Author

Laurel Pine

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Laurel Pine is the CEO and Founder of Laurel Pine Living Luxury. I am passionate about living life fully and luxuriously and celebrating every day. Food and drink is one of the ways people experience luxury, and it is my personal mission to connect people with the world's most delicious foods and exquisite culinary experiences.

It seems almost everything I prepare can be enhanced with white truffle oil. Some of my favorite white truffle oil uses include drizzling white truffle oil on salads–especially those containing hearty vegetables such as beets, leeks, asparagus, tomatoes and mushrooms–drizzling it on grilled or sautéed vegetables, drizzling on…

Join Laurel Pine, Living Luxury tour for a unique fifteen-day culinary tour, and experience the passionate Spanish way of living and eating. The activities will include exclusive tours, tastings, and demonstrations, private guides, meals in Michelin-starred restaurants (including three of the top 20 restaurants in the world!) and…

Pressed caviar is a paste usually made of various grades and types of caviar. The product, which is made from the caviar eggs that break during the packing of traditional caviar, generally comes in a caviar tin.  This unique type of caviar was once popular in France and…

Many people enjoy eating specialty gourmet foods and luxury foods at restaurants and for special occasions, but don’t really know how to incorporate these fancy foods into their menu at home. Once you get used to using specialty gourmet foods, you’ll see new and creative opportunities to add…

Parsnip and Foie Gras Soup with Duck Rillettes Ingredients 3 tablespoons foie gras fat or butter ¾ cup finely chopped onion 2 garlic cloves, minced 1 tablespoon minced peeled ginger root ¾ cup thinly sliced carrot ½ cup thinly sliced leak (one large leek white and light green…

Creme Vichyssoise with Black River Caviar: This classic French soup served chilled is wonderful with a large dollop of Black River Caviar, though another type of ossetra caviar can be used. Since the caviar will sit on the surface of the soup, you’ll want to make sure the…

When to use black vs white truffle oil is less clear cut than the question of black vs white truffles. When using fresh truffles in cooking, the two species are rarely interchangeable. The use of black vs white truffle oil follows some of the same rationale as using…

This foie gras ice cream, made with slow baked foie gras, Sauternes wine, sugar, egg yolks, butter and cream is extremely rich and satisfying. Serve this decadent foie-gras ice cream for dessert presented in a bowl with toasted macadamia nuts and bittersweet chocolate shavings, make a foie gras…

I adore eating caviar straight from the tin with nothing added.  No egg, no onions, no blini… just plain caviar. At the same time, I’m always looking for caviar recipes that highlight the caviar, and ideally actually add to and improve the experience of eating caviar. I have…

I’ve been making stuffed mushrooms as a party appetizer for years. This recipe for Foie Gras Stuffed Mushrooms takes the old recipe to a new level. The frozen foie gras cubes have just enough time to cook in the oven. If black truffles were in season, I would…

Fresh white truffles surely are one of the culinary world’s most unique and impressive ingredients. I’ve made a lot of white truffle recipes, and I always conclude that the most simple are really the best. This recipe takes only about 15 minutes to make, and highlights the white…