http://www.enjoyfoiegras.com/products/truffles.html Easy recipe for black truffle mushrooms. Duck breast salad with black truffles.
|
||||||
|
http://www.enjoyfoiegras.com/products/truffles.html Easy recipe for black truffle mushrooms: scallop black truffle “Napoleon” with leeks. For quite some time I have been meaning to prepare foie gras cured in salt. I finally took about 8 ounces of deveined foie gras, rolled it up in cheesecloth, and buried in in kosher salt and placed in the refrigerator for 48 hours. The result was amazing. With nothing but Grade A foie gras [...] I have to admit, there have been times that I have wondered if white truffles are really “worth” the price. At about $300 per ounce, serving a meal laced with white truffles from Alba, Italy is quite an investment. Today, I prepared homemade pasta with fresh white truffles, and was wowed with the amazing aroma [...] This may be my favorite truffle recipe. The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese. The black truffle oil really boosts the truffle flavor in this dish–don’t skip it! I think this could also be made with summer truffles or white winter truffles. I wouldn’t use [...] I’ve been making this recipe for Leek and Potato Soup for almost 30 years (oh, heavens!). Tonight, I decided to add fresh Burgundy truffles, since our first shipment arrived today. The earthy flavor and wonderful aroma of the Burgundy truffles were a nice addition to this classic soup. Ingredients 1 bunch of leeks, cleaned and cut [...] Mirepoix USA has a quarterly recipe contest that challenges our customers and readers to invent new and interesting ways to prepare the products we sell (foie gras, truffles, caviar, charcuterie, duck products). One winning recipe is announced quarterly, and the winner receives a $100 credit towards product purchases. Last quarter our winner was Jeannine Sanchez, a 32 [...] I learned about merguez lamb sausages about eight years ago when Jean-Claude noticed that our favorite French cafe, La Note, in Berkeley had them on the breakfast menu. Merguez sausages are quite versatile. They work equally well for breakfast, with couscous, or on a fresh baguette with brie. The owners of La Note were nice [...] Truffles go particularly well with eggs and other mild flavored foods such as pasta and potatoes, because these unobtrusive ingredients do not overpower the flavor of the truffles. When using black winter (Perigord) truffles, it is best to let the truffles sit in the beaten eggs for several hours, even four or five hours. Omit [...] This recipe is one of my favorites. Jean-Claude’s best friend Gilles made seared scallops with leeks, cilantro and fresh ginger for us many, many years ago. I have made this recipe as an appetizer and as a main dish, countless times. I decided to add summer truffles to the preparation, and so as not to [...] |
|
||||
|
Copyright © 2010 - All Rights Reserved |
||||||
Recent Comments