White Truffle Oil Infused Custard

I made this dish as an opener to a seven course French dinner. Thomas Keller is an inspiring chef. When I received his cookbook I could not wait to try so many of his recipes. The presentation of this custard in the eggshell elevates this elegant custard.

I got this recipe from Thomas Keller’s French Laundry Cookbook.

Chive Chips


1 large russet potato

2 tsp Clarified Butter

Kosher Salt

About 20 Chive tips


Preheat oven to 275F.

Peel the potato. Using a paring knife, trim it into a band-aid shape, about 4″ long and 1″ wide. Brush 2 Silpats or parchment paper with clarified butter. Sprinkle with Kosher salt. Place one Silpat on baking sheet. Using a mandolin slice the potatoes into paper thin slices. Stack the potatoes in order so you will be able to match them.

Lay the potato slices on the Silpat  and place  it’s mate next to it. Place a chive in the center of the potato. Use your fingers to press down, removing any air pockets. Lay the other potato slice on top. Cover with the 2nd Silpat. Bake for 20 – 25 minutes. Remove chip when it is nice & golden brown. Chips can be made 2 days ahead.



8 large eggs

2/3 cup milk

2/3 cup heavy cream

11/2 Tbsp White Truffle Oil

Kosher Salt

Freshly ground White Pepper

Prepare the eggshells:

Using an egg cutter, cut off the wider end of the egg. Remove & discard the lid. Do so for all eggs keeping two for the custard. Rinse the eggs and remove the inner membrane. Drain the eggshell upside down in an egg carton.

Custard Method:

Heat the milk & cream in a saucepan. Remove when it reaches a boil. Turn on the blender, pour milk and cream in. Add Truffle oil, eggs, salt and pepper to taste. Strain the mixture. Let it rest for a few minutes; skim off any foam. Turn the eggshells upright in the carton and fill each egg 3/4 of the way.

Use a glass or steel baking pan large enough to hold the egg carton, at least 4″ deep. Place the carton in a pan and fill the pan 2/3 of the way with hot water.

Place in the center of oven and bake for 40-45 minutes, or till custard is set. The finished eggs can be kept in warm water for up to 2 hours.

To serve: Place egg in egg cup. Gently stand chive chip in custard.


Risotto with Herbes de Provence Shrimp

Cook Time: 35 – 45 minutes



3 cups reduced-sodium chicken broth

1/2 cup frozen peas

2 tablespoons butter, divided

1 shallot, finely chopped

3/4 cup Arborio rice or medium-grain white rice

3/4 cup Champagne or White wine

1Tsp Fresh Thyme

1/4 cup freshly grated Parmesan

4 spring onions finely cut for garnish

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper


In a saucepan, bring the chicken stock to a boil. Keep simmering, since you want to add it hot to the rice.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until soft, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 minutes more. Add thyme. Add the Champagne/White wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly. Allow the broth to be absorbed before adding the broth again. Keep adding broth until the rice is tender but still firm to the bite and the mixture is creamy, about 20 – 25 minutes total. Remove from the heat. Gently stir in the peas, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish with green onion and shrimp over the top of the risotto. Can also add shaved Parmesan. Serve immediately.



12 Large shrimp, cleaned and deviened

1 Tsp Herbes de Provence

1/4 Tsp. crushed red pepper

1 1/2 Tsp. finely chopped garlic

Salt & Pepper

Olive Oil

2 Tsp Lemon juice


Marinate shrimp with herbs, red pepper, garlic, salt & pepper, for about 1/2 hour. Heat oil in a frying pan. Add shrimp. Saute till cooked about 5 minutes. Add lemon juice. Serve 3 shrimp on top of the risotto.

Spicy Fennel Ginger Shrimp

I was trying to come up with a new idea for an appetizer with shrimp. I looked through my cookbooks. No one idea seemed to appeal to me. So I took flavors from each that I enjoyed and put them together. This is what I came up with. I have decided to change the recipe a bit from what I originally created since I think it will give it a much better texture.


  • 1 1/2 lb Shrimp
  • 7 Cloves of Garlic
  • 1/2 + 1/2 inch Ginger
  • 1/4 cup Cilantro
  • 2 Tsp Cayenne Powder
  • 1 1/2 Tsp Turmeric Powder
  • 1 Lemon juiced
  • 1 Tbsp + 1 Tsp Tamarind Paste
  • 1 Tsp Salt
  • 2 Tbsp Rice Flour or Corn Starch
  • 2 Tbsp Canola oil
  • 5 Curry Leaves
  • 4 Green Chilies
  • 1 1/2 Tbsp Fennel Seeds
  • 1 Medium Onion
  • Cilantro to Garnish


Clean and devein the shrimp. Pat dry. Finely chop the garlic, 1/2 inch ginger, and 1/2 cup cilantro in a food processor or with a knife. Marinate the shrimp in ginger, garlic, cilantro, cayenne powder, turmeric, juice of 1/2 lemon, 1Tbsp tamarind paste, and salt. Let sit for about 2 hours. (Here I added the rice flour with the marinade, am changing this though). Make sure the to take the shrimp out of the fridge about 20 minutes before cooking.

Slice the onions not too thin or thick. Place a large pan or skillet on medium heat and add oil. When the oil is hot add fennel seeds, curry leaves and green chillies. You can leave the chillies whole and slightly pierce them for a milder flavor or chop them fine for a spicier flavor. Slice the other 1/2 inch of ginger thinly and add to the oil. Add a pinch of salt and sauté till soft and getting a hint of brown around the edges.

While the onions are cooking, add the rice flour to the shrimp and mix well. Dust off any excess. If you don’t have rice flour corn starch will work just as well. Increase the heat to medium high and add the shrimp. Sauté shrimp well and cook for about 5 to 10 minutes till cooked through. Add the remaining tamarind paste and lemon juice. Add some cilantro and plate up.