Peppered Venison Steak with a Fricassee of Plantin Mushrooms in Roquefort

Ingredients 1 venison steak per person selection of crushed peppercorns 1 small glass of gin handful of jumiper berries 2/3 bay leaves selection of Plantin mushrooms: Wild mushroom mix, Morel, Porcini and Chanterelle(around 150g of each type and at least 3 types) 2 shallots 250 ml fresh cream bunch of chives 200 g roquefort 50 g … More Peppered Venison Steak with a Fricassee of Plantin Mushrooms in Roquefort

White Truffle Pizza with Plantin White Truffle Oil

  Ingredients One 9-ounce ball your favorite pizza dough Garlic-infused olive oil, for brushing 3/4 ounce finely grated Pecorino Romano cheese 1 1/2 ounces fresh mozzarella Plantin White truffle oil, for drizzling Freshly ground black pepper Directions Preheat the oven to the highest possible heat. Stretch out your dough ball to a diameter of about 12 … More White Truffle Pizza with Plantin White Truffle Oil

Moroccan Spiced Grilled Chicken Kebabs with Terre Exotique Raz El Hanout

Ingredients 6 cloves garlic, peeled 1 small onion, peeled 3/4 cup (180g) whole milk plain yogurt, preferably Greek-style 3 tablespoons fresh lemon juice 5 teaspoons raz el hanout 2 teaspoons freshly ground black pepper 1 teaspoon paprika, sweet or smoked 1 teaspoon crushed red pepper flakes 2-pounds (900g) boneless, skinless chicken thighs, trimmed of fat, cut … More Moroccan Spiced Grilled Chicken Kebabs with Terre Exotique Raz El Hanout

Seared Petite Lamb Chops with LeBlanc Aged 12 Years Balsamic Vinegar

Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped parsley leaves 1 tablespoon finely chopped rosemary leaves 1 teaspoon minced garlic Kosher salt 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched 2 teaspoons freshly ground black pepper 1 tablespoon olive oil 2 tablespoons minced shallots 1 teaspoon minced garlic … More Seared Petite Lamb Chops with LeBlanc Aged 12 Years Balsamic Vinegar

Couscous and Mograbiah with Oven Dried Tomatoes and LeBlanc Tarragon Vinegar

Ingredients 16 large, ripe plum tomatoes, cut in half lengthwise 2 tbsp muscovado sugar 2/3 cup / 150 ml olive oil 2 tbsp LeBlanc Tarragon Vinegar 2 onions, thinly sliced 1 1/2 cups / 250 g mograbiah 1 2/3 cups / 400 ml chicken or vegetable stock A pinch of saffron threads 1 1/2 cups / … More Couscous and Mograbiah with Oven Dried Tomatoes and LeBlanc Tarragon Vinegar

Red Cabbage with Raspberries, Apples and Walnuts with

Ingredients 1/2 cup butter 1/2 cup chopped shallots 1 medium head red cabbage (about 2 3/4 pounds), thinly sliced 2 cups crushed walnuts 2 Granny Smith apples, peeled, cored, thinly sliced 3/4 cup LeBlanc raspberry vinegar 1/2 cup sugar 1 pint fresh raspberries or 2 cups frozen Directions Melt butter in heavy large pot over … More Red Cabbage with Raspberries, Apples and Walnuts with

Chicken Breast Xeres with LeBlanc Sherry 12 years Vinegar

  Ingredients 2 large chicken breasts 1/2 lb mushrooms 6 tsp LeBlanc Pure Extra Virgin Olive First Press 2/3 cup LeBlanc Xeres (Sherry) 12 year Vinegar 2 tbsp tomato paste 2 tbsp chopped parsley Directions Trim excess skin from the breasts. sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones … More Chicken Breast Xeres with LeBlanc Sherry 12 years Vinegar