Food recipes
Homestyle Salt
Homestyle Salt
Ingredients:
1 Tablespoon White truffle oil
10 Slice Day−old white bread; crusts removed
53 1/2 Fat; 0 Other Carbohydrates
Directions:
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.
Yield: 8 to 10 servings
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse
with Marcelle Bienvenu, published by William Morrow, 1997
PARMESAN CROUTONS:
Truffle Risotto With Parmesan Croutons 632
The Very Best of Emeril
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a food processor or blender, blend the egg and lemon juice together for
10 seconds. White the processor running, slowly pour in the vegetable oil
through the feed tube. The mixture with thicken. Add the mustard, hot pepper
sauce and salt, and pulse one or twice to blend well. Spoon the mixture into
a small bowl and add the cheese, pepper, and truffle oil. Mix well. Cut each
slice of bread diagonally into two triangles. Spread about 1 tablespoon of
the mayonnaise mixture on each triangle. Place the triangles on the baking
sheet and bake until lightly golden, about 15 minutes. Serve warm.
Yield: 20 croutons
Truffle Risotto With Parmesan Croutons 633
Truffle Zaps
2 Pound New potatoes
Oil for frying
Salt; to taste
Freshly−ground black pepper; to taste
Truffle oil
1 Cup Grated Parmigiano−Reggiano cheese
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
Ingredients:
1 Tablespoon White truffle oil
10 Slice Day−old white bread; crusts removed
53 1/2 Fat; 0 Other Carbohydrates
Directions:
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.
Yield: 8 to 10 servings
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse
with Marcelle Bienvenu, published by William Morrow, 1997
PARMESAN CROUTONS:
Truffle Risotto With Parmesan Croutons 632
The Very Best of Emeril
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a food processor or blender, blend the egg and lemon juice together for
10 seconds. White the processor running, slowly pour in the vegetable oil
through the feed tube. The mixture with thicken. Add the mustard, hot pepper
sauce and salt, and pulse one or twice to blend well. Spoon the mixture into
a small bowl and add the cheese, pepper, and truffle oil. Mix well. Cut each
slice of bread diagonally into two triangles. Spread about 1 tablespoon of
the mayonnaise mixture on each triangle. Place the triangles on the baking
sheet and bake until lightly golden, about 15 minutes. Serve warm.
Yield: 20 croutons
Truffle Risotto With Parmesan Croutons 633
Truffle Zaps
2 Pound New potatoes
Oil for frying
Salt; to taste
Freshly−ground black pepper; to taste
Truffle oil
1 Cup Grated Parmigiano−Reggiano cheese
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
Printed from https://recipe.bluelayer.org/recipe/73245/homestyle-salt