mm84321

Crêpe dentelles filled with mandarin sorbet, basil panna cotta

Sweetbreads with angel hair pasta, truffles, walnut oil

Tandoori chicken

Striped bass with salsify and port

It is a sheet of pasta coated in a carbonara cream. The cream is made by cooking down bacon, ham and lardo, then infusing with cream. That get's thickened with an egg yolk and some grated parmesan. It is then sprinkled with more bacon, ham and lardo, as well as chopped truffle and some veal jus. The sweetbreads were soaked for one night in salted ice water, drained, blanched in lightly salted water with some thyme, bay leaf, white peppercorn and garlic, membrane removed, then cooked first in oil, flipped, then basted with foaming butter. It is usually about 5 minutes on each side, and it's good to let rest for 10 minutes. Here's a snap I took before it all got cooked:

Sweetbread carbonara

Sole with truffles, sauce vin jaune

Monkfish paella

Langoustine with sesame and curry

Artichoke soup with truffles Scottish langoustine with chervil, meursault and coral nage

If anyone ever has the chance to make black truffle ice cream, I highly recommend it. The combination of truffles and chocolate is truly delicious.

Have had the great fortune of a surplus of truffles, so incorporated them into a few late night snacks.. Foie gras terrine and truffles on toasted baguette Chicken thighs with spinach and truffles

Scallops with linguini

Lychee and St. Germain vacherin, grapefruit with vanilla

Cooked unilaterally. Yes, from Craft. This one in particular caught my eye. Beautiful marbling. The flavor of fat is almost like foie gras.

Dry aged ribeye with lobster butter béarnaise

Some recent stuff.. Roast guinea fowl, truffle and rillon toast Poularde wrapped in cabbage, stuffed with foie gras Poularde consommé, chestnut pulp and black truffle Hare á la royale Bécasse des bois, sauce salmis Bécasse de bois, truffled cabbage Milk chocolate, black truffle and fleur de sel

Veal chop with mushrooms and celery

Try salting. Dice or slice into whatever size you like, then sprinkle with salt, either in a bowl, or you can put the squash in a kitchen towel or plastic bag and shake it around, then let sit for 20 minutes or so in the refrigerator, then drain through a chinois. You can also add a touch of curry powder with the salt, which adds a nice flavor to zucchini.

I imagine it will be fine. I've never actually frozen soup, though I have frozen cream based sauces without a problem, so I can't see why you couldn't. You may want to check for seasoning again before serving.

Are you a professional out of interest, or just a very enthusiastic/talented home cook? Thanks, Stephen. I'm not a professional. I just enjoy cooking and eating.

I don't think I've seen pork and beef on the same plate outside of a take-out Chinese restaurant. Interesting combo!

Thanks dcarch, but I have seen the combo in the past. Bernard Pacaud, in particular, who does a veloute of jerusalem artichokes with scallops and black truffle, and similarly roasted with pigeon jus and chopped black truffle. "Salade empereur"...basically poularde thighs and lobster with Caesar dressing..

A farm just 15 minutes down the road from me is growing some delicious jerusalem artichokes. Tonight I cooked them en papillote, then finished with black truffle. Served with roasted poularde and New Zealand spinach (a variety I am growing) warmed in hazelnut oil.

Sweetbreads with jerusalem artichokes, bacon and brussels sprouts..