Truffles unearthed – black and white
The Chef indulges
The haiku sums it up, but here are the details!
The Farmer’s Feast is taking its virtual meal to the table on Sunday, February 13th for
Valentines Day Truffle Feast
Fourteen very lucky diners will experience the supreme luxury of truffles, no holds barred. This intimate dinner will take place around a communal table, with the truffle forager present to enliven dinner conversation. The menu will feature heritage breed Tamworth pork, raised on the farm, along with forest mushrooms and field greens, preserved summer bounty, and of course, an insane amount of mystical truffles. A delight for the senses, sheer pleasure for the palate.
4 extra tickets were just made available,
and we would like to offer them forth! Here is a “taste” of what you’re in for:
Enter a Contest! Win Prizes!
The deadline to enter
The Truffle Haiku Contest is fast approaching. Eat some truffles, get inspired, and enter through a comment to the post linked above. The winner of a Springwater Farm gift certificate will be announced on Valentines Day!
Are truffles really aphrodisiacs?
I could speak from experience…but I won’t! (A lady doesn’t divulge, and neither do I!! Not here, anyway!) But here is a fun post that I found on the subject.
If you’re up for your own experimenting, try one of these recipes:
This is a wonderfully delicate salad that can be made with winter or milder summer truffles.
1/2 tsp. raspberry, loganberry, or other mild fruity vinegar (try one of Blossom Vinegars‘ selections – Connie is very informative and helpful about her product and can steer you to the perfect choice. Find her at several Portland area Farmers Markets.)
1 1/2 tsp. mild but excellent quality extra virgin olive oil
fleur de sel (sea salt) and freshly ground black pepper to taste
1 medium sized sunchoke (aka Jerusalem artichoke), scrubbed if the skin is tender, peeled if it seems tough
enough salad leaves for 2 (mache, miner’s lettuce, chickweed, mild arugula, and the like – soft, tender leaves whose flavors will not overpower the salad), cleaned and spun dry
a black truffle, as big as you wish
Prepare the dressing. In a small bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
Using a mandoline or a very sharp knife, shave the sunchoke into thin rounds. Gently toss together the salad greens with the sunchoke and dressing. Using a mandoline, truffle slicer, or vegetable peeler, shave the truffle into the salad. Toss gently to combine and serve.
Cheese Fondue with Truffles
Fat is an excellent transporter of the complex aromas of truffles. When paired with truffles, the flavors seem to expand and permeate more of the dish. This classic fondue from the Alba region of Italy, legendary home to some of the finest white truffles on earth (arguably the finest), is the quintessential carrier for truffles’ intricate essence.
14 oz. Fontina cheese, cut into small cubes
2 cups milk
7 Tbsp. butter, cut into small cubes
8 egg yolks
white truffle (1…or more)
Place the cheese in a bowl and cover with the milk. Allow to soak several hours or overnight.
To make the fondue, use either a double boiler or a saucepan set over (not touching) a pan of hot water. Place half the butter in the top pan together with the egg yolks, cheese, and milk. Melt over low heat, mixing constantly with a wooden spoon. The cheese and butter will melt initially, thinning the mixture, then the eggs will begin thickening the fondue. When the liquid becomes the consistency of thick cream, stir in the remaining butter.
Serve at once in shallow dishes with slices of truffle shaved over the top. Eat with a fork. Quiver with delight.
Alternatively, serve with good bread, or over soft polenta.