Steamed broccoli. Chicken thighs sprinkled with Baby Bam, then grilled and sliced. Truffle Mashed potatoes.
(I wanted the focus of this meal to be on the potatoes, so I thought the rest of the food should be simple. I thought using Baby Bam on the chicken would be fitting, since the potato recipe is also from Emeril Lagasse.) Potato recipe here.
I was thrilled recently a few months ago (cause I’m the most procastinating blogger there is) to find some beautiful black truffles for sale at Whole Foods. It was the first time that I had ever seen them for sale in Austin, although before having very liberal access to them on our family trip to Italy this summer, I was never quite so passionate about them. I grabbed them from the produce case without a second thought, knowing that I would be able to come up with something fabulous to use them in. There were three in the small, clear plastic deli box (I can’t BELIEVE that I forgot to take a photo!) and they were packed in arborio rice, which is typical, but is also controversial. I cooked some in a roasted chicken (more on that later) and made some into truffle butter (this link will also allow you to read up on the storage-in-rice controversy) and then used what was left to make these mashed potatoes. They were earthy and buttery and fabulous. Now that truffle season is over, I know that I will be craving them until next summer, when I plan to order some from d’Artagnan.