- 1 c. light-brown sugar
- 1 tbsp. cornstarch
- 0.5 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- pinch ground cloves
- 1.5 c. fresh Pumpkin Puree or canned
- 3 large eggs
- 1 egg
- 1.5 c. evaporated milk
- Pâte Brisée (Pie Dough)
- 1 tbsp. heavy cream
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
- Between two pieces of plastic wrap, roll pâte bruise into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
- Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
- Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
- 8 heads garlic, lightly smashed but intact
- 4 teaspoons extra virgin olive oil
- 0.5 cup honey
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 tablespoon thyme leaves
- Heat oven to 375 degrees.
- Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes.
- Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée.
- Add the honey, salt and pepper. Cover until ready to use.
- 1 large head cauliflower, trimmed & cut into florets
- 3 tablespoons Black Truffle Butter
- 3 tablespoons flour
- 1 cup whole milk
- 1 cup half & half
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon Black Truffle Oil
- 1 cup finely grated Gruyere cheese
- 0.5 cup finely grated Parmesan
- 0.25 cup panko bread crumbs
- Salt and pepper to taste
- Preheat the oven to 375 degrees F. Butter a 2-3 quart shallow gratin or casserole.
- Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the cauliflower for 3 minutes. Drain. Add cauliflower to prepared pan, set aside.
- In a small sauce pan over medium heat, stir together milk and half & half. Heat until hot but not boiling.
- Meanwhile, in a heavy sauce pan over medium heat, melt 2 tablespoons of black truffle butter. Stir in flour, whisk until smooth. Cook, whisking constantly until lightly golden. Slowly add the hot milk mixture, whisking constantly. Bring to a gentle boil. Continue whisking for about 1 minute or until thickened. Remove from heat. Add salt, black pepper, and Black Truffle olive oil. Stir in 1/2 cup of the Gruyere and all of the Parmesan cheese. Pour sauce evenly over reserved cauliflower.
- Melt the remaining tablespoon of truffle butter. In a small bowl, stir together butter, panic bread crumbs and the remaining 1/2 cup of Gruyere. Spread evenly over gratin. Bake for 25 to 30 minutes until and cauliflower is tender and top is golden brown. Remove from oven and allow to cool and rest for at least 10 minutes before serving.
- 0.5 pound Chorizo, removed from casing
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup sour cream or yogurt
- 1 (8-ounce) can creamed corn
- 4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
- 1 (4-ounce) can green chiles chopped
- 2 cups grated sharp Cheddar cheese
- Preheat the oven to 350°.
- Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat.
- Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
- Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.