Monday, December 14, 2009
Wednesday, December 2, 2009
Melange of Truffled Asparagus
COOKWARE YOU WILL NEED
- One large pot
- A non-stick skillet
- A heat resistant spatula
- A large bowl of ice water
- 1 heaping tablespoon of Truffle Wet Salt
- 1/2 pound of green asparagus
- 2 extra large eggs
- A dollop of butter (you know what we mean)
- Cracked pepper
- Wash your asparagus and trim off the thickest part of the stalk so that each piece of asparagus is of relatively uniform length.
- Boil unsalted water (I know, insane, but you will understand why in a moment) in the large pot making sure your large bowl of ice water is closely standing-by. Add the asparagus stalks to the boiling water and watch until they become deep green (about 1-2 minutes at the most).
- Promptly transfer the asparagus to the awaiting ice bath to stop the cooking and seal in the color and crunchy texture of the blanched stalks.
- Remove the stalks from the ice bath and individually dry them with paper towel. Place them lengthwise on two small white plates and smear on top a generous amount of the Truffle Wet Salt.
- Add butter to your skillet and place on medium heat. The goal here is to make two perfect sunny-side eggs that have very runny centers. If you can cook two eggs at once in the skillet, go for it. The key is to give each egg plenty of room, so the larger the skillet, the better. Crack open the eggs and let them cook until the whites turn solid but take care to keep the yolks uncooked and runny.
Presentation is part of the fun with this dish that serves two, so gently place each egg on top of the asparagus and add a little cracked pepper over it. When serving, instruct your guests to break the yolk over the asparagus and truffle salt to let the flavors combine right before eating. You will be amazed at the glorious melding of flavor components. For a fun and spicy twist, add some of our Hot Habanero Blend to the outside edge of the plates, or use Tabasco as an alternative.
Copyright 2009 Beyond the Shaker, LLC
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Lotus is a wireless cooking system that offers an elegant alternative to the conventional static hob. Each piece is specifically designed for various cooking styles and meal types. There is a tepan yaki plate, a wok hob (the bowl like piece), a grill plate and induction plates. The pieces are powered using resonant induction. There are transmission coils hidden beneath the counter top and receiving coils in each of the pieces. Power can be transferred to one or all of the pieces at any one time.
Clean up is a cinch since you can dunk the plates in water. Although many avid cooks argue nothing beats the flavor and efficiency of a meal cooked by fire, home chefs like myself prefer flexibility and easy clean up. Safety is another huge advantage here. The heat ferrous directly by creating a magnetic field causing edding currents in the metal to heat up. Therefore they always remain cool and are safe to pick up almost immediately after cooking. Of course there are handles just to ease the minds who are hardwired never to touch anything hot.
Designers: David Barry & Laurence Finnegan