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1/2 teaspoon fine sea salt

1/2 cup soda water

30 basil leaves, washed and patted dry

To make the Basil Tempura: Preheat a deep fryer to 325 degrees F. In a small mixing bowl, sift the flour, cornstarch, baking powder, and sea salt. With a fork, gently stir in the soda water. With a 2-inch pastry brush, brush the basil leaves on both sides with a generous layer of the batter. Deep-fry until crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel–lined plate to drain; set aside.

Niçoise Olive Tapenade

1 cup niçoise olives

1 teaspoon lemon juice

1/8 teaspoon sherry vinegar

1 tablespoon capers

1/8 teaspoon minced garlic

1/3 cup extra virgin olive oil

To make the Niçoise Olive Tapenade: In a food processor, blend the ingredients until coarse, about 1 minute; set aside.

How to Plate: Arrange the Provençal Vegetables artfully between six plates. Drizzle the Niçoise Olive Tapenade evenly over the vegetables and place 5 pieces of Basil Tempura on top of each plate. Serve immediately.

Risotto with Cauliflower and Black Truffle Gremoulata

Serves 6

Truffle Gremoulata

1/2 cup ground white bread (dried and ground in a food processor)

1/4 cup chopped black truffles (if unavailable, use portobello mushrooms)

1 teaspoon chopped parsley

Zest of 1 lemon

1/4 teaspoon chopped garlic

1/4 teaspoon salt

To make the Truffle Gremoulata: In a medium bowl, combine all the ingredients; set aside.

Roasted Cauliflower

1 tablespoon extra virgin olive oil

1/2 pound cauliflower florets, sliced 1/4 inch thick

Salt to taste

To make the Roasted Cauliflower: Preheat the broiler. In a large bowl, toss the oil with the cauliflower and season well with salt. Place the cauliflower in a single layer on a baking sheet. Cook under the broiler until golden brown and tender, about 3 minutes; set aside.

Cauliflower Purée

3 cups water

1 teaspoon salt

1/2 pound cauliflower florets, cut into small pieces

To make the Cauliflower Purée: Bring the water to a boil over medium heat in a 2-quart saucepan. Add the salt and cauliflower, and simmer until tender, about 10 minutes. Drain cauliflower in a colander and purée in a blender until smooth; set aside.

Risotto

4 tablespoons extra virgin olive oil

1/4 cup diced white onion

1/4 teaspoon salt

1/2 teaspoon minced garlic

2 cups carnaroli or other risotto rice such as Arborio or vialone nano

1/2 cup dry white wine

4 cups hot vegetable stock

To make the Risotto: Heat the oil in a 4-quart saucepan over medium-low heat. Add the onion and salt, and cook until softened but not browned, about 4 minutes. Add the garlic and sauté for 1 minute. Add carnaroli and stir to coat, about 1 minute. Add the white wine and continue to stir. Once the wine has been absorbed by the rice, add 1 cup of the vegetable stock, stirring constantly. Once the stock has been absorbed by the rice, add another cup. Repeat the process with the remaining stock, stirring constantly. After adding about half the stock, vigorously stir and agitate the rice for 30 seconds to release its starch content. When finished, the rice should be very thick and creamy, and should hold its shape for a moment when stirred before falling slightly.

How to Plate: Fold the Cauliflower Purée into the Risotto. Divide evenly among six plates or shallow bowls. Arrange the Roasted Cauliflower evenly on top and then top with the Truffle Gremoulata. Garnish with more truffle slices and parsley leaves. Serve immediately.

Pear “Belle Helen” Chocolate Soup and Cinnamon Croutons

Serves 6

Pears

2 cups water

2 cups dry white wine

1 cup sugar

1 cinnamon stick

3 ripe Bartlett pears, peeled and halved lengthwise

To make the Pears: In a 2-quart saucepan bring the water, wine, sugar, and cinnamon stick to a simmer. Add the pear halves and continue to simmer until tender, about 10 minutes. Remove from heat and let cool. Using a melon baller, scoop out the center core and the seeds, and discard. Transfer mixture to a large bowl, cover, and refrigerate for at least 3 hours.

Chocolate Soup