I understood why classics became classics when I first made a blanquette de veau. A “blanquette” is derived from the adjective “blanc”, white, and usually defines a white stew, most often made with veal. To keep the stew on the whitish side, the meat is boiled, not seared, then it simmers in a white stock […]
Something interesting happens when you combine green peppercorns and mushrooms, it is hard to describe. I just love this time of year when I can find fresh porcini mushrooms at the market. Their flavor is subtle compared to the dried variety but oh so very rich and satisfying. They make a wicked risotto. If you […]
Truffles are quite expensive and hard to get your hands on. Canned truffles, well, are usually very disappointing and bland. This little mushroom mixture from Favuzzi includes porcini mushrooms, extra-virgin olive oil, black olives, black truffles, balsamic vinegar, spices and natural white truffle flavor. It is my little secret ingredient when I want full truffle […]
I had a dish similar to this one in Montreal, chez Graziella, a wonderful Italian restaurant in old Montreal. When you combine scallops, mushrooms, specially porcini mushrooms and saffron, something very complex happens. This is umami galore. I also make a mean risotto with similar ingredients. That post is coming soon. For the longest time, […]
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