| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 4 |
md |
Red potatoes |
| 1 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Butter |
| 1/2 |
tb |
Heavy cream |
| 1 |
tb |
Truffle oil |
| 1 |
tb |
Snipped chives |
| 1 |
sm |
Truffle |
INSTRUCTIONS
Preheat oven to 375 degrees. Slice a little off bottom of each potato so it
can stand without rolling. Slice a little off top, then hollow out a small
cavity using a sharp paring knife or melon baller. Place potato trimmings
in a small saucepan, cover with water and season with salt. Oil insides and
outsides of hollowed potatoes, generously season with salt and pepper,
place on a baking sheet and bake until tender and golden, about 20 minutes.
Meanwhile, boil potato trimmings until tender; drain. Add butter, cream and
1 teaspoon of truffle oil and mash together. Keep warm. When potato shells
are cooked, drizzle with remaining truffle oil and fill with mashed potato
mixture. Return to oven to heat through. To serve, place potatoes on
serving plates, sprinkle with chives and use a truffle slicer to shave
truffles over each. This recipe yields 4 Hors d'Oeuvres servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-049 broadcast 04-11-1997) 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
04-21-1997
Recipe by: Emeril Lagasse
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