A very interesting recipe. But the only problem is getting my hands on black truffle butter, plus...all in all, the whole dish will take about 3 hours to prepare (roasting plus cooking up the wine gravy).
A lot of work ....but I supposed a huge ass turkey can feed more than 10 pax? SO its worth the trouble...and the recipe itself sounds really delicious.......
Something to consider for Christmas dinner......
Poblano Potato Gratin
(Picture from www.gourmet.com)
Seems like an easy dish to cook. I mean, how difficult can making a gratin be rite? Its basically potato bake...kekekeke....
But once again, the recipe calls for odd ingredients like Poblano (some sort of pepper). From the recipe, I think I can grill strips of eggplant until crispy to replace the Poblano....or maybe the normal red/yellow pepper will do? The latter will give it a more vibrant look...in terms of colour.
Something to try, when you have to feed the Mr.Potato aka JJ. Btw, you peeps can visit HY's blog for an entry on JJ.....
Get the recipe at www.gourmet.com : HERE
Dessert : Strawberry Layer Cake
Recipe from www.gourmettraveller.com.au.
Look like a really nice cake, I think it'll be great for birthdays and celebrations.
I've done a strawberry cream cake long time ago, and had never attempt to make another one since mainly because :
1) Strawberries are expensive.....so if I'm just baking for fun, its not worth spending so much money on the strawberries.
2) Slicing the cake horizontally...is not an easy task, though a well serrated knife and a lazy susan helps. It require steady hand and the each thickness of each slice should be even, else the layering will be difficult...coz you'll have to spread the cream properly so that the cake don't look lopsided.
3) I had problem with covering the cake with the strawberry cream. It seems to melt really fast, and I had to chuck the cake into the fridge for an hour, before I can continue to cover the cake with cream and decorating it.
4) I'm lazy. I hate to clean piping bags after decorating a cake.....usually, I'll just soak it in hot water (piping bag and nozzles), then rinse them with soap water. Yea...that makes it much easier, but cleaning up is still a chore!!
(This is what I made....long long time ago. The recipe was from a book by Alex Goh, called Creative Making of Cakes)But this recipe from Gourmet Traveller looks really good, and I don't mind trying it out.....maybe instead of baking my own cake, I can buy a sponge from a bakery, or maybe it can be replaces with sponge fingers ala tiramisu style? Something worth trying....hehehe....