Chestnut Roasted Figs With Truffle Vinaigrette And Truffle Cheese Recipes

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix the olive oil, garlic, salt, pepper and mint. Slice the onions in half, from stem to root end and add to bowl. Coat onions and place in a shallow baking dish and roast for 30 minutes.
• Add figs to the baking dish, baste with juices and roast for 15 more minutes.
• Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture. Brush baguette slices with garlic oil.
• Remove the onions and figs from oven, raise oven temperature to 400 degrees. Place baguette slices on a baking sheet and toast the slices for about 7 minutes, until browned.
• To serve:
• Spread the cheese mixture on the bread. Place the onion and fig mixture on a platter, and surround with the croutons. Serve immediately. Tip: DRIED FIGS
• Heat your figs with a mixture of brandy and water to barely cover. Cook 15-20 minutes until softened. Serve with mascarpone cheese or whipped cream.

Steps:

• To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
• To make the crostini: Preheat the broiler.
• Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
• In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
• Spread or spoon about 1 1/2 teaspoons Camembert on each slice of toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
• To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature.
• Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place four crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.

Steps:

• Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.

Steps:

• Preheat oven to 300 degrees F.
• Shuck the oysters. Discard the top shell. Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl. Cover in plastic wrap and place in the refrigerator. Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet. Bake for 10 minutes. Remove and set aside to cool.
• Turn oven to broil.
• Drain 2/3 of the liquid from the oysters for the sauce and set aside. Make a 1-inch bed of salt in a large pan. Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down. Place 1 oyster on each shell. Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly). Drizzle 1 teaspoon of the froth over each oyster. Place the pan under the broiler until the froth turns golden brown, about 1 minute. Serve immediately.
• In a small bowl lightly froth the egg yolks with the hand held blender.
• In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil. Reduce the heat to low. Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender. Slowly add the frothed egg mixture to the saucepan. Immediately begin frothing the mixture in the saucepan over low heat. Pour froth over truffle laced oysters on the half shell.

Steps:

• As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm. Remove the "foot" of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm. To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.