Sunday 3rd June.Â First truffle with a nice medium aroma this season. A questionable surface truffle reveals a nice, properly ripe interior.
I’ve had a few enticing smells on located surface truffles since mid March 2012, which all later resulted a spoiled truffle that never quite got there. Now, at start of May, I’ve some more positive signs, confirming a suspicion I had last year regarding ripening before the proper season has arrived. Continue reading “Pre-Season Truffles 2012, early ripening.”
I’ve been concerned for some time about small mushrooms appearing near the trees.Â I’ve noted their presence ever since they were planted and they clearly came with the trees, first showing within the treeguards after a few months and spreading further each year. Continue reading “Not all mushrooms are wanted”
The past month has seen the first crop of hazelnuts produced, and the discovery of 12 new producing trees in early April with near surface/exposed truffle. Observations of what’s causing truffle damage, and trials to prevent it are under way.
Can you say “Exposed!” Proud of the surface by nearly an Continue reading “2012 Season is approaching”
Tried a few dishes over past week or two.
- Truffle on steak seemed to be a bit of a waste, it sort of works with slices on top of steak the instant its finished cooking, but the steak tends to override the flavor, I felt it was more productive to make a truffled mash potato and serve that alongside the steak, which fortunately I had done at the same time anyhowÂ
(Edit Apr2012 -I’ve since read a suggestion to add olive oil to the top of the steak before lathering with truffle, so i’ll test again this season. Also it char-grilled rather than fried may not have helped either)
- Pumpkin soup works quite well, enough cream to suspend the pumpkin and salt present to help taste the truffle, enjoy seeing the truffle melt into the surface of the soup
Note also, cooks privilege, trimmings from the truffle, in vodka shot takes about 10-20 minutes to get best flavour. (oops how did that full slice get in there)
- Truffle slices in scallops, prior to a very quick searing, dont overcook the scallops.Â I wasn’t very impressed with this, I feel the scallop neutralised the truffle flavour during cooking,Â Next time I’ll try pre slicing the scallops, and inserting the truffle after they are cooked. (the truffle was a little old too, too many infusions with poached eggs etc)
- Truffled Parmesan Mushroom Rissotto.Â This was a superb success, the parmesan cheese was cut into 7mm thick slices and placed in a single layer between kitchen towel in the base of an airtight container with a truffle placed on top for a few days.Â Part was finely grated for topping, rest chopped fairly fine with a few larger chunks and stirred thru the mushroom rissotto after it was cooked. The truffled parmesan enhanced the general mushroom flavour, with the larger pieces providing surprise strong truffle moments, and the shavings on top releasing a nice overall aroma.
It was a shame I forgot to buy some asparagus or green beans to include for a bit of colour Â contrast.
I’ve added another two trees to my list of producing ones today, bringing the total to 23/582 confirmed to have produced truffle. Unfortunately both were rotten, with an interior grey color inside showing they never ripened at all. Continue reading “Little joy in Rotten Truffle”
Today saw a charity truffle hunt for the winners of the Good Shepherds truffle hunt auction. Continue reading “Good Shepherds Charity Hunt”