Text 18674, 76 rader
Skriven 2011-12-05 20:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: dough 306
=================
 ML> I don't think you even need to know the ratios, they
 ML> sort of express themselves by the texture of the dough.
 JW> Yeah, Neekha grasped that when she was just 9 months old and could
 JW> barely talk. She'd pat a ball of dough and say, "mo' wa", "mo' flow"
 JW> or "jes' good". At least I think that's what she said.
 
I tend to believe you, though there might have been a
touch of that doting grandpa interpretation.

Truffle-stuffed Bread Loaf
cat: fancy, sandwich
servings: about 1

1 truffle, black or white
1 shallot
white balsamic vinegar
grapeseed oil
Salt and pepper

Stuffing a bread with white truffles is not cheap, but boy
is that good!

Happy he who can afford it said my book when describing this
dish. And indeed, despite its utter simplicity, this is one
expensive dish. It uses the single most expensive ingredient
you can use in a kitchen - the truffle. I always found that
when cooking truffles at home, simpler dish are the safest.
It is just too easy to spoil a truffle. I managed to get my
hands on a white truffle and decided to go native and stuff
a bread loaf with it. Good white truffles are nearly
impossible to find these days, and they cost more than
designer drugs anway. But humor me and let me take you
through a moment of poetry.

To honor this truffle you need proper bread.

One of my favorites [is, a local sourdough baked in a stone
oven with amazing taste and just the right size. Decapitate
the loaf with a serrated knife.

Finely chop the shallot.

Brush your truffle and wipe it clean with a wet towel. Do
not wash or the meter will start running as delicate
molecules of truffle taste are washed away in the sewers!
Finely slice the truffle, using a knife or a truffle
mandoline.

Combine the shallot with white balsamic vinegar and
grapeseeds oil. You don't want to ruin the truffle's
extraordinary taste with a boisterous oil like olive oil.

Gently add the truffle shavings and combine. Season with an
inkling of a freshly crushed white pepper and sprinkle fleur
de sel (hand harvested sea salt crystals) over it.

Remove enough crumb for the divine truffle mixture to fit in
cosily.

Cover the loaf with the top you had removed and bake in a
medium-hot oven for about 10 minutes. Not too long, we are
only trying to warm up the bread and its contents.

If friends worthy of the expense of this dish are hard to
come by, do not hesitate to eat it alone.

Slice through the bread, sprinkle with a little more salt
and serve.

A bread fit for a king indeed!

fxcuisine.com

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