Perigord Truffle

Perigord Truffle

Impossible to describe, amazing to experience the most prized truffle in French cookery is the black Perigord truffle, which is said to have first enchanted diners in the 15th century.

Winter black truffles are often called the "Diamonds of Perigord." They are simply exquisite, and from December to March, delectable Perigord black truffles characterized by a subtle aroma and an earthy flavor reminiscent of a rich chocolate. They reach their pinnacle of fragrance and flavor in January and February.

Like other varieties of truffles, the Perigord black truffle, Tuber melanosporum, grows beneath the surface of the soil among the root systems of specific types of trees and develops a symbiotic relationship with those trees, which primarily consist of oak, but also beech, hazelnut, chestnut, birch and poplar. With the exception of the white Alba truffle, Perigord truffles are scarcer, more desirable and higher-priced than other truffles. Within the last 100 years production of these almost incomparable delicacies has significantly diminished from previous levels, but demand among discerning epicures remains justifiably strong

Not only are Perigord truffles amazing to eat, truffles are amazing to look at the outer structure and the vein interior. It is like looking at a diamond catches ones eye, captivates,  intrigues and leaves you breathless.

Perigord Black truffle
Prime Beef Carpaccio
Deviled Egg
Toasted Brioche
Olive
Shallot
Red Pepper
Herbs
Espelette

Food Photography

After Reading a lot about food photography-background, tabletops and lights are the three most important aspects of taking a good photograph. Ever since I was a kid food was my only huge passion, now that I have discovered the art digital photography I have grown to love it and made it my second passion in life.

Background:
I like to shoot with a black background it makes all the colors pop in the picture. What you need is about 3 yards of black felt and a lint roller. Play around with the lighting you will get your favorite positions very quickly.

Tabletop:

Very inexpensive sheet of black Plexiglas will elevate every picture taken. With the sexy reflections and popping color your photography will turn heads. What you need is 4’x4’ black Plexiglas and Windex. Keep your glass clean and shoot some amazing pictures.

Lighting:
I like to use three LED lights at various angels to show different shadows, textures and color. It’s easy to play around with the technique of positioning and buffering the lights, put your own twist with every photograph to make them your own unique art.

Butter Poached Lobster
Salsify
Hearts of Palm
Lobster Corral
Picked Herbs

It's Only A Sandwich!

Truffle Brie and Black Forest Ham Sandwich, Kettle Ribbon Chips, Port Poached Figs

Sandwiches are one of the most versatile foods on the planet. Every culture has a sandwich Cuban from Cuba, Doner from Turkey, Banh Mi from Vietnam, Grilled Cheese fron United States, the list could go on forever. Anyone of us has made and eaten a sandwich in our life time. When you have great ingredients and passion about food anything is possible, like an awesome sandwich. Crunchy bread, gooey warm cheese, salty black forest ham with super crunchy chips and sweet soft poached figs will make anyone a sandwich lover. And it is as easy as this....

Grilled Cheese

12 ea. 1 oz. sliced Brie
24 ea. 1/2 oz. thin sliced Black Forest Ham
12 Whole Grain Seeded Bread
6 each 1 oz Soft Truffle Butter
 
Heat a nonstick sauté pan. Butter both side of the whole grain bread place into the hot pan. Lay the brie cheese on one side of the pan and the sliced ham on the other side. Toast the bread and once the cheese is melted sandwich the two sides together. Place on cutting board and cut in half. Serve with chips and poached figs.

Ribbon Chips with Smoked Maldon Sea Salt

3 Large Idaho Potatoes
6 each 1oz portion of melted butter
TT Smoked Maldon Sea Salt
 
Wash the Idaho potatoes and dry. With a spirooli slice the potatoes into ribbons. Immediately put the ribbons into a 300 degree fryer and fry until crispy. Place the chips into a stainless steel bowl pour melted butter and toss while seasoning with the smoked Maldon sea salt.
 
Poached Black Mission Figs

24 black mission figs cut in half
1 c. sugar
16 oz. port wine
4 oz. red wine vinegar
TT Salt and Pepper
 
Place the cut mission figs in a pot with all the other ingredients season with salt and pepper. Simmer the mixture on medium low heat until the liquid becomes a glaze. Cool and adjust the seasoning if needed.

King Crab, Bergamot Orange, Black Trumpet

I Ordered some products from Hunt and Gather this past week- Black Trumpet Mushrooms, Yellow Foot Chantrelles, Hedgehog Mushrooms, Finger Limes, Bergamot Oranges, Huitlacoche every product was awesome and so fresh the best mushrooms I have ever used. I back Hunt and Gather 100%. This dish features Black Trumpet Mushrooms and Bergamont Oranges, with such great products you don't have to manipulate them to much.

 Hunt & Gather is a specialty food distribution company based in Denver, Colorado. Our focus is to provide quality, wild foraged ingredients to restaurants and local retail locations. We carry a large variety of wild mushrooms and seasonal produce. We work closely with foragers across the country to provide the freshest product available. If you would like to place an order or would like more information on what we currently have available, please email us at huntandgathercolorado@gmail.com.

King Crab
Black Trumpet Mushrooms
Bergamot Orange Preserve
Bergamot Orange Supremes
Bergamot Orange Creme
Bergamot Orange Vinaigrette
Nitrogen Sesame Pudding
Breakfast Radish
Finger Pepper
Pressed Avocado
Maldon

What I Think About In Motion

Salmon, Beet, Lemon

Microwave Beet cake

200g Whole Eggs
25g AP Flour
20g Beet Powder
Salt and Pepper

Blend ingredients with a hand blender and strain through a chinois. Put all of the batter into an ISI canister and charge with 2 charges. Shave well and chill for two hours. Poke a few hole in the bottom of a 16 ounce deli container and microwave the batter for 30-40 seconds or until set. Keep in an air tight container until needed.
 
Line Caught King Salmon
Beek Micro Cake
Smoke
Golden Beet Puree
Red Beet Puree
Shaved Beets
Buttermilk Gel
Shoyu Salmon
Lemon Comfit
Roasted Golden Beet
Roasted Red Beet
Dijon Cream
Charred Leek
Nasturtium Leafs

Monkfish, Escargot, Yukon Gold

 Yukon Gold Purée 
Wash and peel your potatoes then large dice them. Put them in a pot and cover the potatoes with cream and season with salt. Simmer the potatoes and the cream until the cream reduces by half check the seasoning. Push the potatoes through a tamis then and the smooth potato mixture and cream into a mixing bowl with a whisk attachment and mix. Add butter slowly to the whipping potatoes, my ratio is 75% butter to 100% total cooked potato weight. Once all the butter is added adjust the seasoning and pass the potatoes through a chinois. Heat as needed.

Monkfish
Escargot 
House Cured Bacon
Yukon Gold Purée
Confit Tomato Vierge
Olive
Black Garlic
Potato "Chip"
Pork Hock Jus
Nasturtium Flower and Leafs
Chive Blossoms
Snap Dragons