I haven’t written anything about food lately, not that I haven’t cooked anything new but I just have been slacking on food documenting. So lets try make up for it starting with tonight’s dinner.
Today I went to the city to eat a bread with croquette and mustard at The Hague’s best boucherie, Dungelmann. Afterward I went looking for a good truffle oil with the idea to use on meat sandwiches or with risotto and pasta dishes. I bought a small bottle of Italian black truffle oil at the gourmet department of Bijenkorf.
Funny remark: Since Frasier is on Comedy Central almost every late night I have been watching it without fail, even reruns. There is one episode where Frasier and Niles want to buy Belago caviar which apparently is very expensive. They end up buying it on the black market and off course hilarity ensues. Well while at the gourmet department today I was looking around and they had Belago caviar, talk about expensive; 85 euros for 40 grams of caviar. What a good thing I’m not a fan of caviar, only “caviar” I ever eat are the ones on the California rolls!
Being a foodie can be expensive but luckily I don’t have Frasiers expensive taste, although I’m planning on buying some Pata Negra ham, I thought I wasn’t allowed to eat it, but dry cured meat is safe to eat in contrary to raw meat. Well I still enjoy a plain grilled cheese best!
In any case, for dinner today I mixed some mayonnaise with a few drops of the truffle oil and some crushed fresh garlic. I spread the bread with it, added 3 thin sliced salami and romanian lettuce. With a side of yesterdays left over potato salad. It wasn’t bad at all, only thing was the only mayo I have is Hellmann’s, which has a strong taste on itself. Next time I need to use a more lighter on taste mayo so that the truffle taste will stand out more.
It was a tasteful and filling dinner, also easy and fast to make considering I ate late today. I was planing on making risotto with mushroom, but I’ll make that tomorrow and will be adding a dash of truffle oil to see how the tastes will blend. This can be a success or an utter failure, we’ll see.