Recipes

Copycat Black Angus steakhouse garlic cheese bread — French bread halves loaded with a rich spread of butter, Jack, asiago, mayo, green onions, and pureed garlic, then baked and broiled to bubbly perfection.

A silky chilled cucumber soup pureed from sautéed cucumbers and onions in chicken stock, finished with plain yogurt, and served with fresh Louisiana oysters on the half shell drizzled with lemon-shallot oil and Osetra caviar.

A chilled white bean soup pureed smooth with chicken stock and cream, topped with a relish of crispy rendered pancetta, diced Creole tomatoes, red onion, fresh basil, and olive oil croutons.

A silky, luxurious room-temperature mousse of pureed Grade A foie gras with cognac, cream, and finely chopped black truffles, served with toast points.

A beautiful golden summer squash soup pureed with buttermilk and fresh basil — can be served warm or cold.

Copycat Piccadilly cafeteria carrot soufflé — silky-smooth pureed carrots whipped with sugar, eggs, and margarine, baked into a light, sweet golden casserole dusted with powdered sugar.

Emeril's piri piri — a Portuguese-inspired hot olive oil sauce with jalapeños, poblanos, and garlic, pureed smooth. Must age 1 week before serving.