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May 12, 2008
Not quite everything
"How to Cook Everything" which has until now stood up to its title with every bizarre ingredient I've thrown its way, was trumped this week by a $4 farmers market purchase. Black and shriveled, about the size of an almond, and weighing half an ounce, it's a truffle. Fortunately the wild mushroom pickers we bought the pungent fungus from were equipped with recipe sheets. I'll be making truffled eggs for dinner tomorrow, and truffle-infused rice later this week. It's a lot of money for a tiny mushroom, $4. But if this truffle lives up to its breed's reputation and is also powerful enough to flavor two dinners for two then maybe I'll buy another someday.
Posted by Courtney_Sherwood at May 12, 2008 10:22 PM