Egg with truffle caramelized onion and beef broth #185

Eggs and truffles always go good together, to make that into a complete dish I added some caramelized onions, fresh herbs and a flavorful but still mild beef broth. Only tricky thing about this dish is getting a good beef broth, sometimes you can find good broths or stocks at good supermarkets, if you don´t want to cook your own then look for one or ask around if there are any to be bought near where you live.

Egg with truffle caramelized onion and beef broth

eggs

beef bones with a bit of meat left on

onion

mixed fresh herbs, for example chives, parsley, chervil

truffles, fresh or oil (I used summer truffles in truffle oil in this recipe)

carrot

garlic

bay leaf

salt, pepper

butter

The beef broth

In a frying pan roast the bones and meat until golden, season with a bit of salt and pepper, add a chopped carrot, a clove of garlic, a bay leaf and cook for a few minutes. Add water until it´s covered and let simmer on low heat for at least 6 hours, this is usually best to prepare a day or two ahead and then keep refrigerated until serving, then just heat and check the taste before serving.

Keep adding water as it will evaporate during cooking, once time is up strain the stock and discard the bones and vegetables, check the flavor and reduce if necessary.

The onion

Peel and slice the onion, add to a frying pan with a little bit of butter and some salt and pepper, cook on low heat until it starts to brown and the onion is completely cooked through, check the taste and add a bit of sugar if it´s not sweet enough.

The egg

In a small frying pan cook the egg with a little bit of butter on low heat until the egg white are done, season with salt.

Final steps and plating

Chop the herbs, heat the beef stock, add the fried egg in the middle of a bowl or soup plate, put the onions on top and add the truffle and herbs. Pour the warm beef broth on top, serve.

5 great egg recipes served as Tapas!

Eggs are one of my favorite ingredients, you can use it in endless ways and it´s both great tasting and looking. I´ve selected my five favorite tapas recipes where the egg is the focus of the dish. I really like to serve eggs as the main part of a snack dish since the size is usually great for one egg for each serving and you can add so many great things.

So expect more egg recipes to be coming to Delicious Tapas shortly, until then here are my favorites so far.
Under each photo there are a link that will get you to more photos and the recipe, good luck and enjoy.



Starting simple with boiled eggs with mayonnaise, shrimps and dill.
Eggs with shrimps and dill



Scrambled eggs in the shell with truffle oil and croutons.



Grilled onion, parsnip puré and olive oil poached egg yolk.



Scrambled eggs with dill marinated crayfish and sour cream.



Soft boiled egg with broad beans and shrimps.

Super Bowl recipes! 10 great classics!

Almost time for Super Bowl and it´s time to make some great tasting stuff that goes great with football, this time I will focus on some in my opinion classics like burgers, chicken wings and ribs!

I´ve put together a list of my favourites and below each photo below there is a link to the recipe in case you´ll need it. Most dishes are simple classics so if you´re just looking for some inspiration then you´ll found the right place.

If you´re only looking for some great tasting snacks to enjoy during the game then check out my previous post: 10 great Super Bowl snacks!

OK here we go....

Sliders, who doesn´t love sliders? Serving sliders is a great idea since your guests won´t be too full not to be able to enjoy all the other great stuff you will be serving. I prefer the with classic toppings like lettuce, cheese and tomato.

Sliders!

Crab claws are great to serve since you won´t need to worry about serving them hot, this recipe with a classic aioli and some salt is all that you´ll need.

Crab claws with aioli and salt.

Grilled corn on the cob (how else would you grill them?) with a generous amount of butter, herbs and chili is a barbecue classic and fits great for the Super Bowl.

Grilled corn on the cob with chili and parsley.

A meatball sandwich with loads of Parmesan cheese can be wrong, either serve them like this or just serve bread on the side with the meatballs still in the sauce, this will keep the meatballs warm for longer and your guests can make their own sandwiches.

Meatball sandwich with Parmesan and herbs.

Well it´s salad time, don´t worry since these iceberg wedges are getting a good splash of dressing and some blue cheese on the side you will still like it.

Iceberg lettuce with blue cheese.

You didn´t think I would leave out the chicken wings did you?

Fried chicken wings with Sriracha sauce.

Or the ribs?

Ribs with lettuce and tomatillo and chipotle sauce.

Tortilla bread packed with ham and cheese are a great snack that is easy to prepare.

Tortilla bread with cheese and serrano ham.

I love fries, especially home made and if you try this recipe I´m sure you will to, besides what else are you serving up with those sliders?

French fries with truffle mayonnaise.

Last one, home made onion rings deep fried with Japanese Panko. Crunchy and great tasting.

Onion rings.

New Years recipe ideas for meat lovers

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part five in this series and for this post I will focus on all you meatlovers out there.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

New Years menu for meat lovers

Appetizers - for the appetizer we have some seared beef, duck breast, bacon with potatoes and Italian breasola, all to get your hands on a lot of different great tasting meats.

Duck breast with apples and mustard

Potatoes with bacon and sour cream
Breasola with Parmesan cheese, arugula and pumpkin seeds
Beef with dijon mustard and red onion

Starter

Whipped ricotta cheese with proscuitto, figs and truffle honey

After indulging in a few different meats as appetizers it´s time to move on to some Italian ham with figs, honey and truffles. The ricotta is actually the star of this dish but it would be nothing without the ham.

Main course

Slow cooked leg of lamb with potato cream
Onion rings

The main course is a bit heavier, but slow cooked meats are great tasting and always appreciated plus you´ll get a great chance to open up that old heavy red wine that´s been sitting in the cellar for a while. Some onion rings on the side completes it.

New Years recipe ideas when you´re not on a budget

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part four in this series and for this post I will focus when you have an unlimited budget and want to treat yourself and your guests to something extra.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

New Years menu when you´re not on a budget

Appetizers - these three appetizers can more or less be eaten using your hands and of course you will be serving loads of Champagne on the side.

Duck liver paté with rosehip jam and bread
Grilled asparagus with Parmesan cheese
Grissini with Parma ham and cream cheese

Starter

Tuna tartar with avocado and chives

Tuna is always appreciated and I love the freshness and elegance of this recipe, since the budget is not an issue get the best tuna you can find.

Main course

Lobster tail with caper aioli
Linguine with truffles cream and Parmesan

Combine these two recipes but instead but skip the caper aioli for the lobster and you can serve the lobster warm instead of cold.

Linguine with truffles, cream and Parmesan #145

Classic, super rich and great tasting is all the description this pasta dish needs. It´s super simple to make and since it´s so rich I prefer so serve it as a small tapas or appetizer because otherwise you won´t be able to eat much else. Buy the kind of truffles that your wallet can afford, I used summer truffles that are sliced and marinated in black truffle oil that I think taste great. If you´re rich then go for fresh black or white truffles and if you´re on a budget then go for just the oil.

However try not to switch from real Italian Parmiggiano-Reggiano to something cheaper because that will take loads of flavor out of the dish.

Linguine with truffles, cream and Parmesan

dried linguine pasta

cream

olive oil

Parmesan cheese (Parmiggiano-Reggiano)

garlic

truffles in truffle oil (or whatever truffles you choose)

salt, pepper

Boil the pasta in salted water, meanwhile peel and slice the garlic thin and cook on medium heat in olive oil without getting brown, add salt, pepper and cream and bring to a boil and let reduce for a few minutes. I usually do this in a frying pan that you can add the cooked pasta to. Add grated Parmesan to the sauce and let it melt. 

Remove the pasta from it´s  water when it´s a few minutes away from being done and add the pasta to the sauce. Add truffles and combine the pasta with the sauce, check the taste and add salt, pepper and truffles if necessary. The pasta will get done from being hot in the truffle sauce within a few minutes. Serve immediately with some extra Parmesan on top.

Salt baked onions with truffle butter #139

Salt baked onions taste simply amazing, they are easy to prepare and it can be fun to serve something that is super cheap and still make it look good and taste great (with a little bit of help from truffles). It works with all sorts of onions but I think that a standard yellow one is the best since it´s usually the cheapest one and very rarely get to be the center of a dish.

If you´re not into truffles the onions is great served with most other seasoned butters, like herbs or cheese. Also it´s great to serve as a side to grilled meats and stews.

Salt baked onions with truffle butter

onions
coarse sea salt
vegetable oil
black pepper
salt
butter
truffle oil
truffles (optional)
parsley

Without peeling the onions brush them with vegetable oil and sprinkle with loads of coarse sea salt. Roast in the oven whole on high heat until the onions are cooked through. Turn them a few times during the cooking. Check them by poking them with a thin knife to see if they are soft all the way through, it´s OK to let them cook a while after they are soft, just make sure you don´t let them under cook because then to much of the raw onion flavor will be left. Once completely soft remove from the oven and let cool for a while.

If you want to prepare this dish a little bit of time before serving it´s better to turn of the oven and let the onions stay in the oven until serving, the won´t overcook but they will keep their heat for quite some time.

Whip butter at room temperature with the truffle oil, chopped truffles and a little bit of black pepper. Peel the onions and serve with the butter and a few leafs of parsley. Make sure you taste onions before serving to check if they are salty enough, if not just add salt before serving. Good luck.

Whipped ricotta cheese with prosciutto, fresh figs & truffle honey #123

Whipped ricotta is a great way to serve cheese, all you do is whip it until it´s creamy an smooth, you may need to add a bit of cream or milk. Another good thing about ricotta is that you can easily sweeten the cheese and use it as a base for desserts for example with marinated fresh fruit.

Whipped ricotta cheese with prosciutto, fresh figs & truffle honey

ricotta cheese
milk
figs
prosciutto
olive oil
truffle honey
salt, pepper
cress (for decoration, optional)

Put the ricotta cheese in a bowl and whisk it with a electric whisk until it´s creamy and smooth, add a bit of milk if necessary. Put a spoonful of the ricotta on a plate, add the prosciutto and the figs. Add the olive oil, salt and pepper and a little bit of truffle honey on the ricotta. If you can´t find truffle honey you can add a little bit of truffle oil into the olive oil or if you´re not into truffle you can skip it, it will still be a great meal. Decorate the plate with some cress or any other mild herb you like.

French fries with truffle mayonnaise #116

If you haven´t done home made french fries before you really should give it a try, it´s not very difficult. If you´re own a deep frier then there´s no problem at all. If not you can deep fry in a big pot, but make sure to use a thermometer to be able to control the temperature. If you´re feeling insecure about frying in a pot then don´t do it because it can get dangerous. Instead you can roast the fries in an oven, not quite as tasty but still good enough.

For this recipe I use a quicker version of Heston Blumenthals three day fries but I´ve shortened each so you won´t have to spend three days waiting for some fries. 

French fries with truffle mayonnaise

potatoes

neutral oil for frying, I use rapeseed oil but use your favourite

salt

egg yolks

Dijon mustard

red wine vinegar

salt, pepper

neutral oil for the mayonnaise

olive oil

truffle oil

black truffles (optional)

Cut the potatoes into fries, i like mine thin and crispy but cut them to your liking. Leave the skin on. Rinse the cut potatoes in cold water and then parboil until almost done. Remove from the water and let cool in the fridge for about one hour.

Meanwhile start making the mayonnaise, combine egg yolk, Dijon mustard and the vinegar in a bowl and whisk, carefully add the oil a little bit at the time, remember to whisk during the entire process. When it´s thick enough season with salt, pepper, truffle oil, olive oil and some grated or diced truffle.

Fry the fries on low temperature without letting them get any colour until they are cooked through. Remove and chill again for 1-2 hours. You can prepare these two steps the day before and then fry the fries before serving.

Fry the fries until golden on high temperature, remove and salt. Serve with the truffle mayonnaise.

Cauliflower cream with hazelnuts & truffle vinaigrette #103

This is a bit more of an elegant tapas, what I think makes it so good is the variety in textures and temperature when you are using both cooked, roasted and raw cauliflower. The cream can also be used as a great side for meats as well.

Cauliflower cream with hazelnuts & truffle vinaigrette

cauliflower
cream
peeled hazelnuts
truffle oil or truffles in oil
olive oil
balsamic vinegar
salt, pepper

Cauliflower cream
Break the cauliflower in smaller pieces and let simmer in water with some salt until cooked through. Strain the water and add a little bit of cream and blend until completely smooth. Season with salt and pepper.

Raw and roasted cauliflower
Using a knife carefully cut away small pieces of cauliflower, soak them in cold water to keep them crunchy until serving. Then cut one bigger piece and roast it in a pan with olive oil until golden and almost cooked through.

Truffle vinaigrette and hazelnuts
Combine olive oil, truffle oil and some vinegar, season with salt and pepper. Roast the hazelnuts with a few drops of olive oil.

Serving
Arrange all ingredients on a plate, serve the cream and roasted cauliflower warm and the hazelnuts and vinaigrette at room temperature and the raw cauliflower cold.