Name: Emeril's Potato Truffle Charlotte
Ingredients: 2 lb Yukon Gold potatoes; peeled, quartered; 1 lb White long potatoes; peeled; 4 tb Butter; 1/2 c Cream; Truffle oil; to taste; 2 tb Olive oil; Salt; to taste; Freshly-ground black pepper; to taste; 3/4 c Grated Parmigiano-Reggiano cheese; divided; 2 Black truffles; Chopped chives

Consider the implications of adding the work of confession for ongoing forgiveness... If something more is required for forgiveness and cleansing from all unrighteousness (a state required for heaven), then the believer is in a dilemma. What if he fails to confess some sins? What if he fails to confess one sin? Is he unforgiven and not cleansed from all unrighteousness? This is not what propitiation and the continual immediate cleansing from sin by the blood assert. Must we add to what God has so completely accomplished? Isn't Christ's death and the application of His blood enough? Doesn't this additional requirement diminish the cross by making my naming of a sin, each sin, a prerequisite to forgiveness?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Essnce04	1	servings

INGREDIENTS

2	lb	Yukon Gold potatoes; peeled, quartered
1	lb	White long potatoes; peeled
4	tb	Butter
1/2	c	Cream
		Truffle oil; to taste
2	tb	Olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
3/4	c	Grated Parmigiano-Reggiano cheese; divided
2		Black truffles
		Chopped chives

INSTRUCTIONS

In a sauce pot, bring the Yukon Gold potatoes, covered with salted water,
up to a boil. Reduce the heat and cook until the potatoes are tender, about
8 to 10 minutes. Remove from the heat and drain. Place the potatoes back on
the stove and cook for 1 to 2 minutes. This will dehydrate the potatoes.
Add the butter, cream, and truffle oil. Using a hand masher, mash the
potatoes until almost smooth. Season with salt and pepper. Using a
mandoline, slice the long white potatoes into shoestrings. In a mixing
bowl, toss the potatoes with olive oil and season with salt and pepper.
Cover the bottom of a Teflon saute pan with the shoestring potatoes. Allow
the potatoes to come up the edges two inches. Allow the potatoes to cook
until golden-brown, about 3 to 4 minutes. Flip the potatoes over and finish
cooking until golden-brown. Remove the potatoes from the pan and form into
a deep tart pan. Spoon the mashed truffle potatoes evenly over the potato
crust. Sprinkle with 1/2 cup of the cheese. Place in the oven and bake
until the cheese has melted and the potatoes are heated through, about 5
minutes. Shave the truffles over the entire tart. Remove the tart pan and
place on a platter. Garnish with chives, cheese, and truffle oil. This
recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2339 broadcast 06-06-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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