"The Distinctive Life" presented by the Distinctive Collection

GOURMET CUISINE

sautéed in copious amounts of butter, as any decadent French recipe would be. The additional toppings are all up to you, but a fresh-baked brioche bun is the perfect finish to this extraordinary truffle recipe. DRY-AGED RIB-EYES WITH BURGUNDY- TRUFFLE SAUCE The meat lovers at your next dinner party will thank you for the tantalizing taste of a perfectly cooked dry-aged rib-eye steak covered in a delectable Burgundy-truffle sauce. The stars of this Food & Wine recipe are not only the 60-day dry-aged bone-in rib-eye steaks but the black truffle butter that tops the steak directly and is added to your Burgundy wine sauce. The recipe will take time, three hours from start to finish, but you will know that it was time well spent from the first bite. Are you searching for a unique side dish or soup recipe for one of your gourmet meals? You can markedly enhance even your standard options when you add a touch of truffle to the mix. ASPARAGUS GLAZED WITHWHITE TRUFFLE FONDUE If you love asparagus, and you want it at your next dinner party, why not elevate it by topping it with a sumptuous white truffle fondue? It’s among Food & Wine experts' most adored vegetable recipes because the “truffle fondue (white-truffle- TRUFFLE RECIPES FOR SIDES AND SOUPS

infused cheeses mixed with butter) quickly turns asparagus into a superluxe starter or side dish.” This sensational side takes only 12 minutes to prepare, but it just might make your guests look at asparagus in a whole new way. TRUFFLE-INFUSED FRENCH ONION SOUP Another of Food & Wine ’s favorite truffle recipes involves a reimagining of a classic: French onion soup. Created by Chef Michael Mina, the magazine reveals that this twist on an old favorite came through experimentation when Mina “went crazy for the mix of earthiness and sweetness” that came from “the combination of black truffles and caramelized onions.” His delightfully indulgent recipe calls for truffle-infused pecorino cheese, homemade beef stock (if possible), dry red wine, and sweet onions, among other basics. Total time from preparation through serving is approximately three-and-a-half hours, so be sure to leave yourself ample time. Not sure about the perfect wine pairing? The magazine suggests that “the earthy, berry flavors and vibrant character of a good cru Beaujolais, made from the Gamay grape, go well with this rich, truffle- infused soup.”

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Volume 10