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  1. #1
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    Iconic / Classic Truffle dishes?

    I am giving a presentation on truffles and was wondering if anyone could help me by giving me some iconic truffle dishes. This format would be best:

    EX
    Chef: Grant Achatz
    Dish: Black Truffle Explosion

    Thanks!

  2. #2
    Senior Member jamaster14's Avatar
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    michael anthony at Grammercy tavern does this egg noodle dish with a black truffle dressing. im not sure what they call it.

  3. #3

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    Chef: David Kinch
    Dish: An Old-Fashioned Omelet

    This is from the the Manresa cookbook

    5 eggs
    1 black truffle
    Butter
    Fleur de sel

    Crack eggs into (do not beat)
    Whittle truffle into eggs with pairing knife
    Carefully stir ingredients, do not break eggs yet
    cover and let infuse for 3 hours
    lightly beat and cook omelet
    top with fleur de sel to finish


    I haven't this but my chef has and said it was awesome, how could it not be it's so simple.

  4. #4
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    sachem allison's Avatar
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    Chef: Me
    Dish: Truffle Roast Chicken

    One 3.5 to 5# free range chicken
    1 black truffle
    1 stick cultured butter
    1# cipollini onions
    1 sprig time
    Fluer de sel
    black pepper. at finish

    Pat dry the bird
    carefully separate the skin from the breast
    thin slice the truffles, place half under the skin and season with fluer de sel and cracked pepper under skin.
    take a skewer and prick a bunch of holes inside the cavity of the bird
    season inside
    add stick of butter, cipollini onions, and thyme to cavity.
    season out side of bird
    let sit uncovered over night in the fridge.
    next day preheat oven to 500 degrees
    pull out bird and let sit for 45minutes to 1 hour
    place in center rack of oven uncovered
    cook for 30-45 minutes check temp if not quite done check in 10 minute increments.
    when 160 degrees pull out and lightly cover with foil for 15 minutes.
    Use hands, make mess, enjoy.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  5. #5
    Senior Member Brad Gibson's Avatar
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    Quote Originally Posted by sachem allison View Post
    Chef: Me
    Dish: Truffle Roast Chicken

    One 3.5 to 5# free range chicken
    1 black truffle
    1 stick cultured butter
    1# cipollini onions
    1 sprig time
    Fluer de sel
    black pepper. at finish

    Pat dry the bird
    carefully separate the skin from the breast
    thin slice the truffles, place half under the skin and season with fluer de sel and cracked pepper under skin.
    take a skewer and prick a bunch of holes inside the cavity of the bird
    season inside
    add stick of butter, cipollini onions, and thyme to cavity.
    season out side of bird
    let sit uncovered over night in the fridge.
    next day preheat oven to 500 degrees
    pull out bird and let sit for 45minutes to 1 hour
    place in center rack of oven uncovered
    cook for 30-45 minutes check temp if not quite done check in 10 minute increments.
    when 160 degrees pull out and lightly cover with foil for 15 minutes.
    Use hands, make mess, enjoy.
    as far as from a cooks standpoint. son killed it.
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  6. #6
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    Are you trussing that bird?

  7. #7
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    stereo.pete's Avatar
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    I would do a search on Grant Achatz' Truffle Explosion, that would be awesome!
    Twitter: @PeterDaEater

  8. #8
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    sachem allison's Avatar
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    Quote Originally Posted by 29palms View Post
    Are you trussing that bird?
    Sorry, yes I am. Also, using convection oven. If using conventional oven check after 45 minutes and go from there.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #9

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    Quote Originally Posted by sachem allison View Post
    Chef: Me
    Dish: Truffle Roast Chicken

    One 3.5 to 5# free range chicken
    1 black truffle
    1 stick cultured butter
    1# cipollini onions
    1 sprig time
    Fluer de sel
    black pepper. at finish

    Pat dry the bird
    carefully separate the skin from the breast
    thin slice the truffles, place half under the skin and season with fluer de sel and cracked pepper under skin.
    take a skewer and prick a bunch of holes inside the cavity of the bird
    season inside
    add stick of butter, cipollini onions, and thyme to cavity.
    season out side of bird
    let sit uncovered over night in the fridge.
    next day preheat oven to 500 degrees
    pull out bird and let sit for 45minutes to 1 hour
    place in center rack of oven uncovered
    cook for 30-45 minutes check temp if not quite done check in 10 minute increments.
    when 160 degrees pull out and lightly cover with foil for 15 minutes.
    Use hands, make mess, enjoy.
    I very much like the idea of truffles under skin.

    imho. I think that 30+ minutes for a bird to be in a convection oven @ 500 degrees may be a little extreme (you run the risk of over browning the skin and still having raw meat between the thigh, forcing you to cover the bird and lose crisp).

    Removing the bird from the oven at 160 degrees, as you suggest, is a bit late if you are planning on covering the bird for 15 minutes. Not sure why you would cover the bird anyway, it would only create steam and continue to aid carry-over cooking and sog out the skin. This move would seriously increase chances of dry meat and not crispy skin.

    I enjoy cooking my birds low and slow and finally, blasting them with the 500 degrees at the end. Pull the bird out of the oven while you raise the temp and preheat to 500, for the meat to rest.

    There is a lot of moisture in the skin of a chicken. To blast at full heat off the get-go will take much longer to crisp and brown the skin. This extreme heat will also cook the meat more violently, causing more moisture loss during cooking than necessary. .. dry.

    If you cook the bird low and slow, even gently, you will retain much more natural juices. When you go to crisp and brown the skin at the end of the process, the skin will be dried out, holding much less moisture and be ready to crisp quickly.

    different strokes for different folks.

    Oh. And for classic truffle dishes:

    Daniel Boulud
    Black Tie Scallops


  10. #10
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    sachem allison's Avatar
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    on the foil I meant just lightly drape over the top, not sealed. I should have clarified. I have never had an issue with cooking chickens at this temp, hell I used to cook whole chickens in a 1200 degree would fire oven with no issues. just tuck the wing tips under so they don't burn. I like the low and slow method also but, for different reasons.
    I haven't lived the life I wanted, just the lives I needed too at the time.

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