“Fondue” Turnovers with Morel Mushrooms, Green Onion Emulsion, and White Wine Foam These savory turnovers feature a morel mushroom “fondue” filling prepared with Gruyere and Emmentaler, a mixture of cheeses used in a traditional Swiss fondue. The traditional fondue also includes white wine, and in this recipe this component appears as a garnish in a …

Natasha from 5 Star Foodie brings us the second round of her three course fennel pollen menu.  She started us off with her Cauliflower Soup Recipe, and finishes the meal with a Fennel Pollen Pot de Creme Recipe.  — February Fennel Pollen Friday: Seared Bay Scallops with Fennel Pollen Air Culinary foams help to concentrate a lot of …

Christo from ChezWhat is at it again with his third Szechuan button recipe… Has your mouth needed a treat lately? All the hustle and bustle of the holidays but you’ve been able to hold your tongue? Well now it’s time to treat those deserving tastebuds to flavors and sensations that will make you sing. Coconut …

Roasted Morels on Honey-Dipped Potato Rounds with Brie and Wild Watercress Foam Roasting morel mushrooms is a terrific way to bring out their intense and unique fragrant earthy flavor. In this appetizer, the roasted morels are served on honey-dipped roasted potato slices with melted brie and topped with wild watercress foam. Ingredients: (12 “tartlets”) 1-2 …

Pomegranate Molasses and Grains of Paradise Grilled New Zealand Striploin Steaks, Saffron Pearl Couscous with Olives and Pimentos, Black Olive Foam In this preparation, the New Zealand Striploin steaks are marinated in a mixture of Pomegranate molasses and Grains of Paradise, an aromatic spice native to West Africa similar to black pepper. The resulting grilled …