Tagliatelle with Truffle Butter Cream Sauce

The Crooked Family was recently watching an episode of The Barefoot Contessa that included a dish intended for twenty-something year olds promising to be easy and quick but impressive. Considering ourselves Foodies, the idea of "quick and easy" is usually scoffed at...especially when the need to impress a dining guest arises. However, the recipe included three ounces of truffle butter. Intrigued by the thought of using the only thing better than butter (Truffle Butter!), the challenge was accepted.  

So, what is a Truffle when one is referring to something other than a chocolate sweet?  

 

The dictionary says:

truf·fle

ˈtrəfəl/

noun

noun: truffle; plural noun: truffles

1.    a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broadleaved woodland on calcareous soils. It is considered a culinary delicacy and found, esp. in France, with the aid of trained dogs or pigs.

 

Or, Wikipedia offers:

Truffle

 

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Some of the truffle species are highly prized as a food. Wikipedia

 

Is your mouth watering?  Ours weren’t either...  

 

After a little more research, we discovered there are all types of different truffles.  The "diamond of the kitchen" is revered by all Gourmets, Foodies and Chefs.  The white truffle, black truffle, summer or burgundy truffles are a few types. The Contessa advises to use white truffle butter for this recipe for the taste and look.  

The white truffle is known for the earthy, garlic aromatic properties.  It has the entire flavor of garlic, but without the sting and bite.  It is instead replaced with a smooth earthiness...in one word, heavenly.

Into Whole Foods we went, fully intending to spend too much on too little.  Honestly, it’s the food version of Disneyland.  If we don’t have a specific list and stick to it, we leave spending upwards of seventy dollars on less than ONE full bag of groceries.  It sucks, but it’s awesome.  Anyway, we spent our seventy some dollars, but the three ounces of Fabrique DÉLICES White Truffle Butter were less than thirteen of it, as we found a few cheese we just couldn’t leave without  (Yancey's Fancy champagne cheddar cheese is EPIC in the true sense of the word) and do not regret the cheese or the additional earnings spent.  The splurge also included a very good parmesan that had been pre-shaved as requested by the recipe. 

Now, the Contessa says to use Cipriani tagliarelle dried pasta or other egg fettuccine.  While we were intending to spend too much at Whole Foods, we did draw the line when the pasta needed was priced at $7.99 for less than eight ounces.  As the recipe states any egg fettuccine can work as a substitute, we went to Sprouts and purchased a decent egg tagliatelle that was on sale for sixteen ounces at $5.00. 

 

Below is the list of ingredients and directions which can also be found at http://www.foodnetwork.com/recipes/ina-garten/tagliarelle-with-truffle-butter-recipe/index.html

 

Ingredients

Kosher salt

½ cup heavy cream

3 ounces white truffle butter

Freshly ground black pepper

1 (8.82-ounce) package of Cipriani tagliarelle dried pasta or other egg fettuccine

3 tablespoons chopped fresh chives

3 ounces Parmesan, shaved thin with a vegetable peeler

 

Directions

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large sauté pan (approximately 12 inches), heat the cream over medium heat until it comes to a simmer.  Add the truffle butter, 1 teaspoon of salt and ½ teaspoon pepper, lower the heat to very low, and swirl the butter until it melts.  Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

 

I, Mrs. C, am personally paranoid about cooking cream or milk. The fear of scalding (or burning) the liquid and ruining the entire dish runs deep within me.  As a result, I was ever so attentive to the saucepan.  It was probably over kill and took longer than necessary being kept at such a low heat, but I don’t care.  When using expensive ingredients, like truffle butter, exercising a little more precaution is just fine.  And admittedly, the salt and pepper were not measured exactly, they were added to taste and it worked perfectly.  The chives were not measured either, which resulted in too much.  

With anticipation and excitement, the pasta was served and my fork began a wonderful dance; twirling steaming noodles into the perfect bite.  The delicate aroma of the white truffle butter brought the hint of earthy garlic to my palate.  The cream sauce was light and silky but full-bodied over the rich pasta.  The expensive parmesan was completely worth every penny as the salty goodness melted and blended perfectly into the dish.  The chives added the final touch, providing a brightness that put the perfect finishing touch on this meal.

When I made this dish for the secon time, the chive's presence was cut down (but still not measured, sorry, old habits die hard) and we added pan seared scallops to it as a Christmas bonus.  It was excellent!

In conclusion, the Contessa is correct and a new veneration for white truffle butter has been born.  This recipe is everything she promised as it proved to be easy, quick, impressive and most of all, absolutely delectable!

Take Two

After a long hiatus, The Crooked Spatula is back!  A lot has changed for The Crooked Mister and The Crooked Missus, and so has our approach to this blog.

Along with our normal story telling and recipes; you can look forward to restaurant reviews, food experiments, our views on the whole-food movement, random thoughts and much much more.

So, bear with us as we attempt to resurrect and redefine The Crooked Spatula!  

Stay tuned!

Rosemary-Lemon Cornish Hens

“Look, these are on sale. Why don’t we try them?”

Poised like a lily in springtime, my lovely wife paused in anticipation of my reply in the frozen section of our local grocery chain. To any normal couple this might be a conventional question requiring only an answer with little personal commitment. However, living with a woman who has no qualms with devouring raw fish and is enlivened by the thought of gnawing on roasted bone marrow, this inquisition could be the start of a slippery slope accelerating me toward an event where I will be required to test the boundaries of my limited palate. In truth, I owe a lot to my wife for helping me expand my foodie horizons. In our few short years of wedded bliss, I have come to adore eel rolls and pad thai along with countless other foods that I would have never dared without her constant pestering… um, I mean support.  However, to find these edible treasures I have had to brave my way through sea urchin, octopus tentacles, and, my least favorite,  gefilte fish.  So it’s with no small trepidation that I face a new culinary challenge presented by my better half.  A twitch in her eye reminded me that she was still waiting for my answer. Letting my eyes fall to the package in her hand I was relieved to find her holding a package of two frozen Cornish game hens.

Tossing the poultry in the cart, my mind begin to spin with the myriad of cooking possibilities. I had no frame of reference for these tiny birds having never been exposed to them previously. Initially, I worried they might be gamey or too wild for me, but I found solace in the fact that Cornish hens are merely chickens that are slaughtered when they reach about 2.5 pounds. This information was acquired upon arriving home when I scoured the web for any information that could be found on these miniature birds. Checking my favorite online recipe resource, Allrecipes.com, I found the perfect plan for turning  these Cornish hens into a entrée fit for a king.

..............................

Recipe:

Ingredients:

2 Cornish Game Hens

Salt and Pepper to taste

2 lemons quartered

6 springs fresh rosemary

3 tablespoons olive oil

24 garlic cloves

1/3 cup white wine

1/3 cup chicken broth

1 teaspoon corn starch or flour

Directions:

Preheat oven to 450 degrees Fahrenheit. Rub 1 tablespoon of oil on the hens a season with salt and pepper. Place the wedges of an entire lemon and 2 sprigs of rosemary in the cavity of each hen. Arrange in a large roasting pan and place the garlic cloves around the hens.  Drizzle a little chicken stock in the pan to keep the garlic from burning. Roast in the oven for 25 minutes.

Bring oven temperature down  to 350 degrees Fahrenheit. In a separate bowl, whisk together wine, chicken broth,  and remaining 2 tablespoons of oil. Pour over hens. Continue roasting for 30 minutes or until an inserted meat thermometer reads 160 degrees Fahrenheit. Baste with pan juices every ten minutes. When down, the hens will be golden brown and the juices should run clear in the pan.

Remove hens and tent with aluminum foil to keep warm.  Transfer pan juices and garlic cloves to a medium pan; add cornstarch. Boil the juices and stir to make sure the cornstarch incorporates completely. After about 6 minutes, the juices will reduce to a sauce consistency.  Serve hot.

.............................

I waited an entire week for the right evening to attempt my latest culinary endeavor. My anticipation was growing and I knew I couldn't wait long. Each night I opened the freezer; checking to make sure the package was still there. Finally the time had arrived; Tuesday. I'm not in the habit of making elaborate dinners during the week, but I knew my wife would be home late; leaving me in solitude to fully engross myself in the task that lay ahead. 

In a hour's time I swept through the recipe; adjusting the spices as I went to ensure a full- flavored hen.  Crossing the threshold, my wife was greeted by waves of rosemary and garlic wafting from the kitchen. In between basting, I had whipped up a steaming bowl of buttery mashed potatoes and had dressed blanched broccoli florets in a homemade vinaigrette. Quickly plating each element, the time had come to put my Cornish hens to the test. 

Pulling back the skin on a succulent breast revealed a perfectly juicy interior.  With steam dancing above the end of my fork, I slowly raised the first promising bite slowly to my lips. The tender flesh spread across my tongue; releasing waves of full-bodies rosemary fragrance.  Zingy lemon juices cut through sweet garlic lending an amazing brightness to each mouthwatering bite.  We ate in silence, savoring each bite until nothing but clean carcasses were left on the plate.  Slumping back in our seat, we spent the rest of the evening reveling in the success of our experiment.

Lavender Shortbread Buttons

I find there is something awkward about having a repair man in one's house. A welcomed stranger, the outsider is allowed access to any portion of one's house while one sits back sheepishly striving to achieve balance between attentive presence and considerate absence. At first there is the natural feeling that one should supervise the work being completed to ensure quality and to offer oneself as a resource; an encyclopedia of the history and functionality of the home.  However, this compulsion is quickly extinguished by the horror of allowing oneself to be seen as the over-bearing, slave driver type who poises with wringing hands in anticipation of the first false step.  Vacillating between one's desire to be responsive and alert to the needs of the contractor while still allowing them the space to work independently can be nerve-racking; the dichotomy, maddening. I recently had the opportunity to entertain the inner-turmoil when the faucet in our guest bathroom required immediate replacement. I called Tim, our trusted plumber who we've used many times.  Still, even with our history of good service and excellent relationship, I found myself grappling with my role in the matter. So what does one do when faced with a situation for which they have no answer?   Bake cookies, of course!

Falling into the rhythm of a well-known recipe, it was easy to forget the man toiling on the other side of the wall.  Grabbing a large bowl, I decided to bake shortbread cookies. I based my decision mostly on the fact that I've made them so often that I don't need to reference a recipe, but also because they are probably my favorite "anytime" treat. With so many ways to vary those simple buttery rounds, I find them endlessly appealing. Each batch is like a blank canvass waiting for me to dip a brush into my imagination and flourish with a spectrum of colorful flavors.  This time, I committed myself to infusing the batch with Lavender flowers I had stashed in the cupboard. As I began to mince the tiny buds, the kitchen was filled with the sweet ambrosial aroma. The floral scent wafted through the house creating a cloud of serenity I never wanted to leave. Butter, flour, sugar; in no time at all the dough was forming under my hands. I kneaded in a steady cadence until a perfectly pliable ball lay before me. Before long, small doughy buttons were lined up on a parchment sheet; ready to go into the oven.

"Sir, I need to run to the hardware store for a part. I'll be back in twenty minutes,"

Oh, the plumber was still here. "Yeah, sure, great."

Excellent! I had completely lost myself in my cookie baking and forgot all about my silly inner struggles.  Just a few minutes later, I had four golden rolls of the most sumptuous cookies I had ever tasted. Dusted in a flurry of powdered sugar, my tray looked like a winter wonderland worthy of a Rankin & Bass special. From my first lusty morsel, I was taken aback by the incredible aromatics. Redolent of the lavender buds, I breathed in the full-bodied flavor like a magic perfume.  Rich and buttery, it melted on my tongue sending tingling waves of self-indulgence down my spine. Crumbling ever so slightly as I pulled back, I was interrupted by Tim; the plumber. My silent revelry had been intruded upon by stern reality. It was no matter, in a few short minutes Tim had been paid, thanked and sent on his way leaving me free to spend my afternoon relishing over the fruits of my labor. 

    

..............................

Ingredients:

1/2 cup butter, softened

2 cups all-purpose flour, sifted

1/2 cup sugar

1 tbsp vanilla extract

1 tsp lavender buds, minced to a powder

Powdered Sugar, sifted

       ..............................

Direction:

Pre-heat oven to 350 degrees Fahrenheit.  Combine flour, sugar, and lavender into a large bowl and mix until incorporated.  Add butter and vanilla and knead until the mixture becomes a soft dough. Use your hands to make sure the dough is mixed thoroughly. The dough should be easily rolled into a ball leaving no trace ingredients in the bottom of the bowl. Roll dough into one-inch balls and place on a lined baking sheet. Bake for 8-12 minutes or until golden. Dust with powdered sugar and allow to cool completely. Makes approximately 36 cookies.

Sum Yum Slaw

When I can be found mingling, I am almost always chatting about the beauty and art of  food.  It seems no matter where I go or to whom I’m speaking, the conversation inevitably ends up at my favorite topic. I believe food is the global language. We all need to eat and the majority of us have a very definite opinion about what we decide to put in our mouths. The great chef James Beard once said, “ Food is our common ground, a universal experience.”  It is the collective thread that defies political, religious, and geographical barriers and binds us together as one food-loving, global community.  Getting off the proverbial, “It’s A Small World”, it was during one of these mingling sessions that I came upon the recipe for this sweet and sour slaw.

My friend and colleague, Solveig Saether, shares my passion for good food and has spent many years experimenting and trying new flavor combinations which has produced a sizable repertoire of simple and tasty entrees.  Not a week goes by that Solveig and I aren’t comparing notes or dreaming up a new culinary adventure. This week in particular, Solveig managed to produce a slaw recipe that was not only easy, but packed full of flavor and variety.

The base begins with purple cabbage. Can I just stop right there? I am usually not a fan of the deep-hued herbaceous vegetable. However, dressed in a rich fusion of sesame seed oil and seasoned rice vinegar, the cabbage loses its caustic bitterness and is dulcified into a toothsome medley. As the recipe unfolds, each ingredients adds new color and a heightened level of flavor. Juicy red bell peppers and zesty green onions play against the purple cabbage canvas while a sweet apple and nutty almond slivers deliver lip-smacking enjoyment. I was not a bit surprised when this Asian-inspired mix met rave reviews at my dinner table.  

..............................

Recipe:

½ head of purple cabbage, chopped
1 red bell pepper, chopped
3 green inions, thinly sliced
½ fuji apple, finely chopped
1 bunch cilantro, chopped
¾ cup slivered toasted almonds, chopped
2 ½ tbsp. toasted sesame seed oil
5 tbsp. seasoned rice vinegar
red pepper flakes, to taste

..............................

Directions:

Combine all ingredients in a large bowl. Adjust toasted sesameseed oil, rice vinegar, and red pepper flakes to taste. Serve cold.

A Taste of Baja

WARNING:  This article contains NO recipes. Not one!!  Recently, The Delicious Duo tripped over the southern U.S. border and spent the weekend on the beaches of Rosarito and Ensenada, Mexico. Rick Bayless will probably disagree with me, but I don't think there's any way to truly recreate the magical experience one encounters when savoring  genuine Mexican cuisine.  Perhaps it's just the well trodden paths of the tourist district, but it seems the streets of Mexico are fraught with a myriad of tiny establishments advertising handmade temptations perfected by the owning family over generations. In the ten minutes it took us to pass through Rosarito's main drag, I counted more than a dozen small stands and cafes whose wafting aromas worked like blinking billboards inviting me to try each one's particular speciality. Of course, my family has traveled this road many times, so instead of giving into these temptations, we headed directly to our favorite stand; Tacos de Manuel. 

Tacos de Manuel stands just a few miles off the Baja coast on Benito Juarez Road. Though it probably appears inconsequential to the rest of the world, to my family Manuel's stands as a monument to the greatness of true Mexican street cooking. Within the same hour as Sara and I cross the Mexican border, we can almost always be found at the service counter putting in our first round of taco orders.  Our favorite dish at Tacos Manuel are the tacos al pastor.  Meaning "Shepherd's style", al pastor consists of beef or lamb marinated in a pineapple-infused chile sauce and fire-roasted on a spit; gyro-style. A helpful server stands ready to shred a steamy piece to be smothered in the house salsas, fresh cilantro, and onion. 

..............................

..............................

This trip, Sara and I ventured another hour south to the lazy outskirts of Ensenada.  Nestled in the winding coastline is a natural rock formation the locals call La Bufadora.  Chiseled away by the waves, the boulders form a narrow cove that shoots water, like a geyser, more than twenty feet in the air creating a splashy spectacular. The path leading down to La Bufadora is lined with merchants offering a spectrum of temptations. Our eyes were caught by a man selling fresh clams in their shells. Roasted over an open flame and dressed in pico de gallo, cheese, and a drizzle of lime juice; they were a revelation. The lime-kissed clam melted like butter against juicy tomatoes creating a experience that was nothing short of heavenly.    

..............................

.............................

............................

..............................

Back through the hustle and bustle of the heart of Ensenada, Sara and I stopped at a fish market in the harbor.  Local fisherman displayed the catch of the day in neatly braided stacks beckoning to passersby to take advantage of the day's lowest prices. After careful examination of each counter, we left with a pound of smoked salmon and fresh ahi tuna in tow. 

 .............................

 ..............................

 .............................

 .............................

 ............................

Of course, nothing on the streets can beat the cuisine that comes from your own kitchen. We had been staying in a beach house with Sara's aunt; an accomplished cook in her own right. After spending the night sleeping to the sound of the waves, she treated us to chilaquiles fit for a king. Tortilla wedges were fried to a golden crisp, topped with eggs and a red chile sauce. The earthy chile mingled with a sprinkling of cotija cheese culminating in this staple of Mexican soul food to create one intensely satisfying bite. After breakfast, the bags were packed and soon we were over the border knowing it wouldn't be long before the call of Rosarito would draw us back; hungry for more. 

..............................

No-Booze Sangria

It's warming up in sunny Southern California! It's time to chase torridity away with an array of ice-cold thirst quenchers. This weekend's weapon against the swelter was a splashy pitcher of virgin sangria. Even before tasting, the kaleidoscope of fruit slices dancing on the surface was refreshing for the eye. From my first mint-infused sip, I was compelled to spend the rest of my afternoon in complete laziness as I savored this fruity relief from the fierce temperature. As beautiful as it is refreshing, this simple recipe is ideal for transforming a flat afternoon into a vibrant affair.

..............................

Ingredients:

3.5 cups gingerale, chilled

1.5 cups orange juice

10 strawberries, quartered

.5 lemon sliced, halved

.5 lime sliced, halved

1 cup sugar

1 cup water

.5 cup fresh mint leaves

..............................

1. In a saucepan, make a simple syrup by combining 1 cup sugar, 1 cup water and mint leaves over medium heat. Bring the water to a boil stirring occasionally. Boil for 5 minutes allowing all the sugar to dissolve completely. Turn off the heat and allow the syrup to cool for about twenty minutes. Strain and set aside.

2. In a glass pitcher , combine orange juice, strawberries, lemons, limes, and about three-quarters of the mint syrup. Wait to add the ginger ale until you are ready to serve so that you do not lose the carbonation. Once you've added the gingerale, check the mixture for sweetness. If the sangria is not sweet enough, add the rest of the mint syrup. Serve over ice.

.............................

Note: For a really spectacular presentation, sugar the rim by dipping the the glass in about 1/8 inch of water and then in sugar.