from "Kitchen of Light" by Andreas Viestad
Cooking with truffles demands a foil that is not too dominant or you will lose the wonderful complexity or aromas that you have paid so much for. Cod, with its subtle taste and its appeal from texture as much as from flavor, is just as suitable as the more common omelet or pasta.
If you cannot get fresh truffles, or if you do not want to splurge on the real thing, a splash of truffle oil will do.
We featured this dish on the New Scandinavian Cooking show from Lofoten, an archipelago in northern Norway that is the center of the Norwegian cod fisheries.
Serves 4
Four 1/2-pound cod fillets, skin on
1 1/2 cups veal stock or 1 cup chicken stock plus 1/2 cup beef stock*
8 garlic cloves
1 bay leaf
2 tablespoons all-purpose flour
Fine sea salt and freshly ground black pepper
4 tablespoons unsalted butter
1 tablespoon truffle oil
1/2 ounce fresh black truffle
Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.
In a small saucepan, bring the veal stock to a boil. Add the garlic and bay leaf and simmer gently until the garlic is soft and the veal stock is reduced to 1/3 cup, 15 to 20 minutes. Makes sure the pot does not boil dry. Remove the garlic with a slotted spoon and set aside. Remove and discard the bay leaf.
Place the flour in a large dish and season with salt and pepper. Dredge the fish fillets in the flour. In a large nonstick skillet with a lid, heat 2 tablespoons of the butter over high heat. Add the fish, skin side up, and cook for 1 minute, then turn and cook for 2 to 3 minutes. Reduce the heat to medium, cover, and cook for 6 minutes, or until the fish flakes nicely with a fork. Remove from the heat.
Meanwhile, add the remaining 2 tablespoons butter and the truffle oil to the veal stock and heat over very low heat until the butter has melted; do not let boil. Add the reserved garlic.
Finely shave the truffle and scatter the shavings over the cod and into the cracks between the flakes of fish. Place the cod on warm plates. Drizzle with the garlic-veal glace and serve.
Saturday, February 9, 2008
Truffled Bresaola Salad
by Tanith Tyrr
2 oz Bresaola, sliced paper-thin (this is an air-dried beef, slightly nutty and gamy, cured prosciutto style. If not available, use prosciutto.)
1 head frisee lettuce, separated into small curls
2 oz blanched finely crushed hazelnuts
2 oz crushed black walnuts
1/8 cup balsamic vinegar
1/8 cup white truffle oil
1/8 cup hazelnut oil
1/2 cup chanterelle mushrooms, sauteed in a few drops of oil until limp
Raw white truffle slices
Note that either the hard-to-find and expensive Italian White Truffle (tuber magnatum pico) can be used in this salad, or you can use the Oregon White Truffle (tuber gibbosum) to excellent effect on both your palate and your pocketbook.
Mix balsamic vinegar, hazelnuts and hazelnut oil until blended. Arrange frisee to cover the plate, and pour the hazelnut/balsamic dressing over the greens. Arrange bresaola in slices around the plate, and then spoon the mushrooms in a spiral pattern over bresaola and lettuce. Scatter crushed black walnuts over the mushrooms, and drizzle white truffle oil over the bresaola and the salad. Garnish with white truffle slices, as generously as your supply allows.
2 oz Bresaola, sliced paper-thin (this is an air-dried beef, slightly nutty and gamy, cured prosciutto style. If not available, use prosciutto.)
1 head frisee lettuce, separated into small curls
2 oz blanched finely crushed hazelnuts
2 oz crushed black walnuts
1/8 cup balsamic vinegar
1/8 cup white truffle oil
1/8 cup hazelnut oil
1/2 cup chanterelle mushrooms, sauteed in a few drops of oil until limp
Raw white truffle slices
Note that either the hard-to-find and expensive Italian White Truffle (tuber magnatum pico) can be used in this salad, or you can use the Oregon White Truffle (tuber gibbosum) to excellent effect on both your palate and your pocketbook.
Mix balsamic vinegar, hazelnuts and hazelnut oil until blended. Arrange frisee to cover the plate, and pour the hazelnut/balsamic dressing over the greens. Arrange bresaola in slices around the plate, and then spoon the mushrooms in a spiral pattern over bresaola and lettuce. Scatter crushed black walnuts over the mushrooms, and drizzle white truffle oil over the bresaola and the salad. Garnish with white truffle slices, as generously as your supply allows.
Spiced Lamb Chops with Chickpea Salad
from "Real Simple Magazine"You can also make the salad with canned, drained white beans — any kind — instead of the chickpeas.
Hands-on time: 20 minutes
Total time: 30 minutes
Makes 4 servings
1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, thickly sliced
1 small yellow or red onion, sliced into half-moons
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup fresh mint leaves, chopped
2 teaspoons white wine vinegar
1 clove garlic, crushed
5 tablespoons olive oil
Zest of 1 lemon, grated
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
8 lamb loin chops
In a large bowl, combine the chickpeas, tomatoes, onion, parsley, mint, vinegar, garlic, 3 tablespoons of the oil, the lemon zest and juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside. In a separate bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat each of the lamb chops with the spice mixture. Heat 1 tablespoon of the remaining oil in a skillet over medium-high heat. Add half of the lamb chops to the skillet, being careful not to crowd them. Cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a plate. Repeat with the remaining oil and lamb chops. Divide the chickpea salad among individual plates and top each salad with 2 lamb chops.
To freeze:Omit the salad ingredients. Transfer the uncooked spice-coated lamb chops to a large resealable bag. Store for up to 3 months.
To reheat:Thaw overnight in the refrigerator. Cook according to the recipe. Make the salad.
NUTRITION PER SERVINGCALORIES 541 (48% from fat); FAT 29g (sat 7g); PROTEIN 42g; CHOLESTEROL 140mg; SODIUM 618mg; FIBER 7g; CARBOHYDRATE 28g
Chocolate Bread Pudding
from "Real Simple Magazine"
Hands-on time: 20 minutes
Total time: 1 hour, 10 minutes
Makes 6 servings
2 tablespoons unsalted butter
5 ounces (1/2 loaf) stale baguette, cut into 1-inch cubes*
3/4 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips
3 large egg yolks
1/3 cup sugar
1 tablespoon cocoa powder, for dusting
Preheat oven to 325°F. Coat six 5-ounce ramekins with the butter. Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth. In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.) Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins. Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.
Tip: You can make this recipe in an 8-by-8-inch baking dish instead of individual ramekins. Be sure to increase the baking time to about 40 minutes.
NUTRITION PER SERVINGCALORIES 474(57% from fat); FAT 30g (sat 18g); PROTEIN 7mg; CHOLESTEROL 156mg; SODIUM 176mg; FIBER 3g; CARBOHYDRATE 50g;
Hands-on time: 20 minutes
Total time: 1 hour, 10 minutes
Makes 6 servings
2 tablespoons unsalted butter
5 ounces (1/2 loaf) stale baguette, cut into 1-inch cubes*
3/4 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips
3 large egg yolks
1/3 cup sugar
1 tablespoon cocoa powder, for dusting
Preheat oven to 325°F. Coat six 5-ounce ramekins with the butter. Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth. In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.) Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins. Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.
Tip: You can make this recipe in an 8-by-8-inch baking dish instead of individual ramekins. Be sure to increase the baking time to about 40 minutes.
NUTRITION PER SERVINGCALORIES 474(57% from fat); FAT 30g (sat 18g); PROTEIN 7mg; CHOLESTEROL 156mg; SODIUM 176mg; FIBER 3g; CARBOHYDRATE 50g;
A Truffling Experience
Black Truffle Mac and Cheese1 Tbsp. EVO1 small shallot, brunoise
6 cloves of roasted garlic
3 oz of black truffles, sliced with truffle shaver
one quart of heavy mfg. cream
one cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano, finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente
Method:
Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed., Set aside.
Other ingredients:
8 oz unsalted butter
3 oz sliced black truffles
Assembly:
Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.
Peppered Filet Mignon with Truffled Mirepoix
EVO for pan
8 oz Angus Filet Mignon, seasoned on all sides with kosher salt and black pepper
2 oz black truffles
2 carrots, peeled and small dice
2 celery stalks, small dice
1/2 Maui onion, small dice
1/2 shallot, brunoise
2 tsp. fresh thyme stems removed
1/2 cup sherry
2 cups veal demi glace
1/2 cup mushroom stock
Method:
Heat evo in sauté pan and then add mirepoix and heavily caramelize. Then deglaze with sherry. Add truffles, demi glace and mushroom stock and reduce., Pan sear filets in EVO on high heat to just under medium rare and set aside to rest until they come to medium rare and slice. Place 3 strips of filet on plate and then add solid tablespoon of truffled mirepoix over the filet.
Collard Greens and Radicchio
with meyer lemon and mushroom stock
1 Tbsp. EVO
1/2 bunch Collard greens, cut into small strips
1 whole Radicchio, cut into small strips
juice of one Meyer lemon
one cup Mushroom stock
4 cloves garlic, sliced cisseler
Kosher salt and black pepper
Method:
Heat oil in pan, add garlic and then add greens, lemon juice stock and seasoning. Cook until greens are heated through and season. Plate with other items.
Friday, February 8, 2008
Farmhouse Beef Stew
from "Cold-Weather Cooking" by Sarah Leah Chase
There is nothing quite so warming and restorative on a blustery night as a big bowl of rich, flavorful beef stew. It satisfies the sense from the browning of the meat to the simmering of the corn. By the time the steaming bowls are set on the table, spoons are poised to scoop it up.
This stew is based on one served to us by Linda Stoltzfus in Millersburg, Pennsylvania. Linda, her mother, and her sister get together each fall to can their flavorful stew, using the last harvest from the garden, trapping its golden flavors in each jar. Until then I'd viewed beef stew with ho-hum interest, but my attitude changed after that hearty bowlful.
The secret to a good stew is simple. It must be made with well-browned good-quality beef (I like to include shinbones because the marrow adds a depth of flavor), sweet onions and carrots, a dot of marjoram for background flavor, and a good seasoning of paprika, all of which must be cooked together slowly. About half an hour before serving, the vegetables and potatoes are added so they cook through but still retain their fresh, sprightly taste, and so the potatoes hold their shape. Right at the end a sprinkling of fresh corn kernels add their sweetness and soft golden color.
Drink lightly chilled beer or a simple red table wine along with this stew.
8 to 10 servings
2 pounds boneless stewing beef, such as chuck
2 pounds center-cut shinbone
1/3 cup all-purpose flour
Salt and freshly ground black pepper
4 to 5 tablespoons mild vegetable oil, such as safflower
2 small onions, peeled and cut into 1/4-inch thick lengthwise slices
5 medium carrots, peeled and cut diagonally into 1-inch pieces
5 to 6 cups water
2 pounds ripe plum tomatoes or 1 can (28 ounces) plum tomatoes, coarsely chopped
2 bay leaves
2 teaspoons paprika
2 teaspoons fresh marjoram leaves, or 3/4 teaspoon dried
10 black peppercorns
12 ounces green beans, trimmed and cut diagonally into 1-inch pieces
1 pound Russet potatoes, peeled and cut into 1/2-inch chunks
1/2 cup hearty red wine (optional)
2 cups fresh or frozen corn kernels
There is nothing quite so warming and restorative on a blustery night as a big bowl of rich, flavorful beef stew. It satisfies the sense from the browning of the meat to the simmering of the corn. By the time the steaming bowls are set on the table, spoons are poised to scoop it up.
This stew is based on one served to us by Linda Stoltzfus in Millersburg, Pennsylvania. Linda, her mother, and her sister get together each fall to can their flavorful stew, using the last harvest from the garden, trapping its golden flavors in each jar. Until then I'd viewed beef stew with ho-hum interest, but my attitude changed after that hearty bowlful.
The secret to a good stew is simple. It must be made with well-browned good-quality beef (I like to include shinbones because the marrow adds a depth of flavor), sweet onions and carrots, a dot of marjoram for background flavor, and a good seasoning of paprika, all of which must be cooked together slowly. About half an hour before serving, the vegetables and potatoes are added so they cook through but still retain their fresh, sprightly taste, and so the potatoes hold their shape. Right at the end a sprinkling of fresh corn kernels add their sweetness and soft golden color.
Drink lightly chilled beer or a simple red table wine along with this stew.
8 to 10 servings
2 pounds boneless stewing beef, such as chuck
2 pounds center-cut shinbone
1/3 cup all-purpose flour
Salt and freshly ground black pepper
4 to 5 tablespoons mild vegetable oil, such as safflower
2 small onions, peeled and cut into 1/4-inch thick lengthwise slices
5 medium carrots, peeled and cut diagonally into 1-inch pieces
5 to 6 cups water
2 pounds ripe plum tomatoes or 1 can (28 ounces) plum tomatoes, coarsely chopped
2 bay leaves
2 teaspoons paprika
2 teaspoons fresh marjoram leaves, or 3/4 teaspoon dried
10 black peppercorns
12 ounces green beans, trimmed and cut diagonally into 1-inch pieces
1 pound Russet potatoes, peeled and cut into 1/2-inch chunks
1/2 cup hearty red wine (optional)
2 cups fresh or frozen corn kernels
1. Cut the stewing beef into 1-inch chunks. Trim the meat from the shinbones and cut it into similar-size pieces.
2. Mix the flour with salt and pepper to taste on a piece of waxed paper. Dredge the beef and the bones in the flour mixture.
3. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. When the oil is hot but not quite smoking, brown the beef and the bones on all sides until the pieces turn an even rich color, 8 to 10 minutes; do this in small batches so the pan isnýt crowded, adding more oil as needed. Transfer the meat and the bones to a plate. Add the onions and carrots to the skillet and cook, stirring frequently, until the vegetables are lightly browned, about 4 minutes. Add 1/4 cup of the water and stir, scraping up any browned bits. Remove the skillet from the heat.
4. Place the beef, bones, onions, carrots, and their cooking juices in a 12-quart stockpot. Add the tomatoes and enough of the remaining water to cover. Then add the bay leaves, paprika, half the marjoram, and the peppercorns; bring to a boil. Lower the heat to medium partially cover the pot, and simmer until the meat is tender, 1 1/2 to 2 hours, stirring occasionally to prevent the meat from sticking to the bottom of the pot.
5. Add the green beans, potatoes, and the remaining marjoram, stirring them into the stew. Add the wine if desired. If the stew is very thick, add some more water – the mixture should be liquid enough to cook the beans and potatoes. Continue cooking, partially covered, until the potatoes are tender, about 30 minutes. Add the corn and cook just until it is hot through, about 5 minutes. Season to taste.
Subscribe to:
Posts (Atom)