Caroline Rostangs Warm Truffle Sandwich Food

CAROLINE ROSTANG'S WARM TRUFFLE SANDWICH

Steps:

• Slice bread lengthwise into 4 long, thin slices. Spread each slice generously with butter on one side.
• Arrange truffles on two pieces of the buttered bread. Sprinkle generously with salt and pepper, top with remaining bread and wrap tightly in plastic wrap. Refrigerate for at least 2 days and up to 3.
• Preheat the broiler and run the sandwiches underneath for 1 to 2 minutes on both sides until very lightly browned. Cut into pieces and serve immediately.

TRUFFLES IN PUFF PASTRY 'CINDERELLA'

Steps:

• Preheat the oven to 450 degrees. Butter a small baking sheet.
• Scrub truffles with a vegetable brush and put in a small saucepan. Add Champagne and sherry and heat to boiling. Simmer 4 to 6 minutes, until a skewer can be inserted into them. Drain and cool.
• Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
• On a lightly floured surface, roll out the puff pastry into a 16-inch square. With a sharp knife, cut pastry into 4 (4-inch) squares.
• Place a slice of ham on each pastry square and top with a prepared truffle. Bring pastry edges up over the truffle and pinch at the top to form a small bundle. Brush with the egg yolk mixture and place on the prepared baking sheet. Bake until pastry is golden brown, about 15 minutes.

ROASTED CARROTS WITH GARLIC

Steps:

• Heat oven to 425 degrees.
• Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oiland season with salt and pepper.
• Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.