PLP150 Creative Project - Truffle Cookbook

B L A C K T R U F F L E S

A COMPILATION OF EXCEPTIONAL TRUFFLE BASED DISHES FOR THE EXCEPTIONAL INDIVIDUAL ASSEMBLED BY DAMIEN NARUM-BRELAY

MUSHROOMS, MOLDS, MAN PLP150 - UNIVERSITY OF ARIZONA PROFESSOR BARRY PRYOR

N O N V E G E T A R I A N R E C I P E S

TRUFFLE SALMON & SHRUMP

TRUFFLE SCALLOPS TRUFFLE BEEF TENDERLOIN

RECIPES INCREASE IN DIFFICULTY AND COMPLEXITY FURTHER INTO EACH SECTION

TRUFFLE MARROW

V E G E T A R I A N R E C I P E S

TRUFFLE RISOTTO

TRUFFLE GARLIC PASTA TRUFFLE & MUSHROOM PASTA

I N T R O D U C T I O N

Tuber melanosporum

is a native species to the regions of France, Italy, and Spain. They are greatly cultivated in France and Italy, the most exclusive of which coming from Périgord, France.

Truffles have a history like no other mushroom. King Louis XIV brought the truffle out of obscurity after it had been literally suprssed by the government in the middle ages for having such an exotic scent.

The modern culinary benefits of truffles are grand as they are used to amplify the taste experience of many different dishes.

NON-VEGETARIAN

N DISHES

Seared Scallops with Truffle and Butter Sauce (fresh pasta optional)

For Basic Egg Pasta 2 Cups Flour (I like Semolina) 2 Large eggs 3 Large egg yolks Pinch of salt For Scallops 1 Pound large scallops Butter Truffles Parmesean Cheese

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For the Pasta • On a clean counter top, mix together the dry ingredients.

• With your hands, mix in the eggs and knead until a stiff dough has formed.

• Roll out the dough into a sheet where you can see your hand’s shadow through when held to a light.

• Add a healthy layer of flour on the dough sheet and roll it up.

• Cut the rolled up dough into thin spirals to then unroll into pasta • To cook, add the pasta to a salted pot of water when at a rolling boil.

• Cook for around 4 minutes or until all the pasta floats to the top.

For the Scallops • Before cooking the scallops, pat them completely dry.

• Once the scallops are in the pan, DO NOT TOUCH THEM! • On a good pan over high heat place the scallops apart and in a good seething amount of butter.

• Let them cook for 3 to 4 minutes and then flip.

• Cook the other side for the same amount of time and they’re finished.

• Add the truffle pieces on top of the scallops with other desired garnishes.

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Beef Tenderloin with Black Truffle Sauce For the Truffle Sauce 4 cups chicken stock (preferably homemade) 1/2 cup medium dry sherry 1 seven-ounce can black truffle peelings 1 tablespoon butter 1 pinch salt For the Beef Tenderloin 1 Cleaned beef tenderloin, about 7 or 8 inches long 1 pinch salt 1 splash canola oil 1 handful thinly sliced chives, for garnish (optional)

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For the Truffle Sauce • Set a large pot over high heat and add chicken stock.

• When the amount of the stock has reduced to about 1 cup of total liquid, reduce the heat to medium then add the sherry alongside the can of truffle peelings (including all the juice in the can) • Let the liquid in the pot reduce until it has nearly completely evaporated but has become thicker. Decide upon the viscosity of your sauce then remove the pot from the heat when finished.

• Continue the final step of the sauce after the beef is finished For the Beef Tenderloin • Preheat your oven to 375 F. • Start by covering the beef sparingly with salt.

• Add canola or vegetable oil to the pan, just enough to cover the bottom of the whole pan.

• Add the beef to the skillet when you start to smell the oil smoking • Sear the beef on all sides, so that the exterior looks brown and caramelized.

• Next, transfer the beef to the oven. After 10 minutes in the oven, use a digital thermometer to check the temperature of the beef.

Minimum 140 F interior temperature Set the sauce pot of sauce over low heat then add the butter. Stir gently to incorporate the butter properly into the sauce. Tasted and season as desired. When the desired sauce is achieved, cut the tenderloin into one inch thick slices. Serve the tenderloin with the sauce on or under the beef.

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Poached Salmon with Truffles and Shrimp in Cream Sauce For the shrimp and shrimp butter 2/3 lb medium shrimp (about 28) in shells 1/4 teaspoon salt 3/4 stick (6 tablespoons) unsalted butter 2 tablespoons Cognac 2 tablespoon water For preparing and poaching the salmon 8 (3/4-inch-wide) slices center-cut salmon fillet (1 1/2 to 2 lb total), skinned 1 oz fresh or preserved black winter truffles (28 g) 1/4 teaspoon salt 2 cup dry white wine For the sauce 1 1/2 cups French Chablis or other dry white wine 1/3 cup finely chopped shallot 1 1/2 cups heavy cream 1 teaspoon arrowroot 2 teaspoons Cognac 1/2 teaspoon salt 1/8 teaspoon black or white pepper

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For the shrimp and shrimp butter • Cut each shrimp shell lengthwise along the back with scissors, leaving last segment of shell intact.

• Rinse the shrimp then pat them dry, season them with a little bit of salt.

• Heat butter in a 10-inch nonstick skillet over medium high heat until foam subsides.

• Once added, sauté the shrimp, turning them once or twice-after 3-4 minutes they should be fully cooked.

• Remove the shrimp from heat, remove the shell but you may keep them to add to a food processor with cognac and water to make an additional side sauce.

For the salmon • Cut very thin strips from truffles and mince remaining truffles, reserving liquid if using preserved truffles.

• Cut a few evenly spaced slits in top of each salmon piece (skinned), add a truffle strip into each slit. Season with some salt then wrap until ready to poach. Begin the sauce For the sauce • Simmer the Chablis with the shallots in a 2-quart heavy saucepan for about 15 minutes, or until it has reduced to about 1 1/4 cups. Add the heavy cream and return to a simmer. Pour through a fine sieve into another saucepan, pressing on and discarding shallot fragments. Add to the mixture the rest of the minced truffles and truffle juice return to a simmer. Then stir in the arrowroot and Cognac until the sauce has slightly thickened.

Poaching the salmon • Ad the bottom of a deep cast iron (enamel) pot add butter and let melt to cover the bottom of the pot.

• Add half of the white wine and water to just cover the fish.

• Place a buttered sheet of parchment paper over the fish and bring to medium heat for 8 to 10 minutes. Afterwards, remove the fish from the pot and finish the sauce.

Finishing the sauce • While fish is poaching, combine sauce and cooked shrimp in a heavy skillet and bring to a simmer over moderate heat. Add shrimp butter and swirl skillet until butter is incorporated. Season sauce with salt and pepper and serve with salmon.

Roasted Bone Marrow with Onion Soubise Onion Soubise 300g brown onions, peeled and thinly sliced 20g butter 30g Dijon mustard juice of ½ lemon salt Pickled Mustard Seeds 50g mustard seeds ½ cup rice vinegar 65g caster sugar salt Roasted Bone Marrow 2 x 12cm beef marrow bones, cut in half lengthways 2 tsp olive oil salt Toasted Rye Sourdough 4 slices rye sourdough, sliced 1cm thick 2 tbsp olive oil salt Shimeji Mushrooms 1 tsp olive oil 1 bunch (30g) Shimeji mushrooms, stalks removed 2 tsp chicken stock 2 tsp sherry vinegar juice of 1 lemon salt and sugar, to taste

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Preheat oven to 400 F For the Onion Soubise • Start by putting the onions and butter into a medium saucepan on low heat.

• Sauté the onions until soft and caramelized. After about 30 minutes, take the pan off the heat.

• Put the onions and other ingredients into a food processor or stick blender and bring to desired consistency.

For the Pickled Mustard Seeds • Place the ingredients and ½ cup water into a pressure cooker.

• Cook the ingredients for 15 on high pressure • Salvage the mustard seeds from the pot and save until later.

For the Roasted Bone Marrow • Using a knife, scrape and clean off the outside of the bones.

• Using a wire rack set, place the bones on top of the rack and drizzle with olive oil.

• Cook the marrow until it becomes soft and gelatinous about 18 to 20 minutes.

For the Toasted Sourdough Rye • Drizzle slices of rye with olive oil and sprinkle salt • In a pan on medium heat, toast the slices for 2 to 3 minutes or until a dark brown crust has formed.

For the Shimeji Mushrooms • Drizzle olive oil into a pan on high heat.

• Sauté the mushrooms until caramelized about 3-5 minutes.

• Add the remaining ingredients and toss through. Remove from the stalks and set aside.

To serve, place the Roasted Bone Marrow into the center of each plate, then top it with the Mustard Seeds and Sjimeji Mushrooms.

Add the Onion Soubise and Toasted Rye Sourdough bread as side elements in the plate.

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VEGETARIAN DI

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ISHES

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5 Ingredient Black Truffle Pasta 8 oz pof your choise of pasta ½ cup Parmesan cheese 1/2 stick salted butter 1 oz fresh black truffle fresh parsley salt and pepper to taste

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• In a large pot add water and salt, add the pasta to a rolling boil and cook until al dente. Meanwhile grate the Parmesan and set to the side.

• Add the butter to a heavy cast iron (enamel) skillet over low heat.

• Once the butter has melted grate most of the black truffle, adding it into the butter. Leave some truffle left over for later.

• Stir well and then remove from the heat.

• Drain the pasta out of the water, but keep around 1/2 cup of the used pasta water.

• Add the pasta into the butter and add a little but of the pasta water. When it all starts to feel too sticky, add more water.

• To serve, add the pasta to a bowl or plate, add Parmesan over the pasta and use the leftover truffle to garnish as desired.

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Truffled Mushroom Risotto* 2 tablespoons vegan butter 3 1/4 cups mushrooms of your choice 3 springs of fresh parsley 1 teaspoon crushed peppercorns 2 teaspoons truffle oil 6 chives 1/4 cup white cooking wine 1 cup arborio rice 1 shallot 2 3/4 cups vegetable broth

*DOES NOT CONTAIN ACTUAL BLACK TRUFFLE 32

For the Garnish and Peppercorns • First, rinse out and finely chop the mushrooms, parsley, and chives. And finely dice the shallots. Save for the garnish • To crush the peppercorns, place them in a ziploc bag, and hammer them down using the flat side of a tenderizing tool. The bag will prevent them from flying.

For the Mushrooms • In a skillet, warm 1 teaspoon olive oil and cook mushrooms over medium-high heat.

• When the mushrooms begin to release a more pungent aroma and seem slightly caramelized, remove them and liquid from skillet and add to saucepan with the vegetable broth. Reserve the skillet to prepare the risotto later.

• In the same skillet used to cook the mushrooms, drizzle some olive oil and the diced shallots.

• Cook over medium heat for 1-2 minutes, or until aromatic.

For the Rice • Stir in the dry arborio rice, getting it coated with the olive oil and shallots.

• When the rice looks a more golden pale color, pour int the white wine, stiring until the rice fully absorbs it and there is no significant liquid amount left. Add 1/2 cup of broth to the rice and stir until absorbed.

• CONSTANTLY stir during the previous step • Continue adding broth a litle bit at a time, stirring constantly until liquid is absorbed into rice and it becomes tender about 15-20 minutes.

• Once the risotto is tender, remove from heat and stir in any of the remaining broth, the broth-soaked sauteed mushrooms, vegan butter, half the chives, salt, and freshly crushed peppercorns to taste. Garnish with remaining chives, salt, peppercorns, and a drizzle of truffle oil.

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TRUFFLE MUSHROOM PASTA 5 ounces fettuccine 3 tablespoons unsalted butter, divided 8 ounces sliced baby bella mushrooms 1 large garlic clove, finely chopped 1/4 teaspoon kosher salt 1/4 cup heavy cream 2 ounces Parrano truffle cheese, shredded 1 tablespoon finely chopped fresh parsley 1 tablespoon grated truffle cheese

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For the Pasta • Start by cooking the pasta in a large pot of salt water. Boil until soft throughout.

For the Mushrooms • In a 10-inch skillet, melt a tablespoon of butter over medium heat.

• Then put the mushrooms and garlic into the butter and stir until the mushrooms have lost their moisture or until they’ve darkened in color.

• Transfer the cooked mushrooms and garlic to a bowl or plate.

• Then in the same pan add the two tablespoons of butter and cream.

• Add the truffle cheese when the cream is heated thoroughly, stir until the cheese has melted.

• To thin the sauce add some of the pasta water, add to desired consistency.

• Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.

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SPECIAL THANKS TO THE CON

• Nick. (2016, December 03). A scuffle with a truffle. Ret mo.com/a-scuffle-with-a-truffle/#recipe-1 • Cohen, J. (2018, May 24). Beef Tenderloin with black T 2021, from https://food52.com/recipes/77032-b • Epicurious. (2004, August 20). Poached salmon with tr 2021, from https://www.epicurious.com/recipes and-shrimp-in-cream-sauce-105495 • Tachki, L. (2019, July 23). Roasted bone marrow with O https://10play.com.au/masterchef/recipes/roast • C. (2019, July 08). 5 ingredient black Truffle Pasta. Retr sandsprouts.com/5-ingredient-black-truffle-past • Anderson, A., Anderson, A., Says, R., Renee, Says, A., S room pasta for two. Retrieved April 27, 2021, fro room-pasta/ • Piper, A. (2018, December 28). Truffled mushroom Ris from https://www.onegreenplanet.org/vegan-re

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NTRIBUTORS OF EACH RECIPE

trieved April 27, 2021, from https://www.machees

TRUFFLE sauce recipe ON FOOD52. Retrieved April 27, beef-tenderloin-with-black-truffle-sauce ruffles and shrimp in cream sauce. Retrieved April 27, s/food/views/poached-salmon-with-truffles-

ONION SOUBISE. Retrieved April 27, 2021, from ted-bone-marrow-with-onion-soubise/r190717gzron rieved April 27, 2021, from https://www.sprinkle ta/ Says, R., . . . Cyndy. (2021, February 17). Truffle mush om https://www.girlgonegourmet.com/truffle-mush

sotto [vegan, gluten-free]. Retrieved April 27, 2021, ecipe/truffled-mushroom-risotto/

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