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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