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Truffle, Souffle
Summer truffle dinner #3: Andrea made a truffle soufflé topped with fresh truffles of course. I chose a right bank Bordeaux from the Pomerol region. Ah, what food these morsels be! 😉
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Fried eggs, truffle
I don’t normally even eat breakfast, but since we have all of this truffle…microplaning definitely brings out more of the flavor although using the truffle shaver looks better.
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Steak, truffle
Dry aged beef from Fatted Calf, dry brined (I.e. salted) for 24 hours (not sure how much difference that makes on dry aged beef). Since this is a big hunk of meat, I’ll reverse sear it on the BGE. Summer truffles overnighted from Provence from Les Pastras.
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Caviar, martinis, steak
It’s Saturday night! Trying a new caviar purchased from Billingsgate, the local seafood store in our neighborhood. Tasty, but texture was a little gummy. (I think I’ll try some from Costco next to see how their caviar is, but so far the Regis Ova is our favorite) Baby martinis with Broken Shed vodka, our current
