Sunday, September 11, 2011

Truffle Mania Part Deux







We decided to repeat the Truffle dinner when we were informed by Steve at Palate that they had more truffles.

We invited Billy / Kevin over for the dinner. We started with a very unusual pairing: Truffles served on top of Shredded Brussel Sprouts. The Brussel Sprout recipe was from City Cuisine by Feniger Milliken.

The thinly sliced aromatic truffles contrasted with the sprouts bitterness. It was a wonderful combination we would never had thought of. Steve had suggested it. This is an excellent recipe for Brussel Sprouts, try it if you are not an aficionado of the small green cabbage. 

The second course was a Egg Pasta with Truffles. This is one of our favorites. Lots of butter, salt pepper and sliced truffles on top, sprinkled with chives.

The third course of truffles we served was Fresh Scallops,  from McCall's Meat and Fish seared to barely warm under the broiler, smothered with Truffles and Chive Oil. Chive oil is very intense and easy to make in a blender. The recipe can be found in our blog June 4, 2011.

For the final truffle course we had delicious Chocolate Caramel Truffles from Valerie. They are the best!

It was a great dinner, with fun conversation. We definitely got our truffle fix.

Shredded Brussels Sprouts
City Cuisine
Feniger Milliken


1-1/2            pounds brussels sprouts
4            tablespoons (1/2 stick) unsalted butter
½            teaspoon salt
¼            teaspoon white pepper
2            teaspoons water
juice of 1/2 lime

Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.

Melt butter in a large skillet over medium-high heat. Saute sprouts with salt and pepper until they start to brown. Add water and cook until barely limp, about 4 minutes. (The water changes the action from sauteeing to steaming.) Stir in lime juice and serve immediately.

6 to 8 Servings


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