serves four
4 small skate wings, edges trimmed
good pinch of sea salt
10 black peppercorns
3 star anise
cayenne pepper
1 fresh bay leaf
1 sprig parsley
1 sprig thyme
1 lemon, peeled and sliced
To serve (optional):
mixed salad leaves
squeeze of lemon juice
splash of extra virgin olive oil
For the potatoes:
1 tablespoon olive oil
400 grams cooked new potatoes, peeled and sliced
40 grams lardons of bacon, blanched
20 grams fresh truffles, grated
4 spring onions, green part included, finely sliced
3-4 juniper berries, crushed
1 tablespoon chopped chervil
20 grams butter
black pepper
For the Grenobloise:
200 grams unsalted butter
1 heaped tablespoon capers, crushed
1 generous dash of red wine vinegar
juice of 1/2 lemons
1 tablespoon chopped flat leaf parsley
2 tablespoons small garlic croutons
black pepper
Put the skate wings in a large saucepan with enough water to cover. Add the seasonings, herbs and lemon slices. Bring to a really gentle boil, and simmer for 1-1 1/2 minutes. Remove the pan from the heat and leave the skate to finish cooking in the hot stock for 8-10 minutes.
While the skate is cooking, fry the potatoes. Heat the oil in a large non-stick frying pan over medium-high heat. Add the potato slices and fry for 1-2 minutes until they start to become nice blond colour. Add the blanched lardons and fry for another minute. Add the truffle, spring onions, juniper berries and chervil. Finish with a knob of butter and fry for 30 seconds. Season with salt and pepper, and transfer to a warm serving dish. Check the seasoning just before serving.
Now make the Grenobloise sauce. Put the butter in the same pan used for the potatoes. Melt it over medium heat until bubbling and golden nutty brown. Add the capers and cook for just a few seconds. Deglaze the pan with a splash of vinegar and lemon juice. Finish by sprinkling with the croutons and parsley. Season to taste. Immediately remove from the heat and pour into a warm jug.
Drain the skate and remove the bones. Transfer to warm serving plates. Add the potatoes and dress with the sauce. If you wish, serve with mixed salad leaves tossed in a little olive oil and lemon juice.
bacon recipe courtesy of: Pascal Proyart, Good Food Live, Good Food Channel/UK-TV
Showing posts with label truffles. Show all posts
Showing posts with label truffles. Show all posts
Saturday, August 27, 2011
Thursday, May 14, 2009
1466. PEANUT BUTTER and BACON TRUFFLES
makes about twenty
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82
Thursday, May 08, 2008
1095. QUAIL and QUAIL EGG TARTLETS with CONFIT ONIONS, TRUFFLES, BACON and WILD MUSHROOMS
makes 4 servings
4 quails
16 poached quail eggs
7 oz. chopped mushroom caps
3 1/2 oz. summer truffles and other mushrooms
Confit onions
4 onions, sliced
2 oz. bacon, in small pieces
3 1/2 oz. heavy cream
3 tablespoons butter
salt and pepper
vegetable oil
4 tartlet shells
8 oz. white flour
2 oz. butter
1 egg yolk
2 oz. water
2 tablespoons sugar
1 teaspoon salt
Making the pastry: Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity. Rub the butter and flour together until crumbly. In a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture. Roll into a ball; cover with plastic wrap and refrigerate. Roll out the pastry on a lightly floured surface. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. Bake in a 325°F. oven for 15-20 minutes. Remove from the oven; cool and unmold.
Confit onions: Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter. Sauté the bacon bits in a few drops of oil until browned; drain. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.
Preparing the quails and finishing: Roast the quails in a 400°F. oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. Cook the spinach and drain. Divide among the tartlets. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. Add a spoonful of confit onions and cover with 4 quail eggs. Garnish with boned quail and serve immediately.
courtesy of: Michael Caines, Gidleigh Park, Great Britain
4 quails
16 poached quail eggs
7 oz. chopped mushroom caps
3 1/2 oz. summer truffles and other mushrooms
Confit onions
4 onions, sliced
2 oz. bacon, in small pieces
3 1/2 oz. heavy cream
3 tablespoons butter
salt and pepper
vegetable oil
4 tartlet shells
8 oz. white flour
2 oz. butter
1 egg yolk
2 oz. water
2 tablespoons sugar
1 teaspoon salt
Making the pastry: Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity. Rub the butter and flour together until crumbly. In a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture. Roll into a ball; cover with plastic wrap and refrigerate. Roll out the pastry on a lightly floured surface. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. Bake in a 325°F. oven for 15-20 minutes. Remove from the oven; cool and unmold.
Confit onions: Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter. Sauté the bacon bits in a few drops of oil until browned; drain. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.
Preparing the quails and finishing: Roast the quails in a 400°F. oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. Cook the spinach and drain. Divide among the tartlets. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. Add a spoonful of confit onions and cover with 4 quail eggs. Garnish with boned quail and serve immediately.
courtesy of: Michael Caines, Gidleigh Park, Great Britain
Thursday, September 21, 2006
500. SAVORY CHEDDAR BACON TRUFFLES
6 slices side bacon, chopped
8 oz (250 g) old or extra old cheddar cheese, cubed
1/4 cup (50 mL) butter, cubed
2 tbsp (30 mL) each chopped parsley & green onions
2 tbsp (30 mL) drained hot banana pepper rings or to taste
3/4 cup (175 mL) toasted finely chopped pecans
Cook bacon until crisp; drain well reserving 1 tbsp (15 mL) drippings. Set bacon and drippings aside. Combine cheese, butter, parsley, green onions and banana pepper rings in bowl of food processor fitted with metal blade. Cover and process until smooth, stopping machine to scrape down sides of bowl as necessary. Add bacon and drippings to bowl and process until bacon is finely chopped. Chill mixture 3 hours or until firm enough to roll into 2 dozen balls, about 1-inch (2.5 cm) in diameter. (If mixture softens too much during rolling, return to refrigerator until firm.) Roll balls in chopped pecans and store in refrigerator up to 2 days before serving. Garnish as desired. Serve with crackers.
courtesy of: The Village Cheese Co, Farmstead Artisan Cheese, 3475 Smith Dr. Armstrong, BC V0E 1B0
8 oz (250 g) old or extra old cheddar cheese, cubed
1/4 cup (50 mL) butter, cubed
2 tbsp (30 mL) each chopped parsley & green onions
2 tbsp (30 mL) drained hot banana pepper rings or to taste
3/4 cup (175 mL) toasted finely chopped pecans
Cook bacon until crisp; drain well reserving 1 tbsp (15 mL) drippings. Set bacon and drippings aside. Combine cheese, butter, parsley, green onions and banana pepper rings in bowl of food processor fitted with metal blade. Cover and process until smooth, stopping machine to scrape down sides of bowl as necessary. Add bacon and drippings to bowl and process until bacon is finely chopped. Chill mixture 3 hours or until firm enough to roll into 2 dozen balls, about 1-inch (2.5 cm) in diameter. (If mixture softens too much during rolling, return to refrigerator until firm.) Roll balls in chopped pecans and store in refrigerator up to 2 days before serving. Garnish as desired. Serve with crackers.
courtesy of: The Village Cheese Co, Farmstead Artisan Cheese, 3475 Smith Dr. Armstrong, BC V0E 1B0
Tuesday, May 17, 2005
9. PEANUT BUTTER and BACON TRUFFLES
makes about twenty
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture into 1” balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
courtesy of: Phoebe Lawless, pastry chef at the Magnolia Grill in Durham, North Carolina
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture into 1” balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
courtesy of: Phoebe Lawless, pastry chef at the Magnolia Grill in Durham, North Carolina
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