Recipes

½ cup boiling water 2 tbsp. Unsalted butter ¼ cup sugar ½ tsp. salt ⅓ whole milk ½ pkg yeast ¼ cup warm water 2 eggs, beaten 3 ¾ cups sifted flour Powdered sugar, for dusting 1 cup aged blueberry balsamic Pour ½ cup boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in ¼ cup warm water. Add to milk mixture with the beaten eggs. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with wax paper and a cloth; chill until ready to use. Roll dough...

For the pasta: 2 cups flour 3 large, fresh eggs For the filling: 12 large, fresh egg yolks For the sauce: 1 stick (80oz.) good quality salted butter ¼ cup thinly sliced shallots 1 tablespoon white truffle oil Sardegna flaked sea salt Fresh cracked white pepper to taste Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water onto a boil. Carefully place the whole egg yolks in the center of the sheet, allowing for 1” of space...

1 Hawaiian round sweet bread or 8 slices of white bread ½ teaspoon vanilla extract 6-7 eggs 1 cup milk Blood orange EVOO Cut Hawaiian bread into 1” slices totalling 6-8 slices. Mix vanilla extract, eggs, and milk. Heat griddle or pan to medium high. Coat bread with mixture, both sides and place in pan. Cook until golden on both sides. Drizzle with Blood Orange EVOO. makes 3-4 servings.

10 oz. heavy cream 4 oz. aged espresso balsamic 1 pound (about 2 cups) semi-sweet chocolate chips 3 Tbs. unsalted butter cut into small peices ¼ tsp. sea salt ½ tsp. vanilla extract Butter a 9x13” baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few...