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images from: http://www.reallynicerecipes.com/recipe/poultry/spatchcock

I wanted to post this conversation as soon as possible for anyone interested in a Turkey Conversation… How are you going to do your bird?

Subject:Oregon truffles
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From:John P
Date: Tue, Nov 24, 2009 at 11:58 AM
To: sidra forman <sidraforman@gmail.com>

Hi Sidra,
My wife and I (avid blog readers, recent home dinner guests (thanks again!)) just got a shipment of white and black Oregon truffles, which we plan to use in several Thanksgiving dishes. I was wondering if you could give me any suggestions for a wine pairing, particularly for the black truffes. Due to their pineapple overtones, I’m inclined to use the black truffles in a dessert application (steeped in cream, then whipped?) but don’t have any solid wine ideas. I saw that you paired Oregon black truffle with (Buccia Nera) Vin Santo dell’Etruria Cent 2004 (500ml) for a dessert and with (Pierre Gauthier) Bourgeuil “Vingt Lieux Dits” 2005 for a savory dish. Would you be able to give me other suggestions or, if these are the right two wines, let me know where I can pick some up?
Thanks and happy Thanksgiving,
John
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From: sidra forman <sidraforman@gmail.com>
Date: Tue, Nov 24, 2009 at 7:55 PM
To: John P

Hi

Good to hear from you. Sorry it took so long to respond…got pulled away from my computer for most of the day!

I love the Oregon Black Truffles in both sweet and savory dishes. For a dessert last weekend I made a sorbet with them pureed in almond and coconut milk and sweetened with agave nectar then froze in my ice cream maker…it was amazing with the really caramely tasting Vin Santo. It would have also been nice with a dry champagne. I think for a sweet course they would also work well with a Banyuls since to me they have a certain chocolate like property to them.
The black truffles, as well as the white also pair great with poultry, mashed potatoes (made with olive oil instead of butter since butter will drown out the taste of the truffles), pureed cauliflower for some reason really sets the flavor off as well…
We paired the white truffles last weekend with an amazing Chianti, style Italian Red ((Montevertine) “Montevertine Toscano Rosso” 2004).
I work with a wine wholesaler who helps me with my picks and supplies us directly but I know they do a great job with retail wines at Bacchus in Georgetown, http://www.bwcellar.com/

Hope this is somewhat helpful…Very happy to continue the discussion if you are thinking about a dish or wine you want to talk about I am happy to weigh in!

Happy cooking and hope to see you soon
sidra

———-
From: John P
Date: Wed, Nov 25, 2009 at 8:19 AM
To: sidra forman <sidraforman@gmail.com>

Thanks for the information- this is great. One question regarding poultry- I was thinking about slicing some of the black truffles and sliding the slices under the skin of the turkey for roasting. My only concern is whether the flavor will hold up to a couple of hours in an oven. I’m hoping that the skin and rendering subcutaneous fat will protect the flavor, but would appreciate any thoughts you may have.
Thanks again,
John
———-
From: Sidra Forman sidra forman <sidraforman@gmail.com>
Date: Wed, Nov 25, 2009 at 10:27 AM
To: John P

I would put some truffles under the skin and than shave some. To get the best flavor I would suggest a vegetable purée or mash ( potato, cauliflower, parsnip, celery root…) then shaving truffles on top of that and then putting a slice of turkey with the truffle under the skin on top of the vegetable to serve.
Also you might consider instead of cooking the turkey whole, butchering it like you would a chicken and cooking it in pieces crisping the skin. Th result will be a not over cooked turkey that will be moist an delicious with the truffle taste…When you butcher the turkey you can use the bones to make a stock, cook the stuffing separate and use a little of the turkey stock in it if you want, also at the last minute you can pour the fat/juices from the roasted turkey over the stuffing.
We always do our turkey like that…
Let me know if you have any questions… Always happy for the cooking chat

Sent from my phone
———-
From:John P
Date: Wed, Nov 25, 2009 at 10:36 AM
To: Sidra Forman <sidraforman@gmail.com>

Thanks, I had planned on spatchcocking the bird this year, so we’re of the same mind. I’ll let you know how it turns out.
Happy Thanksgiving — John
———-
From: sidra forman <sidraforman@gmail.com>
Date: Wed, Nov 25, 2009 at 10:51 AM
To: John P

just looked up the word “spatchcock”…did not know what it meant…happy to learn it, nice word!
Thanks

Spatchcock is a term used to describe the process of removing the backbone of a bird in order to lessen the cooking time thereby ensuring moister meat… So say Butterfly but why when Spatchcocking is so much more fun!

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This entry was published on November 25, 2009 at 4:22 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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