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4 servings In large bowl whisk together 6 large egg yolks 1/2 cup granulated sugar 1 vanilla pod, split lengthwise, seeds extracted 1/4 tsp kosher salt Then whisk in 1 1/2 cups heavy cream  vanilla pod (or 2+ tbs vanilla) Put in sous vide machine for 1 hour at 181 F (83 C) Put in ramekins by cutting corner off bag, put in refrigerator for at least three hours.  Before serving sprinkle with coarse sugar and melt with blowtorch. Notes: I added an extra yolk and it turned out looking like scrambled eggs though there was a small leak in the bag too so hard to say exactly what went wrong 

Makes 3 cups Combine in blender and process until a fine powder. 1 1/2 cups sugar 1/2 tsp salt 3 tbs lemon zest After combined add in 1 cup lemon juice  4 large eggs 2 large egg yolks  1/2 cup unsalted butter, melted and cooled  put in sous vide for 1 hour at 181 f (83 c)

Clean and remove and reserve the stems off of  1 big container of white mushrooms Chop up reserved stems and saute in olive oil with  2 cloves of garlic, minced Mix in 1/4 cup grated romano cheese 1/2 cup bread crumbs  1/4 cup chopped parsley  salt and pepper Mix stems and stuffing and stuff into mushroom caps. pack close together and cover with tinfoil bake at 350 covered for 15 minutes then uncovered for 15 minutes.

The soft hazelnut biscotti Mix in a large bowl 2 eggs 1 3/4 cups sugar 1/3 cup canola oil 1/4 cup orange juice zest of 1 orange Mix in 1 cup whole blanched almonds 1 cup hazelnuts, ground 4 oz sliced almonds  In a second bowl 2 1/2 cups flour 2 tsp baking powder 2 tsp cinnamon  1 tsp ground cloves Combine nut and dry ingredients.  Let rest 10 minutes.  Roll into 3-4 rolls, spread out to about 1 inch high about 2 inches wide.  Brush with beaten egg. Bake at 375 for about 30 minutes.  Let cool 15-30 minutes and cut into cookies

Ingredients 2 cups short-grain Japanese rice 2 cups water 1/4 cup white wine vinegar 1/4 cup seasoned rice vinegar 1 1/2 tsp. salt 2 Tbsp. sugar Instructions In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved. Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.