Caviar,
Truffles, and Foie Gras
Recipes for Divine Indulgence
by
Katherine Alford (Chronicle)
 |
Will you be dunking your homemade sweet potato chips in a American
caviar-splashed dip on New Year's Eve? Or perhaps you'd rather have
sevruga atop a whipped herb custard. Or as a dollop upon a champagne-poached
oyster. These are just a few of the elegant examples that Katherine
Alford, a top New York City chef turned food writer, presents for
parties in her new book. Truffles and foie gras also get the star
treatment in splashy spotlights like fresh white truffle risotto,
truffle-stuffed salmon with cabbage, foie gras mousse and pumpkin
bisque with foie gras. These are expertly balanced, flawlessly written,
wonderfully thought-out recipes. But will they break the bank? Yes,
of course, the output for ingredients here will certainly outpace
buying cheese doodles and beer nuts. But Alford gives some important
shopping tips that will shave off many cents and quite a few of
the recipes only call for small amounts of the ritzy ingredients,
though their flavor still shines through.
RECIPE:
Whipped Herb Custard with
Sevruga
(Updated: 11/06/08 SB)
|
