20 foie black truffles Recipes

  • Foie Gras and Cream Eggs
    foie gras pate or mousse, cut into 4 pieces, eggs and
    5 More
    foie gras pate or mousse, cut into 4 pieces, eggs, whipping cream, black truffle , cut into slivers (optional), chopped fresh tarragon, chopped fresh italian parsley, firm white sandwich bread, toasted, buttered, quartered
    7 ingredients
  • Pressed Foie Gras Laced With Summer Black Truffles...
    lobe grade a or b foie gras, black summer truffles and
    11 More
    lobe grade a or b foie gras, black summer truffles, ea black cherries, head frisee, port wine, vanilla bean, powdered gelatin, french baguette, balsamic vinegar, salt pepper, good evo, lemon, sugar
    2 hour , 13 ingredients
  • Beef  Wellington With Truffle Madeira Sauce
    filet of beef, olive oil, butter and
    15 More
    filet of beef, olive oil, butter, foie gras pate (this is expensive chicken liver pate can be used instead), ready prepared pancakes, egg, beaten, puff pastry sheet, butter, onion, finely chopped, chopped mixed mushrooms (brown, blue , chantrelles or whatever is in season), heavy cream (double), chopped fresh parsley, salt & freshly ground black pepper, madeira wine, beef broth (store bought stock is fine), cornflour, chopped black truffles (very expensive and can be omitted but the flavour it adds to the dish is well worth the price), butter
    1 hour 35 min, 18 ingredients
  • Tournedos Rossini with Chatue Potatoes (Emeril Lagasse)
    foie gras, 1/4-inch thick and 2 inches in diameter and
    9 More
    foie gras, 1/4-inch thick and 2 inches in diameter, black truffles, madeira, salt and pepper, tourneed potatoes, canapes (rounds of white bread sauteed in butter), salt and black pepper, butter, chopped parsley
    10 ingredients
  • Fillet of Beef Wellington
    a 3 1/2-lb fillet of beef tied with thin sheets of lardin... and
    11 More
    a 3 1/2-lb fillet of beef tied with thin sheets of larding fat at room temperature, mushrooms, chopped fine, unsalted butter, de foie gras (available at specialty foods shops) at room temperature, puff paste or thawed frozen puff pastry plus additional for garnish if desired, egg white beaten, an egg wash made by beating 1 large egg yolk with 1 tsp of water, sercial madeira, arrowroot dissolved in 1 tsp cold water, beef broth, chopped black truffles (available at specialty food shops) if desired, watercress for garnish if desired
    12 ingredients
  • Black Truffle of Foie Gras Black Truffle of Foie Gras
    star anise, chicken broth, freshly ground pepper and
    6 More
    star anise, chicken broth, freshly ground pepper, powdered gelatin or 2 sheets gelatin, salt, cooked duck foie gras, fresh black truffles, finely chopped, dried celery leaves , for decoration, toasted sourdough bread
    9 ingredients
  • Foie Gras Brioche French Toast With Asparagus and Wild Mushrooms Foie Gras Brioche French Toast With Asparagus and Wild Mushrooms
    active dry yeast, whole milk, warm, bread flour, sugar and
    34 More
    active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt
    30 min, 38 ingredients
  • Foie Gras and Truffle Mousse (Emeril Lagasse) Foie Gras and Truffle Mousse (Emeril Lagasse)
    lobe of grade a foie gras, at room temperature , about 1 ... and
    6 More
    lobe of grade a foie gras, at room temperature , about 1 1/4 lb, cognac, heavy cream, salt, freshly ground black pepper, black truffles finely chopped, dozen toast points
    10 min, 7 ingredients
  • Roasted Foie Gras with Apple Onion Compote Roasted Foie Gras with Apple Onion Compote
    butter, onion, sliced, granny smith apple, sliced and
    11 More
    butter, onion, sliced, granny smith apple, sliced, apple cider vinegar, cassis, sea salt, freshly ground black pepper, sugar, foie gras, port wine, black truffles, chopped, veal stock, italian parsley, fried, fleur de sel
    30 min, 14 ingredients
  • Stone Church Farm Heirloom Country Duck with Oven-Dried Jonagold Apples and Foie Gras Stone Church Farm Heirloom Country Duck with Oven-Dried Jonagold Apples and Foie Gras
    whole ducks, brandy, sugar, jonagold apples and
    12 More
    whole ducks, brandy, sugar, jonagold apples, cooked foie gras, diced, caul fat (fatty membrane from a pig, sheep, or cow, resembling fine netting), salt and freshly ground black pepper, flour, eggs, beaten, corn flakes, baking potatoes , like russets, peeled and diced, butter, sour cream, salt and pepper, duck reduction, store bought or home made, fresh or canned black truffles, thinly sliced
    6 hour 30 min, 16 ingredients
  • Roasted Chicken with Truffle Sauce Roasted Chicken with Truffle Sauce
    duck fat or olive oil and
    11 More
    duck fat or olive oil, cremini mushrooms, stems removed and diced, kosher salt and freshly ground black pepper, chopped fresh thyme, chopped fresh rosemary leaves, foie gras , optional, truffle oil, free range chicken, halved, wing tips removed , breasts and legs boned, skin intact, heavy cream, salt and pepper, suggestions : french green beans, carrots, and ratatouille, special equipment : 2 (3-inch) ring molds
    1 hour , 12 ingredients
  • Foie Gras Lollipops Foie Gras Lollipops
    lobe grade a foie gras (recommended : hudson valley) and
    4 More
    lobe grade a foie gras (recommended : hudson valley), calvados, kosher salt, ground black pepper, chopped truffles , of choice
    37 min, 5 ingredients
  • Butter Braised Giannone Chicken with Summer Truffles and Foie Gras Butter Braised Giannone Chicken with Summer Truffles and Foie Gras
    chicken, unsalted butter, shallot, minced, dry white wine and
    21 More
    chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)
    2 hour 30 min, 25 ingredients
  • Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout (Ming Tsai) Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout (Ming Tsai)
    rice wrappers, halibut, foie gras mousse, chive batons and
    15 More
    rice wrappers, halibut, foie gras mousse, chive batons, salt and black pepper, chives , for garnishing, truffle oil for garnishing, b or cup grade fresh foie gras, whole egg, heavy cream, white truffle oil, diced chicken breast, skinless, chives, finely chopped, salt and black pepper, spaghetti squash cut in half , deseeded, butter, honey, minced ginger, salt and black pepper
    1 hour 30 min, 19 ingredients
  • Filet Mignons Lili Filet Mignons Lili
    filet mignon (6 filets), salt, pepper, butter and
    16 More
    filet mignon (6 filets), salt, pepper, butter, vegetable oil, garlic cloves, peeled and sliced, foie gras , cut into six 1-oz medallions (your recipe, pate de or store-bought), artichoke hearts, cooked and quartered, black truffles (optional), potato, baked peeled and sliced into six rounds, butter, shallots or 1/2 onion, peeled and minced, tomato paste, bay leaf, fresh rosemary, cognac, madeira wine, red wine, beef stock (homemade will yield the best result, your own recipe or simple a la julia child), salt and pepper, to taste
    55 min, 20 ingredients
  • Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon
    canola oil, to cook, onions, roughly chopped, ginger and
    23 More
    canola oil, to cook, onions, roughly chopped, ginger, cinnamon stick, star anise, toasted whole szechwan peppercorns, toasted whole fennel seeds, salt and pepper, chicken stock, dark soy sauce, daikon, peeled and cut into 8 (1-inch) disks, thick slices goose or duck foie gras, scored, fleur de sel and coarse cracked black pepper, daikon sprouts, edamame dumplings , recipe follows, tomato , concasse (with the skin on), edamames, for garnish, edamames (may substitute english peas), reserve 1/4 cup, for garnish, tightly packed spinach leaves, cold, chopped butter, truffle oil, chopped chives, salt and black pepper, wonton skins, egg wash (1 egg lightly beaten with 1/4 cup cold water)
    1 hour 20 min, 26 ingredients
  • Buffalo Rossini Buffalo Rossini
    whole buffalo tenderloin and
    22 More
    whole buffalo tenderloin, idaho potatoes, peeled and large diced, black truffle, minced, heavy cream, unsalted butter, salt and pepper, truffle oil, red onions , quartered lengthwise, cored, and fine julienned, oil, red wine vinegar, sugar, red wine, thyme, red wine, rosemary, bay leaf, black peppercorns, veal stock, foie gras, salt and pepper, butter, chopped thyme, chopped chives
    1 hour 15 min, 23 ingredients
  • Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style
    sunflower oil, beef filets, salt and freshly ground pepper and
    4 More
    sunflower oil, beef filets, salt and freshly ground pepper, fresh or frozen duck foie gras, vegetable bouquetiere , recipe follows, black truffles (not too thick ), perigueux sauce , recipe follows
    2 hour 20 min, 7 ingredients




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