127 truffled from light Recipes

frozen puff pastry sheets, thawed, egg yolks, lightly beaten with 2 tbsp cold water, grated parmigiano-reggiano (1 3/4 cups packed), thick) asparagus (2 lb), stalks trimmed to 6-inch lengths and tips reserved if desired, white or black truffle oil (1 1/2 oz; optional)

skinless boneless chicken breast halves, cooked ham (1/4 lb), swiss cheese (3 oz), egg, lightly beaten, salt, black pepper, unsalted butter, all-purpose flour, mushrooms, trimmed and quartered, chopped shallot, dry white wine, tomatoes, peeled, seeded, and diced, heavy cream, garnish: finely chopped fresh flat-leaf parsley, accompaniments: watercress ; cooked rice topped with truffle slices

lamb shanks , scored on narrow end with knife, salt and freshly ground pepper, olive oil, onion, coarsely chopped, carrots, coarsely chopped, celery stalks, coarsely chopped, fresh thyme, dry red wine, homemade chicken stock, serrano peppers, finely diced, dark brown sugar, red wine vinegar, sweet potato risotto with roasted chanterelles, recipe follows, water, unsalted butter, olive oil, onion, finely chopped, salt and freshly ground pepper, arborio rice, dry white wine, sweet potato, baked, peeled and pureed, cold unsalted butter, grated parmesan, pine nuts, lightly toasted, balsamic vinegar, reduced to 1/4 cup, roasted chanterelles , recipe follows, truffle oil, chanterelles, olive oil, salt and freshly ground pepper

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)

squab breasts, salt, sixteen spice rub , recipe follows, olive oil, white chicory, trimmed, washed, and patted dry, aged goat cheese, crumbled, wild mushroom vinaigrette , recipe follows, chopped chives, for garnish, ancho chile powder, ground fennel, ground coriander, light brown sugar, pasilla chile powder, ground cinnamon, chile de arbol, chipotle chile powder, black pepper, ground ginger, garlic powder, onion powder, allspice, cumin, salt, olive oil, wild mushrooms (oyster, cremini, and shiitake) chopped, salt and freshly ground pepper, chardonnay vinegar, shallot, finely chopped, dijon mustard, olive oil, white truffle oil