Master Culinary Arts with Expert Recipe Tutorials

Ingredients

• 1.5 cups Arborio rice
• 6 cups chicken or vegetable broth, warm
• 1 cup dry white wine
• 1 lb mixed wild mushrooms, sliced
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tbsp butter
• 2 tbsp olive oil
• 1-2 tbsp white truffle oil
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the mushrooms and cook until browned and their liquid has evaporated. Set aside.
2. In the same pan, melt 1 tbsp of butter. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook for another minute.
3. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent.
4. Pour in the white wine and cook, stirring, until it is fully absorbed by the rice.
5. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir continuously until the liquid is absorbed before adding the next ladleful. Continue this process for 18-20 minutes, until the rice is creamy and al dente.
6. Stir in the cooked mushrooms, the remaining 1 tbsp of butter, and the Parmigiano-Reggiano cheese.
7. Remove from heat. Drizzle with truffle oil and season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Ingredients

• 2 lbs center-cut salmon fillet, skin removed
• 1 sheet (14 oz) puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup chopped fresh dill
• 2 tbsp capers, drained
• 1 lemon, zested
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the salmon fillet dry and season generously with salt and pepper.
3. In a small bowl, mix together the cream cheese, dill, capers, and lemon zest.
4. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the salmon.
5. Spread the cream cheese mixture evenly over the center of the puff pastry. Place the salmon fillet on top.
6. Fold the pastry over the salmon, trimming any excess. Crimp the edges to seal completely. You can use leftover pastry to decorate the top.
7. Place the Wellington seam-side down on the prepared baking sheet. Brush the entire surface with the beaten egg.
8. Bake for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through. Let it rest for 5 minutes before slicing and serving.

Ingredients

• 4 oz bittersweet chocolate (70% cacao), chopped
• 3 large egg yolks
• 5 large egg whites
• 1/2 cup granulated sugar, divided
• 2 tbsp Grand Marnier liqueur
• 1/4 tsp cream of tartar
• Unsalted butter and extra sugar for coating ramekins
• Powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Generously butter four 6-ounce ramekins, then coat with sugar, tapping out the excess.
2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (or in the microwave). Let cool slightly.
3. In a medium bowl, whisk the egg yolks with 1/4 cup of sugar until pale and thick. Whisk in the Grand Marnier, then fold in the melted chocolate.
4. In a separate, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar, then gradually beat in the remaining 1/4 cup of sugar until stiff, glossy peaks form.
5. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining whites until just combined. Do not overmix.
6. Divide the batter evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a "track" for the soufflé to rise.
7. Bake for 15-18 minutes, until puffed and set around the edges but still soft in the center. Dust with powdered sugar and serve immediately.

Ingredients

• 4 duck legs with thighs
• 1/4 cup kosher salt
• 1 tbsp black peppercorns, crushed
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 2 bay leaves
• 4 cups duck fat, rendered

Instructions

1. Pat the duck legs dry. In a small bowl, combine the salt, peppercorns, garlic, thyme, and bay leaves. Rub the mixture all over the duck legs.
2. Place the duck legs in a single layer in a dish, cover with plastic wrap, and refrigerate for 24 to 36 hours to cure.
3. Preheat oven to 225°F (110°C). Rinse the duck legs thoroughly to remove the cure, then pat completely dry with paper towels.
4. In a Dutch oven or heavy-bottomed pot, melt the duck fat over low heat. Submerge the duck legs in the fat. The fat should cover them completely.
5. Let the duck cool in the fat. The confit can be stored submerged in the fat in the refrigerator for several weeks.
6. To serve, remove duck legs from fat, scraping off excess. Heat a skillet over medium-high heat. Place duck legs skin-side down and cook until the skin is brown and crispy, about 5-7 minutes. Flip and heat through.

Ingredients (for 4 servings)

• 2-3 lbs pork femur bones, blanched
• 1 lb pork belly for chashu
• 1 bunch green onions
• 1 head garlic
• 1 large piece of ginger
• 4 servings fresh ramen noodles
• Toppings: Soft-boiled eggs (Ajitama), Menma (bamboo shoots), Nori (seaweed), sliced green onions, black garlic oil (mayu).

Instructions

1. Broth (12+ hours): Place blanched pork bones in a large stockpot and cover with water. Bring to a rolling boil, then reduce to a vigorous simmer. Skim off any scum that rises. Add aromatics (charred onion, garlic, ginger). Simmer for at least 12 hours, adding water as needed to keep bones covered. The broth should become milky and opaque. Strain thoroughly.
2. Chashu Pork: Roll and tie the pork belly. Sear on all sides. Simmer in a mixture of soy sauce, mirin, sake, and sugar for 2-3 hours until tender. Let cool in the braising liquid, then slice thinly.
3. Ajitama (Marinated Eggs): Boil eggs for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath. Peel and marinate in the chashu braising liquid for at least 4 hours.
4. Assembly: Cook ramen noodles according to package directions. In each serving bowl, add tare (soy sauce or shio base) and a ladle of hot tonkotsu broth. Add the cooked noodles.
5. Top with slices of chashu pork, a halved ajitama egg, menma, nori, and sliced green onions. Drizzle with black garlic oil if desired. Serve immediately.