TRUFFLE OMELET
This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 4 or 5
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, sour cream, and liquor, stir to combine; set aside and keep warm.
- Heat remaining 3 tablespoons butter in large skillet over low heat. In a medium bowl, whisk together eggs.
- When the skillet is well heated, pour in eggs. Tip skillet to incorporate some runny parts with more cooked parts until there are some curds swimming in the eggs.
- Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.
- Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.
- Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds.
- Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.
TRUFFLE OMELETTE - OMELETTE AUX TRUFFES
This is a classic recipe, extremely simple and perfect for supper on the day you manage to acquire your first fresh truffle! Truffles have a pungent aroma that permeates the eggs beautifully, even through the shells. Therefore if you plan to make an omelette, store your truffle with your eggs, just a short time of this treatment will make a difference to the flavour of your finished omelette. Make sure your eggs are fresh and treat them lightly, just a gentle whisk with a fork will do. I have to admit to only ever "owning" one TINY fresh truffle - but this recipe will work just as well with French preserved truffles in oil - the bonus being the delectable truffle oil you get to use afterwards......in salads, dressings, omelettes, French cooking & cooking in general!
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
- Whisk your eggs, add the poaching water and cream to them and whisk again.
- Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
- Allow the top to almost set - baveuse - fold and serve immediately.
- Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.
Nutrition Facts : Calories 223.7, Fat 18.5, SaturatedFat 8.5, Cholesterol 448.5, Sodium 183.7, Carbohydrate 1, Sugar 0.8, Protein 12.8
GRILLADE AUX TRUFFES
Steps:
- Choose a large, thick beef steak, lean and tender. Buy it preferably the night before; blanket it with quarters of truffles (fresh or canned), so that they may spend the night together. Then, the next day, spread a thin coating of butter on one side of the steak. Pepper it, but do not use salt. Put it on a grill and broil it over a vigorous fire made with twigs and clippings from grape vines, which, in this case, are far more satisfactory than charcoal.
- As soon as a crust forms on the underside of the steak, place on the upper side (which has not been buttered) the quarters of truffles and liberal lumps of butter. Then slow down the fire. The butter melts, becomes charged with the essence of the heated truffles, and penetrates into the meat.
- Your culinary tact will tell you at what point to remove the truffles and to turn your steak, taking care to stir up your fire of fagots and vines. Replace the truffles on the steak thus turned over and allow it to cook according to your tastes. Then salt it and serve.
BLACK TRUFFLE OMELETS
Provided by Joel Dennis
Categories Egg Breakfast Brunch Quick & Easy Lunch Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut truffles into slices slightly less than 1/8 inch thick with slicer.
- Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor. Add salt and pepper.
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.
- Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Fold omelet in half using spatula, then transfer to an ovenproof plate. Cover omelet loosely with foil, then transfer plate to oven to keep warm.
- Make 3 more omelets in same manner, transferring to plate in oven as cooked.
- *Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).
SNAIL OMELETTE / CAGOUILLES EN OMELETTE
An unusual French recipe. If you can't get the fig leaf, no matter, substitue with some parsley. Directions are given for live snails. I would use canned or frozen prepared snails. This was an adopted recipe which would be much faster and easier using prepared snails. Times given for recipe using prepared snails.
Provided by Kasha
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preparation time 15 minutes.
- Cooking time 1 hour.
- Starve the snails and clean them well.
- Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells.
- Prepare an omelette mixture.
- Beat the egg yolks and fold in the stiffly beaten whites.
- Make an omelette in the usual way and fill with the snails.
- Wine: red or white Haut-Poitou, Anjou or Touraine.
Nutrition Facts : Calories 110.2, Fat 7.5, SaturatedFat 2.3, Cholesterol 317.2, Sodium 105, Carbohydrate 0.6, Sugar 0.6, Protein 9.4
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