Caroline Rostangs Warm Truffle Sandwich Recipes

Steps:

• Slice bread lengthwise into 4 long, thin slices. Spread each slice generously with butter on one side.
• Arrange truffles on two pieces of the buttered bread. Sprinkle generously with salt and pepper, top with remaining bread and wrap tightly in plastic wrap. Refrigerate for at least 2 days and up to 3.
• Preheat the broiler and run the sandwiches underneath for 1 to 2 minutes on both sides until very lightly browned. Cut into pieces and serve immediately.

Steps:

• At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
• To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
• Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.

Steps:

• Preheat oven to 400 degrees. Purée sage, lemon juice and fish sauce. Pour through a fine sieve and press to extract all the juice. Discard solids.
• Rinse, trim and thinly slice morels. Sauté in melted butter over medium heat until fragrant, about 5 minutes. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
• Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle snapper with salt and pepper and sauté, skin side down, for 1 minute, pressing down with a spatula to keep skin flat. Cook until skin is crisp, about 3 minutes. Turn over, cook 1 minute, then place in oven for 3 minutes.
• Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice. Place
• Each fillet skin side up on a plate and pour sauce around each. Garnish with sage leaves.

Steps:

• Preheat the oven to 350 degrees. Cut through one end of the shell of each chestnut. Place them on a sheet pan and roast until browned and the skins begin to pull back, 7 to 8 minutes. When cool, peel the nuts and discard the skins.
• Melt butter in a large soup pot. Add shallots and cook until soft. Add chestnuts, raise heat and cook, stirring, until chestnuts are golden. Stir in the porcini powder, vinegar and 4 cups of water. Add 2 cups of the cream and stir, scraping any residue from the bottom. Lower the heat and simmer for 20 minutes.
• Bring the remaining cream to a boil and add the cardamom pods. Remove from the heat, cover, and let sit for 10 minutes. Strain and season with salt and pepper.
• Purée soup in a blender and stir in the truffle oil. Reheat the soup. (It should be warm, not piping hot.) Season with salt and pepper if necessary. Whip the infused cream until very frothy. Ladle soup into 8 small mugs and top with the frothy cream and a pinch more porcini powder, if desired.

Steps:

• Place sardines in a single layer in a nonreactive dish. Mix the remaining ingredients in a bowl, pour mixture over the sardines and turn sardines to coat. Cover and let marinate 1 hour.
• Grill or broil sardines until cooked through, about 2 minutes on each side.

Steps:

• Preheat oven to 375 degrees. Roll out the dough to about 1/4 inch thick and line the tart pan with it, pressing excess dough against the sides to make a thicker edge. Prick bottom and sides with a fork. Line with parchment paper, fill with pie weights or dried beans and bake for 20 minutes. Remove weights and parchment and bake another 7 or 8 minutes, until crust is golden brown. Let cool.
• Heat the olive oil over medium heat and add the onions. Season with salt and pepper and cook until the onions are lightly browned.
• Spread the onions over bottom of the crust and dot with goat cheese. Arrange tomatoes on top in a mosaic pattern. Dot with the feta or Stilton and push olives into the top. Sprinkle lightly with salt and pepper and drizzle with olive oil.
• Preheat broiler. Cover the edge of the crust with foil to protect it from burning and broil until tart is lightly browned and bubbly, 4 to 5 minutes. Let cool to room temperature and garnish with basil.

Steps:

• Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.

Steps:

• Peel potato and place with the cooking liquid in the container of a blender. Add the garlic, paprika and cayenne. Blend until very smooth.
• Add the egg yolk and pulse to combine. With the motor running, very slowly drizzle in the olive oil. Season to taste with salt.

Steps:

• Clean, trim and thinly slice fresh mushrooms, rinsing well to remove sand. (If using dried mushrooms, soak in 2 cups hot water until soft, about 20 minutes. Remove mushrooms and reserve liquid. Squeeze mushrooms dry, rinse and coarsely chop. Pour liquid through a fine sieve.)
• Sauté the mushrooms, celery and onion in melted butter over medium heat for 2 minutes. Add the chicken broth or water (or the soaking water and 2 cups broth or water) and simmer 20 minutes.
• Strain the soup and purée the solids with some cooking liquid. (The fresh mushroom soup may be served without puréeing.) Return the purée to the pan and stir in the remaining cooking liquid, adding water if the soup is too thick. Season to taste with salt, pepper and vermouth or sherry. Stir in parsley and garnish generously with chervil.

Steps:

• Preheat the oven to 450 degrees. Butter a small baking sheet.
• Scrub truffles with a vegetable brush and put in a small saucepan. Add Champagne and sherry and heat to boiling. Simmer 4 to 6 minutes, until a skewer can be inserted into them. Drain and cool.
• Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
• On a lightly floured surface, roll out the puff pastry into a 16-inch square. With a sharp knife, cut pastry into 4 (4-inch) squares.
• Place a slice of ham on each pastry square and top with a prepared truffle. Bring pastry edges up over the truffle and pinch at the top to form a small bundle. Brush with the egg yolk mixture and place on the prepared baking sheet. Bake until pastry is golden brown, about 15 minutes.

Steps:

• Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
• Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.