It's was a Monday night, and I've been working pretty long hours with my new job, but nothing winds me down more than cooking after work.
When I first read this recipe, I thought it was a little too involved for a simple hors d'oeuvre. I then broke it down, and it's actually pretty easy. Once again, you can make everything ahead of time and just toss them in the oven when guests arrive.
Here are the ingredients (minus the optional chopped black truffle)
It's really composed of 3 parts. The crostini, the vinaigrette, and the asparagu -- all of which can be made ahead of time. Combine, shave some cheese over, and pop them in a 350 oven for a few minutes.
And that's it folks.
One to try and match the book's pic.
Forgive me on this one for my lack of photography skills, between the poor kitchen lighting and my lack of a good close-up lense, it was the best I could do. You professional food photographers have it easy, you don't have to ever worry about the food getting cold!
Thoughts: Want to know how to 'wow' that pesky vegetarian you invited over for dinner? Make them this to start off. Non-Vegetarians will really enjoy it, and that non-vegetarians pain in the butt spouse they brought, will love it! Win-Win. We ate about 15 of them and a bowl some Cabbage, Ham and White bean soup that Laurie made.
Up Next: I bet you guys are thinking 'Ok Rob, enough with the easy stuff already' -- So, I think I'm going to give either a fish dish a shot, or maybe, just maybe, the Hen Egg Ravioli. I just wish I could bring myself to buy a black truffle. Nothing looks better than a few shavings of black truffle on a dish (other than a few MORE shavings of white). Anyone have any input on the Oregon Black Truffles I mentioned in my previous post? I'd really love some feeback before I shelled out 75$.
Perhaps I should do a full-on Nicholas at Home 'Black Truffle Menu' dinner and invite a few people over who can 'donate' to my truffle fund? Haha. Any takers?
Asparagus is one of those things that I really want to like, but invariably I never do. I tried this at Nicholas, and while I really liked the truffle vinaigrette (for obvious reasons), I just don't like asparagus.
ReplyDeleteI've got a call into my buddy who is the GM of a local (and high quality) Italian restaurant about the cost of procuring truffles through him. I'll keep you posted.
This was one of my favorites from the Nicholas book signing. Unfortunately, Alex does not like asparagus (he did try it though), so we won't ever have this in our house.
ReplyDeleteI'd be up for donating to your truffle fund dinner!