Monday, February 21, 2011

White Truffle Egg Custard, Bacon Dashi, Soft Scrambled Egg, Roasted Pork Belly

It is a thrill to debut the first installment of 5 Star Makeover Cooking Group.  Natasha and I decided to start out with the theme of Bacon & Eggs.  Here we go…

In my last post, Tuna & Tofu Redux, I talked about having contrasting textures within the same course, in order to keep the diner engaged.  Lately the combination of a broth over custard is seen in fine dining all over the world.  Truly an amazing mouth feel when the contrasting textures hit your tongue.

White Truffle Egg Custard: Rich egg custard impregnated with the fabulous flavor of white truffle oil.

Bacon Dashi: An amazingly flavorful broth.  Love the combination of Kombu kelp and smoky bacon.  This dashi has countless uses in the kitchen.  Pour it hot over shaved lobster mushrooms for a fantastic first course for example.

Challah Crouton, Soft Scrambled Eggs, Roasted Pork Belly: Garnish the plate with more of the main ingredients to finish on a high note.

White Truffle Egg Custard, Bacon Dashi, Soft Scrambled Egg, Roasted Pork Belly

For the White Truffle Custard:
2 organic free-range eggs
2/3 cup half & half
2/3 cup heavy cream
1 1/2 tbs white truffle oil
Sea salt
White pepper

Preheat oven to 275 F.  In a small sauce pan heat the half & half and milk.  When it comes to a boil, take off the heat.

Add the cream to a blender.  Start the motor.  Add the eggs and white truffle oil.  Season with salt and pepper.  Stop the motor.  Check for seasoning.

Strain through a fine mesh strainer into a glass bowl.  Allow the custard to rest for 5 minutes.  Skim off any foam that rises to the top.

Pour a serving of custard into the serving plate.  Place the plate in the center of a roasting tray.  Pour enough hot water into the roasting tray to come up about 2/3 of the way up the serving plate.  This ensures the the custard will cook evenly and not overcook.

Cover the roasting tray and cook in the oven for 55 minutes or until the custard is just set.  Do not overcook.

For the Bacon Dashi:
2 - 6 inch pieces of kombu kelp

1 large yellow onion - peeled & chopped
8 cups water
1/2 lb thick center cut smoked bacon

Rinse the kombu under running water.  In a stockpot, add the Kombu and onion to the 8 cups water.  Bring the water to a simmer (around 180 F).  Turn off the heat.  Let the Kombu steep for 15 minutes.  Remove the Kombu from the pot.  Add the bacon.  Return to the heat.  Bring to boil, reduce to simmer.

Simmer for 30 minutes.  Remove the bacon.  Strain the dashi through a fine mesh strainer.  Chill the broth in the fridge.  The fat will separate and harden forming a solid cap.  Remove the fat cap and discard.  The dashi will keep in the fridge for 7 days.  
Warm before serving.

For the Pork Belly:
3 lb pork belly - skinless
Sea salt
Cane Sugar
Onion Powder
White truffle oil

Season the pork belly on both sides with the salt, sugar, and onion power.  Place the pork in a container and cover with plastic wrap.  Fridge overnight.

Preheat the oven to 450 F. Lay the pork belly on a roasting tray.  Cook for 30 minutes.  Remove the pork belly from the oven and baste with White Truffle Oil.  Return to oven, cook for 30 minutes.

Reduce the temperature to 250 F.  Cover with foil. Cook the pork belly for another 90 minutes. 

That's it for now...till we exchange a few words again...Peace!