Sunday, February 10, 2008

Iron Cook: Battle Truffle (Oil)

Arugula, English Cucumber, Tarragon, Honey Dew, Almond Slivers, Parmesan Cheese, and Truffle Oil

Truffled Mashed Potatoes. 5 Potatoes, 3/4 stick of butter, 1/2 cup cream, 2 tsp truffle oil, truffle salt, ground peppercorn.

Fettuccine, Arugula, Truffle Oil, Truffle Salt (a.k.a. Crack). Why Arugula? That's what Deda tells me.

I was originally planning to have these chopped up and in the mashed potatoes for texture but I was cooking them and suddenly realizing (duh) they're shelled! So oh well. Eat them plain. Just salt, pepper, and cooked in a pan in butter. You could taste the shrimp better on its own so all went well.

Here is a steamed egg made with 8 eggs and some dashi (japanese fish broth). The bowl was too big (not enough surface area) so this sucker took for ever to steam. I had to mix it up so that all the proteins got a chance to denaturized. Add truffle oil and crack of course. Eggs and Truffles are a classic combination. I think I would rather just do some straight up scrambled eggs next time. Way easier to make and control the flavor but I'll probably keep experimenting with this... Less eggs next time.

Here is random red bean dessert from the grocers.

And random picture section...

Good night.

1 comment:

bittermelon said...

CRYSTAL BALLS! crystal balls...

that was a lot of fun. everything was good, but i hafta say the mashed taters were incredible.

thanks so much for sharing the crack and oil.