A Sweet & Savory Dinner ~ Featuring Truffle Honey
Pan-Seared & Roasted Pork Loin Wrapped in Bacon
Demilune of Baked Butternut Squash & Apple with Truffle Honey & Rosemary
Sauteed Purple Cabbage with Truffle Honey, Balsamic Vinegar, Caraway Seeds
My generous friends at Gourmet Attitude in NYC, purveyors of fresh truffles and fine truffle products, sent a gift box called the “Trio Boutique” containing three jars of fancy truffle products ~ truffle honey, truffle carpaccio, and white truffle cream. Merci and Grazie! We thought it would be fun to cook three separate dinners, each featuring one of these preserved truffle goodies.
For the first truffle dinner, lean and mild pork loin was enhanced with thick smoky bacon. Nutty butternut squash was baked with gala apple and laced with truffle honey, rosemary and butter. Then for contrast, purple cabbage was sauteed with onion and butter, flavored with balsamic vinegar and toasted caraway seeds, finished with truffle honey. This rather common combination of pork, apples, and cabbage was elevated by the truffle honey and the pretty demilune squash presentation with a rosette of colorful cabbage. It’s a meal that exemplifies uncomplicated effortless elegance.
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Gorgonzola with Truffle Honey
The wonderful folks at Gourmet Attitude have generously offered Taste With The Eyes the opportunity to host a GIVEAWAY of one French Black Winter Truffle! Merci Beaucoup! It is intensely fragrant and the most cherished of them all, the Queen of French Truffles, Tuber melanosporum, also known as the Périgord Truffle.
Regrettably I don’t happen to have a “fresh black diamond from the earth” on hand today to prepare for this GIVEAWAY, but the next best thing is truffle infused products, like their sensual truffle honey which we paired with gorgonzola and toasted ciabatta, and Champagne!
Dinner for A Sweet New Year
Crispy Rosemary Chicken Paillard and
Grilled Apples with Truffle Honey
Israeli Couscous with Butternut Squash, Spinach, Walnuts
Israeli Couscous Side Dish
Roast cubes of butternut squash with a little olive oil, salt and pepper. Cook Israeli couscous. Add squash, baby spinach leaves, toasted chopped walnuts to the cooked couscous. The spinach will wilt in the hot couscous. Season with salt and pepper, finish with a drizzle of roasted walnut oil.
We are celebrating the Jewish New Year 5770
which began last night at sundown.
Squeeze lemon juice on sliced apples, then brush with olive oil. Grill over high heat.
Make breadcrumbs out of day old baguette, add fresh rosemary, pulse to combine.
Have you tried air-chilled chicken? During processing, the USDA requires that the carcass temperature be lowered to 40 degrees within 4 hours to retard the growth of bacteria. Usually chickens are placed in an ice bath with chlorine for about an hour. In contrast, air-chilled chickens are sprayed with a chlorinated water and laid out on a track under refrigeration. Some say this method is safer, less contamination with other chickens. The meat definitely has a different texture from not soaking in water for over an hour. And they say the skin comes out more crispy with the air-chilled birds too.
These boneless skinless chicken thighs are from Whole Foods Market. I usually prepare this dish with chicken breasts but tried thighs this time. These air-chilled chicken thighs were the best ever. So flavorful and moist.
I put the thighs, one-by-one, in a ziplock bag and pounded them with a mallet to a uniform thinness. Seasoned each with salt and pepper, dusted with flour, dipped in egg, and coated with the breadcrumb/rosemary mixture.
Sautéed until golden brown over medium-high heat in canola oil.
La BOUTIQUE de la truffe
“the truffle is the very diamond of gastronomy”
Jean Anthelme Brillat-Savarin (1755-1826)
This truffle honey gives the chicken and apples complex intriguing flavors. Simultaneously sweet and earthy and exotic. It rocks!
The open jar of honey was sitting on my counter top, truffle aromas filled the kitchen. (Link to these preserved truffle products here).
Crispy Rosemary Chicken Thighs Paillard
Grilled Apples with Truffle Honey
Wishing You a Sweet New Year
To observe Rosh Hashanah, traditional foods sweetened with honey and apples are served. They symbolize sweetness, blessings, abundance and the hope for a sweet year ahead.
L’Shana Tova Tikatevu
May Your Name be Inscribed in The Book of Life
For a Good Year
toasted buttered baguette
la BOUTIQUE de la truffe
It would be dream-come-true to always have fresh truffles in my kitchen. Preserved truffles are the next best thing. Truffle Carpaccio is a preserved truffle product from Italy. It is made with summer truffles (tuber aestivum vitt), olive oil, and salt. It can be served on toast, tossed with olive oil and pasta, or for an intense flavor combination try a teaspoonful on top of a grilled rib-eye steak.
This makes a delightful first course: Slice heirloom tomatoes (blot excess moisture), place on a baking sheet, top with a little sea salt and grated Parmigiano-Reggiano. Place until the broiler until the cheese bubbles. Top each tomato with a teaspoon of truffle carpaccio. Serve with toasted buttered baguette, garnish with chives.
tomato & truffle carpaccio bruschetta
Toasted baguette rubbed with garlic, brushed with olive oil, sprinkled with Parmigiano-Reggiano, and topped with chopped heirloom tomatoes tossed with truffle carpaccio and a little salt.
The truffle aroma is heavenly.
in Manhattan is an importer of fresh truffles. They recently launched this line of truffle delicacies
called “la BO
UTIQUE de la truffe” which includes the Truffle Carpaccio, Truffle Honey, and White Truffle Cream. We paired the Truffle Honey with panko-crusted chicken breast and paired the White Truffle Cream with angel hair pasta. Truffle heaven!