Recipes

from TastedOnline

Barely Cooked Salmon with Red Wine Braised Baby Leeks, Celeryroot Puree, Snow Morels, Fava Beans, Peas and Black Truffle Butter
By Chef Eric Ripert

Boeuf en Gelée with Foie Gras, Root Vegetables, and Horseradish Cream
By Chef Daniel Boulud

Chicken Grand-Mère Francine
By Chef Daniel Boulud

Crisp Paupiette of Sea Bass in a Barolo Sauce
By Chef Daniel Boulud

Duck Leg with Beets
By Chef Michel Richard

Guinea Hen Casserole with Morels, Fava Beans, and Fiddlehead Ferns
By Chef Daniel Boulud

Lamb Porterhouse
By Chef David Pasternack

Marrow and Porcini Crusted Pavé of Filet Mignon with Parsley Mashed Potatoes
By Chef Daniel Boulud

Meli - Melo of Giant Prawns and Tempura Vegetables in Spiced Red Wine Nectar
By Chef Michel Gautier

Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange With Cognac XO Frapin Château Fontpinot in Iced Hunan Tea
By Chef Thierry Verrat

Pastilla of Lamb with Coco Puree and a Pistou
By Chef Christophe Emé

Paupiette of Squab & Smoked Foie Gras Served with Morel and Crawfish
By Chef Richard Farnabe

Peppered Côte de Boeuf with Pommes Pont Neuf and Watercress
By Chef Daniel Boulud

Red Mullet with Baby Shellfish and Saffron With the Cognac EXTRA Frapin, served chilled
By Chef Thierry Verrat

Roasted Rack of Lamb, Cardamom Crumbs, Fava Puree
By Chef Jean-Georges Vongerichten

Roasted Squab with Foie Gras, Peppered Apricots, Spinach and Turnip Confit
By Chef Daniel Boulud

Roasted Turbot with Green String Beans and First Morels
By Chef Patrick Michelon

Rosemary Braised Veal Shank
By Chef Daniel Boulud

Short Ribs Braised in Red Wine
By Chef Daniel Boulud

Snake River Farm's "Callotte de Boeuf Grille" with Yukon Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and "Sauce Bordelaise"
By Chef Jonathan Benno

Stuffed Saddle of Lamb with Chanterelles, Swiss Chard, Pine Nuts, and Tomato Confit
By Chef Daniel Boulud

Tartare of Sea Bass, Hand Chopped, with Aromatic Herbs with the Cognac VS Frapin de Luxe, Served Frozen
By Chef Thierry Verrat

Tartine of Squab en Salmis
By Chef Daniel Boulud

Up Side Down Pig's Trotter Cake in a Fine Crust of Potato
By Chef Patrick Michelon

Roasted Rack of Lamb, Cardamom Crumbs, Fava Puree

For the Crumbs :
2 oz Panko 1.5 oz Butter
2 tea spoon Cardomom Ground (pods removed)
1 tea spoon Salt
For the Fava Puree :
12 oz Cooked and peeled fava beans
1 Table spoon EVO
1Table spoon Water
1 tea spoon Salt

For the Lamb : Remove every second bone, scrape clean and trim on band saw. Tie eye of meat against bone to create a tight round. Each rack should yield 4-4.5 oz portions.
For the Crumbs : Melt butter in pot and add salt. Toast panko stirring continuously until light blond and crisp.
For the Fava Puree : Puree all ingredients until smooth and shock over ice bath.
To Pick up : Roast Lamb in olive oil until nearly done baste with butter, cracked garlic and mint. Allow to rest and smear presentation side lightly with Konzuri. Send crumbs on the side and sauce at table.

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