TRUFFLED DWARF PEACHES … WITH CHEESE!
I love Truffled Dwarf Peaches with everything but mostly I love them on their own.
Here is how I had them on Sunday night after dinner: as a side dish with our cheeses. “Miss Diva” appeared elegantly in whole and sliced on top of Gorgonzola. I can tell you that at that moment, I was as happy as Gorgonzola was! (more…)
Since this week started of with such warm and humid weather (which I just love by the way!), cooking in front of my gas stove is not something that I wanted to do. I resorted in planning meals that needed the least time possible in front of the stove.
One of our all time favorite dishes is “Vitello Tonnato” (cold veal with tuna sauce). For the ones that have never tasted it before, this dish might not sound too appealing. Trust me though, the tuna sauce is so mild in taste and silky in texture, that it feels like applying whipped cream on top of strawberries!
This dish “Vitello Tonnato” is traditionally garnished with caper berries, Paolo changed the recipe around a bit and used Truffled Dwarf Peaches as a garnish instead and it was right up my alley =) (more…)
Truffled Dwarf Peaches
From the day that the dwarf peaches are jarred they have a two year “best before” date. There is no need to refrigerate the jar before its opened. Store it in a room or cupboard away from sunlight and higher heat than room temperature. Before opening the jar I would suggest to keep it in the refrigerator for a bit, that way, the peaches will be nice and cold before serving, it gives them more crunch.
The beautiful thing with this “peach” is that it can litteraly be used with everything! I have used it on almost everything that I prepare: as a side dish, on cold cuts and carpaccio, as a garnish, and it never lets me down. 
The versatility of this product is endless and it’s just a matter of getting creative by coming up with new ways of preparation. You can slice it, cube it, cut it in halves, and I have even tried shredding it with great success. Don’t forget that just eating them whole on their own with a “stiff” drink works wonders! The other day, I even mixed in some hot chili peppers the and it came out delicious!
I mean what more is there to say, besides from:
“Every man want’s her and every woman want’s to be like her” the irresistible and fabulous Truffled Dwarf Peach!
Truffled Dwarf Peaches
The new “Diva” is in town and she is here to stay and rock every plate and party!
Have you ever heard of “Truffled Dwarf Peaches”?
Neither had I, until five years ago when I met with the person that is now supplying Macchi Inc. with this unique and one of a kind product.
All these years that I’ve been in this business, I have never come across them anywhere else.
This product is based on the same idea as green tomatoes and any other vegetable that is normally pickled.
In the fall, before winter arrives the farmers pick the unripe peaches, so they would not go to waste. Then, they pickle them in vinegar to conserve the peaches and consume them like any other pickle. (more…)
Summer Black Truffles Recipes
I have picked these three recipes from blogs and websites that I like and trust. They use summer black truffles in three different ways: with meat, with pasta, in dessert.I am very curious about the burnt cream one, and if you ever try it please let me know how it turns out.
1. Roast Magret Duck Breasts with Shaved Black Truffles
BY EPICURIOUS [www.epicurious.com]
2. Burnt Cream with Black Truffles
BY SAVEUR [www.saveur.com]
3. White Corn Agnolotti with Summer Truffles
BY FRENCH LAUNDRY AT HOME [carolcookskeller.blogspot.com]
