Ingredients

Milk-poached Pork Tenderloin
1 cup olive oil
1 pint whole milk
1 pint heavy cream
2 lbs. pork tenderloin, trimmed
2 teaspoons salt

Supreme of Sole on Whipped Leek Potatoes
3 lbs. Yukon gold potatoes, peeled and cut into quarters
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 tablespoons unsalted butter
4 large leeks, white part only
1 green apple
4 lbs. sole fillet, cut into 3 1/2-ounce pieces
Curry powder

Beurre Blanc
2 tablespoons finely minced shallots
1/4 cup white wine
1/4 cup lemon juice or white wine vinegar
1/4 lb. ice-cold butter, cut into pieces
Salt and white pepper to taste

Poached Cipollini Onion with Goat Cheese Brulee
10 cippollini onions, heads removed and peeled
2 cups olive oil
3 sprigs thyme
10 black peppercorns
Pinch of salt
1 bay leaf
1 garlic clove, smashed
8 ounces goat cheese

Description

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