Learn How To Grow Truffles For Profit And To Eat Yourself

Truffle Millionaire

This special information explains exactly how you go about growing and selling truffles, it's simple instructions that you can follow to set yourself up as a successful truffle grower. Truffles are perfectly legal and can be grown in all countries of the world and we will show you how to pick your truffle variety to take advantage of your local environment. There's always been a high demand for truffles and that demand is only going to increase year on year. Learn how you can grow and sell truffles on any small area of land and at up to $500 Usd per truffle you can make good money. Learn how to grow and sell your own truffles. The benefits are: High Demand, any truffle you grow will fetch a premium price. Cash crop, makes money year after year. You do the work once and make money every year, expand your truffle business or just enjoy the profits.

Truffle Millionaire Summary

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Baby Ramp New Potato Soup W Truffle Grilled Sandwiches

8 Slice Brioche bread - (abt 1 4 thick) 1 White truffle oil Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps. Season with salt and black pepper. Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. Slowly add the cream. Stir to blend. Reseason the soup. Brush each side of the bread with the truffle oil. Place a piece of cheese on top of four slices of the bread. Place the remaining slices of bread on top of the cheese. Place the sandwiches on the hot griddle. Grill the sandwiches for 2 to 3 minutes on each side or until golden and the cheese has melted. Cut each sandwich into five finger-size slices. Serve the sandwiches with the soup. This recipe yields 10...

Mushroom and Spinach with Truffle

If you have never smelled truffle oil and are convinced that nothing can surprise your senses anymore, you'll be overjoyed with this experience 2 cups mixed mushrooms, sliced.1 2 onion, sliced 1 clove garlic, minced 1 tablespoon butter 1 cup red wine 1 cup vegetable broth 1 teaspoon thyme 1 tablespoon truffle oil 4 cups spinach, sliced very thin Add red wine and vegetable broth and cook for 20 minutes. Add thyme and spinach and cook until the spinach is wilted. Drizzle with truffle oil and serve.

Fois Gras And Truffle Mousse

1 2 Ounce Black truffles finely chopped In a food processor fitted with a metal blade, add the fois gras and puree until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2 cup dish. Serve the mousse at room temperature with the toast points.

Morel And Truffle Gratinee

White truffle oil to taste 1 Fresh white truffle Butter a medium gratin dish with 1 teaspoon of the butter. In a food processor, fitted with a metal blade, combine the chopped morels, shallots and garlic. Pulse the mixture, several times to chop coarsely. In a large saute pan, over medium heat, melt the remaining butter. Add the mushroom mixture. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the bread crumbs and cheese. Season to taste with truffle oil. Cool completely. Make a small slit on 1 side of each of the whole morels. Stuff each with about 2 teaspoons of the stuffing. Press to close. Place the stuffed morels in the prepared pan. Pour the Hollandaise Sauce over the morels. Place on the next to the top rack in the oven. Bake until the top is golden, about 10 to 12 minutes. Remove from the oven. Spoon the morels onto serving plates. Garnish with shaved truffles and chives.

Roasted Veal Loin Stuffed With Fontina Cheese And Truffle

1 Medium Black truffle Place the veal loin on a cutting board. Cover with pieces of plastic wrap. Lightly pound the meat to 1 2-inch thick. Season both sides with salt and pepper. Place the slices of cheese over the pounded meat. Shave the truffles over the cheese. Roll the veal up tightly and secure with separate pieces of string at 1-inch intervals. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, sear the veal for a couple of minutes on all sides. Remove from the heat and place in the oven. Roast for about 20 to 25 minutes for medium rare. Remove the veal from the pan and set aside to rest.

Seared Scallops W Porcini Relish Truffle Butter Sauce

1 2 Pound Butter at room temperature 1 4 Cup White truffle oil 1 Cup White wine 1 Tablespoon Minced shallots 1 Small Black truffle In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Season the scallops with salt and pepper. In a saute pan, over medium-high heat, add one tablespoon of the oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. In another saute pan, heat the remaining tablespoon of oil. When the oil is hot, add the corn. Season with salt and pepper. Saute for 3 minutes. Add the crabmeat and mushrooms....

Sweet Corn And Mushroom Truffle Pasta

1 Pound Fresh fettuccini pasta Drizzle of white truffle oil Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates. This recipe yields 4 servings.

Sweet Corn Black Trumpet And Truffle Risotto

1 2 Cup Grated Parmigiano-Reggiano cheese Drizzle of white truffle oil 1 Black truffle shaved Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles. This recipe yields 8 to 10 servings.

Truffle Stew Yakhnit el Kama

Middle Eastern truffles are not related to the true truffle. They are found throughout the Middle East growing under the sand. Some can be bought canned from Tunisian stores. Kama tend to incorporate a lot of sand, so it is best to cut them up and remove as much sand as possible. 2 cups kama (truffles), cubed and 1 tsp flour blended with 1 TBS Add truffles and season to taste.

Truffle Potato Ravioli

3 Tablespoon Truffle oil 4 Ounce Parmesan cheese shaved 1 Black truffle shaved for garnish 1 Tablespoon Chopped chives Bring a pot of salted water to a boil. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season with salt and pepper. Add the shallots and garlic and saute for 1 minute. Remove from the heat and turn into a mixing bowl. Combine the potatoes and 1 tablespoon of the truffle oil with the mushroom mixture. Blend the mixture until smooth. Spoon 1 4 cup of the mushroom mixture in the center of one pasta square. With a little water, lightly wet the edge of the pasta square. Place one pasta square directly on top of the filled square and seal the edges very tightly, so the filling does not escape during poaching. In a saucepan, combine the cubed potatoes and stock, bring up to a boil. Season with salt and pepper. Reduce to a simmer and cook for about 30 minutes, or until the potatoes are fork tender. Using a hand-held blender,...

Truffle Risotto With Parmesan Croutons

2 Tablespoon White truffle oil 1 Medium Black truffle for shaving 1 Cup Freshly grated Parmigiano-Reggiano cheese Freshly ground black pepper 1 Tablespoon White truffle oil 10 Slice Day-old white bread crusts removed 53 1 2 Fat 0 Other Carbohydrates In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with the croutons and shaved truffles. Preheat the oven to 350 degrees F. Line a...

Crostini With Truffle And Olive Paste

1 teaspoon white truffle oil If you can't find olive paste, use a combination of green and black olives (that you can purchase from tubs at your local store. Some Sevillano, Kalamata, etc. I did throw in some plain black olives. I did not make a paste, but chopped until small in mini-processor. Then added white truffle oil and the dried lavender flowers to processer and chopped in). In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bruschetta bread and serve immediately. Serve with a good red wine and enjoy

Truffles

You can keep these luscious truffles in the refrigerator for up to 2 weeks, but don't count on them sticking around for more than a day. Mocha Truffles Add 1 teaspoon instant espresso powder to the bowl with the chocolate, cream, and butter Milk Chocolate Truffles Substitute 1 pound milk chocolate for the bittersweet chocolate, and reduce the cream to cup. Hazelnut Truffles Substitute Vz cup finely chopped hazelnuts for the cocoa powder.

The elusive truffles

Finally, let's focus on the elusive truffle, a fungus that most of us will never have the chance to taste because the demand far exceeds its supply. It is said to have a wonderful flavor but, like its highly overrated companion, caviar, it is reserved for wealthy diners. Truffle is also called earth nut. This name describes its natural habitat underground. The truffle is small and knobby, and one can mistake it for an acorn or a rock. It has no stem. The solid interior has the consistency of wax, and it chips into flakes, like candle wax. Truffles have an unusually high glutamic acid content (naturally occurring monosodium glutamate, MSG). This partially explains their popularity in the kitchen. They not only contribute their wonderful mushroomy flavor, but also accent the flavor of any food, as is characteristic of MSG (see Flavorings chapter). Truffles grow in a symbiotic relationship with certain trees, mainly oaks. Since they grow underground, the truffle hunters who know where...

Champagne Truffles

It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1 2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

Chocolate truffles

This is more one for the grown ups with its slightly sophisticated dark chocolate taste. Truffles are a delightful way to finish a meal. Serve on a pretty dish or, if you can get petit four papers (like mini muffin cases) to put them in, so much the better. Wrapped in coloured or glittery paper, they make excellent presents, too - you can choose a liqueur to suit the occasion. minutes cooking time 5 minutes makes 20 truffles 4 Use a dessertspoon to scoop out the truffle mixture. Roll the mixture in the palm of your hands into 2cm ( in) balls. Roll each one carefully in cocoa powder. Place on a plate or in petit four paper cases. Chill until firm.

Truffle Chips

Freshly-ground white pepper to taste 1 Tablespoon White truffle oil 1 Cup Grated Parmesan Reggiano cheese If you have one, use a mandoline to slice the potatoes paper-thin. Soak the slices in cool water for 30 minutes and drain. Pat dry completely with paper towels. Preheat the fryer to 360 degrees. Deep-fry the potatoes until golden brown, 3 to 5 minutes. Drain on paper towels. Season with salt and pepper. Transfer the potatoes to a large mixing bowl and toss with the truffle oil and cheese. Serve immediately. This recipe yields 4 to 6 servings.

Truffle Chowder

3 4 Cup White truffle flour 4 Cup Sliced assorted Exotic mushrooms 1 Cup Extra-black truffle juice 1 2 Cup Finely-chopped fresh parsley plus extra chopped parsley for garnish 1 4 Teaspoon Tabasco pepper sauce 1 Teaspoon Worcestershire sauce Drizzle of truffle oil 8 Parmesan cheese tuiles Shaved black truffles In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Add the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the mushrooms and saute for 2 to 3 minutes. Stir in the chicken stock and truffle juice and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Ladle the soup in a shallow bowl and...

Truffle Eggs

A drizzle of truffle oil 1 White truffle In a mixing bowl, whisk the eggs, cream and half of the cheese together. Season with salt and white pepper. Drizzle in truffle oil to taste. Season the scallops with salt and pepper. In a large saute pan, over medium heat, melt one tablespoon of butter. When the butter has melted add the scallops and sear for 2 to 3 minutes on each side or until the scallops are slightly golden and have formed a nice crust. In another large saute pan, over medium heat, heat the remaining two tablespoons of the butter. When the butter has melted, add the egg mixture and scramble the eggs for about 2 to 3 minutes or until the eggs are soft and still runny. To assemble, place a spoonful of the eggs in the center of the plate. Arrange three scallops over the eggs. Lay three slices of bacon directly on top of the scallops, forming short of a triangle hat. Sprinkle some of the remaining cheese over the bacon. Garnish the plate with shaved truffles, drizzle of truffle...

Truffle Pizza

Freshly-ground white pepper to taste 1 2 Cup Grated Parmigiano-Regginao cheese Drizzle of truffle oil 2 Tablespoon Chopped chives Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to form a paste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1 2- to 1-inch thick. Lightly brush the dough with olive oil. Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra-virgin olive oil. Season with salt and...

Truffle Zaps

Freshly-ground black pepper to taste Truffle oil Preheat the fryer. Using a mandoline, slice the new potatoes, paper thin. Soak the potatoes for 30 minutes and drain. Pat the potatoes completely dry and place in the fryer. Fry the potatoes until golden-brown, about 3 to 5 minutes. Remove the potatoes from the fryer and drain on a paper-lined plate. Season the potatoes with salt and pepper. Place the potatoes in a mixing bowl and toss with the Truffle oil and grated Parmesan cheese. Serve the potatoes immediately. This recipe yields 4 to 6 servings.

Truffled Asparagus

12 Pieces Puff pastry - (6 by 2 ) Drizzle of white truffle oil Freshly-ground black pepper to taste 1 Fresh truffle 2 Tablespoon Chopped truffle pieces Preheat the oven to 400 degrees. Drizzle each piece of puff pastry with the truffle oil. Season with the pepper. Using a truffle slicer, shave the truffle very thin. Spread the shaved truffles over each piece of puff pastry. Sprinkle about 1 tablespoon of the cheese over the truffle slices. Season the asparagus with salt and pepper. Place one spear of the asparagus across the top of the puff pastry, lengthwise. Roll up the asparagus in the puff pastry like a jelly roll, sealing the ends tightly. Continue the process until all of the asparagus is used. Place the asparagus on a parchment-lined baking sheet. Bake until golden brown, about 6 minutes. In a saute pan, heat the olive oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic. Remove the pan from the heat and add the Cognac. Place the pan back over...

Asparagus And Chicken Confit Ragu

Drizzle of white truffle oil Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm. This recipe yields

International Standard Units Of Measure The Metric System

The metric system units of measure for weight are the kilogram and gram. If you look on the label of any item sold by weight, it is common to see both the traditional United States and the internationally recognized units of measure for weight listed. If you purchase an imported item, such as truffles from France, it is possible that the only unit of measure on the label will be in grams and not pounds or ounces. Table 2.4 lists the international units of measure for weight and the traditional U.S. equivalents.

Coquilles De Volaille

Boil the chicken until very tender pull the meat from the bones in flakes remove all the skin and cut the meat into very small pieces. Take one-half pint of the chicken broth, one teaspoonful of minced onion, the same of minced parsley, two tablespoons of butter rubbed into same quantity of flour, let this cook for a few moments and add one-half pint of cream or rich milk. Season the meat with a little cayenne pepper and some salt add to this a small box of truffles, cut fine, also a box of mushrooms thinly sliced stir all this into the sauce. If there should not be enough to cover the meat, add more broth, cream, butter and pepper, little by little, until you have enough sauce and of the right consistency. It should be as thick as rich cream. When cold add a claret glass of sherry wine. Before taking from the fire, add to it two more tablespoons of butter, a little at a time, never add all at once, it may oil it. Fill the shells, sprinkle bread crumbs on top and about twenty minutes...

Asparagus Ala Katsiki

Total Carbohydrates 48, Carbohydrates per Serving 8. Asparagus and creamy goat's cheese is a natural combination. If you want to get very fancy a few droplets of truffle oil can simulate the effect of marvelous truffled goats cheese over the finished dish.

Filets Tournedos Filet Mignons

Filet steaks may be sauced and served exactly like the beefsteaks in the preceding recipes, but because of their expense they are usually surrounded with fine wines and truffles or other elaborations. They cook in 8 to 10 minutes, and the sauce takes about 2 minutes, so you can afford to spend a bit of time on the vegetables and garniture you wish to serve with them. Here are three classical combinations. See also the vegetable suggestions for steak on page 292.

What to choose in cooking

So what type of mushrooms should you use in your cooking If you have an unlimited kitchen budget, use fresh black truffles ( 1300 a pound or 3000 a kilo) and morels from France. They will be a sure hit among your guests, particularly if you can weave their cost into the dinner conversation. But most of us work with a more limited kitchen budget in which the other end of the spectrum is the more likely scenario, even considering to rescue the mushrooms on the reduced-for-quick-sale shelf of the supermarket.

Marinade for Filet of Beef

2 or more canned truffles and their juice Place the raw, trimmed filet in an enameled or pyrex dish or casserole. Pour on the wines and mix in the seasonings, herbs, shallots or onions, and truifles. Cover and marinate for 6 hours or overnight, turning the meat and basting it several times. Drain and dry the meat thoroughly before browning it. Include the marinade, but not the truffles, with your braising liquid. Reserve the truffles for your sauce.

Jambon Farci Et Brais

Salt and pepper 6 to 7 ounces or cup mousse de foie gras, or mousse de foie d'oie (the latter is pureed liver from a plain goose and is much less expensive) l i tsp sage or thyme Pinch of allspice Optional i or 2 diced, canned truffles (reserve their juice for your sauce)

Herbed Goat Cheese And Proscuitto Shrimp

Freshly-ground black pepper to taste 12 Large Shrimp peeled, tail-on, And butterflied 12 Thin slices Proscuitto 2 Tablespoon Olive oil Drizzle of white truffle oil In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove shrimp from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley. This recipe yields 12 stuffed shrimp.

Collecting Wild Mushrooms

Throughout continental Europe the arrival of autumn brings with it some unusual sights and seemingly bizarre behavior. For example, in France, Germany, and Italy, lines of empty cars can be seen parked next to what might seem rather unprepossessing areas of woodland. Inside these forests are people with their heads bent down, apparently wandering about aimlessly. Occasionally they pick up a mushroom, carefully inspect and smell it, and then perhaps nibble a corner before either spitting it out and tossing the mushroom aside or consigning it to their basket. People with truffle dogs or truffle pigs are much less likely to be seen. They tend to do their hunting in secret, keeping the location of valuable truffle beds to themselves.

Finding Substitutes for Favorite Foods

One of the best don't-fall-off-the-program techniques is to eat foods that substitute for a highly desired food. If you lust after any of the above, or for blintzes, lasagna, Yorkshire pudding or even chocolate truffles, ice cream, cheesecake or strawberry shortcake, the answer lies in using the ingenious substitutes for these foods I've provided in the recipe section or through our website at www.atkinscenter.com. Learn to use them. They can be just as much a part of your menuplanning as grilled chicken and tossed salad. (Remember Not all these recipes and products are suitable for the Induction phase.)

Wine Champagne and the Making of French Identity in the Belle Epoque

The noisy battle between the two Beans attracted the attention of other members of the Kingdom of the Little Peas. A truffle from Perigueux, a stick of butter from Isigny, an asparagus stalk from Argenteuil, and a wedge of cheese from Brie vaulted into the raging conflict. Amidst the cacophony of competing claims, other vegetables, cheeses, and wines joined in demanding

Suprmes de Volaille en Cbaudfroid lcossaise [Breast of Chicken in Chaudfroid with Diced Vegetables

Vi cup each finely diced carrots, celery, and onions cooked until tender in 1V2 Tb butter 1 or 2 finely minced truffles, or Va cup diced mushrooms cooked in butter Proceed as for the master recipe, but stir the cooked carrots, celery, and onions into the chicken stock and cream mixture as it is reducing. Mix in the truffles or mushrooms, then the gelatin called for in the recipe, and continue as directed. With this sauce, the chicken breasts need no other decoration.

Mousses Froides Mousselines

The first recipe in this section may be packed into a decorative bowl and served just as it is the rest must be molded. If they are molded plain, without a jelly lining in the mold, they should be glazed with jelly after they are un-molded, or with a type of cliaud-jroid sauce such as the one described for the fish mousse on page 563. They may then be decorated with truffles, tarragon leaves, jelly cutouts, or, if it is a fish mousse, with designs of shellfish meat.

Pt De Canard En Crote

Optional 2 or 3 diced canned truffles and their juice Bone the duck as described in the preceding paragraphs, and lay the boned bird skin-side down on a board. Slice off the thickest layers of breast and thigh meat, and cut into cubes about inch across. Place the cubes back on the duck, season, and sprinkle with cognac and port. Add the optional truffles and their juice. Roll up the duck, place it in a bowl, and refrigerate. Prepare the meat stuffing and mix into it the cubed duck meat, optional truffles, and marinade.

Smoked Duck Sweet Corn And Mushroom Pasta

1 2 Cup Grated Parmigiano-Reggiano cheese Drizzle of white truffle oil Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Cook the pasta in the boiling water until cooked al dente, about 4 to 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of...

Tournedos Rossini With Chatue Potatoes

6 Slice Fois Gras 1 4 thick and 2 in diameter 24 Slice Black truffles 1 2 Cup Madeira Salt to taste Preheat the oven to 400 degrees. Season the Foie Gras with salt and pepper. Place the Foie Gras in a shallow dish and cover with 1 4 cup of the Madeira. Soak the truffle slices in the remaining 1 4 cup of Madeira. Marinate the Foie Gras and truffles for 10 minutes. Remove the Foie Gras and truffle slices, reserve the Madeira. In a saute pan, melt 8 tablespoons of butter. Add the potatoes to the melted butter and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden-brown and tender, about 20 minutes, shaking the pan every five minutes. Season the fillets with salt and pepper. In a large saute pan, heat 2 tablespoons of butter. When the butter has melted, add the fillets and sear for 3 to 4 minutes on each side. Remove from the pan. Place the canapes in the saute pan and arrange the fillets on top. Place the...

Filet De Boeuf Brais Prince Albert

Braised Filet of Beef Stuffed with Foie Gras and Truffles 4 to 6 canned truffles about Cut the truffles in quarters. Place in a small bowl with 1 inch in diameter juice from the can and the Madeira. Cover and mari- Cut a deep slit down the length of the least presentable side of the filet, going to within inch of the two ends and to within 4 inch of the other side, or top. Season the interior of the slit lightly with salt and pepper, and spread it with the joie gras mixture. Insert the truffles in a line down the center of the filled slit reserve their marinade for later. Do not stuff the filet so full that the slit cannot be closed. Wine marinade from the truffles i Tb arrowroot or cornstarch mixed with 2 Tb Madeira Optional 2 or 3 Tb diced truffles Skim the fat off the braising juices. Pour the truffle marinade into them, and rapidly boil down this liquid until it has reduced to about 2 cups and its flavor is rich and concentrated. Beat in the starch mixture (unless you have used...

Lactarius Sanguifluus Kitchen

See Tuber himalayense, T. indicum, T. sinense Auricularia, 23, 30, 55-57, 102, 260 bagnoli truffle. See Tuber Auricularia fuscosuccinea black morel. See Morchella conica, M. conica var. deliciosa, M. elata, M. semilibera black-veined false truffle. See Melanogaster ambiguus, M. variegatus bleeding mycena. See Mycena involutus Burgundy truffle. See Tuber Caesar's mushroom. See Amanita caesarea, A. jacksonii California truffle. See Tuber californicum Calocybe, 101 Calocybe gambosa (Fr. Fr.) Cordyceps sinensis Chinese truffle. See Tuber Fr.) O. K. Mill., 311 Chroogomphus tomentosus (Murrill) O. K. Mill., 313 cinnamon truffle. See Tuber rufum Fr.) W nsche, 111 desert truffle. See Phaeangium lefebvrei, Tirmania africana, Terfezia arenaria, Terfezia claveryi destroying angel. See Amanita G. esculenta, G. gigas false truffle. See Melanogaster Pomerl., 315 fuzzy truffle. See Geopora cooperi Fr.) Singer, 315, 316 hollowed truffle. See Tuber excavatum...

Fish Aspic Galareta z Ryby

This aspic was probably served as an ornamental component of a larger display dish. It can be treated in much the same manner as quince or medlar paste, with which it was sometimes served. If the aspic is cast in shallow pans, it can be cut into shapes to create the sort of inlay work that characterized truly elaborate presentation pieces at court. Aspics of various colors, hard cooked eggs, mushrooms or truffles, all of these ingredients could be assembled to create a coat of arms or some other appropriate figure. The most common method, however, was to fill halves of hard cooked egg whites (after removing the yolks) with the fish aspic and letting this set. This was done at manor houses and in homes of lesser nobility, a conceit worthy of the trouble since the yellowish aspic looks like egg to begin with. To serve as a standing aspic, turn out the aspic and send to the table on a fine dish well ornamented with flower petals, buckler leaf sorrel, parsley, cooked crayfish, truffles,...

Cultivating Mushrooms

Depending on how they obtain nutrients, mushrooms are either non-mycorrhizal (saprobic or parasitic) or mycorrhizal. Saprobes gain their nutrition from dead plants and animals. Many can be cultivated, with varying degrees of difficulty (Stamets 2000). Some, like the morels, require very specialized conditions, while others have never been cultivated (Anonymous 1997, Stamets 1993). In contrast to the saprobes, parasitic mushrooms, such as the honey mushroom (Armillaria mellea) and some bracket and oyster mushrooms (for example, Pleu-rotus eryngii and P. ostreatus), obtain their nutrition from living plants, often causing severe damage to them in the process. Mycor-rhizal or symbiotic mushrooms also derive nutrients from living plants, but instead of harming the host plant they assist its growth by stimulating the uptake of nutrients from the soil. Edible examples include the truffles (for example, Tuber), matsutake (Tricholoma mat-sutake), porcini (Boletus edulis), chanterelle...

Sauce Prigueux

Brown Madeira Sauce widi Truffles The preceding sauce Mad re Prepare the Madeira sauce as in the preceding recipe, 2 to 4 diced canned truffles but add the truffle juice to reduce with the Madeira at and their juice the beginning. After flavoring the sauce, stir in the truffles and simmer for a minute. Off heat, beat the butter into the sauce just before serving.

Sole Waleivska

Fish Filets with Shellfish and Truffles Immediately spoon the sauce over the hot fish and shellfish. Decorate with the shrimp and truffles and serve. use the shellfish butter on page 104. Decorate the sauced fish with truffle slices, and cooked lobster claws or whole shrimp.

Crackling Salmon

1 small can black truffles, very thinly sliced 8 salmon filets, skinned 3 tablespoons olive oil Truffle oil, to taste Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with salt, pepper, cognac and coriander. Spread a towel on a workspace and fill a large bowl with water. Soak 1 rice paper round until pliable. Arrange 1 chive and reserve truffle slices in center of round and top with each salmon filet rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose the salmon. Transfer, seam sides down to a tray and keep covered with plastic wrap.

Tournedos Rossini

Filet Steaks with Artichoke Hearts, Foie Gras, Truffles, and Madeira A platter of tournedos Rossini takes die filet steak about as far as it can go. Were you living in France during the midwinter, your foie gras and truffles would, of course, be fresh. You may use canapes rather dian artichoke bottoms as a bed for the steaks, but it seems too bad to compromise at all in this dish. 18 to 24 slices of canned truffle, V10 inch thick Place the truffle slices and their juices in a small saucepan with the Madeira, pepper, and butter. Five minutes before serving, warm over gentle heat. Arrange the hot artichoke bottoms on the serving platter and place a steak on each. Over each steak lay a warm slice of joie gras, and top with slices of truffle. Decorate the platter with whatever vegetables you have chosen, and keep warm for 2 to 3 minutes while finishing the sauce. and truffles 1 tsp arrowroot or cornstarch blended with 2 Tb Madeira Salt and pepper 3 to 4 Tb softened butter Pour the fat...

Casseruola

Cheese from Lombardy cascabel Mexico Chilli cascabel cascadura Caribbean A mud-dwelling fish much prized in Trinidad. It must be thoroughly cleaned in fresh water or else the flavour is too strong. It may be curried, made into a Creole stew or barbecued. cascia, alla maniera di Italy In the style of Cascia, i.e. with anchovies, tomatoes and truffles, especially of pasta casein The main protein found in milk and in cheese

Emerils Pizza

1 Teaspoon Olive oil 1 Recipe basic pizza dough 1 Tablespoon Truffle oil Freshly ground black pepper Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4 equal portions. With your fingers, dusted with flour, pat the dough into free-form circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork. Brush each dough circle with 1 2 teaspoon of the truffle oil and top each with equal amounts of the potatoes. Season with salt and freshly ground black pepper. Continue layering with the onions, shredded duck confit and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas.

Exotic Mushroom Tart

2 Cup Pea shoots Drizzle of white truffle oil In a mixing bowl, combine 2 1 2 cups of the flour, 2 teaspoons of the salt, and 1 4 teaspoon of the cayenne. Cut in the lard with a pastry blender until the mixture resembles coarse meal. Add the ice water and mix until the dough comes away from the sides of the bowl. Form the dough into a ball and cover with plastic wrap. Place in the refrigerator and chill for 1 hour. Preheat the oven to 350 degrees. Remove the dough from the refrigerator and let sit for about 5 minutes. Lightly dust a work surface with the remaining flour. Roll the dough out into a 12-inch round about 1 4-inch thick. Fold the dough into fourths and place it in a 10-inch tart pan. Roll a wooden rolling pin over the pan to cut off the excess dough. Prick the bottom of the crust all over with a fork. In a medium saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper....

Moosestew

Truffle peelings Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3 4 h our at 325, basting frequently.

Mushroom Confit

3 Tablespoon Truffle oil Preheat the oven to 200 degrees. In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1 1 2 hours, or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil. Bring a pot of salted water to a boil. Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately. This recipe yields 4 to 6 servings.

Tandoori colouring

Vurty but with diced fat bacon in the mix talim num Philippines Spinach tallarines Spain Noodles Talleyrand, a la France In the Prince Talleyrand style, i.e. garnished with macaroni, cheese, truffle, foie gras and possibly button mushrooms tallow A hard coarse fat originally rendered

Villalon

And soubise sauce, reduced, strained and thickened with egg yolks and cream and finished with butter. Used for white meat. Villalon Spain An even-textured, soft, mild and rindless ewes' milk cheese from Valladolid. The paste is made from scalded curds and has lots of small holes. It is moulded in the shape of a long cylinder with rounded ends and an oval cross section. Also called pata de mulo Villeroi, sauce France Sauce Allemande mixed with ham fumet and truffle essence, reduced until very thick. Used for coating items of food which are then pan ed and deep-fried. sauce and tartare sauce well mixed vincisgrassi maceratese Italy An 18th-century pasta dish consisting of lasagne layered with ceps, cream and parma ham, topped with Parmesan cheese and white truffle shavings. Also called pincisgrassi (note Named after the Austrian Prince Windischgratz.) vindaloo South Asia A particularly hot Indian stew (from chillies). The name is a corruption of vinho de alhos ('wine and garlic

Porcini

Porcini are considered the best eating wild species of mushrooms except for truffles. The German name is Steinpilze the French name is c pes porcini is the Italian name. Place of origin does not influence quality. The whole mushroom can be used. These mushrooms are very perishable and subject to infestation.

Shiitake

TRUFFLES Fresh truffles are available domestically and imported. By far the largest amounts, and the best qualities, are imported. DOMESTIC TRUFFLES Two varieties of domestic truffles come to the market. They are different from imported varieties in both size and smell. Like imported truffles, they are available both black and white, the white being more plentiful and slightly cheaper than the black. Most come from the West Coast, especially Oregon. Some domestic truffles have a camphor-like smell, which is not acceptable. The supply is very limited. IMPORTED TRUFFLES Imported truffles come mostly from France and Italy. Both black and white varieties are available, the black variety being slightly more abundant than the white. The flavor is carried in the volatile oils, and is easily imparted to other foods. Truffles can be successfully flash-frozen. Seasons White truffles October to December. Black truffles November to December. Size Varies from 1 oz (28 g) to 4 oz (112 g) larger...

Wild Mushroom Stew

2 Tablespoon Truffle oil 2 Tablespoon Butter 1 Cup Truffle emulsion 1 Small Truffle Salt to taste In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes and saute for 2 minutes. Add the garlic and saute for 1 minute. Season with salt and pepper. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and reduce the liquid by 1 2, about 4 to 5 minutes. Stir in the truffle oil. Mount in the butter. Using the back of a spoon, gently smash each potato. Season the potatoes with salt and pepper. To assemble, spoon a small pool of the truffle emulsion in the center of each plate. Lay the smashed potatoes in the center of the truffle emulsion. Spoon the mushroom stew over each potato. Sprinkle the stew with the grated cheese. Shave the truffles over each plate. Garnish with chives. This recipe yields 8 to 10 servings.

Mushrooms

Mushrooms are really neither vegetable nor animal. Although technically classified as plants, fungi curiously straddle the plant and animal kingdoms. They don't make food from sunshine and air as plants do. Instead they extract it from decaying matter and make it into fresh and concentrated protein food for us, the way a cow turns grass into the fine protein foods of milk and meat. Molds (for making antibiotics), yeasts (for making bread, brew, and vinegar), and truffles are related fungi. Mcilvanea & Mycophile Journal of American Amateur Mycology. North American Mycological Association membership gets you a subscription to their newsletter, 15 yr (6 issues). Contact NAMA 304-744-1654 10 Lynn Brooke Place, Charleston, WV 25312-9521. Spore Prints Bulletin of the Puget Sound Mycological Society. 206-522-6031 PSMS, Center for Urban Horticulture, Box 354115, U. of Washington, Seattle, WA 981954115 www.psms.org. books Check out The Biology and Cultivation of Edible Mushrooms, edited by...

Entry Deadline Is

I attended the class with my daughter Amanda, her bridesmaids and future mother-in-law, says Jo Ann of Damiansville, IL. I got the recipe for Chocolate Truffle Cake at the class and made it for Amanda's bridal shower. It was a big hit. Desserts are definitely one of her specialties. And with Chocolate Truffle Cake as a shining example of her handiwork, it's no wonder she's asked to bring the dessert for every family occasion.

Court Bouillon

Put the truffles, shallots, dill, salt and pepper in a bowl. Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette ----VINAIGRETTE----1 4 oz truffles 1 oz vinegar, red wine 3 oz oil, peanut 1 oz shallots, finely chopped 1 bunch dill, chopped 1 salt (to taste) 1 pepper (to taste) Put the truffles, shallots, dill, salt and pepper in a bowl. While whisking, add vinegar. Continue whisking and add oil to taste.