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Recipes & Entertaining Ideas

Filtering by Tag: Truffle

Watch: Truffled Toast with Asparagus

Marc J. Sievers

Truffled Toast with Asparagus is one of my all-time favorite recipes in my cookbook Table for Two.  It is incredibly chic and elegant, much easier to make than it looks, and is a really unique dish that will "Wow!" your guest!  This dish incorporates flavorful asparagus with crisp delicious bread, coated with truffle oil, and topped off with egg yolks that create a luxurious sauce for the whole dish.  You need a sauté pan, a little assembly, and a couple minutes under a broiler, and you will have an over-the-top main course that is sure to impress you guest as much as it will delight their taste buds!

Series 5, Episode 3: Truffled Toast with Asparagus


Truffled Toast with Asparagus 

Ingredients (serves 2, easily expands for larger soirées)

  • Truffle Oil – 6 tablespoons

  • Challah Bread – 2 slices, cut 2-inches thick

  • Butter – 1 tablespoon, unsalted

  • Olive Oil – 1 tablespoon

  • Asparagus – 5 stalks, bottom ends trimmed and discarded, cut ¾-inch on the diagonal, tips included

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon

  • Garlic – 2 cloves, thinly sliced

  • Fontina Cheese – ½ cup, freshly grated

  • Pecorino Cheese – ¼ cup, freshly grated

  • Egg Yolks – 4 extra-large, whole, at room temperature, separated into 2 bowls

Directions

  1. Preheat the oven to 400 degrees F. Place two individual gratin dishes (6-7 inches in diameter) onto a half sheet pan.

  2. Place a slice of bread into each dish. Make an oval-shaped well in the center of each slice by removing bread about ½-inch deep.

  3. Brush the tops of each slice with 3 tablespoons of truffle oil, allowing the oil to be absorbed in completely.

  4. Bake for 6-8 minutes, or until the tops are lightly toasted.

  5. Meanwhile, in a 10-inch sauté pan set over medium heat, add the butter and olive oil. Once hot, add the asparagus, salt, and pepper. Cook for 3 minutes, stirring occasionally.

  6. Add the garlic and continue cooking for another 1 minute, being careful not to burn the garlic. Remove from the heat, transfer into a small bowl, and set aside.

  7. Once the bread is finished baking, remove the sheet pan from the oven, top each slice evenly with both cheeses. Gently place the eggs yolks into the well of each slice, and evenly distribute the asparagus mixture.

  8. Return to the oven and bake for just another 1-2 minutes, until the cheese is just slightly melted. The egg yolks will still be raw and runny.

  9. Garnish with more salt and pepper to taste. Serve immediately.

Tip: Because the egg yolks are still raw, you really want to make sure to use fresh eggs for this.  Also, because the egg yolks are still raw, the moment you cut into them, they instantly make a sauce! 

Idea: To give this dish even more truffle flavor, you can replace the sea salt with truffle salt – instant upgrade!  Truffle salt, I think, is a fabulous ingredient to keep on hand.  You can use it on almost anything savory as a finishing salt.

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Fig & Truffle Nibbles

Marc J. Sievers

During the holidays, time seems to be a luxury as everyone is preparing to entertain family and friends.  Over the years, I have hosted many holidays at home and have always strived to find the balance of not only being the host with the most, but also enjoy the day myself as a guest at my own party!

This elegant no-cook hors d’oeuvre couldn’t be easier, and perfectly showcases the delicate flavor of fresh figs.  My Fig & Truffle Nibbles allows guests to have a “little something” while sipping their favorite libation and catching up with one another, but not so much that they will be stuffed before dinner (and dessert!).

I like to serve these on little spoons (available online) for a little added flair, but you can also serve them in endive leaves, on a water cracker, or on a platter with cocktail picks.  Not only are these a fabulously luxurious hors d’oeuvre, but they are extremely satisfying for any festive gathering!


Fig & Truffle Nibbles

Ingredients (expand recipe as needed)

  • Fresh Figs - halved

  • Truffle-Balsamic Vinegar

  • Honey

  • Fleur de Sel

  • Black Pepper - freshly cracked

  • Fresh Thyme - whole leaves

Directions

  1. Simply drizzle small, even amounts of truffle vinegar and honey on the cut side of fresh figs. Sprinkle with salt, pepper, and fresh thyme leaves.

  2. Serve at room temperature.

Tip: These can be made in advance and stored in the refrigerator for up to 3 hours.  Allow them to come to room temperature before serving. 

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