⅓ C fresh tarragon, basil, mint or Italian Parsley ( I like tarragon)
1 small garlic clove
¼ teaspoon white pepper
¾ teaspoon salt
1 Tablespoon truffle oil
1 Tablespoon fresh lemon juice
2 Tablespoon olive oil
½ C water plus 1 T more if necessary, to get the blender going.
2 Cups fresh shucked peas, blanched briefly ( or use frozen)
Spring Pea Truffle Sauce
salt and pepper
1 Tablespoon butter
1 Tablespoon olive oil
8 ounces mushrooms ( cremini, shiitake or morels)
1 shallot- diced (or ¼ Cup red onion)
2-3 Cups baby new potatoes
2-4 six ounce pieces steelhead trout, salmon, halibut, sea bass... or try scallops!
Feasting At Home
Hi, I'm Sylvia Fountaine, chef & caterer living in the beautiful Pacific Northwest - and this is where you'll find delicious inspiration ...
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