Smashed Potatoes With Truffle Emulsion

The ultimate future of the believer is the resurrection of the body at the Second Coming of Jesus Christ (1 Cor. 15). On that glorious Day, the soul and the raised and transformed body of the believer will be one again as God originally created them to be. Not only will our bodies and souls be freed from the remnants of sin, the heavens and earth will be renewed and freed from the curse of sin as well (Rom. 8:18–25). This new earth, in which righteousness dwells, will be our home.

Keith Mathison

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1	T	Olive oil
1/2	c	Diced portobello mushrooms
2	T	Minced shallots
1	t	Minced garlic
2	T	Diced tomatoes
1/4	c	Veal reduction
1 1/2	c	Homemade or prepared
		mayonnaise
1		Truffle finely chopped
3	T	Truffle oil
1		Lemon, Juice of
		Salt and pepper
2	oz	Caviar
		Long chives
2	T	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

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  <freezelandfreida@citynet.net> on Apr 16, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1742 Calories From Fat: 1101 Total Fat: 124.5g Cholesterol: 505.6mg Sodium: 4897.2mg Potassium: 1115.6mg Carbohydrates: 63.3g Fiber: 2.2g Sugar: 18.9g Protein: 95.9g