Baked Potatoes with Sour Cream & Caviar
Makes 20 20 tiny new potatoes, pricked with a fork 1 tbsp olive oil 2 tsp salt ½ cup sour cream 3 ½ ounces (100g) black lumpfish caviar Preheat oven to 400? F (200?C) Toss potatoes with oil and salt until evenly coated. Place on a baking sheet and cook until soft inside and crisp outside, about 30 minutes. Cool completely. Cut a cross on top of each potato and squeeze gently to open. Top each tiny potato with 1 tsp each of sour cream and caviar. Serve at once. T... Read More..

Caviar Beggers Purse
Beggar's Purses--CREPES--4 Eggs 41 c All-purpose flour 250 mL1/2 c Milk 125 mL1/2 c Water 125 mL1 tb Granulated sugar 15 mL1/2 ts Salt 2 mL3 tb Unsalted butter; melted 50 -mL--FILLING--8 oz Cream cheese 250 g3 tb Sour cream 50 mL2 oz of your favorite caviar 60 g--RIBBONS--20 Green onions 20In bowl, beat eggs with flour, milk, water, sugar, salt and melted butter. Cover bowl and allow batter to rest at room temperature for 1 hour (or longer in refrigerator).To prepare crepes, brush an 8"(20 cm) ... Read More..

Chicken & Mushroom with St. Marcellin Sauce
Serves 2Ingredients:30g Unsalted butter1 Shallot, chopped300g Champignons de Paris (Parisian button mushrooms), cut in two and sliced2 Chicken breasts, not too thinly sliced250ml Double cream2 Saint Marcellin cheeses (100g each), cut in slices3-4 Tbs Fresh tarragon leaves chopped or entireSalt to tastePepper to taste Method:1. Heat a frying pan, add the butter and chicken. Sizzle over high temperature while continuously stirring.2. Add the mushrooms; continue sizzling and stirring until th... Read More..

Chicken Ravioli with Wild Mushroom Pan Sauce, Parmesan & Black Truffle Oil
(serves 1, can easily be adjusted for any number)6 chicken ravioli (recipe below)1/4 c dried wild mushrooms1 tbs butterSalt and pepper2 tbs finely chopped fresh parsley2 tbs Parmigiano-Reggiano, grated1 tsp (or to taste) black truffle oilDirections:Boil an ample amount of salted water over high heat. Meanwhile, soak dried mushrooms in hot tap water for 20 minutes or so, until softened. Roughly chop mushrooms, reserving soaking liquid.Drop ravioli in boiling water. Meanwhile heat skillet with bu... Read More..

Cocktail Omeletts with Trout Roe
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Gravlax on Pumpernickel Canapes with Dill Mustard
Makes 20 1 ½ tsp white wine vinegar 2 tsp sugar 2 tbsp dijon mustard 1 tbsp finely chopped dill 1 tsp white pepper 2 ½ tbsp sunflower oil Pumpernickel slices 10 ox (300g) gravlax slices For sauce, combine vinegar, sugar, mustard, dill, and pepper; whisk in oil until thick and creamy. Lay gravlax on the pumpernickel slices. Cut each pumpernickel and gravlax slice into 20 - 1 inch wide strips. Drizzle with sauce. Serve chilled or at room temperature. Note: Assemble up... Read More..

Grilled Chicken Breast with Vegetarian Caviar
Grilled Chicken Breast with Vegetarian Caviar Grill the breast of chicken and slice in 3 or more pieces. Dress in a plate and serve with tomato basil sauce. Lightly separately sauté with butter and shallots two colors of the vegetarian caviar Dress the chicken with 2 spoonfuls of the caviar on the side (one of each color). Serve with vegetables and Lotus saffron risotto. Read More..

Linguine With Asparagus & Parma Ham
Ingredients 20 green asparagus spears 8 slices Parma ham, prosciutto or Serrano ham† 1-1/2 cloves garlic, finely chopped 1/2 red chile, sliced into rings 5 tablespoons olive oil 11 ounces linguine or spaghetti Salt and pepper to taste Directions Peel the asparagus if necessary, then boil gently in a large pot salted water until al dente. Don’t overcook: The asparagus will continue to cook a bit when removed from the water and will be heated further in Step 4, bel... Read More..

Linguine with Smoked Salmon
1 (8-ounce) package uncooked linguini pasta 2 to 3 tablespoons butter, melted 2 to 3 tablespoons extra-virgin olive oil 2 tablespoons freshly ground pepper or to taste 2 tablespoons coarse kosher salt or coarse sea salt 6 to 8 ounces lightly-smoked salmon, cut into bite-size chunks** * If using as a first course dish, use 1 1/2 ounces pasta per person. Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm. Toss pasta with butter, oliv... Read More..

Quail Egg, Caviar and Chervil Croustades
Makes 20 Croustades Ingredients Makes 20 7 Thins Slices white bread 2 tbsp melted butter Essential Equipment 1 rolling pin, 1-2 inches fluted pastry cutter; 2-12 cup muffin pans Preheat oven to 400° F (200°C) Roll out bread slices thinly with the rolling pin. Cut out 3 rounds from each slice using the pastry cutter. Line each hole of 1 muffin pan with a bread round. Brush each round with butter. Press the empty muffin pan on top. Bake until golden brown and crisp, 10 min... Read More..