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Current Food "Sketches"
Friday, July 29 2005
Truffled Sweet Breads Hash
with
Roasted Shallot and Fried Pancetta
and a
Scrambled Egg Timbal
Sweet Breads Hash;
- Sweet Breads
- Medium Cubed
- Simple AP dredge (salt and pepper)
- Potato
- Red or Golden
- Blanched and Cubed
- Chopped Tomato Concasse
- Roasted Shallots Julienne
- Minced Truffles
- Fresh Chopped Garlic
- Olive Oil
- Truffle Oil
- Veal Stock Reduction
- Pancetta
- Diced and Rendered Crispy (reserve the fat)
- Picked Thyme
- Salt and Fresh Ground Black Pepper
- Un Salted Butter
This is meant to be a "pan hash" au minute.... use a mixture of olive oil, pancetta
fat and a touch of truffle oil. Crisp the Potato and Sweet Breads with the herbs and chopped
garlic, add in the other ingredients and saute... finish with the veal reduction and a bit of
butter.
Dressed Greens;
- Mesclun;
- Simple Vinaigrette
- Salt and Pepper
Timbal;
- Fresh Eggs Scrambled;
- A touch of Cream
- Chevre
- Salt and Pepper
Butter the timbal, fill with egg mixture and chevre.... bake fairly hot,
400*-450* no water bath.... while preparing the hash "au minute." When done
(and still creamy), plate on a small bed of dressed greens..... spoon around
(or over) with the hash and veal reduction..... serve it with some grilled
bread (croustade) or fried croustini.
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More Dinner Plate Sketch's
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Honey Basil Chicken
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bravenet.com