Place all ingredients in bowl; toss to combine. Refrigerate until ...

Saute shiitakes in butter until almost tender. Add garlic, shallots, salt and pepper; saute for 1 minute. Deglaze with champagne; remove from heat. ...

Melt butter in medium saute pan. Add shallots; sweat. Add chanterelles; cook until tender. Place in bowl; add vinegar, oil and herbs. Toss to ...

Place marinade and pheasant in glass dish; marinate to produce desired flavor strength. Remove tenderloin; place in pan. Roast at 350 degrees F for ...

Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in prepared caul. Place in char siu sauce; refrigerate for 3 to 4 ...

Peel chayote. Cut lengthwise into halves; remove seed. Cut crosswise into thin slices. Heat oil in 10-inch skillet over medium heat. Stir in ...

TO SERVE Sauce plates; center soubrics in sauce. Brush crab ravioli with small amount of butter; arrange three around soubric. Can be garnished ...

Shell chestnuts by making a shallow incision in the round portion of each nut. Place in a baking pan with a small amount of water; bake at 450 ...

TO SERVE Pipe sauce on plate as desired. Arrange hippenmasse leaves and stems on plate. Pipe chestnut creme into 1 meringue cup, overfilling by ...

Place chicken meat, mirepoix, tomato and mushrooms in blender or food processor; pulse-process until combined. Place mixture in marmite or stock ...