I am, and have been on vacation, in the Quebec Eastern Townships ( Canton L’Est ) since wednesday.
Spending quality time with close friends and family, over many good meals, makes you realize that to accomplish a successfull dinner; everything matters!
We put together some recipes that we had made before and to our surprise they tasted different and we also enjoyed them in a much different way, and the fact that there was a very appreciative audience to feed our egos made the experience even better =).
Which brings us to this week's product: Truffle Carppacio; my little sheets of silk. (more…)
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…)
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…)
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!
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.
Our supplier that is based in Frosolone, Molise in Italy, added his twist to the product by soaking these peaches in sunflower oil and infusing the oil with truffle essence. This last step has created a very different flavor profile.
What does this “gem” taste and look like?
…like something you’ve never tasted before!
Very subtle in its taste, just enough truffle essence to know that this is a truffled product, but not to over power the dish that you are using it on and it adds a pleasant crunch and acidity to any salad or carpaccio.
They look like large green olives but since they are picked before maturity, the pit is not yet developed which makes them a breeze to work with in comparison to olives and since they are so firm in texture it makes them so versatile in presentaton in comparison to caper berries.
Right now we don’t have any stores selling this product to the public since there is not enough knowledge about it out there to create a demand. We are in the process of planning a marketing campaign to launch this product in Montreal and to help our retail clients inform the end consumers about Truffled Dwarf Peaches.
Go and meet her, and make sure you all let me know how you got along.
It was pretty hard for me to find exciting recipes on the web using truffle oil. I am not sure why. Is it the fact that my google search skills are not that great? Or maybe the food websites and bloggers that I usually follow are not very interested in using truffle oil?
I tend to blame it more on my search skills
I did find these three recipes though, that sounded interesting. I am not sure I will give any of them a try in the week to come, as it is back to school for my kids, and I don’t know if any of my readers have kids, but this time of the year is pretty busy. Let me put it this way, cooking just doesn’t happen that naturally. But I bookmarked them, and I will try them at the first occasion. I will share my experience with you.
Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us.
It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of four stars. And then when it is made non-traditional it is by some not considered as Italian cooking. I would have to disagree!
Personally I would leave it up to the creator of the dish to choose what to introduce its creations. I believe that doing so, it will continue the story, that was begun by the actual “author” or “artist”, to the happy ending that we all are looking forward to, which is how we perceive the dish in the end.
That’s why it is so important to listen to the waitor/waitress that is introducing the dish, most of the time they are passing the message of what the Chef’s intentions are with its creation.
Now as we all know, not every book is for every one, nor every painting and that also goes for food.
The product I picked to present to you this week has caused a lot of controversy over the years. Mainly because it has been portrayed as something different than it is, but it has always been very appreciated when consumed in all of its different ways of preparation.
I will, this week, make sure that there is no more confusion with regards to this very useful product and also let you know why I love to use it in my cooking and savor it in cooking prepared by professionals.
Introducing the Black Truffle Oil: ‘A bath of gold’!
TRUFFLE & EGG CROSTINI
We have a family country house on lake Massawippi, in the Eastern Townships and it is now the second generation of Macchi boys ( our children, Paolo’s and Mine) making noise in the area.
Growing up, Paolo spent every weekend and holiday in the country with his family, therefor it’s very important for him to do the same with our children since he has such great memories from there.
This past weekend, was the Annual Village Fair , we all went there just like we’ve done every year and Paolo has done at least for the past 25 years!
Every year is the same thing; you have the rides, the games, the petting zoo, the barns with cows and horses, competition of who has grown the largest vegetable and not to forget the horse race, my favorite part!
So now you’ve picked up your own jar of Truffle Carpaccio from us at Macchi Inc., and you are on your way to the grocery store to find what will be successfully paired with the truffle carpaccio for this week-end’s dinner or cocktail party.
So much to choose from and so exciting! Don’t let it overwhelm you, my suggestion to you is start with thinking of what you would like to prepare and what your strengths are.
You can prepare one of your favorite pasta dishes and top it with a couple of slices or you can make your favorite sandwich and top it with a slice or two of the carpaccio. I would say that anything really pairs well with the truffle carpaccio, vegetables, fish, poultry, meat, potato, egg etc.
What can be good to keep in mind is that since the truffles has a very strong aroma it can be very hard to digest if the amounts are exagerated. Remember that truffles and truffled products are to be used more as a spice rather than a condiment, but it’s not a spice. I would say that one slice is plenty as a serving portion for one person but by all means don’t let that hold you back if you can handle or enjoy more!
When jar is opened it can be kept in the refrigerator for a couple of months without any problems. It will never be “bad” for you to eat it afterwards it’s just that it will slowly loose some of its aroma, flavor and maybe even it’s texture buy getting slightly firmer.
I’m really looking forward to tomorrow’s post just to show you how we love to have it!
Let me know if you have any questions – I’m here to answer them!