Tag Archives: Truffle

recipe goodness :: clean-the-cupboard poached egg over red rice with cilantro and black truffle oil

Poached Egg Over Bhutanese Red Rice

Poached Egg Over Bhutanese Red Rice with Cilantro and Truffle Oil

I’ve been trying to make a conscious effort to use things in my cupboards before I stock up on more boil-water-to-cook items. I seem to have a smattering of 1/4-full bags of every size and variety of grain that are just taking up space. Not enough for a dinner party, but certainly enough for a mid-week meal. Here’s the thing, if you have one fresh herb on hand at all times and a pantry with a few key spices or oils, you can pretty much create a spectacular meal out of next to nothing and in relatively little time. The equation for success: a flavorful grain, a fresh herb, 1-2 pantry seasonings {maldon sea salt and truffle oil in this one, but this is where experimenting gets fun} and maybe top it all off with a creamy protein-rich poached egg ?

Clean-the-Cupboards Poached Egg Over Red Rice
with Cilantro and Truffle Oil

1 cup Bhutanese Red Rice {or farro, quinoa, freekeh, rice, couscous…}
1 1/2 cups of water {or whatever your chosen grain package calls for}
1 farm-fresh egg
1 tablespoon vinegar {any kind}
Maldon salt and pepper to taste
Truffle Oil for drizzling
Small handful of fresh cilantro, chopped {or any other herb you love}

  1.  Combine 1 1/2 cups of water, 1 cup red rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.
  2. Meanwhile, bring another small pot of water to a boil for the poached egg. Crack your egg into a small bowl and set aside.
  3. Once rice is done, remove from heat, fluff and serve in a bowl.
  4. When water for the egg is boiling add a tablespoon of vinegar to the water and gently slide the egg into the water, stirring in a circle to help the white come together. Let the egg cook 1-2 minutes until the white is firm, but center is tender. Using a slotted spoon, remove from the boiling water and place on top of your rice.
  5. Drizzle entire dish with truffle oil, sprinkle with maldon salt and pepper and top with some roughly chopped cilantro. Thank me later.

More Easy Mid-Week Meals:
Barcelona Balsamic Chick Pea Salad
Grilled Thyme-Cumin Vegetable Kabobs
Roasted Cauliflower with Gremolata Breadcrumbs
Savory Cauliflower Fried Rice
Spicy Tomato-Meyer Lemon Stewed Chick Peas

Farro Salad with Steamed Kale and Roasted Pinenuts

Leave a comment

Filed under @home {recipes to love}

‘Tis the Season for a Truly Unique Gift: Adopt a Truffle Tree

Own Your Own Truffle Tree in France

A few years ago Santa was asking for my Christmas wish list. That year I was not feeling the need for anything in particular so told him to get creative. And creative he did. Upon Christmas morning I opened a truly unique gift — one that any food-loving Sally or Billy would jump for joy over. I was the proud owner of a newly adopted Truffle Tree in Gascony, France. So if you’re still scrambling to find that perfect gift for the gourmet who seems to have everything, look no further than the thrill of owning a Truffle Tree.

How it Works:
The adopter makes an initial payment reflecting a share of the cost of establishing the truffière, planting the tree and care for the first year. Then in subsequent years there is a minimal ‘care and maintenance’ charge to cover such items as irrigation, weed control, harrowing, pruning and ultimately harvesting. Click HERE to adopt.

Each adopter will receive a color photograph of their tree and an adoption certificate. Regular newsletters containing latest news of developments in the truffière and the world of truffles, will be posted on the website and e-mailed.

Adopters may choose between the evergreen Holm Oak, Quercus ilex, and the white, deciduous Downy Oak, Quercus pubescens. The adopted tree stands in a 20 sqm plot and each adopter will own all the truffles harvested in their area. You can elect to have your truffles mailed to you or to sell them and receive a check at the end of the season. If you want to spread your risk a little, you can choose to pool your truffles with others making the same election.

Over the last three seasons the wholesale price has hovered around €700 per kilo with retail prices in Paris, New York and London more than twice that — now that’s the gift that keeps on giving!

The Truffière also has a B&B so you can plan a trip over the years to visit the beloved tree and discover the wonders of Gascony, a region also known for its foie gras, wines and armagnac.

Here’s a look at my Truffle Tree from last year — let’s hope she starts producing some $1,500 per kilo truffles soon!

My Truffle Tree

1 Comment

Filed under 8.ate@eight, Do This!