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| “PULLED”SQUASH AND SUMMER TRUFFLE SPOON BREAD WITH SPICY TOMATO JAM, MICRO MUSTARD GREENS AND PARMESAN TUILE |
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| INGREDIENTS FOR TOMATO JELLY |
10 Roma Tomatoes, Peeled
3/4 c Sugar
1 Large Red Bell Pepper, Roasted, seeded and peeled
1/4 c Fresh Orange Juice
6 T Lemon Juice
3 Cloves Garlic
1 Shallot
1/4 t Tabasco
1/4 t Dried Basil
pinch Crushed Red Pepper Flakes
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| INGREDIENTS FOR SPOON BREAD |
4 c Milk
1 T White Truffle Oil
1 c Cornmeal
2 T Butter
1 3/4 t Salt
4 Eggs, seperated
2 1/2 c Cooked Spaghetti Squash, loosely packed
3 T Minced Summer Truffle
Fresh Chives
Micro Mustard Greens, (Available at The Chef’s
Garden)
Clarified Butter
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| INGREDIENTS FOR PARMESAN TUILE |
1 lb Grated Parmesan Cheese
1 Large Summer Truffle
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| METHOD FOR TOMATO JELL |
| Place all the ingredients into a sauce pot, cooking over a
moderate heat.
Stir occasionally.
Cook this until everything is very soft.
Pulse with a hand blender so that the mixture resembles jam.
Cool and reserve for use. |
| METHOD FOR PARMESAN TUILE |
| Place the shredded parmesan in the shapes of triangles
onto a silpat.
Garnish with the minced truffles and bake in a convection
oven at 350 degrees for 3 to 7 minutes.
Keep a close eye on them, pull and cool completely. |
| METHOD FOR SPOON BREAD |
| Cut spaghetti squash in half.
Season with salt and white pepper and brush with
clarified butter.
Bake on a sheet tray, flesh side down, at 325 degrees in a
convection oven for 20 to 35 minutes or until fork tender.
Once cooked,“pull” and scrape out the flesh with a fork and
set aside.
Lightly beat your egg yolks, set aside.
Scald the milk and stir in the cornmeal.
Cook this mixture for 3 minutes stirring constantly.
Add the butter, truffle oil, salt and beaten egg yolks.
Fold the spaghetti squash into the cornmeal mixture.
Next whip the whites until light and fluffy and fold this into
the cornmeal base.
Add minced chives and truffles.
Place a ring mold atop a small cast iron pan and spoon
mixture into it.
Bake in a 350 degree convection oven for 12 to 15 minutes.
It should look like a firm soufflé when done.
Once cooked, run a knife around the ring mold and pull it off
the spoon bread.
Serve immediately garnished with the tomato jam spooned
on top then micro mustard greens and finally the
parmesan tuile. |
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