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Just being a silly goofy guy. Potato foam with fried potato skins, mushrooms, and truffle. Potato 🤝 truffle Potato foam: 500g russet potato 300g whole milk 100g butter 60g shallot 30g garlic 5 sprigs thyme 5 black peppercorns 1 Parmesan rind Directions: Cover potatoes with cold water and bring to a boil. While your potatoes cook combine milk, shallot, garlic, thyme,thyme, peppercorns, and Parmesan rind. Bring to a very gentle simmer to infuse the milk. Once your potatoes are tender peel and pass through a ricer or food mill (save the skins), add the melted butter and mix well. Strain and stream in your warm milk, discarding the aromatics. Mix just to combine and pass through a sieve. You don’t want to overwork the potato and make it gummy. Pour into an ISI canister and double charge it. Keep in a Bain marie of warm water. I took the potato skins and fried them at 350°f/176°c just until golden. Season with salt. Mushrooms: I used morels but you can use any shroom you please. 1 tbsp diced shallots 1 tsp thyme 1 tbsp white wine 4oz Chicken stock 2 tbsp butter 1oz Parmesan Preheat a sauté pan over medium heat, add in the shrooms and cook until all water is expelled and they get a golden color. Add your butter, shallots, and thyme. Briefly sauté for 2 minutes before deglazing with wine. Once the wine is nearly dry add your chicken stock. Reduce until the stock starts to thicken up, turn the heat to low and add the Parmesan. Once you have a nice pan sauce it’s time to season to taste and plate. Put the mushrooms on the bottom, cover with potato, potato skins, and finish with truffle. #food #potato #trufflepasta
Duration: 59 sPosted : Fri, 15 Mar 2024 20:54:18Views
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