Mar
26
Black Gnocchi
There is no difference between truffles, or heroin. Both provide immediate forms of pleasure without having any lasting financial, intellectual, or artistic value. The smell of a truffle is elusive, its that one second of “clicking” between your taste buds and nose that goes away after a 1-2 chews.
Truffle season is almost over, and I picked up a few from the store at a relatively cheap price, each one costs about between 40-60 which was alot better than what the internet was offering me. On an interesting note, COSTCO was selling cheap truffles (fresh + whole) on the internet but they immediately sold out before I could get my hands on one…
Black gnocchi infused with black truffle cream with whipped egg emulsion and fresh truffles.
Black truffle cream, or I see it more like ground truffles preserved in oil.
Before adding the truffle cream, I added a touch of black food coloring.
From the S.O.S food store on Avenue B between 6th+7th street. This store shelves hard to find, rare cuisine ingredients and it is the only place I buy my truffles. I will be doing a post on the jewels of this store soon.
Truffle fanatics like myself all know this; must preserve truffles in rice.
Egg + Butter + Salt + touch of Lemon emulsion. Otherwise known as Hollandaise, a classic french method.
Extremely laborious and painful but well worth it.
My arm is about to fall off at this point. There has to be a cheap trick to this method but I still haven’t found one that works.
*Dish is from Villeroy & Boch “Bridge” Line.
I LOVE YOU
this is probably shameful, but i just looked up truffle on google to see what it looks like and happened upon this photo:
http://popsci.typepad.com/popsci/images/2007/12/05/truffle.jpg
it looks like it belongs to this man:
http://www.consortiuminfo.org/standardsblog/images/library/Image/elephant_man.jpg
zimmern will eat anything. i will never forget the episode where he went to england. i was so completely unaware that half of the things he ate there existed. i also loved when he went to peru and drank donkey milk straight from its teat. that was special.
Mouthwatering!
xx
i love how much you love gnocchis! can’t wait to see your moules frites post
Whoa, I am making a trip to this S.O.S. place a top priority. Thanks, as usual, for the tips…
xxx,
Tiffany
wow i love gnocchi.. and this looks incredible. wish i lived in NY
i think my head just spun all the way around. i am in complete awe. also, im afraid of buying a fresh truffle because i already know that i wouldn’t be able to support my addiction. currently saving up for some truffle oil.
i completely agree luxi! honestly i think knightcat is somewhat in the same boat as those girls… she obviously couldn’t see anything wrong with the photo. but as much as we hope for those girls in the photo to break out of their low-class citizen mold… all we can be is high class, right?
btw… i am salivating over the thought of how the gnocchi with the truffles will melt in my mouth… yum!!
that’s it. i’m making gnocchi tomorrow. lumps of dough? sign me up.
Is it just me, my blogger is acting totally weird!
^bloggers been acting up the last 2 days I think.
p.s. srsly, when are you going to cook for me?
i got so jealous of this post that i had to make gnocchi last night. i’ve never had them before (for shame), so i have nothing to compare to, but it think they came out pretty good. delicious lumps of dough.
Heroin is trash, mentioning the two in the same sentence is a crime in my books.
why not color with squid ink? black food coloring can impart a bitter taste…
Julia Childs has a recipe in Mastering the Art of French Cooking for hollandaise in a blender. I don’t know if you can call it totally true to the nature of hollandaise, but it works and it tastes good.
I’ve never clicked on this post before ’cause the picture of the gnocchi kind of freaked me out, but I’m so glad I did! Awesome as always (:
I’m not sure what you did to make the hollandaise, but here’s a recipe that includes hollandaise and how to make it: http://simplyrecipes.com/recipes/asparagus_with_hollandaise_sauce/
I’ve never tried it, perhaps it’s a little less laborious?