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Home » Recipes
Foie Gras with Quince
Aureole New York | First Courses
5 Quince, Peeled and Chopped In Small Pieces
2 Green Apples, Peeled, Cored, And Grated
1/2 Onion, Finely Diced
1 Cup Ginger, Finely Diced
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Aureole Las Vegas | First Courses
Serves 4-6 people
1 Bunch Tri-Colored Carrots (Peeled and Quartered Lengthwise)
1 Cup Tri-Colored Cauliflower Florets (Cut into Quarters, ...
Bacon Wrapped Berkshire Pork Tenderloin
Charlie Palmer Steak DC | Main Courses
With Fennel Puree, Arugula and Fennel Salad, Spanish Chorizo-Banyuls Jus
1 2lb pork tenderloin
10 slices smoked bacon
3 T soybean ...
Mustard Crusted Rack of Lamb
Charlie Palmer Group | Main Courses
From Charlie Palmer’s American Fare Cookbook
3 lamb racks, about 1¼ pound each, Frenched (see Note)
Slow Roasted Chateaubriand For Two With ...
Charlie Palmer Steak NY | Main Courses
16 oz beef tenderloin
kosher salt and coarse black pepper
3 TBS blended oil
1 oz butter
Whole thyme, removed from stem
Spaghetti Squash, Roasted Beets, San Marzano ...
Aureole Las Vegas | Main Courses
from Alexandre Gregoire, Executive Chef, Aureole Las Vegas
1 large spaghetti squash
1 28-oz can of whole peeled ...
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