Truffle

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Filed under: Dining, Holiday Guides
World-renowned French pastry chef Francois Payard is creating a truly decadent dessert for all chocolate lovers wanting to celebrate New Years’ Eve in style.

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Filed under: Luxury Shopping
Boston’s luxury shopping destination, Newbury Street will have a new treat come March 24. Sabatino North America, the largest importer and manufacturer of gourmet truffle products in the U.S. is opening their first flagship retail store, Sabatino&Co. Roma in Boston on Newbury Street on March 24th right around the time that the Italian company celebrates its centennial. The store will introduce a wide range of products including gourmet foods and condiments, cookbooks and home accessories to add a little luxe to your life.

Continue reading Luxury Truffle Purveyor To Open Boston Shop

Luxury Truffle Purveyor To Open Boston Shop originally appeared on Luxist on Sat, 12 Mar 2011 08:01:00 EST. Please see our terms for use of feeds.

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I personally go back and forth on the idea, and now I’m wondering what you readers might think. As a restaurant, there are many benefits of either keeping a tight and select menu or by offering a wide range of tastes and flavors to please any palette. While in the Gold Coast on a media [...]

The past couple weeks have provided a yearas worth of Burgundy tastings in San Francisco — including a very good look at the two current vintages, 2009 and 2010. Weall be discussing these through the course of the year, and Iall dedicate a couple posts to them here. Burgundy is a place where not only [...]

Grill each trout filet for approximately 11/2 to 2 minutes on each side.

Lori Niedenfuer Cool | The Grand Rapids PressHarrietta Hill’s rainbow trout with Michigan parsnip-mashed potatoes and Traverse City cherry-brown butter by Bistro Bella Vita Chef Pat Wise.

INGREDIENTS: • 8 (5-ounce) Harrietta Hills rainbow trout filets

— PARSNIP MASHED POTATOES —

• 1 1/2 pounds parsnips, peeled
  
• 2 1/2 pounds Yukon potatoes, peeled
  
• 1/2 pound (2 sticks) butter
  
• 1 cup sour cream
  
• 1/2 tablespoon horseradish
  
• Salt and pepper to taste
  
• Truffle oil to taste
  
• Heavy cream as needed

— CHERRY-BROWN BUTTER —

• 1/4 pound (1 stick) butter
  
• 40 Traverse City dried cherries
  
• 2 ounces hot water
  
• 1 tablespoon sherry vinegar
  
• 1 tablespoon balsamic vinegar
  
• 3 tablespoons almonds

PREPARATION: To make parsnip mashed potatoes: In a large saucepan, add parsnips and potatoes, cover with cold water and boil until very tender. Strain and put through a food mill. Mix by hand in bowl with butter (as needed), sour cream, horseradish, salt and pepper to taste, truffle oil and heavy cream as needed. Taste and adjust seasoning.

To make Traverse City cherry-brown butter: Cook butter until milk solids turn slightly brown; strain and reserve. Puree together 12 dried cherries, hot water and vinegars. In a saucepan, combine together reserved strained butter, remaining cherries and almonds. Heat until warm.

Grill each trout filet for approximately 11/2 to 2 minutes on each side. Place a generous portion of parsnip mashed potatoes on the plate, lay the trout across the potatoes. Finish by drizzling the cherry-brown butter in a straight line across the plate.

Makes 8 servings.

Nutrition information per serving: 1,009 calories, 36 grams protein, 74 grams fat, 50 grams carbohydrate, 7 grams fiber, 249 milligrams cholesterol, 557 milligrams sodium

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