Wednesday, December 27, 2006
LifeStyle FOOD - Recipes - Truffle Egg Pasta
* 280g Fresh Or Dry Fettuccine
* 1 tablespoon Butter
* 1 cup Cream
* 4 tablespoons Grated Parmesan
* 4 Truffle Eggs
* 1 tablespoon Truffle Oil
* Extra Parmesan (For Serving)
1. Boil fettuccine for about six minutes if dry, or four minutes if fresh. Drain.
2. To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
3. If using ordinary eggs and truffle oil, add truffle oil now.
4. Add cooked pasta and toss, then add parmesan and stir.
5. Divide pasta into four serves on plates.
6. In the meantime smear frying pan with butter and fry egg until whites are firm, but yolks are still runny.
7. To serve - Slice mozzarella into thick slices and place in centre of pasta.
8. Heap mixture on top and sprinkle with sliced basil leaves and three drops of balsamic vinegar on each plate.
9. Drizzle with extra virgin olive oil.
Link above leads to product description and history.
"....Such as "La Tartufata" for example which is a cream of truffles and Boletus mushrooms and the "Boletus mushroom cream", which are two highly refined products to satisfy gourmet tastes. Whilst "Il Tartufato" and "Il Funghiotto" are two sauces one based on the white truffle and one on the Boletus mushroom, using olive oil, and with a wonderful distinctive aroma and flavour used as a dressing for both cold and hot dishes."
Tagliatelle and Tagliolini might be good choices to go with this.
A similar product:
The Gordon Gould Weblog
I am the CEO and co-founder of ThisNext. I am a serial net ...
Updated Jul 8, 2006
This stuff is amazing if you like eating fungus. I pretty much love any kind of mushroom and have a particular weakness for black truffles. Tartufata Tentazioni totally hits the spot and is delicious on crostini or plain old toast. I actually often just end up spooning it out of the jar by itself.
My list that features this:
Treats I love to eat & drink
I recommend this to people who like:
food, mushrooms, olives, spreads, tapenade, truffles
This Review is:
Smart Funny Useful
Thursday, December 07, 2006
Strange and weird? A grinning man on a bottle of yellow God knows what. Google Huell Howser then read the Chowhound post on Broguiere's Eggnog. You'll learn at least as much as you want to.
Wednesday, December 06, 2006
Stir Fried Green Beans with Pork and Garlic
Stir Fried Green Beans with Pork and Garlic
All quantities are approximate.
½ pound ground pork
½ pound green beans
5 or 10 dried shiitake mushrooms – soaked, stems trimmed and sliced thick
three cloves garlic – chopped fine
1 or 2 TBS. Chili paste/Sambal Oelek - according to taste
S & P
1 TBS. cornstarch
¼ cup mushroom liquid
1/3 cup chicken broth or water
1 Tbs. soy sauce
water as needed
Soak the mushrooms overnight. When ready to use squeeze the liquid out of the mushrooms and use it in the sauce. Make the sauce and set it aside. The cornstarch will not stay in solution so stir well immediately before using.
Have all the ingredients ready to use before you start cooking.
In a hot wok or big pan brown the pork, season it with salt and pepper and brown it good. Don’t just turn it gray. Add the garlic, mushrooms and beans. Stir fry over high heat for 5 to 7 minutes. Keep it moving to prevent burning.
Add the chili paste, it will hit your nose as soon as it hits the heat. Don’t be alarmed, the sensation won't last.
Stir that in for a couple of minutes. Stir the sauce and add that. It should thicken right away. If it’s too thick dilute it with some water. Easy does it. It shouldn't be soupy. It should be more like a glaze. Lower the heat to medium and cook another couple of minutes. Taste it.
Serve right away, with or without rice, and if your wife works late and then goes to get a Christmas tree and you don’t eat until 8:00 it can sit out for a while and it will be quite good cold.
The mushrooms, good Wadakan Soy Sauce and Sambal Oelek are all available at Super 88 Market in several greater Boston locations.
Tuesday, December 05, 2006
From The New York Times:
"Trans fats are the chemically modified food ingredients that raise levels of a particularly unhealthy form of cholesterol and have been squarely linked to heart disease. Long used as a substitute for saturated fats in baked goods, fried foods, salad dressings, margarine and other foods, trans fats also have a longer shelf life than other alternatives."
Cobra Stir Fry Anyone?
Monday, December 04, 2006
I posted about Scotch eggs a while back but used a picture of a sign and not the eggs. Follow the link for a good look at the actual product....and a recipe.
tsogb: scotch eggs
A woman is suing Kraft for making a lousy and almost completely avocado free guacamole. I'm sympathetic to a point but buying anything from Kraft is a bad idea to begin with, so...??? I guess she didn't know that.
Burrito Blog: You Call That Guacamole? I'll Sue!