Gremolatas are blends of herbs (usually parsley), olive oil, and other flavorings (usually garlic & lemon zest) used as intensely flavorful finishing ingredients for cooked meats (traditionally osso bucco). Herby & herby with a bit of zing from the fresh horseradish, this gremolata is a luxurious addition to cooked meats, elevating them into the culinary …

Roasted whole and sliced into chops, wild boar racks offer both great flavor and a beautiful presentation.  We rubbed this one with a potent herb/spice crust for extra flavor, and brined the meat ahead of time to make sure it was moist when cooked. Drink Pairings: Chateauneuf-de-Pape or Priorat from Spain Ingredients: (Makes 4 Servings) 1 Large Wild Boar …

A lighter, refined, bright citrus/herb mojito that’s easy to drink and very refreshing. Ingredients:                     Makes 1 Serving 2 healthy pinches Micro Mint Lavender 2 healthy pinches Micro Basil Licorice 1 tsp Sugar    (Superfine Sugar recommended) ½ oz Meyer Lemon Juice 1 ½ oz White Rum 2 oz Soda Water Slice of fresh Meyer Lemon Crushed Ice or …

Steamed Clams with Fennel, Absinthe & Herbs In this recipe the absinthe and fennel add a shellfish-friendly anise element, brightening up what is otherwise a very traditional herbed steamer clam recipe. Ingredients: (Makes 6 Servings) 1/2 cup Fish Stock 2 Fresh Fennel Bulbs, ends removed & outer leaves peeled 1 tsp Absinthe 1 tbsp Fresh Parsley …

In the world of lamb rack recipes, you can’t get more classically French than an herb crusted whole roasted rack. This restaurant favorite is really easy to make at home, and a surefire way to impress guests. Traditionally this dish uses a blend of fresh parsley with other herbs. This combination of parsley, sage, and mint …

What follows is a description of what compound butter (aka flavored butter) is and the basic technique used to make it.  Scroll all the way down to the bottom for a chili-lime compound butter recipe, a wasabi butter recipe, and additional suggestions for making your own flavored butter. What is Compound Butter? Compound butter is essentially a …

Puree soups offer clear, rich flavors, but sometimes they can look a little ho hum.  Here are some quick and easy ways to make even the simplest soup look like it came out of a restaurant kitchen using fresh herbs, squash blossoms, and/or heavy cream.   Sizzled Herbs Very briefly frying some herbs in hot oil …

Herb Roasted Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips By David Fritsche from Jumeirah Essex House in New York City, New York Ingredients: (Serves 4) 32 oz Veal Loin 1 tbsp Chopped Parsley 1 tbsp Chopped Chive 0.5 tbsp Chopped Thyme 2 tbsp Fresh …

Bearnaise is a version of hollandaise sauce that has been flavored with fresh tarragon.  Hot emulsion sauces like bearnaise and hollandaise are more difficult than most other French sauces, as temperature fluctuations can cause the emulsion to break or overcook the egg yolks.  Try to make this sauce as close to serving the dish as possible, …

Wild mushrooms and pasta were made for each other, and this sauce is so easy that you can throw it together and eat blissfully on a weeknight in a pinch.  This sauce pairs nicely with any of our fine cheese-filled raviolis or the pasta of your choice. Wild Mushroom & Herb Pasta Sauce (serves 4) …