In the world of modern dining, presentation and flavor are paramount. That’s why we’ve curated a list of 18 elegant recipes that will elevate your culinary game and impress your guests. From seafood to meat, and from creamy sauces to bold flavors, these dishes are sure to delight even the most discerning palates.
Take a journey through our modern proper recipes, starting with the simplicity of Herb-Crusted Salmon with Lemon Beurre Blanc, where fresh herbs and citrus come together in perfect harmony. Or indulge in the decadence of Truffle-Infused Wild Mushroom Risotto, where earthy flavors meet rich creaminess. Whether you’re a seasoned chef or a kitchen novice, these recipes are designed to inspire your creativity and satisfy your taste buds.
Herb-Crusted Salmon with Lemon Beurre Blanc
Elevate your dinner game with this flavorful and aromatic salmon dish, perfectly balanced by a tangy lemon beurre blanc sauce. This recipe is quick to prepare and impressive to serve.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup fresh herbs (parsley, dill, thyme)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 2 lemons, juiced
– 1/4 cup white wine
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix herbs with olive oil, salt, and pepper.
3. Coat salmon fillets evenly with the herb mixture.
4. Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
5. In a saucepan, melt butter over medium heat. Add lemon juice, white wine, and heavy cream. Simmer for 5-7 minutes or until sauce thickens.
6. Serve salmon with the lemon beurre blanc sauce spooned over the top.
Cooking Time: 20-25 minutes
Truffle-Infused Wild Mushroom Risotto
Elevate your dinner game with this rich and earthy risotto infused with the deep flavor of truffles and the rustic charm of wild mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle and cremini), cleaned and sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in the truffle oil and season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes
Sous Vide Chicken with Crispy Skin and Thyme Jus
Elevate your chicken game with this simple yet impressive recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skin-on chicken breasts
– 2 tbsp olive oil
– 2 tsp dried thyme
– 1 lemon, juiced
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 170°F (77°C).
2. Season the chicken with salt, pepper, and thyme.
3. Place the chicken in a single layer on the sous vide container, skin side up.
4. Cook for 30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
5. Remove from the water bath and pat dry with paper towels.
6. Heat a skillet over medium-high heat. Add the olive oil and cook the chicken skin-side down for 2-3 minutes, or until crispy.
7. Serve the chicken with a squeeze of lemon juice and spoon some thyme jus (simply sautéed thyme in butter) on top.
Cooking Time: Approximately 1 hour 15 minutes
Charred Octopus with Smoked Paprika Aioli
This recipe combines the tender charm of charred octopus with the creamy richness of smoked paprika aioli, perfect for a sophisticated appetizer or main course.
Ingredients:
– 1 large octopus, cleaned and cut into 8 pieces
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 lemon, juiced
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, smoked paprika, lemon juice, salt, and pepper. Add the octopus pieces and marinate for at least 30 minutes.
3. Grill the octopus for 2-3 minutes per side, or until charred and slightly tender.
4. Meanwhile, mix mayonnaise, sour cream, Dijon mustard, salt, and pepper in a bowl to make the aioli.
5. Serve the charred octopus with smoked paprika aioli, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Beef Wellington with Foie Gras and Port Reduction
Elevate your dinner party game with this luxurious take on the classic Beef Wellington, featuring creamy foie gras and a rich port reduction.
Ingredients:
– 1 (1.5-2 pound) filet mignon
– 1/4 cup mushroom duxelles
– 1/4 cup foie gras, softened
– 1 tablespoon cognac
– 1 teaspoon thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 puff pastry, thawed
– 1 port reduction (see below for recipe)
Port Reduction:
– 1 cup port wine
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F.
2. Season the filet mignon with salt, pepper, and thyme.
3. In a pan over medium heat, sear the filet for 2-3 minutes per side, or until browned. Let cool.
4. Spread the mushroom duxelles on one half of the puff pastry, leaving a 1/2-inch border.
5. Place the cooled filet in the center of the pastry, followed by the foie gras and cognac.
6. Brush the edges of the pastry with water and fold the other half over the filling.
7. Place the Wellington on a baking sheet lined with parchment paper and brush with port reduction.
8. Bake for 25-30 minutes or until golden brown.
Port Reduction:
1. Reduce port wine in a pan over medium heat, stirring occasionally, until almost syrupy (about 10-12 minutes).
2. Remove from heat and whisk in butter until melted.
Roasted Duck Breast with Cherry Gastrique
Elevate your duck dish with a sweet and tangy cherry gastrique, perfectly balancing the richness of roasted duck breast.
Ingredients:
– 4 duck breasts, skin removed
– 1 cup cherries, pitted (fresh or frozen)
– 1/2 cup red wine vinegar
– 1/4 cup honey
– 2 tablespoons brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine cherries, red wine vinegar, honey, and brown sugar. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10-15 minutes or until the gastrique has thickened slightly.
4. Meanwhile, season duck breasts with salt and pepper.
5. Roast duck breasts in the oven for 12-15 minutes per side, or until cooked through.
6. Serve roasted duck breast with cherry gastrique spooned over the top.
Cooking Time: 25-30 minutes
Scallop Ceviche with Yuzu and Avocado
This refreshing scallop ceviche is a perfect combination of sweet and savory flavors, elevated by the citrusy zing of yuzu and creamy avocado. With just a few ingredients and simple preparation, this dish is sure to impress your guests.
Ingredients:
– 12 large scallops
– 1/2 cup freshly squeezed lime juice
– 1/4 cup yuzu juice (or substitute with a combination of orange and lemon juice)
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. Cut the scallops into small pieces and place them in a shallow dish.
2. Pour the lime and yuzu juices over the scallops, making sure they are fully coated.
3. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the scallops to “cook” in the acidity of the citrus juices.
4. Just before serving, stir in the diced avocado and chopped cilantro.
5. Season with salt to taste.
Cooking Time: 30 minutes
Lobster Thermidor with Gruyère Gratin
Elevate your seafood game with this decadent recipe that combines succulent lobster thermidor with a rich and creamy gruyère gratin.
Ingredients:
– 1 lb lobster meat (claw and body)
– 2 tbsp butter
– 1/4 cup cognac (or dry white wine)
– 1 tsp paprika
– Salt and pepper to taste
– 1/2 cup grated Gruyère cheese
– 1/4 cup heavy cream
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 375°F.
2. In a medium skillet, melt butter over medium heat. Add lobster meat and cook until lightly browned, about 3-4 minutes.
3. Add cognac (or wine), paprika, salt, and pepper. Cook for an additional minute.
4. Transfer lobster mixture to a baking dish and top with Gruyère cheese.
5. In a small bowl, whisk together heavy cream and Dijon mustard. Pour over Gruyère cheese.
6. Bake for 12-15 minutes or until golden brown.
Cooking Time: 15-20 minutes
Braised Short Ribs with Red Wine Glaze
Elevate your comfort food game with this rich and flavorful dish featuring fall-off-the-bone short ribs smothered in a velvety red wine glaze.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear short ribs until browned, about 5 minutes per side. Remove from pot.
4. Add onion and garlic; cook until softened, about 5 minutes.
5. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
6. Return short ribs to the pot; cover with a lid.
7. Braise for 2 1/2 hours or until meat is tender and falls apart easily.
8. Remove from heat; let rest 10 minutes before serving.
Cooking Time: 2 1/2 hours
Pistachio-Crusted Rack of Lamb with Mint Pesto
Elevate your lamb dish with the unique combination of crunchy pistachios and refreshing mint pesto. This recipe yields a tender, flavorful rack of lamb with a satisfying crunch.
Ingredients:
– 1 (1 1/2- to 2-pound) rack of lamb
– 1/4 cup pistachio meal
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh mint leaves
– 1 teaspoon lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together pistachio meal, olive oil, garlic, mint leaves, and lemon zest.
3. Season the lamb rack with salt and pepper.
4. Coat the lamb rack evenly with the pistachio mixture, pressing gently to adhere.
5. Place the coated lamb rack on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until cooked to your desired level of doneness.
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: Approximately 25-30 minutes
Wild Mushroom and Goat Cheese Tart
This savory tart combines the earthy flavors of wild mushrooms with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect as an appetizer or main course.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh thyme
– 1/2 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together goat cheese, thyme, and salt and pepper to taste.
4. Arrange mushrooms on one half of the pastry, leaving a 1-inch border around edges.
5. Spread goat cheese mixture over mushrooms.
6. Fold other half of pastry over filling, pressing edges to seal.
7. Brush with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Black Truffle Mac and Cheese with Aged Cheddar
Elevate your comfort food game with this decadent macaroni and cheese recipe, infused with the earthy flavor of black truffles and the richness of aged cheddar.
Ingredients:
– 8 oz macaroni
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups whole milk
– 1 cup grated aged cheddar cheese
– 1/4 cup shaved black truffle
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
4. Gradually pour in milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in grated cheddar cheese until melted. Fold in shaved black truffle.
6. Combine cooked macaroni with the cheesy sauce; season with salt and pepper to taste.
7. Transfer macaroni mixture to a baking dish and top with additional grated cheddar cheese if desired.
8. Bake for 20-25 minutes, or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Seared Foie Gras with Fig Compote
Experience the luxurious flavors of France with this elegant dish featuring seared foie gras and a rich fig compote.
Ingredients:
– 4 pieces of foie gras (about 1-2 inches in diameter)
– Salt and pepper
– 2 tablespoons of honey
– 1 cup of dried figs, chopped
– 1/4 cup of port wine
– 1/4 cup of heavy cream
– Fresh thyme leaves
Instructions:
1. Preheat the skillet to medium-high heat.
2. Season the foie gras with salt and pepper.
3. Sear the foie gras for 30-45 seconds per side, or until browned and slightly firm to the touch.
4. Remove from heat and set aside.
5. In a saucepan, combine chopped figs, port wine, heavy cream, and honey. Bring to a simmer over medium heat.
6. Reduce the compote by half, stirring occasionally, about 10-15 minutes.
7. Serve the seared foie gras with the warm fig compote spooned over the top. Garnish with fresh thyme leaves.
Cooking Time:
– Foie gras: 2-3 minutes per side
– Fig compote: 10-15 minutes
White Asparagus with Hollandaise and Prosciutto
Elegant White Asparagus with Hollandaise and Prosciutto Recipe
This delectable side dish is perfect for special occasions or as a luxurious addition to your everyday meals.
Ingredients:
– 1 pound white asparagus, trimmed
– 2 large egg yolks
– 1/2 cup (1 stick) unsalted butter, melted
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 6 slices prosciutto, thinly sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Arrange asparagus on the prepared baking sheet in a single layer.
4. Roast for 12-15 minutes or until tender but still crisp.
5. Meanwhile, prepare Hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice.
6. Slowly pour melted butter into the egg yolk mixture, whisking constantly.
7. Season with salt and pepper to taste.
8. To assemble, place roasted asparagus on a serving plate, top with prosciutto slices, and drizzle with Hollandaise sauce.
Cooking Time: 20-25 minutes
Burrata Salad with Heirloom Tomatoes and Basil Oil
Celebrate summer’s flavors with this refreshing salad featuring creamy burrata cheese, sweet heirloom tomatoes, and a drizzle of fragrant basil oil.
Ingredients:
– 1 ball of burrata cheese
– 2 large heirloom tomatoes, sliced
– 1/4 cup fresh basil leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh mozzarella balls (optional)
Instructions:
1. Cut the burrata ball in half and place it on a serving plate or platter.
2. Arrange the sliced heirloom tomatoes around the cheese.
3. Drizzle the chopped basil leaves with 1 tablespoon of olive oil to create a flavorful garnish.
4. Season with salt and pepper to taste.
5. If desired, add fresh mozzarella balls to the salad for an extra burst of flavor.
Cooking Time: None! This salad is ready in minutes.
Chocolate Soufflé with Grand Marnier Crème Anglaise
Elevate your dessert game with this decadent Chocolate Soufflé paired with a rich Grand Marnier Crème Anglaise.
Chocolate Soufflé
Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/2 cup (100g) granulated sugar
– 4 large egg yolks
– 1/2 cup (120ml) heavy cream
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with sugar.
2. Melt chocolate in a double boiler or microwave-safe bowl. Stir in egg yolks, then whisk in heavy cream, salt, and vanilla.
3. In a separate bowl, beat egg whites until stiff peaks form. Fold into the chocolate mixture until no white streaks remain.
4. Pour batter into prepared soufflé dish and smooth top.
5. Bake for 35-40 minutes or until puffed and set.
Grand Marnier Crème Anglaise
Ingredients:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
– 2 tablespoons Grand Marnier liqueur
Instructions:
1. Combine cream, sugar, and Grand Marnier in a saucepan.
2. Bring to a simmer over medium heat.
3. Reduce heat to low and cook for 10-15 minutes or until thickened.
Serve the warm soufflé with a drizzle of chilled Crème Anglaise.
Panna Cotta with Passion Fruit Coulis
Elevate your dessert game with this creamy panna cotta infused with the sweet and tangy flavors of passion fruit. This refreshing treat is perfect for warm weather or any time you crave a light and airy dessert.
Ingredients:
For the Panna Cotta:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 teaspoon kosher salt
– 1 teaspoon vanilla extract
For the Passion Fruit Coulis:
– 3 ripe passion fruits, pureed
– 2 tablespoons granulated sugar
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in vanilla extract. Let cool slightly.
3. Pour mixture into individual serving cups or a large baking dish. Refrigerate for at least 4 hours or overnight until set.
4. To make the passion fruit coulis, combine pureed passion fruits and granulated sugar in a bowl. Mix well to combine.
5. Serve panna cotta chilled, topped with a spoonful of passion fruit coulis.
Cooking Time: 10 minutes (plus chilling time)
Deconstructed Tiramisu with Espresso Gelato
This creative take on traditional tiramisu breaks down the classic dessert into its individual components, allowing you to build and customize your own perfect cup. The addition of rich espresso gelato adds an intense coffee flavor that complements the creamy mascarpone mixture.
Ingredients:
– 1 cup strong brewed coffee
– 8-10 ladyfingers
– 1/2 cup granulated sugar
– 8 ounces mascarpone cheese
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Espresso gelato (store-bought or homemade)
– Whipped cream and cocoa powder for garnish (optional)
Instructions:
1. Brew the coffee and let it cool.
2. Dip each ladyfinger into the cooled coffee for about 3-5 seconds on each side. They should be soft and pliable.
3. In a large bowl, combine the sugar, mascarpone cheese, and butter. Beat until smooth and creamy.
4. Fold in the vanilla extract.
5. To assemble, place a ladyfinger at the bottom of a glass or cup. Top with a dollop of the mascarpone mixture, followed by a scoop of espresso gelato.
6. Repeat the layers one more time, finishing with a dollop of whipped cream and a sprinkle of cocoa powder if desired.
Cooking Time: 10-15 minutes (depending on assembly)
Summary
Discover the art of contemporary dining with these 18 elegant modern recipes. From Herb-Crusted Salmon with Lemon Beurre Blanc to Deconstructed Tiramisu with Espresso Gelato, each dish showcases a perfect blend of flavors and presentation. Recipes range from Truffle-Infused Wild Mushroom Risotto to Seared Foie Gras with Fig Compote, offering something for every palate. Whether you’re looking to impress dinner guests or simply elevate your cooking skills, these modern proper recipes are sure to inspire.
