World’s Most Beautiful Recipes Volume VII

We open Volume VII with a tribute to mushrooms, focusing on Gary Roth’s beautifully executed trio flite of a Wild Mushroom Cappuccino. Included are a Porcini Tart with Goat Cheese and Arugula Salad, a Cauliflower Custard with Butter Browned Cauliflower and Fried Cauliflower Mushrooms in a Lamb Demi Glace. The instructions to execute are on a difficult level, but the end result is delicious, artistic, and visually stunning. Santa Rosan chef Josh Silvers offers a simple Heirloom Tomato Vinaigrette to go with fresh, in season heirloom tomatoes, and we offer yet one more foie gras presentation for the foie gras lovers. The lobster in the lobster risotto emanates from the lobster mushroom, a red mushroom that looks very much like a chanterelle, but is in fact, a Lobster Mushroom. Easy to work with, flavorful, available where most high end mushrooms can be bought, when in season. The lobster paella, on the other hand, is made from fresh lobsters, and is delicious and fairly easy to execute. The highlight of the recipes to add to your repertoire, is the New York Strip Au Poivre. A classic recipe, the sauce for this dish should be in every home chef’s cookbook. A beautiful, deep aromatic flavor heightened by the addition of cognac, this cream and demi-glace sauce offers a deep, and velvety mouth feel that heightens your taste buds to new sensations. This will not disappoint, and should be tried at least once for the steak lover in your life. Other innovative and beautifully executed recipes include the Abalone Mushroom Canneloni with Braised Short Ribs, Apples and Ginger with a Sherry Syrup sauce and is worth the effort to create, followed by a tasty pork chop recipe, flat iron steak recipe, and standard Duck Confit, with Wild Mushroom Ragout.