Name: Smashed Potatoes with Truffle Emulsion
Ingredients: 1 tb Olive oil; 1/2 c Diced portobello mushrooms; 2 tb Minced shallots; 1 ts Minced garlic; 2 tb Diced tomatoes; 1/4 c Veal reduction; 1 1/2 c Homemade or prepared mayonnaise; 1 Truffle finely chopped; 3 tb Truffle oil; 1 Lemon , Juice of; Salt and pepper; 2 oz Caviar; Long chives; 2 tb Chopped chives; Black pepper; 8 New potatoes; 1/2 c Grated Parmigiano-Reggiano cheese; 2 Black truffles; 1/4 c Truffle oil; Salt and pepper

If parents would have their children blessed at church and at school, let them beware they give their children no corrupt examples at home by any carelessness, profaneness, or ungodliness. Otherwise, parents will do them more harm at home than both pastors and schoolmasters can do them good abroad. For the corrupt example of the one fighteth with the good instruction of the other, which is so much the more dangerous because that corrupt walking is armed with nature, and therefore more forcibly inclineth the affections of the children to that side.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	tb	Olive oil
1/2	c	Diced portobello mushrooms
2	tb	Minced shallots
1	ts	Minced garlic
2	tb	Diced tomatoes
1/4	c	Veal reduction
1 1/2	c	Homemade or prepared mayonnaise
1		Truffle finely chopped
3	tb	Truffle oil
1		Lemon , Juice of
		Salt and pepper
2	oz	Caviar
		Long chives
2	tb	Chopped chives
		Black pepper
8		New potatoes
1/2	c	Grated Parmigiano-Reggiano cheese
2		Black truffles
1/4	c	Truffle oil
		Salt and pepper

INSTRUCTIONS

TRUFFLE EMULSION
For the emulsion: In a saute pan, heat the olive oil. When the pan is
smoking hot, saute the portobello, shallots, garlic, and tomatoes, for 2 to
3 minutes. Add the veal reduction. Simmer for 2 to 3 minutes or until the
mixture is almost dry. Season with salt and pepper. Remove from the heat
and cool completely. In a food processor, combine the mushroom mixture,
mayonnaise, chopped truffle, truffle oil, and lemon juice together. *If the
mixture is too thin add additional mayonnaise. Season with salt and pepper.
For the potatoes: In a pot of salted water, bring the potatoes up to a boil
and cook for 8 to 10 minutes or until the potatoes are fork tender. Remove
from water and drain. To assemble, smash each potato with the back of a
kitchen spoon. Season each potato with salt and pepper. Spoon a small
amount of the truffle emulsion on the bottom of the plate and dirty the
rim. Place two of the smashed potatoes directly on the sauce. Sprinkle with
the grated cheese. Shave the truffle over the top of the potatoes. Drizzle
the truffle oil over the entire plate. Garnish with the caviar, long
chives, chopped chives and black pepper.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2313
Posted to bakery-shoppe digest V1 Number 031 by freida
<[email protected]> on Apr 16, 1997

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