Forget nose jobs and cellulite creams, or whatever miracle fix the magazines are selling this year. These are my kind of Before and After photos. I'm making sea bass with Chinese black rice for Christmas Eve dinner, and to make it extra special, I’ve decided to add a bit of black truffle to the mix. I bought my specimen (whole truffles do have a lovely fossilized quality) at a store selling Provencal specialties on the road from Cereste to Mane.
Never having purchased a whole truffle before, I was in need of detailed instructions. Still encased in a hard layer of local soil, my precious ingredient looked more like a chocolate truffle dusted with Dutch cocoa powder than the roi des champignons.
The venduese told me to take a moist toothbrush and massage gently until the layer of brown gave way to a cratered geological black. Then wrap in aluminum foil and freeze. When the big day arrives, I am to grate my frozen truffle directly into the risotto, and inhale deeply.
I'm naturally suspicious of instant transformation. But this seems like a kind of alchemy worth trying. How are your holiday preparations going?
Never having purchased a whole truffle before, I was in need of detailed instructions. Still encased in a hard layer of local soil, my precious ingredient looked more like a chocolate truffle dusted with Dutch cocoa powder than the roi des champignons.
The venduese told me to take a moist toothbrush and massage gently until the layer of brown gave way to a cratered geological black. Then wrap in aluminum foil and freeze. When the big day arrives, I am to grate my frozen truffle directly into the risotto, and inhale deeply.
I'm naturally suspicious of instant transformation. But this seems like a kind of alchemy worth trying. How are your holiday preparations going?
I have yet to try truffles. I am anxious to see how this works for you. Please let us know.
ReplyDeleteWhile living in Tokyo, I bought a little truffle and made Spaghetti alla Nursina, from Marcella Hazan's "More Classic Italian Cooking." She describes it as a dish "for lovers." I don't know about that, but it is deliciously decadent.
ReplyDeleteI'm sure it will be great with risotto, too, although I've only had white truffles this way.
As luck would have it, my daughter just gave me a bag of Black Rice!! With no directions! I was wondering how to cook it when your blog appeared..... Thank you. I have not yet tried truffles either....on my wish list.
ReplyDeleteHelen - Toronto
How funny, just read Dorie Greenspan's blog and she has a recipe for truffles with eggs and also recommends the freezing part...it must be the way to go. Merry Christmas to all of you Elizabeth! Cindy
ReplyDeleteHow extravagantly miraculous, the delight we get from a black little hunk of fungus.
ReplyDeleteI'm almost embarrassed to admit what I'll be baking tonight: my dad's favorite chocolate chip cookies, affectionately dubbed "Lard Biscuits" in our family because of the cup of oil AND the cup of shortening called for. Gulp. But Dad loves them.
I think once or twice it would be okay to reveal the price you paid. This time, please?
ReplyDelete