“Bacon and eggs” truffle infused custards with crispy prosciutto

Most of Thomas Keller’s recipes (of French laundry fame) are too complicated for my short attention span but this one is not too hard and is absolutely life changing.

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8 large eggs (the fresher the better)
2/3 cup heavy cream
2/3 cup milk
1& 1/2 tbsp truffle oil
sea salt & fresh cracked pepper to taste

Finishing Touches
1 tbsp chives (finely diced)
1 oz (2-3 slices) prosciutto

Ragout
1/3 c veal or chicken Stock
dash of fish Sauce (or dash of white wine vinegar)
1 tsp unsalted Butter
1/2 tsp truffle oil

A used egg carton

Custards

Prepare the egg shells
With an egg topper or serrated knife, cut off wider end of the egg (make sure cut is low enough that a spoon can fit in the opening.) If cutting with a serrated knife, lay the egg on a towel, and with a steady but gentle sawing motion, cut halfway through width of egg.
Remove knife, turn egg upright, and pop off the top of the egg. Pour 2 of the eggs into a bowl to reserve for the custard, and the others you can save for any other kitchen uses you might have for them. Reserve the paper egg carton. Reserve the shell bodies.
Under running water, using your fingers, carefully remove the membrane from inside the shell bodies. Clean up any loose shell pieces from the edges of the shell cavity, then set aside.

Prepare the Custards
Preheat oven to 275°F

In a saucepan, heat the heavy cream and milk. As soon as it reaches a boil, transfer to a blender. Carefully pulsing, slowly build speed of blender to prevent extreme splattering. While blending, add the 2 reserved eggs, truffle oil, salt and pepper to taste.
Strain the custard through a fine mesh strainer into a pitcher that pours well. Allow to sit for a few minutes, then skim foam from top of custard.
Place the shell bodies upright into a reserved egg carton (cut away extra spaces to make carton smaller.) Carefully pour custards into shells, filling about 85% full. (If pitcher is pouring like a bitch, use a funnel to help aim the pours.)
Using a pan that is a least 3 1/2 – 4″ deep, fill about 1″ of hot water into the pan. Place custards (carton and all) into the water, and top off with more water (if necessary) to have water level reach 3/4 ths up the sides of the eggs. Place pan into oven, cover with a lid or baking sheet, and bake for 40-45 minutes, or until custards are set. Remove from oven and set aside (They can stay in the warm water for about 2 hours if needed.)

Prepare the Finishing Touches and Ragout
Heat a saute pan over med-high heat, add a touch of oil, and crisp up prosciutto (just like cooking bacon.) Dab on paper towels to remove excess oils, then cut into 1/2″x 2″ pieces (there will be spare tidbits you’ll get to snack on.)
Dice the chives.
Put the stock and fish sauce into a small saucepan and bring to a boil. Simmer for about 3-4 minutes, or until it coats the back of a spoon. There should be about 3 tbsp of sauce.

Finishing
Swirl the butter and truffle oil into the reduced stock. Season to taste. Place each egg in a cup, and spoon about 1 tsp of ragout on top of the custards. Add a sprinkling of diced chives, then place a prosciutto crisp in each egg.

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Pappardelle with Brussels sprouts, leeks and truffle cream

Sauteed leeks with the earthy intensity of the truffle oil and the smooth creaminess of the cream is a heady combination. Make sure you don’t overdo the truffle oil, so start with a little less and add to taste.

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Serves 4

1/2 oz butter
1 large leek, well washed and sliced at an angle
7 oz Brussels sprouts, cut into 1/4″ slices
2 garlic cloves, sliced
1/b fresh (preferably) Pappardelle pasta
4 fl oz dry white wine
2 oz good quality Parmesan cheese,finely grated
A large pinch of freshly grated nutmeg
2 tsp truffle oil
salt and pepper

Bring a large saucepan of salted water to the boil.

In a wide pan, melt the butter and saute the leek, Brussels sprouts and garlic for 5 to 7 minutes, stirring often over medium heat.
Drop the pasta into the pan of boiling water, stirring until the water comes back to the boil, then reduce the heat and simmer for 3 to 4 minutes (or if you are using dry pasta, follow the packet’s instructions) until tender. Drain the pasta into a colander and shake off any excess water.

Meanwhile, add the white wine to the sprouts pan and cook for 2 minutes then add the cream.
Bring to the boil and simmer for a minutes.
Stir in the cheese, nutmeg, truffle oil and some salt and coarsely ground black pepper. Remove from the heat.
The sauce should be quite moist. Check for seasoning and strength of truffle flavor and adjust if necessary.

Divide the pasta between 4 warmed bowls and top with some of the vegetables and sauce.
Use tongs to combine the sauce and pasta and serve immediately.

Roasted cauliflower with truffled pea pesto and feta crema

I had this at “Etch” in Nashville recently and thought I had died and gone to heaven. It is a stunning appetizer with two fabulous dips and would be wonderful to serve for a dinner party as it’s so easy.

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Serve 4 (or 2 if you adore it)

1 head of cauliflower cut into bite sized florets
1 tbsp olive oil plus more for garnish
Salt and pepper
Pea shoots or micro greens for garnish
A few salted almonds or Marcona almonds dropped onto the pea pesto
A few green olives and thinly sliced scallions for garnish

Pea pesto
2 cups fresh blanched peas or 2 cups frozen peas, thawed
2 tbsp butter
1 tbsp water
(Some people swear by adding 2 drops of liquid smoke, but it’s optional)
1 tbsp extra virgin olive oil
¼ cup grated Parmesan
½ tsp salt
1 pinch cayenne pepper
1 tbsp truffle oil
For the pea pesto
In a medium saucepan over medium heat, warm the peas with the butter and water until they are tender.
Add all the ingredients except the truffle oil to a blender, and mix slowly.
Gradually increase the speed until the mixture is creamy, adding truffle oil as you blend.
Add a few drops of water if the mixture is too thick.

Feta crema
4 oz cream cheese, softened
2 oz Greek feta cheese, crumbled
2 tbsp olive oil
1 tbsp fresh lemon juice
1/3 cup cauliflower, shaved with a box grater to snow-like consistency
Salt and pepper
For the Feta Crema
Stir the ingredients together until smooth

For the cauliflower
Preheat the oven to 375 to 400 degrees. In a medium mixing bowl, toss the cauliflower florets with 1 tbsp olive oil and salt and pepper to taste
Spread out the cauliflower on a baking sheet into an even single layer.
Roast until the edges are browned and the florets are easily pierced with a knife, between 15 and 20 minutes
To Serve
Place the roasted cauliflower florets in the center of a serving platter and drizzle with olive oil.
On one side of the florets mound the pea pesto and on the other side, mound the feta crema.
Garnish with the pea shoots or other seasonal micro greens, scallions, olives and almonds.