Monday, November 21

Fantastic Eggplants and Mushrooms

I'm a firm believer that if you start your dish with very good ingredients, the dish will turn out well, without having any special culinary skills.  This is a classic example of that premise.  

In a hot cast iron pan, saute some eggplants and onions until soft.   
Quickly drizzle with some balsam glaze from Modena, sprinkle with salt and pepper, and garnish with chopped parsley.  
Last but not the least, try not to forget to drizzle it with some white truffle oil.   Something glaring in the market these days are the several "truffle oil" products.  Read and check the label first as you will find the prices range from $12.00 to $100.00 a pop.  
See that bit of solid in the middle?  That's because I keep my truffle oil in the fridge.
Want to be a food snob?  Buy a bottle that comes with a morsel of white truffle, and don't settle for those that say truffle "essence" or "aroma" on the label.  If you end up with the real deal, store it in the fridge if you live in the tropics.  That ought to give your bottle the proper "shelf life" and help you avoid early stage rancidity.  
Don't be fooled.  The white bit is actually the truffle. 
And the truth is, I'm not a food snob.  I eat anywhere and everywhere, even the most dubious looking joints attract me, as long as the food is good!