Sean Thackrey :: Wine Maker

Sean Thackrey :: Wine Maker

Thursday, December 10, 2015

Truffled duck eggs

…and my second thought, even simpler: three duck eggs, same delicate Straus butter not quite allowed to brown, and a profligate mound of truffle, the effect of which is difficult to explain; quite aside from delicious and all that, it suffuses a sense of animal well-being that's very primal and that I've never experienced in the same immediate way from any other food.
I don't pretend to understand this, but I fully admit I'm looking forward to more research…

Wednesday, December 9, 2015

Truffle risotto

…and here's the risotto, or really truffle flakes on a risotto base, completely simple (arborio rice, a delicate local butter, chicken and mushroom stock, diced duck breast) and completely delicious.

Monday, December 7, 2015

Truffle: not trifle

Yesterday as I pulled up to my house, my friend Daniel de la Falaise was coming back from my front door, looking insufferably pleased with himself; he was on his way to Paris, would be back in a week, and had left a little something for me in the meanwhile. 

As it turned out, he couldn't have been as pleased with himself as I was with himself, since what he'd left is the mystic entity shown in the photograph; a superbly & voluptuously beautiful white (sic) truffle. The aromatics are pretty hard to believe; if there were only a "Nosebook" app (you listening, Mark Zuckerberg?) you could smell it on Facebook.

Haven't yet decided on the first trial dish to shave it over, but I'm leaning toward a very simple Carnaroli risotto, no soffritto but a little sweet onion from Mickey's farm stand, truffled as it were with freshly broiled Muscovy duck breast and a light perfume of roasted walnut oil. Will report back later...