Archive for March, 2011

Black Truffle Risotto

Black truffles add their earthy savor to risotto, complemented by savory parmesan cheese and rich butter. A classic French mirepoix — a combination of onions, carrots, and celery — adds sweet vegetal flavors to the dish. Be sure to remove the risotto from the heat while it’s still a bit more liquid than the desired final consistency, as it continues to absorb liquid as it stands.

Golden Beet Salad with Watercress

Sweet, earthy golden beets; crisp, peppery watercress, and tangy, salty cheese combine in a lively salad. Perfect as a starter or a light lunch!

Gingercakes with Chocolate Truffle Filling

Gingersnaps are crunchy on the outside, chewy on the inside, glittering with the sugar they’re rolled in before baking.

Gingercakes are something entirely different: soft, spicy, luxuriously thick. In addition to the classic gingersnap duo of ginger and cinnamon, they include a spicy hit of cloves. Paired with a chocolate truffle filling, they create a perfect little indulgence to accompany a cup of coffee or tea as the finale to a meal or an afternoon treat.