Recipes from étoile
Our Chandon Sparkle Cookies, like all of Christina Tosi’s creations are super scrumptious. And with a flute cookie cutter they will more than wow your friends and family. The sprinkles are hand-made, making this a multi-day project, but the rewards are worth every minute.
This succulent entrée gets its distinctive flavor, and it's name, from the variety of kale called for in the recipe. Cavalo nero, or Tuscan kale, originated in -- you guessed it -- Tuscany, Italy. The Tuscan kale adds a wonderfully spicy note to the mild flavor of pork.
This dish may be the very definition of comfort food. The tender, flavorful, slow-cooked meat rests upon a creamy-soft bed of polenta—all so satisfying on a very basic level. Fresh peas and cippolini onions enhance the dish. Small, flat cippolinis are sweet onions that are fairly easy to find in most supermarkets. If they’re not available, you can substitute smaller pearl onions; you’ll need about twice as many.
étoile Restaurant Chef Perry Hoffman invites you to enjoy a warming winter meal. As the rains moves in bringing back our beloved mushroom season gather your companions for a dinner party, pop open a bottle of bubbles and make a feast. The delicate pea flavors in this Gnocchi mesh with delectable chanterelle mushrooms perfect for our Reserve Brut or our Reserve Pinot Noir.
A hearty, natural companion for our new 2009 Napa Valley Cabernet Sauvignon, this unique twist on a classic braised rib recipe uses fresh, tangy blood oranges to add some zip.