food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 4 Gastronomic Identity II: Food and Cuisine
Food Item: Grilled Portobello Mushrooms
Yield: 6–8 servings (enough for 20–25 tastings)
Ingredients
12 large portobello mushrooms
3 tbsp (43 g) butter
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) lemon juice or balsamic
vinegar
3 cloves garlic, minced
1 tbsp (14 g) chopped herbs such as basil,
thyme, oregano, tarragon, or chives
(optional)
Salt
Black pepper
Preparation
Brush or wash the mushrooms, remove and
discard stems, scrape out the dark gills if
desired, slice the caps into 3 /4-inch strips,
and set the mushrooms aside. Melt the
butter and combine it with the olive oil,
lemon juice, garlic, and herbs. Brush the
mushrooms with the butter mixture. Grill
or broil the mushrooms for
approximately 4–5 minutes on each side.
Brush the grilled mushrooms with
additional butter mixture if desired and
season with salt and black pepper.
The grilled mushrooms are tasty on their own, as a sandwich (try them with sliced tomato
and goat cheese on a baguette), or atop steak, chicken, or pork.
Food Item: Black Truffle Potatoes
Yield: 6–8 servings (enough for 20–25 tastings)
Ingredients
2 lb (907 g) russet potatoes, peeled and cut
into 1-inch pieces
1 c (120 ml) half and half
1 /2 c (113 g) unsalted butter, at room
temperature
Salt
Black pepper
2 tbsp (10 g) black truffles, chopped
Preparation
Place the potatoes in a pot of boiling salted
water and cook uncovered until tender
(about 20 to 30 minutes). Remove from
heat and drain. Mash the potatoes with a
potato masher or ricer until lumps are
removed. Stir in the butter and half and
half. Add the chopped truffles and
season to taste with salt and pepper.
Transfer to a serving bowl and serve.
Black truffles with mashed potatoes make a luxurious yet earthy side dish. Truffle oil can be
added or used as a substitute if black truffles are unavailable.
Food Item: White Truffle Risotto
Yield: 6–8 servings (enough for 20–25 tastings)
Ingredients
3 c (680 g) Arborio rice
2 /3 c (150 g) unsalted butter
1 /2 c (113 g) minced onion
9 c (2 l) fresh chicken stock
1 c (225 g) freshly grated Parmigiano
Reggiano or Grana Padano
2 oz (60 ml) white truffle oil
3 oz (85 g) fresh white truffles, brushed clean
Salt
White pepper
Preparation
Sauté the onion in 1 /3 cup butter until it begins
to turn golden. Add the rice, stir, and
cook over medium heat for 1–2 minutes.
Add 2 cups of the chicken stock and stir
constantly until nearly all the liquid is
absorbed. Add additional stock 1 cup at a
time, stirring constantly and allowing
each to become almost fully absorbed
before adding more, until the rice is
tender but firm. This should take about
20 minutes. Remove from heat and add
the remaining butter and grated cheese.
Add the truffle oil and season with salt
and pepper to taste. Slice truffles thinly
(use a truffle slicer). Divide the risotto
into individual servings and garnish with
sliced truffle. Serve immediately.
Risotto can be served as a first course or as a side dish for poultry, game, fish, or meat.