New Years
Smoked Salmon Barquettes
Barquettes are small, boat-shaped pastry shells that can be filled with sweet or savory ingredients.
Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts
Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.
Cauliflower Soup with White Truffle Oil
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
Roestis
Francoise preferred not to share her specific recipe with me, but she gave me enough hints so that I could make this version of roestis, (which means twice cooked in the Jura dialect) which closely resembles the delicious dish I had at La Grangette. Try this with thick slices of gently smoked ham and a white Arbois, from the Jura, or another buttery white wine.
By Susan Herrmann Loomis
Sauteed Collard Greens
A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.
Black Truffle Sauce
This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .
By Michael Mina
Shredded Collard Greens with Walnuts and Pickled Apples
Active time: 30 min Start to finish: 1 1/2 hr
Oysters Rockefeller
By Dione Lucas
Oysters on the Half Shell with Pernod Dipping Sauce
Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.