monté achieves a clean, velvety texture that enhances the flavors of your dishes without making them feel greasy by keeping the butter emulsified while it is hot. It is perfect anywhere you want a touch of buttery goodness without the heaviness. • • • • • •

Dice 8 tbsp of unsalted butter into small cubes. In a small pot, bring the water to a boil. Remove the water from the heat. Begin whisking in the cubes of butter one piece at a time until it is emulsified and well combined. Season with the Balinese Truffle Salt. If the mixture gets too cold, place on a low heat and continue adding the butter until well combined.

Cooking Sauces Sauces are the true heroes of any kitchen, the alchemical elixirs that bridge the gap between ordinary and extraordinary. They are the secret behind many memorable meals, and in this chapter, we explore the building blocks and diverse variations that elevate a simple dish to a culinary triumph. In this chapter, we will delve into the world of sauces, breaking them down into categories and introducing you to classic and inventive variations. Whether you’re a saucier extraordinaire or a novice, we promise to awaken your culinary creativity with these recipes. In the culinary world, there is a rich tapestry of sauces, each with its unique characteristics and uses. While the five classic mother sauces reign supreme, there are five other styles that deserve their moment in the spotlight. Let’s delve into these lesser-known yet equally important culinary companions.

In the culinary world, there is a rich tapestry of sauces, each with its unique characteristics and uses. While the five classic mother sauces reign supreme, there are five other styles that deserve their moment in the spotlight. Let’s delve into these lesser-known yet equally important culinary companions. Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy into a harmonious taste. Most small sauces are based on the principle of reduction; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency. This method is used to create a simple jus by deglazing the pan from a roast and enhancing its flavor with aromatic vegetables, stock, and seasoning. From the grande and secondary sauces, small sauces or derivatives, along with pan sauces, are prepared by incorporating any combination of ingredients. Most small sauces are based on the principle of reduction, or cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor.

Pan Sauce

Sauce Pillars

Steaming proteinPan sauce is a culinary technique that harnesses the rich flavors developed during cooking to create a delectable sauce. At its core, a pan sauce involves deglazing the pan with wine or spirits, then reducing it with broth and cream, and finally adding a flourish of fresh herbs. This harmonious blend of ingredients yields a sauce bursting with flavor. It stands as a splendidly uncomplicated way to elevate your proteins, enhancing their taste and texture with every luscious spoonful.

Blended Sauce A blended sauce is a versatile category encompassing any sauce crafted using a blender or food processor. These sauces often feature an abundance of vegetables or herbs, resulting in vibrant, fresh flavors. Examples include the zesty chimichurri, aromatic pesto, and the spicy Ajika. Blended sauces are celebrated for their simplicity and ability to infuse dishes with an explosion of taste. Typically served raw to preserve their freshness, these sauces can also be lightly cooked for certain applications.

Vinaigrette A vinaigrette is a fundamental dressing, comprising a harmonious marriage of oil and vinegar, typically in a three-to-one ratio, favoring oil. Its versatility knows no bounds—it’s a salad’s best friend, a pasta’s confidante, and an occasional marinade. Vinaigrettes strike a perfect balance between the richness of oil and the brightness of acidity. By customizing the choice of vinegar, oil, and additional ingredients like herbs, alliums, jams, or honey, you can craft a myriad of flavor profiles. Many vinaigrettes are emulsified, preventing separation. This process employs egg yolks or mustard to unite oil and vinegar, resulting in a smoother, equally delicious dressing.

Aioli Aioli is akin to a cold hollandaise and can be considered a delectable mayo variant. It’s a sublime fusion of oil and acid, expertly bound by egg yolks. As you whisk it into existence, the mixture magically transforms into an unbelievably creamy and tantalizing sauce. Aioli’s applications are diverse—it elevates sandwiches, enhances salads, and serves as a delightful dressing. To craft this culinary gem, combine acid, egg yolks, Dijon mustard, and salt in a bowl. Gradually incorporate oil until the mixture emulsifies, thickens, and becomes luxuriously creamy. Aioli is a canvas for flavor, easily enhanced with various herbs and seasonings to craft a delectable condiment that elevates any dish.

Cooking Protein

Mastering the art of cooking protein is akin to refining a craft, demanding both time and dedicated practice to achieve the pinnacle of perfection in doneness. The intriguing facet of this pursuit lies in its universality: as you attain mastery in preparing one type of protein, you inherently cultivate a skill set that transcends to all varieties of protein. A prime example is the searing technique – once you’ve adeptly seared a succulent steak, you’ve essentially grasped the fundamental approach applicable to searing chicken, scallops, or even a luscious duck breast. The constants in searing, such as employing high heat, a spacious pan to prevent overcrowding, generous use of oil, and the embellishment of herbs and butter through basting, remain unwavering. The divergence typically manifests in the finishing touches bestowed upon the protein. This principle resonates across the panorama of protein cooking methods. Irrespective of the cooking method, the sequence of actions preserves its consistency, while the variables of time and temperature adapt to the distinct characteristics of each protein variety. Thus, a comprehensive grasp of the primary protein cooking methods is pivotal.

Pan Searing A form of direct high-heat cooking, stands as a swift and efficient technique for a wide range of proteins. The elevated temperatures intrinsic to this method instigate the Maillard reaction, bestowing upon the protein its distinctive goldenbrown hue and a crusty exterior. This culinary metamorphosis not only yields an orchestra of enticing flavors and an amazing texture. While ideally suited for tender cuts of protein, pan searing forms a harmonious partnership with baking that ensures larger cuts of protein can cook to perfect doneness . To execute a successful pan sear, preheat a sizable skillet over medium-high to high heat and generously coat it with a few tablespoons of oil. Once the oil shimmers and wisps of smoke emerge, gently introduce a few portions of your protein into the pan, allowing them to cook until achieving the desired golden-brown hue and desired internal temperature. Achieving robust caramelization hinges upon ensuring your protein is meticulously patted dry with paper towels, a step that prevents excess moisture from steaming the meat. Experiment with an array of proteins for this technique, such as steaks, duck breast, scallops, or salmon filets.

Oven Roasting Oven roasting is an indirect cooking method, done in the oven, that yields delectable results. Oven roasting can be achieved through high or lower heat depending on the cut you are cooking, allowing your meat or seafood to become succulently cooked in the intense heat. This technique is typically reserved for larger cuts of meat characterized by a substantial structure such as bones and longer cooking times. Through the process of oven roasting, you grant the meat the opportunity to cook and develop a rich, golden-brown exterior during an extended period within the oven’s confines. Often, this method is complemented by a lower-temperature bake or a preliminary sear in a hot pan to ensure the meat reaches a thorough level of doneness. Oven roasting finds its ideal match in larger cuts such as prime rib, tomahawk steaks, or succulent lamb sirloin.

Cooking Forms Grilling Grilling stands as one of the most ancient, flavor-packed methods for browning meat or seafood and infusing it with a tantalizing taste. The union of the grill grates and the mesmerizing dance of flames as they lick the protein during cooking results in an explosion of flavor development. The cornerstone of successful grilling lies in preheating your grill to a high temperature, a crucial step that guarantees your grill grates caramelize your protein while preventing it from sticking. For larger cuts of meat, a recommended technique involves searing on one side of the grill set to high heat, followed by transferring it to the other side set to medium temperature to ensure thorough cooking after the initial sear. Both gas and charcoal grills offer exceptional performance. Gas grills deliver the advantages of speed and convenience, providing precise temperature control. In contrast, charcoal grills impart a smoky finish to your grilled creations, enhancing the flavor profile of every dish.

Steaming Steaming protein represents a gentle cooking technique, particularly suited for delicate cuts such as fish. It stands out as a low-fat cooking method, perfect for those seeking to reduce their fat intake. One of the most prevalent approaches to steaming meat is the French method known as “en papillote,” which translates to “in parchment.” In this culinary practice, the protein rests atop a fragrant bed of aromatic herbs, vegetables, and wine before being carefully enveloped in parchment paper. The package is then baked at a low temperature, allowing the wine to transform into steam within the parchment, resulting in a beautifully cooked protein that’s infused with exquisite flavors.

Braising Braising is an amazing way to turn tough cuts of meat or fish into a tender delicious meal. The key to good braising is keeping it low and slow. Low meaning low temperature and slow meaning a long cook time. Depending on the size of the cut of your meat, it can be cooked all day. A great braise typically starts searing the meat in oil to develop flavor. Then the meat is placed in a pot or roasting pan where it can be partially submerged in liquid (water or broth). Once submerged, it can be cooked in the oven at a low temperature for hours. In this time, the liquid streams and cooks the meat very gently, gelatinizing the connective tissue in the process. This gentle cooking breaks down connective tissue and creates a tender and delicious protein. The resulting liquid is often reduced after the braise and used as the sauce. Braising works on any large, tough cuts of meat with a good balance of connective tissue like short ribs, beef chuck, pork butt, or pork belly. Braising also is a beautiful technique for fish, one of the best examples being the classical Mediterranean French dish of bouillabaisse.

Frying Deep frying, a method of direct high-heat cooking, is renowned for delivering the crispiest results, especially when it comes to proteins. While frying uncoated proteins can yield decent results, introducing a coating or batter takes the dish to the next level. Deep frying boasts several advantages: it’s a quick and convenient method, effectively locking in moisture as the food is enveloped by the hot oil during cooking. Moreover, it stands as the ultimate technique for achieving a wonderfully crisp crust. Dive into the world of deep frying to unlock the secrets of irresistibly crispy and succulent dishes.

Salt Baking Salt baking is an exquisite culinary technique, particularly well-suited for delicate foods like fish or poultry. The process involves encasing the protein in a thick layer of salt before baking, resulting in an exceptionally moist and flavorful dish. This unique cooking method utilizes the salt crust as an insulator, gently cooking the protein to perfection. The trapped steam within the crust ensures the meat remains incredibly moist. Not only does it cook your dish to perfection, but it also infuses it with a natural seasoning as it bakes. Beyond its culinary magic, salt baking adds a captivating element to your presentation, as cracking open the salt crust becomes a mesmerizing dinner and a show, sure to impress your guests.

Cooking Vegetables Mastering the art of cooking vegetables is fundamental in achieving the highest levels of flavor and texture in your culinary creations. Vegetables can either take the center stage or provide impeccable support to your proteinbased dishes. The key to determining the ideal cooking method for your vegetables lies in defining your desired end result. When seeking a crisp finish, methods like roasting or frying are your best allies, while if you aim for a tender outcome, blanching or boiling may be the preferred choice. Each cooking technique offers its unique advantages and disadvantages. An engaging approach to comprehending the nuances between these methods is to select a single vegetable and experiment with all available techniques. Take, for example, a potato or a bunch of asparagus, and explore how sautéing, roasting, blanching, braising, frying, grilling, broiling, and steaming influence both flavor and texture. Keep in mind that not all cooking methods suit every vegetable; sometimes, combining multiple techniques is the key to achieving the perfect results for your vegetable dishes. Below is a very short list of vegetable cooking techniques, by no means exhaustive. Vegetables are extremely versatile so the most important part of cooking them is to have fun!

Sauteing

Sautéing stands as one of the most widely used techniques for cooking vegetables. Literally translated, sauté means “to jump”, so sautéing vegetables is the perfect excuse to perfect your pan flip! Operating at medium to high heat, this method involves employing a modest amount of oil in the process. Achieving a successful sauté hinges on using a generously sized pan and ensuring it’s adequately preheated before introducing your vegetables. This preheating step allows the vegetables to cook and soften while developing a delicate touch of color. However, it’s essential to avoid overcrowding the pan to prevent unintentionally steaming the vegetables instead of achieving the desired cooking and light caramelization. Besides its merits in preparing standalone vegetable dishes, sautéing serves as an exquisite starting point for vegetables destined for stews and sauces, infusing them with rich flavors.

Roasting

Roasting vegetables constitutes a high-heat, indirect cooking method, imparting a distinctive character to your veggies. Typically, roasting involves arranging them on a sheet pan or roasting pan with a liberal coating of oil or fat. This technique results in delectable textures—a golden-brown, occasionally crispy exterior envelops a soft and tender interior. Achieving exceptional roasted vegetables hinges on two crucial factors: high-temperature cooking and the avoidance of overcrowding the pan. Crowding the pan can hinder the development of that desirable golden-brown finish, so ample spacing is key to success in roasting.

Cooking Forms Blanching/Boiling

Boiling is one of the most straightforward and delicious techniques for vegetable preparation. To begin, immerse your vegetables in a pot of vigorously boiling, well seasoned water and cook them until they reach a state of just-tender perfection. For green vegetables, the cue to remove them from the boiling water is when they transition to a vibrant, eye-catching green. These are boiled vegetables. To blanch, transfer the boiled vegetables to an ice bath immediately after cooking to halt cooking and preserve color. Blanching is ideal for green vegetables and delicate vegetables. While boiling is great for any vegetable it is ideal for any vegetable that needs to be mashed or pureed. You can elevate the flavors of any blanch or boil by cooking in broth and aromatic herbs.

Braising

Braising is a splendid technique, especially suited for robust vegetables. It involves a combination of direct heat and oven cooking. To braise vegetables, begin by heating a sauté pan over medium-high heat with a moderate amount of oil. Cook the vegetables over this medium-high heat until they achieve a caramelized, appealing color. Next, add a liquid (wine, broth, water, gastrique - a mixture of sweetener like honey or sugar and vinegar) to the pan to deglaze it. Then cover and allow the vegetables to simmer in the liquid either on the stovetop or in the oven until they reach a delightful tenderness. During this process, the vegetables undergo a marvelous transformation, becoming beautifully tender and deliciously caramelized. Additionally, the reduced deglazing liquid gracefully coats them, creating a delightful sauce.

Frying

Frying is a high-heat, direct method of cooking vegetables that can result in a delightful crispy texture. To fry vegetables, use a large pot filled with oil that has a high smoke point, such as canola, vegetable, peanut oil, or even duck or beef fat! —these oils work exceptionally well for frying. Heat the oil to approximately 350°F (175°C) and then add your vegetables. During frying, the vegetables cook thoroughly in the hot oil, developing a crispy exterior that’s incredibly tasty. You can choose to batter or coat the vegetables in flour, or fry them without any coating at all. For some vegetables, a double frying technique is particularly effective. This involves first frying them at a lower temperature to cook them through and then frying them again at a higher temperature to achieve a satisfying crispiness.

Pickled

Pickling vegetables is a method of vegetable preparation that doesn’t involve any cooking. To pickle, you’ll need to prepare a pickling liquid, typically a combination of vinegar, sugar, water, and various spices. For a quick pickling method, bring the pickling liquid to a boil and then add thinly sliced vegetables, allowing them to soak in the liquid for at least 30 minutes. During this pickling process, the vegetables will soften and absorb the flavors of the pickling liquid. Pickled vegetables can serve as excellent garnishes, contributing a vibrant acidity and distinctive flavor to the dishes you pair them with.

Grilling

Grilling is a direct, high-heat method of cooking vegetables. To grill, start by preheating your grill to high heat. Brush your vegetables with oil to prevent sticking and enhance flavor. Place the oiled vegetables directly on the grill grates or use a grill basket for smaller veggies. Cook the vegetables, rotating them frequently, until they develop a delightful char and reach the desired tenderness. Grilling imparts a wonderful smoky flavor to the vegetables while ensuring they are cooked to perfection. Grilled vegetables can be served as a side dish alongside grilled meats or tossed together to create a delicious and smoky grilled vegetable salad.

Steaming

Steaming is an indirect medium-heat cooking method tailored for vegetables. There are two primary techniques for steaming. The first involves positioning a steaming basket over a pot of boiling water, where the vegetables are steamed until they achieve the desired tenderness. Alternatively, you can opt for oven steaming by enveloping the vegetables in a parchment package with a dash of broth and wine and tossing them into a low temperature oven. This parchment harnesses steam to gently cook the vegetables. Steaming stands out as a rapid, low-maintenance approach to ensuring your vegetables attain a state of tender perfection.serve as excellent garnishes, contributing a vibrant acidity and distinctive flavor to the dishes you pair them with.

Cooking Pasta & Grains Pasta and grains are staples in kitchens around the world, offering a canvas for creativity and a source of sustenance. In this section, we invite you to become a master of these fundamental ingredients, unlocking the secrets to creating delectable dishes with ease. Dive into the art of making pasta dough from scratch, and explore various techniques to shape pasta into tantalizing forms, from classic spaghetti to intricate ravioli.

Rice & Grains Explore the nuanced techniques of cooking rice, from mastering the simple but flavorful pilaf method to perfectly boiling and draining rice for various culinary applications.Embrace the diversity of grains, from hearty quinoa to nutritious farro, and discover the ideal cooking methods to make them shine in your dishes.

Pasta Skills Pasta Dough from Scratch Grilling stands as one of the most ancient, flavor-packed methods for browning meat or seafood and infusing it with a tantalizing taste. The union of the grill grates and the mesmerizing dance of flames as they lick the protein during cooking results in an explosion of flavor development. The cornerstone of successful grilling lies in preheating your grill to a high temperature, a crucial step that guarantees your grill grates caramelize your protein while preventing it from sticking. For larger cuts of meat, a recommended technique involves searing on one side of the grill set to high heat, followed by transferring it to the other side set to medium temperature to ensure thorough cooking after the initial sear. Both gas and charcoal grills offer exceptional performance. Gas grills deliver the advantages of speed and convenience, providing precise temperature control.

Pasta Shaping Technique Steaming protein represents a gentle cooking technique, particularly suited for delicate cuts such as fish. It stands out as a low-fat cooking method, perfect for those seeking to reduce their fat intake. One of the most prevalent approaches to steaming meat is the French method known as “en papillote,” which translates to “in parchment.” In this culinary practice, the protein rests atop a fragrant bed of aromatic herbs, vegetables, and wine before being carefully enveloped in parchment paper. The package is then baked at a low temperature, allowing the wine to transform into steam within the parchment, resulting in a beautifully cooked protein that’s infused with exquisite flavors.

Gnocchi Making Braising is an amazing way to turn tough cuts of meat or fish into a tender delicious meal. The key to good braising is keeping it low and slow. Low meaning low temperature and slow meaning a long cook time. Depending on the size of the cut of your meat, it can be cooked all day. A great braise typically starts searing the meat in oil to develop flavor. Then the meat is placed in a pot or roasting pan where it can be partially submerged in liquid (water or broth). Once submerged, it can be cooked in the oven at a low temperature for hours. In this time, the liquid streams and cooks the meat very gently, gelatinizing the connective tissue in the process. This gentle cooking breaks down connective tissue and creates a tender and delicious protein. The resulting liquid is often reduced after the braise and used as the sauce.

Cooking Rice Deep frying, a method of direct high-heat cooking, is renowned for delivering the crispiest results, especially when it comes to proteins. While frying uncoated proteins can yield decent results, introducing a coating or batter takes the dish to the next level. Deep frying boasts several advantages: it’s a quick and convenient method, effectively locking in moisture as the food is enveloped by the hot oil during cooking.

Cooking Grains Salt baking is an exquisite culinary technique, particularly well-suited for delicate foods like fish or poultry. The process involves encasing the protein in a thick layer of salt before baking, resulting in an exceptionally moist and flavorful dish. This unique cooking method utilizes the salt crust as an insulator, gently cooking the protein to perfection. The trapped steam within the crust ensures the meat remains incredibly moist.

CHAPTER 1: HORS D’OEUVRES

Hors d’oeuvres are the culinary ambassadors of any meal, offering a tantalizing preview of what’s to come. From classic crowd-pleasers to daring and innovative creations, this chapter is a treasure trove of flavors and textures that will delight your senses and those of your guests.

Hors d’oeuvres Table of Content Black About ourTruffle Arancini

01 01

Bruschetta TheCrab creative

01 01

Potato Blini with Caviar Delicate

01 01

Spinach Puffs Innovative

01 01

Blackadult Truffle and Artichoke Soup Elegant

01 01

Spanish Tapas Kitchen

01 01

SlimKorean and Fried Chicken Wings

01 01

Touchdown Chicken Wings Interesting

01 01

Baked Brie Modern

01 01

Loaded Truffle Frites Modern

01 01

OurTruffle best Margarita Pizza

01 01

Argentinian Meet our team Empanadas

01 01

Black Truffle Arancini Arancini,delectable fried risotto balls, embody the art of transformation. We’ve perfected the alchemy of turning yesterday’s risotto into today’s culinary delight. We infuse these golden orbs with chopped truffles and pair it with truffle aioli, delicate shavings of truffle, and a generous snowfall of Parmesan cheese, to make sure each bite is an exquisite symphony of flavors. The base recipe is a playground for all sorts of flavors. Try it with saffron infused broth or even cheddar and bacon to get astounding results.

Black Truffle Arancini Culinary Skills

sheet tray

large pan

Ingredients •

3 cups broth

•

1 1/2 cups water

•

2 ounce Parmesan

•

4 tbsp unsalted butter

•

1 jar Truffle Carpaccio

•

1 shallot

•

1/4 cup olive oil

•

Balinese Truffle Salt, to taste

•

1 heaping cup carnaroli rice

•

1/2 cup dry white wine

•

2 cups of panko bread crumbs

•

2 eggs

•

2 quarts vegetable oil

large pot

Cutting board

•

Knife

•

Ladle

•

Wooden spoon

•

Cheese grater

•

Large pan

•

Small pot

•

1 cup measuring cup

•

Sheet tray

•

Medium bowls

•

Large pot for frying

wooden spoon

Prep 1

In a small pot over medium-high heat, bring 3 cups of the broth and 1 1/2 cups of water to a boil. Once boiling, turn off the heat and set aside.

Finely grate the Parmesan cheese. Cube the butter. Chop half of the Truffle Carpaccio, reserving the other half. Peel and finely mince the shallot.

Directions 1

In a large saucepan over low heat, stir together the shallot, half of the olive oil, and a pinch of Balinese Truffle Salt. Cook until the shallot is soft and translucent (but before browned).

Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.

Deglaze the pan with the 1/2 cup of white wine, increase heat to mediumhigh, and continue stirring until all of the wine has evaporated.

Turn the heat to medium and add one ladle of hot stock to the pan.

Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only 1/4 cup of stock left and the rice is al dente.

Turn the heat on the risotto to low and add the butter, one cube at a time, until emulsified. Adjust consistency if necessary with the last bit of stock. The risotto should be fairly thick, this will ensure that it is easier to roll up later.

Add the Parmesan, then fold in the chopped Truffle Carpaccio.

Season with a couple drops of champagne vinegar and Balinese Truffle Salt to taste.

Place the risotto on a sheet tray and cover with plastic wrap. Refrigerate.

Mise en Place •

small pot

10 Once cooled, scoop and roll 1 ounce balls of the risotto. 11

In a medium bowl, place the panko bread crumbs. In a separate medium bowl, whisk the eggs.

12 Dip the risotto ball in the egg mixture and then in the breadcrumbs to coat. Transfer to a sheet tray. (If the risotto balls are hard to work with, freeze them before you bread them) 13 Heat a large pot of oil to 350 F and fry the arancini until they are crispy, golden brown, and cooked through! Serve with aioli, more parmesan, and the remaining truffle carpaccio.

Crab Bruschetta A Chef Connie Original, these crab toasts deliver an explosion of flavor while maintaining an enticing simplicity. With the convenience of pre-cooked crab meat, you can savor delicious results without sacrificing time. The Granny Smith apple provides a tantalizing crunch and a burst of acidity, perfectly complementing the ensemble. And here’s a hot tip: prepare the crab salad a day ahead, allowing you to effortlessly assemble and serve on freshly toasted baguettes whenever you’re ready.

Crab Bruschetta Mise en Place

Cutting Board

Knife

Ladle

Wooden Spoon

Cheese Grater

Large Pan

Small Pot

Sheet Tray

Medium Bowl

Large Pot

Ingredients

Directions

•

1 french baguette

Preheat oven to 325F

•

4 Tbsp olive oil

•

Balinese Truffle Salt, to taste

Slice baguette into (2 bite size) pieces, brush with olive oil, season with salt and pepper, and bake in the oven for 10-15 mins rotating in the middle until golden brown and crunchy all the way through

•

Black Pepper, to taste

•

1/2 bunch chives

Slice chives and tarragon. Mince lime leaves

•

3 sprigs tarragon

Pick through crab meat to check for shells. Mix in 1/2 of the cut chives, tarragon, lime leaves, the zest of a lemon, and a grated jalapeno.

•

2 lime leaves

•

1/2# crab meat

Add mayo, season with balinese truffle salt and half of a lemons worth of juice

•

1 ea lemon

•

1 ea Jalapeno

Chiffonade persimmon/green apple and dress with the remaining lemon juice to avoid browning

•

1/4 cup Kewpie mayo

•

1 green apple

On the tray add 1-2 tablespoons of mixed crab to each piece of toast. Garnish with the remaining chives and chiffonade persimmon/green apples. Finish with a final seasoning of truffle salt and enjoy!!

Potato Blinis & Caviar Flight Elevate your culinary experience with our exquisite Potato Blini with Caviar. Crafted from Yukon Gold potatoes, these blini boast a delicate, fluffy texture beautifully complemented by tangy crème fraîche. These delectable bites take your caviar indulgence to new heights, serving as the perfect canvas for a symphony of flavors. Pair them with a flight of caviar delights, including White Sturgeon, Kaluga, and Smoked Trout roes, offering a delightful variety of tastes. And the best part? You can prepare the blini in advance, either freezing or refrigerating them, and effortlessly bring them back to life with a quick reheating in a skillet. Prepare to embark on a culinary journey that marries elegance with convenience, creating a sensational treat for all your senses.

Potato Blinis & Caviar Flight Culinary Skills

sheet tray

large pan

Ingredients

large pot

small pot

wooden spoon

Prep 1

Place the potatoes in a small sauce pot and cover with water by at least an inch. Add a pinch of kosher salt and bring to a boil over high heat. Once boiling, lower the heat to maintain a gentle simmer.

Simmer the potatoes until they’re very tender and easily pierced with a knife, about 25 minutes.

•

1 pound Yukon gold potatoes

•

Kosher salt, to taste

•

5 ounces creme fraiche

•

2 eggs

•

2 egg yolks

•

1 bunch chives

•

Balinese Truffle Salt, to taste

•

1/4 cup all purpose flour

Preheat your oven to 200F. Line a sheet tray with aluminum foil.

•

1/4 cup whole milk

•

2 tablespoons unsalted butter

Remove the creme fraiche, eggs, and egg yolks from your refrigerator and set aside to temper.

•

1 jar kaluga caviar

•

1 jar white sturgeon caviar

Meanwhile, slice the chives.

•

1 jar smoked trout roe

•

1 jar pickled shallots

Use a large spoon to transfer the potatoes to a kitchen towel. Use the towel to peel the potatoes while they’re hot. Pass the peeled potatoes through a ricer into a mixing bowl. Measure out two packed cups of riced potato and return to the mixing bowl, discarding any extra potato.

Use a wooden spoon to mash the warm potatoes to create a paste. Slowly add the whole eggs and use a spoon to whip until incorporated. Add the egg yolks and continue to whip until creamed and smooth. Season with a pinch of Balinese Truffle Salt.

Slowly add the flour and mix until combined. Stir in 2-3 tablespoons of milk to reach the desired batter consistency.

In a large nonstick pan over medium-low heat, melt a small slice of butter until sizzling. Add small spoonfuls of blini batter and cook until the pan side is golden brown. Flip and cook the rest of the way through.

Transfer the cooked blinis onto the foil-lined sheet tray and cover with a kitchen towel as you finish the remaining blinis. Just before serving, remove the towel and place the blinis in the oven to warm.

Now, plate up that beautiful spread with the caviar flight, sliced chives, pickled shallots, and the remaining creme fraiche all alongside those delicious, warm potato blinis. Follow along and enjoy those delicate potato blinis and garnishes alongside that flight of caviar.

Mise en Place •

Cutting board

•

Knife

•

Medium pot

•

Ricer

•

Mixing bowl

•

Wooden spoon

•

Large spoon

•

Metal spatula

•

Sheet tray

•

Large nonstick pan

•

Aluminum foil

•

Ricer

Directions

Black Truffle Soup

Indulge in the epitome of appetizers or first courses with our Black Truffle Cappuccino. This velvety truffle velouté is a sensation on its own, but ascends to new culinary heights when generously adorned with grated truffles and crowned with a delicate milk or onion foam. To truly embrace its cappuccino essence, serve it in an espresso cup or shot glass, topped with frothed milk or an onion soubise, a sprinkle of chopped chives, and a final touch of grated truffles. For those seeking the classic soup experience, a dollop of crème fraîche and a garnish of chopped chives are the perfect companions. Regardless of your choice, be prepared to fall head over heels for the captivating blend of flavors and sumptuous texture that our Black Truffle Cappuccino brings to the table.

Directions

Ingredients • • • • • • • • • • • •

4 oz Butter 1 Shallot 1 Yukon Gold potato 1 head Cauliflower 5 oz Button mushrooms 2 bag Bone broth 1 Lemon 1 Creme fraiche 1 bunch Chives 1 jar Truffle Carpaccio 2 Artichokes 1 packet Balinese Truffle Salt

Mise en Place • • • • • •

Cutting board • Ladle • Sauce pot • Paring knife • Whisk • • Peeler

Wood spoon Knife Large pot Blender Mesh strainer Mixing bowl

Fill the mixing bowl with cold water and the juice of half of the lemon.

Peel back the thick, green leaves off of the artichokes and tourne them. Place the finished artichokes into the bowl with lemon.

Dice 2 cups of the cauliflower. Peel and dice the shallot. Wash and dice the button mushrooms. Peel and dice 1 heaping cup of Yukon Gold potato. Dice the artichokes. Thinly slice the chives.

Melt the butter in the large pot over medium heat.

Add the diced vegetables to the pot. Lightly season with Balinese Truffle Salt and stew until tender but without color.

Once the vegetables are tender, add the bone broth to the pot along with 2 cups of water.

Bring the soup to a boil and turn down to a simmer.

Drain the Truffle Carpaccio, reserving the oil, and add half of the Truffle Carpaccio to the simmering soup. Simmer the soup for 30 minutes.

Transfer the soup to a blender, add half of the creme fraiche, and blend while hot. Blend on high for 2 minutes.

Strain the soup through the fine mesh strainer into the 2 qt sauce pot and press with a ladle to make sure you get maximum yield.

Repeat this blending and straining process until all soup has been blended.

Reheat the soup and adjust the seasoning with Balinese Truffle Salt, truffle oil, and lemon juice.

Ladle the soup into soup bowls, top with a dollop of creme fraiche, a few slices of Truffle Carpaccio, and a sprinkle of chives and enjoy alongside some crusty bread!!

Spinach Puffs Chef Jeremy wasn’t always a natural-born spinach enthusiast, which is why this recipe serves as his ingenious method to convert anyone into embracing the leafy green goodness. While it undeniably boasts more butter, cheese, and flaky pastry than actual spinach, take solace in the fact that each delectable bite offers the very vitamins that gave Popeye his legendary strength. This recipe achieves the perfect equilibrium between crisp puff pastry and the irresistible allure of cheesy spinach.

Directions

Ingredients • • • • • • • • • • •

3 medium shallots 2 cloves garlic 8 ounces spinach 1 ounce Parmesan 1/4 cup olive oil 1 pinch Aleppo pepper 1 lemon 1 beaten egg 3 ounces feta cheese Salt and pepper 1 package square puff pastry

Dice the shallots. Mince the garlic. Coarsely chop the Spinach. Grate the Parmesan.

Preheat your oven to 400F.

In a large saute pan over medium heat, heat the olive oil. Add the shallots and garlic. Season with a healthy pinch of salt, Aleppo pepper, and black pepper to taste. Cook until the shallot is translucent.

Add the spinach and wilt down until it’s about 1/3 the size.

Remove from the heat and zest in the lemon, then squeeze in ½ of the lemon’s juice. Stir in the grated parmesan and feta cheese. Season to taste with additional salt, pepper, and lemon.

Roll out your puff pastry. Cut into 3” by 3” squares. Scoop 1 tablespoon of the filling in the center of the square. Brush the edges with egg wash. Pinch the opposite corners together and seal one side making a cornucopia-shaped pastry.

Place on a parchment lined baking sheet with an inch between each puff. Brush the top with egg wash. Bake until golden brown and crispy, about 15-20 minutes.

Enjoy!

Mise en Place • • • •

Sheet Knife Zester Saute pan

• • • •

Cutting board Wooden Spoon Rolling Pin Pastry Brush

Black Truffle Soup Indulge in the epitome of appetizers or first courses with our Black Truffle Cappuccino. This velvety truffle velouté is a sensation on its own, but ascends to new culinary heights when generously adorned with grated truffles and crowned with a delicate milk or onion foam. To truly embrace its cappuccino essence, serve it in an espresso cup or shot glass, topped with frothed milk or an onion soubise, a sprinkle of chopped chives, and a final touch of grated truffles. For those seeking the classic soup experience, a dollop of crème fraîche and a garnish of chopped chives are the perfect companions. Regardless of your choice, be prepared to fall head over heels for the captivating blend of flavors and sumptuous texture that our Black Truffle Cappuccino brings to the table.

Culinary Skills

Pan Searing

• • • • • • • • • • •

4 oz Butter 1 Shallot 1 Yukon Gold potato 1 head Cauliflower 5 oz Button mushrooms 2 bag Bone broth 1 Lemon 1 Creme fraiche 1 bunch Chives 1 jar Truffle Carpaccio 2 Artichokes

•

1 packet Balinese Truffle Salt

Mise en Place Cutting board • Ladle • Sauce pot • Paring knife • Whisk • Peeler •

Chopping

Directions

Ingredients

• • • • • •

Knife Skills

Wood spoon Knife Large pot Blender Mesh strainer Mixing bowl

Fill the mixing bowl with cold water and the juice of half of the lemon.

Peel back the thick, green leaves off of the artichokes and tourne them. Place the finished artichokes into the bowl with lemon.

Dice 2 cups of the cauliflower. Peel and dice the shallot. Wash and dice the button mushrooms. Peel and dice 1 heaping cup of Yukon Gold potato. Dice the artichokes. Thinly slice the chives.

Melt the butter in the large pot over medium heat.

Add the diced vegetables to the pot. Lightly season with Balinese Truffle Salt and stew until tender but without color.

Once the vegetables are tender, add the bone broth to the pot along with 2 cups of water.

Bring the soup to a boil and turn down to a simmer.

Drain the Truffle Carpaccio, reserving the oil, and add half of the Truffle Carpaccio to the simmering soup.

Simmer the soup for 30 minutes.

Transfer the soup to a blender, add half of the creme fraiche, and blend while hot. Blend on high for 2 minutes.

Strain the soup through the fine mesh strainer into the 2 qt sauce pot and press with a ladle to make sure you get maximum yield.

Repeat this blending and straining process until all soup has been blended.

Reheat the soup and adjust the seasoning with Balinese Truffle Salt, truffle oil, and lemon juice.

Ladle the soup into soup bowls, top with a dollop of creme fraiche, a few slices of Truffle Carpaccio, and a sprinkle of chives and enjoy alongside some crusty bread!!

Spinach Puffs Chef Jeremy wasn’t always a naturalborn spinach enthusiast, which is why this recipe serves as his ingenious method to convert anyone into embracing the leafy green goodness. While it undeniably boasts more butter, cheese, and flaky pastry than actual spinach, take solace in the fact that each delectable bite offers the very vitamins that gave Popeye his legendary strength. This recipe achieves the perfect equilibrium between crisp puff pastry and the irresistible allure of cheesy spinach.

Culinary Skills

Pan Searing

Knife Skills

Chopping

Ingredients

Directions

•

3 medium shallots

Dice the shallots. Mince the garlic. Coarsely chop the Spinach. Grate the Parmesan.

•

2 cloves garlic

Preheat your oven to 400F.

•

8 ounces spinach

•

1 ounce Parmesan

•

1/4 cup olive oil

•

1 pinch Aleppo pepper

Add the spinach and wilt down until it’s about 1/3 the size.

•

1 lemon

•

3 ounces feta cheese

Remove from the heat and zest in the lemon, then squeeze in ½ of the lemon’s juice. Stir in the grated parmesan and feta cheese. Season to taste with additional salt, pepper, and lemon.

•

Salt and pepper

•

1 package square puff pastry

•

1 beaten egg

Mise en Place

Place on a parchment lined baking sheet with an inch between each puff. Brush the top with egg wash. Bake until golden brown and crispy, about 15-20 minutes.

Enjoy!

• • • •

Sheet Knife Zester Saute pan

• • • •

Cutting board Wooden Spoon Rolling Pin Pastry Brush

Spanish Tapas Inspired by Chef Tucker’s travels to Spain, these two appetizers are guaranteed to elevate your upcoming Tapas party. Patatas Bravas, featuring crispy potatoes adorned with garlic aioli, and Gambas al Ajillo, succulent shrimp drenched in chili sauce, are the ultimate bites for a sunny summer day. Chef Tucker’s recommendation? Indulge in these delectable treats alongside generous servings of sangria and the company of cherished friends.thing’s certain – it’s bound to be an epic wingtastic experience.

Spanish Tapas

Patatas Bravas y Gambas al Ajillo Culinary Skills

sheet tray

large pan

large pot

small pot

wooden spoon

How to Cook Ingredients • • • • • • • • • • • • • • • • •

2 russet potatoes 1 head garlic 1 egg yolk 1 lemon Balinese truffle salt, to taste 1/4 bunch parsley 1 demi baguette 3 cups extra virgin olive oil, divided 1 ounce tomato paste 2 teaspoons smoked paprika 2 teaspoon chili flakes 1/2 teaspoon black pepper 1 tablespoon cornstarch 1 tablespoon water 1 cup broth 2 ounces sherry vinegar 1 pound shrimp

Mise en Place • • • • • • • • • • • • • • •

Cutting board Knife Microplane Pitcher Wooden spoon Cocktail spoon Mixing bowl Whisk 2 Large saute pans 1 Medium saute pan Baking sheet lined with rack Peeler Slotted spoon Measuring spoons Small ramekin

Preheat your oven to 350 F.

Peel the potatoes and cut them into small pieces.

Peel and slice 5 garlic cloves. Mince 4 additional cloves. Leave the 10th and final clove whole.

In a mixing bowl, add the egg yolk. Zest in half of the lemon. Microplane the whole clove of garlic. Now season with a small pinch of truffle salt. Time to emulsify 1/2 cup of olive oil into the egg yolk mixture. To emulsify: whisking quickly, drizzle the oil slowly into the egg mixture. Adjust thickness of the aioli with half a lemon’s worth of juice and if needed, a splash of water. This is the garlic aioli for the patatas bravas.

Chop the parsley then slice the baguette and cover in foil.

In a large saute pan, heat 1/2 cup of olive oil over medium heat. Add the potatoes to the pan and cook for a few minutes until almost cooked through. Remove with a slotted spoon and set on a baking sheet lined with a rack. Place the tray in the fridge.

In a medium saute pan, heat 1/4 cup of olive oil over medium heat.

Add the sliced garlic to the hot oil and cook until it starts to brown.

Remove the sliced garlic from the pan with a slotted spoon and set aside.

Drop the heat to medium low and add the tomato paste, half of the smoked paprika, half the red chili flakes, and half of the black pepper. Stir and let cook.

In a separate small ramekin, combine 1 tablespoon cornstarch with 1 tablespoon of water and whisk together. This is a slurry.

Add one cup of broth to the pan. Then add the slurry a little at a time and keep whisking until the sauce is smooth. Add a teaspoon of sherry vinegar and keep whisking until the sauce appears creamy and thickens slightly. Season to taste with Balinese truffle salt. This is a classic red bravas sauce.

Pop the bread into the oven to warm.

Reheat the potato pan over high heat and cook the potatoes a second time. This is for GBD and crispiness. Once golden and crispy, remove from the pan and season with Truffle Salt.

Add 1/3 cup olive oil to a clean, large saute pan over medium low heat.

Add the minced garlic and the remaining chili flakes and smoked paprika and saute until fragrant.

Turn the heat to medium high and add the shrimp and the juice of half a lemon. Add in the remaining sherry vinegar. Stir until the shrimp are coated in the sauce and fully cooked, about 3 to 4 minutes. Do not let the sauce reduce completely. Season with truffle salt and the remaining pepper.

Remove from heat and top with chopped parsley.

Grab the bread from the oven. Slice into pieces.

20 Plate the potatoes with the bravas sauce and the aioli. Plate the gambas al ajillo with sauce and the warmed baguette. These are your two tapas! Enjoy with the sangria!

Korean-Style Fried Chicken Chef Connie presents two irresistible wing styles, tailored to elevate any gathering into an extraordinary event. Her “Touchdown” chicken wings embody the classic oven-baked approach, generously coated with your preferred hot sauce and accompanied by a dollop of zesty ranch dressing. These wings explode with flavor, and you have the freedom to recreate them using the hot sauce of your choice. Craving a unique twist? Delve into her Korean-style wings, perfectly battered and adorned with a soy-based Korean wing sauce. This variety offers a tantalizing blend of tanginess, spiciness, and satisfying crunchiness. Whether you opt for the classic or explore the distinctive, one

Korean-Style Fried Chicken Culinary Skills

sheet tray

large pan

Ingredients • • • • • • • • • • • • • • • • • •

2 garlic cloves 1-inch piece ginger 1 bunch scallions 1/4 cup peanuts 1/4 cup mixed golden and black sesame seeds 1/4 cup crispy fried shallots 1 cup rice flour 1/2 cup cornstarch 1/2 cup potato starch Balinese Truffle Salt 2 pounds chicken wings 1/4 cup sesame oil 1 cup Korean-style wing sauce Asian lager or seltzer water 1 wedge kimchi 1/2 cup carrot/daikon pickle 2 quarts vegetable oil, for frying

Mise en Place • • • • • • • • • • • • •

Cutting board Knife Thermometer (with pot clip preferred) Large pot Slotted spoon 2 medium mixing bowls Small bowl Medium saucepan Whisk Wooden spoon Sheet tray with cooling rack or paper towels Sheet tray or large plate Mortar and pestle

large pot

small pot

wooden spoon

How to Cook 1

In a large pot on low heat, begin to heat the vegetable oil. Peel and mince the garlic and ginger. Dice the scallion bottoms and slice the scallion top into threads.

Using a mortar and pestle, smash the peanuts, sesame seeds, and crispy shallots until the mixture resembles a crumble. Transfer to a small bowl and mix with the scallion tops. This is the crunchies!!!

In a medium bowl, combine the rice flour, cornstarch, potato starch, and a large pinch of Balinese Truffle Salt. This is the Asian chicken dredge.

Remove the wings from the package by opening from the top and using the bag to remove most of the liquid (some moisture on the outside of the wings will help with the dredge). Place the wings in a medium bowl with the seasoned Asian chicken dredge and coat evenly.

Shake off any access dredge and land the wings on a sheet tray or large plate. Set aside the dredge bowl for later use.

The wings will be fried twice, once at 300F and then again at 350F. This is the secret for that famous crunch!!

Before we turn up the heat, check your oil. It should be close to 300F. If your heat is a little high, turn the heat off and place a few chicken wings in - they will help cool the oil down. If the heat isn't quite there, raise the heat to a medium-low.

Fry in batches, making sure you don't overcrowd the pot. Use a slotted spoon to move the wings occasionally until you start to feel some texture as you move the spoon around, about 3-5 minutes. We are not looking for color, just a first crunchy coating.

Land the chicken wings on a tray lined with a rack or paper towel and let rest at room temperature for 3-5 minutes, then place in your fridge. This change in temperature will allow the first coating to set properly and stop the chicken from overcooking.

Turn the heat on your oil to medium-high to reach a temperature of 350F

As our chicken wings are setting, let's make some wing sauce: In a medium saucepan over low heat, add the sesame oil. Add the minced garlic, ginger, and diced scallion bottoms.

This is more of an infusion of flavor and less of a saute, so as soon as you start to smell the aromatics, add the Korean-Style Wing Sauce and whisk until the sauce comes to a simmer, then turn off the heat and season with a pinch of Balinese Truffle Salt

In the bowl with the remaining dredge, whisk in beer or seltzer water until the mixture looks like a batter. It should be the same consistency as crepe batter. Only add small amounts of water at a time–we don't want this to be too thin.

Now that the wings have had time to set and the oil is at 350F, remove the chicken wings from the fridge, dip in the batter and hold each wing above the bowl until most of the batter comes off. Fry until the batter is GBD (Golden Brown & Delicious). Place into a medium bowl and toss with a pinch of Balinese Truffle Salt.

Once all wings are fried for a second time, coat in the wing sauce. Garnish with the scallion crunchie mix. Enjoy with kimchi, pickled carrots and daikon.

Touchdown Chicken Wings Chef Connie has crafted a flavor extravaganza with these touchdown chicken wings. These are your classic game day wings, generously coated in a luscious buttery hot sauce. What makes them truly exceptional is the versatility; you can switch up the hot sauce to suit your cravings. Chipotle-infused wings? Absolutely! How about some mango habanero heat? You got it! Craving Sriracha-glazed wings? It’s all here! And to take it up a notch, pair these delectable wings with Connie’s homemade blue cheese and ranch dressings. Game on!

Touchdown Chicken Wings Truffle Ranch & Truffle Blue Cheese Dip Culinary Skills

sheet tray

large pan

Ingredients

large pot

small pot

wooden spoon

How to Cook 1

Preheat your oven to 475 F. Remove the chicken from its packaging and set in a bowl to temper.

In a mixing bowl, toss together the chicken wings, canola oil and a healthy pinch of Balinese Truffle Salt.

Spread onto the foil-lined, greased sheet tray(s) in one even layer and place into your oven.

Cook, rotating every 15 minutes, until the wings are very brown and crispy, about 45 minutes in total.

seasoning mix

Peel and cut the carrots into sticks.

•

1/4 cup buttermilk

Cut the celery into sticks.

•

1 wedge blue cheese

•

1 cup Hot Sauce

Divide the mayonnaise into two small bowls.

•

8 tbsp unsalted butter

In one bowl, stir in the Truffle Ranch Seasoning with a pinch of Balinese Truffle Salt. Add the buttermilk, one splash at a time, and stir to combine.

In the second bowl, crumble in the blue cheese. Stir, then season with Balinese Truffle Salt to taste. Stir in a splash of buttermilk to reach the desired consistency. Set the two dips aside in your refrigerator.

•

2 pounds chicken wings

•

1/2 cup canola oil

•

Balinese Truffle Salt, to taste

•

1 bunch sweet carrots

•

1 bunch celery

•

2 cups mayonnaise

•

1 packet your favorite ranch

Mise en Place •

2 sheet trays

•

Aluminum foil

10 In a saucepan, bring the hot sauce to a simmer. Add the butter and whisk to emulsify.

•

Médium size bowl

•

2 small bowls

•

Cutting board

•

Knife

12 Plate the wings on a large platter alongside the Truffle Ranch, Truffle Blue Cheese, and crudités. Enjoy spiking those wings and veggies into those dips!!!

•

Small sauce pot

13 paper towels once crispy.

•

Spoon or spatula

•

Vegetable spray

14 Grate the cheese and slice the scallions. Once the scallions are sliced, plunge them into ice water so they curl.

•

Whisk

Once the wings are done, place them in a mixing bowl and pour in the buttered hot sauce. Toss until well coated.

15 When the fries are done, plate them up loaded fashion for dad, with sour cream, crumbled bacon, scallions, cheddar cheese, and a sprinkle of Balinese Truffle Salt.

Baked Brie In this delectable recipe, Chef Tucker reimagines the classic baked brie, infusing it with her creative twist. Departing from the conventional pastry-wrapped cheese, Tucker envelops the brie in a medley of chopped nuts, dried fruits, zesty orange juice, and a rich assortment of aromatic herbs. The outcome? A blissful symphony of cheesy delight that’s not to be missed. Don’t overlook this culinary gem; be sure to experience a baked brie that boasts both exquisite flavors and irresistibly gooey texture.

Culinary Skills

Pan Searing

Knife Skills

Chopping

Ingredients

Directions

• • • • • • • • • • •

Preheat your oven to 350 F.

Finely dice the dried apricots and the fresh peach

Pick and chop the thyme and sage.

Chop the pistachios.

In a small pot over medium heat, stir together the apricots, most of the OJ, a pinch of salt, a tablespoon each of the thyme and sage, and half of each of aleppo pepper, onion powder, and garlic powder. Once most of the liquid has cooked off, turn off the heat. Add the alcohol and use your lighter to flambé!!!

After the flame has died down, zest in the lime. Squeeze in the lime juice and the remaining orange juice and stir to combine.

Add the brie to a baking dish. Top with the fruity concoction and bake until very soft, about 5-7 minutes.

Take out of the oven and top with more fresh herbs and the pistachios! Grab your favorite crackers and dig in!

• • •

3/4 cup dried apricots 1 fresh peach 1/2 bunch fresh thyme 1/2 bunch fresh sage 1/4 cup shelled pistachios 6 oz orange juice Balinese Truffle Salt, to taste 2 tsp Aleppo pepper 1/2 tsp onion powder 1/2 tsp garlic powder 2 ounces Madeira, whiskey or any high proof alcohol 1 lime 1 wheel Mt. Tam Brie Truffle Honey, to taste

•

Rustic Bakery Cracker

Mise en Place • • •

Cutting board • Chef’s Knife • Small pot •

Lighter Spatula Baking dish

Loaded Truffle Fries Elevate your appetizer game with our Loaded Truffle Fries, a star attraction for any gathering. The secret to their perfection lies in a prolonged, high-temperature bake in the oven. This crucial step ensures your fries achieve a golden crispiness that remains intact even under the weight of delectable toppings. Savor the mouthwatering combination of sour cream, green onions, crumbled bacon, cheese, and a decadent truffle carpaccio, all generously heaped upon these crispy fries. For an unforgettable appetizer experience, serve up a generous platter at your next family-style gathering. These fries are destined to be the highlight of your appetizer party, leaving everyone craving for more.

Culinary Skills

Pan Searing

Knife Skills

Chopping

Ingredients

Directions

•

2 russet potatoes

Preheat your oven to 375 F.

•

6 ounces hardwood smoked

Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.

Transfer to a mixing bowl along with 2 tablespoons of canola oil and a pinch of Balinese Truffle Salt. Toss to coat.

Spray one lined sheet tray with pan spray. Line the steak fries on the trays, leaving space between each fry.

Transfer to the oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.

Lay the bacon on the second sheet tray and cook for 15 minutes or until crispy. Reserve on paper towels once crispy.

Grate the cheese and slice the scallions. Once the scallions are sliced, plunge them into ice water so they curl.

When the fries are done, plate them up loaded fashion for dad, with sour cream, crumbled bacon, scallions, cheddar cheese, and a sprinkle of Balinese Truffle Salt.

Enjoy!!

bacon •

1/2 bunch scallions

•

1/2 cup sour cream

•

4 ounces aged cheddar cheese

•

2 tablespoons canola

Mise en Place •

•

Cutting board

•

2 sheet pans •

•

Foil

•

Pan spray Mixing bowl Cheese grater

Black Truffle Margherita Pizza Ah, the Truffle Margarita Pizza! A genuine classic in Truffle Shuffle’s culinary repertoire. This recipe initially emerged during the Truffle Shuffle US tour in 2021 and was the dish of NYC.. While it’s a challenge to perfectly emulate an authentic New York slice at home, this recipe delivers on all your pizza cravings. Sporting a delightful focaccia-style crust, it’s generously adorned with a luscious layer of cheesy tomato goodness.

Culinary Skills

sheet tray

large pan

large pot

small pot

wooden spoon

Black Truffle Margherita Pizza NYC STYLE

Ingredients •

1 1/2 cup Lukewarm water

•

1/4 cup Olive oil

•

1 tablespoon Kosher salt

•

1 packet Active dry yeast

•

1 packet Balinese Truffle Salt

•

16 oz Truffle Tomato Sauce

•

1 1/2 pounds Heirloom

24 Hrs Before Cooking

tomatoes •

12 ounces Fresh mozzarella

•

1 ounces Parmesan cheese

•

1 bunch Basil

•

1 pound 00 flour

Cutting board

•

Knife

•

12x16 Sheet pan

•

2 large Mixing bowls

•

Plastic wrap

•

Box cheese grater

•

Pan spray or olive oil

•

Parchment Paper

Black Truffle

1 cup extra virgin olive oil 2 tsp red chili flakes 2 large yellow onions, thinly sliced 5 cloves garlic, coarsely chopped 1 cup red wine 1 32 oz can whole peeled tomatoes 2 cups water 1 bunch basil 1 tbsp fine chop Truffle Carpaccio Balinese Truffle Salt

Add the flour to the bowl and mix for 10 minutes (you can do this by hand or in a KitchenAid with a dough hook on medium-low speed).

Spray the other large mixing bowl with pan spray or rub with a small amount of olive oil. Transfer the dough to the greased bowl.

Cover the dough with plastic wrap and set aside to rest at room temperature for 3 hours, folding every hour (two folds in total).

Transfer the dough to your refrigerator to rest overnight.

Place your oven rack near the top of your oven and preheat to 425 F (we’ll cook the pizza on the top rack).

Line your sheet trays with parchment paper and drizzle one with the remaining olive oil. Set aside to rest for 30 minutes.

Evenly spread the dough to cover the entire sheet tray. Then slice the tomatoes and mozzarella and lay them on a plate.

Use the fine side of a box grater or microplane to grate the parmesan cheese.

Chiffonade the basil and set aside in a small bowl, covered with a damp paper towel.

Spread the Truffle Tomato Sauce across the dough. Arrange the sliced tomatoes and mozzarella onto the sauce. Sprinkle Parmesan and Balinese Truffle Salt on top.

Transfer the pizza to your preheated oven and cook for 25 minutes, rotating halfway through.

Remove from the oven and spread the chiffonade basil on top. Finish with another touch of Balinese Truffle Salt, slice, and enjoy while warm!

•

In a large pot over medium-low heat, stir together the olive oil and chili flakes for 2 minutes. Add the onions and a pinch of Balinese Truffle Salt and continue stirring until the onions are translucent. Add the garlic and cook for 1 minute. Add the wine to deglaze and continue stirring until nearly all of the wine has evaporated.

•

Add the canned tomatoes, along with 2 cups of water. Turn the heat to high to bring the sauce to a boil, then adjust to maintain a gentle simmer. Simmer, stirring occasionally, for 2 hours.

•

Use a blender (immersion works well) to blend the reduced sauce until very smooth. Transfer to a storage container and season generously with Balinese Truffle Salt. Fold in the Truffle Carpaccio and basil while the sauce is still warm. Allow to steep at room temperature overnight, then store in your refrigerator.

Tomato Sauce • • • • • • • • • •

In a large mixing bowl, stir together the warm water, 1 tablespoon of olive oil (set aside the remaining oil for later), the kosher salt, and dry yeast. Set aside in a warm place for 10 minutes.

How to Cook

Mise en Place •

Argentinian Empanadas This Chef Tucker masterpiece is an absolute delight for the taste buds. It’s an eruption of authentic Argentinian flavors within a delectable empanada. As it bakes in the oven, every ingredient harmoniously melds together to create a symphony of taste. The crowning achievement of this dish is the signature crimp, which, although requiring a bit of time and patience to perfect, is absolutely worth the effort.

Culinary Skills

sheet tray

large pan

large pot

small pot

wooden spoon

Argentinian Empanadas Ingredients • • • • • • • • • • • • • • • • • • • •

2 jalapenos 1 serrano 2 poblanos 1 onion 2 garlic cloves 1/2 cup canola oil Balinese Truffle Salt, to taste 1 ear corn 1/2 pound fingerling Potatoes 1 bunch cilantro 1/2 bunch parsley 1/2 bunch mint 1 packet empanada dough 1/2 cup red wine vinegar 2 tablespoons honey 1/2 cup olive oil 4 ounces cotija cheese 5 oz shredded jack & cheddar cheese 1 egg

Mise en Place • • • • • • • • • •

Cutting board Knife Large saute pan or cast iron pan Spatula or wooden spoon 2 mixing bowls Pastry brush Sheet Tray Parchment or foil Blender Plastic wrap

Preparation 1

Preheat your oven to 450F.

Stem the serrano and jalapeno. Slice the jalapeno in half and, optionally, remove the seeds from the jalapenos for a milder spice.

On a parchment- or foil-lined sheet tray, place the poblanos, jalapenos y serrano.

Cut the onion in half. Peel one half and add, cut side down, to the sheet tray. Smash the garlic cloves (amount depending on your heart’s desire) and add to the tray, leaving them in their skin. Drizzle with half the canola oil and a pinch of Balinese Truffle Salt. Pop into the oven and check periodically until everything is nice and charred.

Meanwhile, cut the corn off the cob. Dice the remaining ½ onion. Dice the potatoes.

Pick your cilantro, parsley, and mint.

Once the onion, garlic, jalapenos, and serrano are nice and browned and slightly charred in some places, remove from the oven. Return the poblanos to the oven to fully blister and char on all sides.

How to Cook 1

Chimi time! In your blender add: the roasted ½ onion, 1 garlic clove, 1 jalapeno, the serrano, cilantro, parsley, and mint. Add the red wine vinegar, two tablespoons of honey and a pinch of Balinese Truffle Salt. Blend, slowly drizzling in the olive oil, until the mixture is semi-smooth but still retains some texture.

When the poblanos have fully blistered, transfer to a mixing bowl and cover tightly with plastic wrap. Let sit for about 15 minutes to steam.

Turn your oven to 350 F.

Heat your saute pan on medium heat. Add 2 tablespoons of canola oil. Once hot, add the diced potatoes and onions. Once almost tender, add the corn and cook until tender. Transfer the mixture to a mixing bowl.

Meanwhile, peel and cut the roasted poblanos into rajas, or strips. Chop the remaining jalapeno and garlic. Add to the bowl with the corn, then add in the cooked potatoes and onions. Add the cheeses. Season to taste.

Start empanada assembly by adding a couple spoonfuls of filling to each wrapper. Learn different folding techniques from Chef Tuck! Egg wash the top for a nice browning.

Re-line your sheet tray with parchment or foil and bake the first batch of empanadas at 350F until brown on the top. Serve your empanadas hot with your chimichurri on the side.

Tuck Tip! Whatever you don’t want to cook today, you can freeze and bake at your convenience. This is great to make/freeze ahead of time for the holidays!

C H AP T E R 2: PA S TA

A celebration of the glorious world of pasta. From velvety egg dough to inventive flavored pastas and sumptuous fillings, this chapter promises to transport you to the heart of Italian culinary traditions and beyond. Pasta is more than just a meal; it’s a canvas for creativity and a passport to culinary exploration. In this chapter, we invite you to embrace the allure of pasta-making, from the simplest classics to gourmet indulgences.

Pasta Table of Content Cacio About oure Pepe Ravioli

01 01

Bean Raviolo TheFava creative

01 01

Feta & Spinach Pasta Delicate

01 01

Squid Ink pasta Innovative

01 01

Tortellini Elegant adulten Brodo

01 01

Mac and Cheese Kitchen

01 01

SlimTomato and Gnocchi with butter sauce

01 01

Black Truffle Risotto Interesting

01 01

Cavatelli Pasta with Butternut Squash Modern

01 01

Modern

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Cacio e Pepe Ravioli “Cacio e pepe” directly translates to “cheese and pepper” in Italian, and this dish perfectly embodies the essence of these two ingredients. While the ravioli themselves are already delightful, filled with the creamy goodness of ricotta, it’s the sauce that truly elevates them to greatness. When selecting cheese for the sauce, we highly recommend opting for a 24-month-aged Parmigiano Reggiano; its sharpness adds a profound depth of flavor to the dish. As for the pepper, we suggest using Kampot black pepper, renowned for its excellence due to the rich Cambodian soil and climate in Kampot, which produce the finest of peppers. In a dish as elegantly simple as this, the quality of the ingredients takes center stage, underscoring its paramount importance.

Cacio e Pepe Ravioli Culinary Skills

sheet tray

large pan

Ingredients • • • • • • • • • • • • • •

1 cup 00 flour 1/2 cup semolina flour 2 whole eggs 2 egg yolks 1 teaspoon olive oil 12 ounces whole milk ricotta cheese 1 whole egg, lightly whisked 2 teaspoons cracked black pepper 1 ounce Parmesan cheese 1 shallot 1 jar Truffle Carpaccio 1/4 cup olive oil 4 tablespoons unsalted butter Balinese Truffle Salt, to taste

Mise en Place • • • • • • • • • • • • • •

Large pot 2 mixing bowls Fork Plastic wrap Cutting board Knife Rolling pin Metal spoon Sheet tray paper Large saute pan Slotted spoon Pastry brush Cheese grater

large pot

small pot

wooden spoon

How to Cook 1

Fill a large pot with water, cover, and place on the stove over low heat.

In a medium mixing bowl, stir together the 00 and semolina flour. Set aside 1/2 cup for bench flour.

Lay the remaining flour onto your countertop and form a well in the center. Add the 2 whole eggs, 2 egg yolks, and 1 teaspoon of olive oil into the center of the well. Use a fork to whisk, then use your index finger to slowly incorporate the flour into the eggs. Use a knife or bench scraper to bring the eggs and flour together.

Form the dough into a shaggy ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.

In a large mixing bowl, stir together the ricotta and 3/4 of the whole egg (reserve the remaining egg for egg wash). Add a pinch of black peppercorns and a pinch of Balinese Truffle Salt. Grate in 1/2 of the Parmesan, stir to combine, and set aside in your refrigerator.

Finely mince the shallot. Finely chop half of the Truffle Carpaccio.

Roll out the dough into a very thin sheet, using the bench flour as necessary to prevent sticking.

Sprinkle the parchment paper-lined sheet tray with bench flour.

Scoop large spoonfuls of ricotta farce onto the center of the dough. Brush with a thin layer of egg wash, fold, press, and trim to form the raviolis. Set aside the formed raviolis on the floured sheet tray.

10 In a large saute pan over medium-low heat, stir together the remaining 1/4 cup of olive oil and 4 tablespoons of butter. Add the shallot and stir until softened (but not browned), then season with Balinese Truffle Salt. 11

Lightly season the boiling water with kosher salt. Add the raviolis and cook for 2 minutes, then use a slotted spoon to transfer to the pan with the cooked shallots, along with 1/2 cup of the pasta’s cooking water.

12 Turn the heat to medium and gently stir until a nice glaze forms and the raviolis are al dente, about 1 minute. Fold in the chopped Truffle Carpaccio. 13 Grate on some Parmesan and top with a pinch of pepper. Plate the raviolis, spooning plenty of sauce over top. Finish with sliced Truffle Carpaccio, a pinch of Balinese Truffle Salt, and more freshly grated Parmesan. Dig in!!

Fava Bean Raviolo This recipe captures the essence of summertime. Fresh, seasonal fava beans lend a creamy and silky texture, along with a delightful nutty flavor to this dish. Chef Tyler skillfully accentuates their amazing taste by pairing them with walnuts and mushrooms atop delicate spinach raviolo. The key technique you’ll acquire in this class is the art of nestling an egg yolk within your ravioli, transforming it into a sumptuous raviolo. Bon appétit!

Culinary Skills

sheet tray

large pan

large pot

small pot

wooden spoon

Fava Bean Raviolo Ingredients

How to Cook 1

Set a strainer over a mixing bowl. Peel and finely mince the shallot. In a saute pan over medium heat, melt 2 tablespoons of the butter.

When the butter is foamy, add the remaining minced shallot, along with a pinch of Balinese Truffle Salt. Saute until the shallot is soft and fragrant.

1 3/4 cups 00 flour

Add the baby spinach and saute until wilted, about 1 minute.

•

1 whole egg, lightly whisked

•

1 whole eggs, 4 egg yolks, and 1

Pour the pan’s contents into the strainer set over the bowl and set everything in your fridge until cooking time!

•

teaspoon olive oil, lightly whisked

Preheat the oven to 325F, then Fill a large pot with water, cover, and place on the stove over low heat.

•

Truffle Carpaccio, to taste

To make the pasta dough: Remove 1/2 cup of 00 flour and reserve for bench flour.

•

5 ounces ricotta cheese

•

1 lemon

•

1 ounce Parmesan cheese

•

1/4 cup fava beans

•

1/4 pound wild mushrooms

Form the dough into a shaggy ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.

•

1 ounce walnuts

To make the farce: Remove the spinach from the fridge and press as much liquid out as possible. Then, transfer the spinach to a cutting board and coarsely chop.

•

Balinese Truffle Salt, to taste

•

Black pepper, to taste

In a large mixing bowl, add the ricotta, chopped spinach, and half of a whisked whole egg (reserve the remaining egg for egg wash). Zest in the lemon and grate in half of the Parmesan. Add a pinch of Balinese Truffle Salt and stir to combine.

•

Kosher salt, to taste

Peel the fava beans, cut the mushrooms, toast the walnuts for 8-10 minutes or until golden brown.

Roll out the dough into a very thin sheet, using the bench flour as necessary to prevent sticking. Sprinkle the parchment paper-lined sheet tray with bench flour.

Scoop four large spoonfuls of ricotta farce onto the center of half the dough. Brush with a thin layer of egg wash around the farce.

Make a well in the center of each filling with the egg. Transfer (very delicately!) one egg yolk into the center of each filling, trying your best not to break the yolks!

Forming one raviolo at a time, fold the remaining dough over the top and form your raviolos. Cut the raviolos with a ring cutter or into a square with your knife and transfer them to the sheet tray lined with flour.

In a large saute pan over medium heat, melt the remaining 6 tablespoons of butter until foamy. Add the mushrooms to the pan with a pinch of Balinese Truffle Salt and cook for 1-2 minutes. Turn the heat off and add the slices of Truffle Carpaccio, reserve.

Lightly season the boiling water with kosher salt. Add the raviolos and cook for 4 minutes (timing is important!), then use a slotted spoon to transfer to the pan, egg yolks side up, along with 1/2 cup of the pasta cooking water.

•

1 shallot

•

8 tablespoons unsalted butter

•

2 cups baby spinach

•

Mise en Place • • • • • • • • • • • • • • •

Large pot 2 mixing bowls Plastic wrap Cutting board Knife Rolling pin Metal spoon Parchment-lined sheet tray 2 saute pans Slotted spoon Pastry brush Cheese grater Strainer Ring cutter (or large water glass) Peeler

18 Turn the heat to medium and gently stir until a nice glaze forms and the raviolos are al dente, about 1 minute. Finish the seasoning with lemon juice and Balinese Truffle Salt. 19 While the raviolos are glazing, quickly blanch the fava beans in the boiling pasta water. Once cooked, transfer them to the pan with the pasta. 20 Plate the raviolos, spooning plenty of sauce over top. Finish with a pinch of Balinese Truffle Salt, a few toasted walnuts, and shavings of Parmesan. Dig in and enjoy!!

Trendy Feta Pasta This is Chef Tucker’s unique spin on the viral 2021 trend, the feta pasta. It merges two culinary superstars, spinach and feta, into a delightful dish fit for any evening. The real artistry in this recipe lies in mastering the creation of spinach-infused pasta dough. The resulting vibrant color and flavor are nothing short of exquisite. When enveloped in the rich feta and tomato sauce, you’ll find yourself yearning for more with each delectable bite.

Trendy Feta Pasta Culinary Skills

sheet tray

large pan

Ingredients • • • • • • • • • • • • • • • • •

1 cup spinach 6 egg yolks 1 1/2 cup 00 flour, plus more for dusting 1 pint cherry tomatoes 1/2 bunch basil 1/4 bunch parsley 1 shallot 3 garlic cloves 7 ounces feta 1 teaspoon dried oregano 1 teaspoon chili flakes 1/2 teaspoon black pepper 1/4 cup extra virgin olive oil 1 lemon Balinese Truffle Salt, to taste 1/ cup white wine 1 jar Truffle Carpaccio

Mise en Place • • • • • • • • • • • • • • • • • • • •

Blender Small pot Mixing bowl Ice Slotted spoon or fine strainer Whisk Plastic wrap Strainer Cutting board Knife Bench scraper (optional) Rolling pin or pasta machine Rubber spatula Fork Baking dish Large sauté pan Large pot with lid Kosher salt Wooden spoon Zester

large pot

small pot

wooden spoon

How to Cook 1

Preheat your oven to 425 F

Fill a small pot with water and bring to a boil. Prepare an ice bath.

Blanch and shock the spinach by placing it in the boiling water, then immediately transferring it to the ice bath. Remove from the ice bath, squeeze out the water very well, and transfer to a blender with 2-3 tablespoons of water. Blend just until a vortex forms. The remaining mixture should be thick and bright green.

In a mixing bowl, whisk together 1/4 cup of the spinach purée with the egg yolks and a pinch kosher salt. You should have just enough purée for this.

Lay the 00 flour on your counter and make a well in the center. Add the wet ingredients in the center of your well.

Using your index finger or a fork, mix the wet mixture into the flour until shaggy.

Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.

Fill a large pot with water, cover, and place on the stove on low heat.

Halve the tomatoes.

Chiffonade the basil. Chop parsley.

Mince 1/2 of the shallot and 1 garlic clove.

Add the feta, tomatoes, remaining 1/2 un-minced shallot, spices, and a drizzle of olive oil to a baking dish. Crush the remaining 2 garlic cloves and add. Season with Balinese Truffle Salt and bake until the feta is melty, about 20 minutes.

Meanwhile, use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it, then cut into your desired pasta shape.

Season the boiling water with kosher salt.

Add the pasta to the pot and cook for 2 minutes.

Strain, reserving 1/4 cup of the pasta’s cooking water.

In a large sauté pan, stir together the olive oil, minced shallot, garlic, and a pinch of salt until fragrant.

Add the white wine and reduce until au sec. Add the baked feta mixture and pasta into the pan. Stir, adding pasta water to thin as necessary. Adjust seasoning with Balinese Truffle Salt, lemon zest, and lemon juice.

Add the herbs, garnish with sliced Truffle Carpaccio, and serve hot!

Squid Ink Tagliatelle Chef Tucker takes inspiration from Northern Italian cuisine for this dish, accentuating its elegance with a simple yet flavorful sauce and jet-black squid ink pasta. The squid ink not only imparts a subtle brininess but also lends a striking obsidian hue to the dish. Meanwhile, the light, oil-based sauce gracefully coats the noodles, giving them a tantalizing sheen. For those seeking an advanced culinary challenge, experiment with striping the dough by incorporating classic pasta dough to create a visually captivating striped pasta effect. Buon appetito!

Squid Ink Tagliatelle Northern Italian style Culinary Skills

sheet tray

large pan

Ingredients • • • • • • • • • • • • • • • • • • •

1 whole egg 3 egg yolks 1 teaspoon olive oil 2 ounces squid ink 260 grams (2 cups) 00 flour, plus more for dusting 1/4 bunch parsley 1 each shallot 1 head garlic 2 ounces parmesan cheese Balinese Truffle Salt, to taste 1 jar Truffle Carpaccio 2 ounces olive oil 1 teaspoon chili flakes 1/2 tsp ground black pepper 1/2 cup white wine 1/2 cup chicken stock 1 stick butter 1 each lemon Kosher salt, to taste

Mise en Place • • • • • • • • • • • • • • • •

Cutting board Knife Bench scraper (optional) Rolling pin Large sauté pan Large pot with lid Wooden spoon Tongs Microplane Strainer Plastic wrap Small mixing bowl Whisk Large ladle (optional, for plating) Fork

large pot

small pot

wooden spoon

How to Cook 1

Fill a large pot with water, cover, and place on the stove on low heat.

In a small mixing bowl, whisk together the egg, egg yolks, olive oil, squid ink, and a pinch of kosher salt.

Lay the flour on your counter and make a well in the center. Add the black egg mixture in the center of your well.

Using your index finger or a fork, mix the wet mixture into the flour until shaggy. Use your bench scraper or knife to mash the shaggy pieces of dough into a big ball of dough. If it is super wet or sticky, you can add a little more bench flour.

Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.

Chop the parsley. Mince the shallot. Mince some garlic - measure with your heart for this. Grate the cheese! Chop half the truffles.

Now that the dough has rested, roll it out into a long, rectangular sheet. You want it thin like a piece of paper. Tri fold the dough, and cut it into 1/4 inch thick strips to form tagliatelle. Unfold the pasta strands and toss with some bench flour to prevent sticking.

Turn the pasta water to high heat so that it comes to a boil.

In the large saute pan over medium low heat, add the olive oil. Once warmed, sweat the shallot. Add a pinch of Balinese truffle salt. Then add the garlic and cook until fragrant. Do not let brown. Add the chili flakes and a scrunch of black pepper. Toast the spices.

10 Turn the heat up to medium high as you deglaze the pan with 1/2 cup of white wine. Cook until it is au sec, or nearly dry. Turn the heat down while you cook the pasta. 11

Season the large pot of water with kosher salt. Salty like the ocean.

12 Add the pasta and cook for 2 minutes. While cooking, reserve 1/2 cup of pasta cooking water and set aside. 13 Strain the pasta. 14 Add the pasta to the saute pan with 1/2 cup of chicken stock and 1/2 cup of pasta water. 15 Cook down the liquid and add most of the grated cheese to thicken (reserve a bit for plating). Add three tablespoons of butter and stir to emulsify. 16 Toss in the chopped truffles and a bit of the chopped parsley. Season to taste with Balinese Truffle Salt and balance out the dish with lemon zest and juice as needed. 17 Plate the dish and top with more parm, parsley, and truffles. Buon appetito!

Tortellini en Brodo “Tortellini en brodo is the very dish that captivated the Sharks on Shark Tank, and won us our deal. Translated to “Tortellini in Broth” from Italian, it features delectable ricotta tortellini immersed in a flavorful beef broth that’s been enriched to perfection. The brodo is flavored with mushrooms and parmesan, but you can customize your brodo by incorporating your favorite herbs and flavorings, and prepare for a truly delightful culinary experience that’s sure to impress.

Tortellini en Brodo Culinary Skills

sheet tray

large pan

Ingredients •

1 clove garlic

•

3 sprigs thyme

•

1 ounce dried mushrooms

•

1 teaspoon black peppercorns

•

3 cups broth

•

1/2 cup water

•

1 1/4 cups 00 flour

•

2 eggs

•

2 egg yolks

•

1/2 tablespoon olive oil

•

12 ounces whole milk ricotta

•

2 whole eggs

•

1 packet Balinese Truffle Salt

•

1 ounce Parmesan cheese

•

1 jar Truffle Carpaccio

large pot

Cutting board 2 oz ladle Rolling pin Baking sheet 2qt pot Large pot Slotted spoon Strainer Peeler or truffle shaver Medium mixing bowl Kitchen towel Plastic wrap

wooden spoon

How to Cook 1

Fill a large pot with water and cover it with a lid. Bring to a boil over medium-low heat.

To make the mushroom brodo, peel and dice the shallot. Crush the garlic with the palm of your hand.

Place the diced shallot, thyme, crushed garlic, dried mushrooms, and peppercorns in a 2 quart pot. Add the broth and water and bring to a simmer. Cook, adjusting the heat to maintain a gentle simmer, while preparing the rest of the dish.

Set aside 1/2 cup of flour for bench flour.

Lay the remaining flour onto the countertop and form a well in the center.

Add the eggs, egg yolks, and olive oil into the center of the well. Mix with a fork.

Using your index finger, slowly incorporate the flour into the eggs, then form into a shaggy ball.

Knead the dough for 5-6 minutes. Cover with plastic wrap and set aside to rest.

Place the ricotta into the mixing bowl and add 3/4 of the whole egg to the bowl. Add a pinch of Balinese Truffle Salt, grate in half of the Parmesan cheese, and 1 tablespoon of chopped Truffle Carpaccio. This is the ricotta farce.

Mise en Place • • • • • • • • • • • •

small pot

10 Roll the dough out into a very thin sheet with the rolling pin. 11

Cut the pasta into small rounds and form the tortellinis, transfer to a dusted baking sheet.

12 Adjust the seasoning of the brodo with Balinese Truffle Salt. Strain into another pot or bowl and keep hot. 13 Lightly season the pot of boiling water with salt and cook the tortellini for 3 minutes. 14 Remove the tortellini from the pot and plate them in your favorite serving bowl. 15 Using a ladle, ladle some of the mushroom brodo on top of the tortellinis. 16 Shave some Parmesan cheese over the tortellinis and top with Truffle Carpaccio. 17 Add one last sprinkle of Balinese Truffle Salt and dig in!

Truffle Mac & Cheese Get ready to delve into the tale behind this extraordinary mac and cheese recipe, its origin just as crucial as the blend of three delightful cheeses. In our first ever mac class, Chef Dave Guilloty embodied the broiler spirit, accompanied by the thunderous beats of Slayer. And amidst the exhilarating scene, Dave unexpectedly tumbled which became an instant source of belly laughter for all in the class. That’s the essence of this recipe. It’s about the shared laughter, the epic kitchen mishaps, and the stories that weave themselves into your culinary journey. Who knows? Perhaps you’ll create your very own unforgettable kitchen moment as you make this creamy mac!

Truffle Mac & Cheese with béchamel sauce Culinary Skills

sheet tray

large pan

Ingredients

large pot

small pot

wooden spoon

How to Cook 1

Bring a large pot filled with water to a boil, covered, over low heat.

5 ounces cheddar

Mince half of the Truffle Carpaccio.

•

5 ounces mozzarella

•

5 ounces artisanal semi-hard

Grate the cheddar, mozzarella, and artisanal semi-hard cheese into a large bowl. Toss to combine.

Peel and mince the garlic clove.

In a medium sauce pot over medium-low heat, melt the butter. Add the garlic and a pinch of Balinese Truffle Salt and stir until the garlic has softened.

Add the flour and continue stirring until you’ve made a blond roux, about 2-3 minutes.

Add 1 cup of the whole milk to the pot and turn the heat to medium-high. Whisk until a smooth paste forms.

Add the remaining milk, the cream, and the bay leaf and continue whisking until the mixture is at a full boil.

Adjust the heat to maintain a gentle simmer. Simmer on low heat, whisking occasionally, for 10 minutes.

•

1 jar Truffle Carpaccio

•

cheese •

1 garlic clove

•

4 tablespoons unsalted butter

•

Balinese Truffle Salt, to taste

•

3 tablespoons all purpose flour

•

2 cups whole milk

•

1 cup cream

•

1 bay leaf

•

9 ounces macaroni

•

1/3 cup breadcrumbs

•

1 pinch dried thyme

Mise en Place • • • • • • • • • • • • •

Large pot with a lid Cutting board Knife Cheese grater Medium saucepan Small saute pan Wooden spoon Large bowl Whisk Strainer Cast iron skillet or 13x9” pyrex container Kosher salt

10 Season the large pot of boiling water with kosher salt and stir. Add the pasta and cook, stirring occasionally, until al dente (about 8-9 minutes). Strain. 11

Turn off the béchamel pot’s burner and remove and discard the bay leaf. Reserve 1 cup of cheese and add the remaining grated cheese to the sauce. Whisk to combine.

12 Whisk in the chopped Truffle Carpaccio. Taste and adjust the seasoning with Balinese Truffle Salt. 13 Fold the cooked pasta into the cheese sauce. 14 In a small saute pan over medium-low heat, stir together the panko and dried thyme. Toast until the panko is golden brown and delicious.. 15 Turn on the broiler. 16 While the panko is toasting, transfer the pasta to the cast iron pan and top with remaining cheese. Place under the broiler and broil for about 2 minutes or until golden brown and delicious. 17 Remove the mac n cheese from the oven and top with the crispy toasted panko, Truffle Carpaccio slices, and Balinese Truffle Salt. Enjoy!

Handmade Ricotta Gnocchi with Summer Tomatoes and Black Truffle

Chef Jeremy is positively ecstatic about this recipe, and for good reason! It’s a symphony of flavors, where lightness meets sweetness, and tanginess dances with the freshness of summer tomatoes. This recipe is your canvas to paint with culinary creativity, allowing you to craft truly remarkable dishes. Chef Jeremy’s pro tip? Amp up the excitement by sprinkling in some chili flakes or drizzling chili oil, then toss in some succulent grilled shrimp for an even heartier portion. Beyond its deliciousness, this recipe is a masterclass in crafting beurre monte, showcasing its incredible versatility.

Truffle Gastrique • • •

2 tbsp wildflower honey 2 tbsp sherry vinegar 1/2 tsp chopped Truffle Carpaccio

How to Cook In a small pot on low heat, melt together the honey and sherry vinegar. Once melted, remove from heat and stir in the Truffle Carpaccio.

Ingredients • • • • • • • • • • • •

1/2 pint petit tomatoes 1/2 bunch fresh basil 1 ounce sun dried tomatoes 2 garlic cloves 1 stick unsalted butter 12 ounces whole-milk ricotta 3 egg yolks Balinese Truffle Salt, to taste 1 ounce Parmesan 1 lemon 1 cup 00 Flour, plus more for dusting 1 jar Truffle Gastrique

Mise en Place • • • • • • •

Pot with lid • Saute Pan • Cheese grater Mixing bowl Wood spoon • Slotted spoon Sheet tray Cutting Board Whisk Knife or Bench Scraper

Directions 1

Fill a large pot 3/4 of the way full with water. Cover and bring to a boil over high heat.

Halve the tomatoes. Chiffonade the basil. Mince the sun dried tomatoes and garlic. Slice the butter into pads.

Remove the ricotta from its packaging and set onto a clean kitchen towel. Lightly press down to remove excess moisture.

In a medium mixing bowl, add the drained ricotta, egg yolks, and a pinch of Balinese Truffle Salt. Grate in 1/2 of the Parmesan and zest in of the lemon. Use a wooden spoon to stir until combined.

Slowly incorporate the remaining 1 cup flour into the mixture until the consistency resembles Play-Doh.

Use your bench flour to lightly dust your work surface, hands, and parchment-lined sheet tray. Transfer the dough to the dusted work surface and form into a disc.

Use a knife or bench scraper to cut the disc into 6 even wedges. Roll each wedge into a ¾” thick rope. Cut each rope into knuckle-sized pieces that resemble small pillows. Repeat with the remaining dough, transferring the gnocchi onto the prepared sheet tray.

In a large saute pan over medium heat, bring the Truffle Gastrique to a simmer.

Add the sun dried tomatoes and garlic and cook for a minute to bloom the flavor.

Slowly whisk in the cubes of butter until a nice velvety sauce is formed. Toss in the tomatoes and half of the basil. Season with Balinese Truffle Salt to taste.

Add a decent amount of kosher salt to the boiling water and blanch the gnocchi until they float, about 1-2 minutes.

Use a slotted spoon to transfer the gnocchi to the large pan with the sauce and stir to coat.

Plate attractively, topped with the remaining basil and finished with grated Parmesan. Enjoy!

Black Truffle Riostto Amidst the crisis and the impending collapse of our business, something remarkable emerged. Our first cooking class during the 2020 shutdowns became a lifeline, fostering connections and providing solace to those facing isolation. The joy and unity experienced over homemade risotto ignited a strong desire for more. It was more than just a breakthrough for our business; it was an opportunity to bring light and warmth into homes. The overwhelming response from participants affirmed our path forward. As you savor this delectable black truffle risotto, remember that it symbolizes the transformative power of connection.

Ingredients

Directions

• • • • • • • • • • • •

PREP: cream to soft peaks. Grate the Parmesan cheese. Chop half of the Truffle

3 cups chicken broth 1 1/2 cups water 1/2 cup heavy cream 1 ounce Parmesan 1 jar Truffle Carpaccio 1 shallot 3 tablespoons olive oil Balinese Truffle Salt, to taste 1 heaping cup carnaroli rice 1/2 cup dry white wine 2 tablespoons unsalted butter Champagne vinegar, to taste

Mise en Place • • • •

Whisk Grater Large pan Sauce pot

• • • •

Cutting board 2 oz ladle Wooden spoon Mixing bowl

Heat the broth and water to the boil in the 2 qt pot, set aside. Whip the heavy Carpaccio. Peel and finely mince the shallot.

Sweat the shallot in olive oil over low heat, season lightly with Balinese Truffle Salt, cook until translucent and tender without any color.

Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.

Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated.

Reduce the heat to medium and add one ladle of hot stock to the pan.

Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only 1/4 cup of stock left and the rice is al dente.

Turn down to low heat and add the butter, whipped cream, and Parmesan cheese. Stir until homogenous.

Add the chopped Truffle Carpaccio to the risotto.

Add a couple drops of Champagne or your other favorite vinegar to heighten the taste.

Adjust the seasoning with Balinese Truffle Salt.

Garnish the risotto with the rest of the Truffle Carpaccio and enjoy!