Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
Description
The dinner buffet has taken a back seat to small plate stations that are assembled in front of the guest in a station setting. The food appears fresher since it’s plated to order and presents guests with bold combinations of diverse flavors. Plus, the smaller size of the portions allows guests to try a variety of options. Here are some popular pairings:
Miso Glazed Cod with Stir Fried Vermicelli Noodles
Silken Tofu with Roasted Heirloom Tomatoes, Sautéed Sea Beans in a Curry BrothWinter Salad of Arugula and Radicchio with Blood Oranges, Dates and Fennel
Braised Short Rib with Truffle Whipped Potatoes and Shaved Brussels Sprouts
Ingredients
- 1 lb yukon gold potatoes
- 2 T salt
- 1⁄4 lb butter
- 2 T white truffle butter
- 2 c milk
- 1 T white truffle oil
Instructions
Peel the Yukon gold potatoes and large dice. Place in cold water in a sauce pot, put on a moderate flame and add 2 tablespoons of salt. Simmer potatoes until they are fork tender and drain. In a separate sauce pan add the butter, truffle butter, and milk, bring to a simmer. In a mixer, using the whisk attachment, add the potatoes and mash for a minute, add the hot milk mixture and puree until smooth, adjust seasoning with salt and white pepper and the truffle oil.
Notes
Photo by: trpnbiles7