• 1 (12-to 14-pound) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
• 6 ounces black-truffle butter*, softened, divided
• 3 cups water, divided
• 1/2 cup finely chopped shallots
• 2 cups dry white wine
• 4 cups hot classic turkey stock
• 5 tablespoons all-purpose flour

(*) Makes 1/4 pound (1/2 cup) of truffle butter.
Ingredients: 8 tablespoons (1 stick) unsalted butter
1 ounce fresh black truffle, coarsely-grated
1 teaspoon sea salt
In a small mixing bowl, combine the unsalted butter, grated black truffles, and sea salt. Fold together. You can certainly add more truffles. Place the compound butter in the middle of a large swathe of plastic wrap. Form into a log and wrap tight. Store in the refrigerator. Will keep several months.

Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator.

Cooks’ notes: • Butter can be put under skin 1 day ahead; chill turkey, covered with plastic wrap. Let stand at room temperature 1 hour before roasting.

• Flour paste (with truffle butter) can be made 1 day ahead and chilled.

Bon appétit

Brice

(recipe by Shelley Wiseman - photo by: John Kernick)

Recipe Summary :

Difficulty : Easy

Active time : 20 min

Start to finish : 30 min

Yield : 4 servings

• 4 Pc (~ 1.5 Kg) Duck Breast
• 2 tablespoons olive oil
• 1 1/4 pounds assorted wild mushrooms sliced (about 9 cups)
• 1 cup thinly sliced shallots
• 1/2 cup dry red wine
• 1 tablespoon chopped fresh parsley

Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.

Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

Bon appétit

Brice

(recipe by Bedell Cellars - photo by: Brian Leatart)

• 1 cup hot water
• 1 ounce dried porcini mushrooms
• 1 garlic clove, minced
• 1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine
• 2 teaspoons cornstarch
• 8 ounces coarsely grated Gruyère cheese (about 2 packed cups)
• 8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)
• 1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes
• 2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces

Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.

Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

Bon appétit

Brice

(recipe by epicurious.com - photo by Leo Gong)

• 2 1/2 cups unbleached all purpose flour or bread flour
• 1/2 cup white whole wheat flour or bread flour
• 3 tablespoons vital wheat gluten flour or bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 cup plus 2 tablespoons warm water (105°F to 115°F)
• 1 1/2 teaspoons active dry yeast
• 3 1/2 tablespoons extra-virgin olive oil, divided

Additional unbleached all purpose flour (for kneading and shaping)

For Topping

• 3 tablespoons extra-virgin olive oil plus additional for brushing
• 6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
• 6 ounces fresh chanterelle mushrooms, thinly sliced
• 1 cup (packed) coarsely grated whole-milk mozzarella cheese
• 2/3 cup freshly grated Parmesan cheese
• 6 ounces chilled soft fresh goat cheese, coarsely crumbled
• 2 tablespoons sliced fresh chives

Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.

Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.

Make Topping

Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. Do ahead: Can be made 1 day ahead. Cool, cover, and chill.

Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

Bon appétit

Brice

(recipe by Jeanne Thiel Kelley - photo by Pornchai Mittongtare)

• 1 pound fresh spinach, washed and stems removed
• 2 tablespoons butter
• 8 ounces chanterelle or morel mushrooms, thinly sliced
• 2 tablespoons minced shallots
• 1/4 cup white wine
• 1 pound lump crabmeat, carefully picked over and cartilage removed
• 1/4 cup minced parsley
• Salt
• White pepper
• 1 3 to 4 pound boned veal loin, trimmed, butterflied and pounded to 1/2-inch thickness

For the Perigourdine Sauce

• 1 tablespoon butter
• 1 fresh truffle, approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced
• 6 ounces duck or goose foie gras, cut into small cubes
• Salt and white pepper
• 1/2 cup madeira or porto wine
• 2 cups demi-glace

In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat.

Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.

Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.

For the Perigourdine sauce: To make the sauce, in a medium saute pan heat the butter over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the foie gras and cook about 45 seconds. Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through. Serve immediately with the Veal Roulade. Yield: about 2 cups

Bon appétit

Brice

(Recipe courtesy Emeril Lagasse)