Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had.  This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of Sarlat.  Sarlat is a medieval town, known for it’s wonderful market.  The Sarlat market is the place to go to get fresh truffles or foie gras, or any other form of charcuterie.  It’s an amazing display  of  French luxury foods that every connoisseur should experience at least once!

The Market in Sarlat, The Perigord, France

Pommes Sarladaises with Perigord Black Truffles: 
2 lbs. Russet Potatoes
1 large Minced Garlic Clove
5 to 6 Tablespoons Goose or Duck Fat
2 Tablespoons Minced Parsley
Salt and Pepper
1.5 oz. Fresh Black Perigord Truffles cut into matchsticks

Peel and blanch the whole potatoes for about 2 to 3 minutes maximum. Remove and pat dry. If the potatoes are small, cut them in 3/8 inch slices, if they are larger, cut them into 3/4 inch pieces. In a large pan, over high heat, add two tablespoons fat (we used goose fat, but duck is great too). Carefully add the potatoes to the very hot melted fat. Reduce the heat, and stir often (gently) until the potatoes start looking slightly golden or when the fat is gone. Add some salt and two more tablespoons fat and cook until golden light brown. Add the garlic, the chopped parsley and one (or two) tablespoon(s) fat. Stir for a minute, add the truffles, then stir for another minute or so, and add salt and pepper if needed. Voila! Serve with the Truffle Omelette, or with Duck Confit.

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 the cheese if winter truffles are used.  

Serves 2

Ingredients

6 large eggs

1 large French summer  truffle, about 1.5 oz, thinly sliced

¾ cup shredded Petit Basque cheese (or another nutty, mild, semi-soft cheese)

salt and freshly ground pepper

1 tablespoon butter

Optional: Salmon caviar

Instructions

Preheat the oven broiler.  Whisk the eggs thoroughly in a medium-sized bowl.  Add the shaved truffle and the cheese.  Add salt and pepper to taste.

Over medium heat, melt the butter in a 9 – 10 inch oven-safe skillet.  Immediately add the eggs, truffle and cheese mixture.  Reduce the stove to low heat and cook for 10 – 14 minutes until the frittata is almost set.  The frittata should be slightly runny in the center. 

Place the skillet under the broiler and cook just until the top is set, not brown.  This will take about 30 seconds to one minute.

Garnish with salmon caviar if desired. 

To enhance the truffle flavor, you may add truffle oil and/or salt to the eggs before cooking.

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 overpower the truffles, I reduced the amount of ginger and fresh lime juice that I usually use.  This recipe serves four.  

Ingredients

1.5 pounds diver scallops

3 tablespoons olive oil

6 – 8 leeks, white and part of the green cut into 1 inch pieces

Salt and freshly ground pepper

¾ oz summer truffles

1 teaspoon grated ginger  

¼ cup chopped cilantro

½ lime

fleur de sel

Instructions

Place 1 ½ tablespoons oil in a large skillet over medium high heat.  Add leeks and sauté uncovered for several minutes.  Add salt and pepper to taste.  When the leeks are hot and just beginning to get golden brown, cover the skillet and continue cooking until the leeks are soft and golden brown.  Add chicken stock or water if the leeks need moisture during the braising process.

Place a large skillet on medium high heat.  When hot, add oil and sear the scallops just until golden brown on both sides. 

To serve, place a mound of leeks in the center of each plate.  Top with seared scallops.  Sprinkle grated ginger and chopped cilantro on top.  Squeeze a few drops of lime on the scallops.  Finish with shaved truffle and fleur de sel.