Yield: 4 servings
|4.00 medium||red potatoes|
|1.00 tablespoon||olive oil|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|½ tablespoon||heavy cream|
|1.00 tablespoon||truffle oil|
|1.00 tablespoon||snipped chives|
Preheat oven to 375 degrees. Slice a little off bottom of each potato so it can stand without rolling. Slice a little off top, then hollow out a small cavity using a sharp paring knife or melon baller. Place potato trimmings in a small saucepan, cover with water and season with salt. Oil insides and outsides of hollowed potatoes, generously season with salt and pepper, place on a baking sheet and bake until tender and golden, about 20 minutes. Meanwhile, boil potato trimmings until tender; drain. Add butter, cream and 1 teaspoon of truffle oil and mash together. Keep warm. When potato shells are cooked, drizzle with remaining truffle oil and fill with mashed potato mixture.
Return to oven to heat through. To serve, place potatoes on serving plates, sprinkle with chives and use a truffle slicer to shave truffles over each. This recipe yields 4 Hors d'Oeuvres servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-049 broadcast 04-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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