Cooking Lab - Baked Cauliflower Mac n Cheese with Truffle

I love cauliflower! But it's Picky P's absolute hate.

When I went to Sail at Lavender Bay, I absolutely loved their side dish over the mains. Today I am going to concot up a diet-light mac-n-cheese version to sneak in some cauliflower for Picky P. 

(c) GMV - Got My Vote! （≧∇≦）

I am so excited about this gourmet yet skinny version of mac-n-cheese. It's got a whole cauliflower and ample truffle oil! 

It's my new favourite comfort food for Spring! Who can exercise self-control over this creamy cheesy yummy pasta dish? 

After this, I can't go back to the ordinary Mac-n-cheese. Even Picky P overlooked the cauliflower. 

Ingredients:

-2 cups macaroni 

-3 cups cauliflower florets 

-1 cup white cream lasagne sauce

-6 slices of vintage cheddar cheese

-50g grated parmesan cheese

-30ml black truffle oil 

-20g fresh parsley leaves

-Salt & pepper to taste

Methods:

1. Preheat oven to 180C.

2. Cook cauliflower floret in a large pot of boiling water for 5 minutes or until tender. Drain well. 

3.Cook the pasta in the cauliflower broth until al-dente. Drain and remove.

4. Drizzle some truffle oil on the macaroni to prevent sticking.

5. Stir the lasagne white sauce with the pasta and the cauliflower. 

6. Spread macaroni & cauliflower mixture into a baking dish. 

7. Add 3 slices of cheese on top. 

8. Place into the oven and bake until cheese melted and turned bubbly.

9. Within the last 3 minutes, add a handful of leg ham on top. 

 

10. Served immediately. 

11.Garnish with fresh parsley and parmesan cheese. 

Cooking Lab - Japanese Chawanmushi Custard with Scallops and Truffle

Enjoy a hearty delicate, smooth silky steamed egg Chawanmushi with Hokkaido scallops and black truffle shavings. Pure deliciousness!~ 


(c) GMV - Got My Vote!

Silky and smooth~~

Ingredients:

- 4 eggs 
- 4 large scallops 
- 4 fishballs 
- 20g fresh black truffle 
- 1 cup chicken stock 
- 1 teaspoon mirin 
- 1 tablespoon bonito soy sauce 
- 1/2 teaspoon chicken powder 
- 1/2 teaspoon white wine 
- Salt & pepper 

Instructions:

1. Whisk the eggs and strain.

2. Season with mirin, soy sauce and white wine.

3. Add in the chicken stock.

4. Season with chicken powder, salt and pepper.

5. Place a fish ball at the center of the bowl.

6. Divide the egg mixture into 4 equal portions.

7. Cover with aluminum wrap. Allow for Ventilation holes.

8. Steam for 10 minutes and turn the heat down.

9. Finely slice the scallops into tartare strips.

10. Add the scallop tartare stripes on top on the custards 3 minutes before done.

11. Remove the Chawanmushi bowls from the steamer.

12. Place it on a serving tray.

13. Freshly shave the black truffle on top.

14. Serve immediately.

Cooking Lab - Trio Mushroom Pizza with Sugar Snap Pea

The assorted earthy exotic mushrooms, the intoxicating flavor of truffle red wine pesto, mixed melty cheese and tender sugar snap peas all piled on crispy crust… 

This is a wondrous vegetarian pizza and the combination is so memorable you would not forget. 


(c) GMV - Got My Vote!

It is wholesome and a great re-invention on the classic 

It’s the best rainy day comfort food. 

Ingredients:

- 1/2 lavash Turkish pide 
- 4 tablespoon truffle mushroom pesto pate 
- 150g button mushroom 
- 100g fresh shiitake mushroom 
- 50g fresh enoki mushroom 
- 100g fresh sugar snap pea 
- 1 king oyster mushroom (which I forgot to use!!!) 
- 2 tablespoon mixed cheese 
- 2 tablespoon shaved parmesan cheese 
- 1 tablespoon extra virgin olive oil 
- Salt and black pepper 

Instructions:

1. Preheat the oven to 180C.

2. Place the lavash bread on a baking sheet.

3. Spread the truffle mushroom pate pesto on the base.

4. Drizzle lightly with olive oil.

5. Place the button mushroom slices as the first layer.

6. Follow by fresh shiitake mushroom slices.

7. Top with a handful of mix-cheese and send it into the oven.

8. Bake until the cheese is golden and bubbly.

9. Once the cheese has melted, scatter the enoki mushroom on top.

10. Continue baking for another 5 minutes or when the edges turn crispy.

11. Evenly place the sugar snap pea slices on the pizza.

12. Let it stand 5 minutes before serving.

13. Remove it to cutting board, and season with truffle salt and black pepper.

14. Garnish with shaved Parmesan cheese.

15. Cut the pizza into 8 slices. Serve immediately~

A little bit of truffle scent from the pesto adds a touch of decadence. 
Enjoy this incredible trio mushroom pizza with sweet sugar snap pea. 

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Cooking Lab - Black Truffle Open Sandwich

GMV's take on the ultimate breakfast black truffle Toastie.

Now who says you can't have cafe-style breakfast in the comfort of your home. 

Ever since I tried Devon Cafe's Ultimate Toastie, I thought that tasty breakfast dish was not hard to assemble. I thought the high price tag of $27 was due to the preciousness of black truffle. 

Now I am in possession of an actual black truffle, so why not use it for my breakfast dish and pocket $27 at the same time. 

Anyhow. I am super proud of my creation!

(c) GMV - Got My Vote!

Cooking Lab - Seared Scallops Salad w Shaved Black Truffle (稀有干貝黑松 露一口吃)

Pan-seared sashimi scallops served with fresh black truffle make this an elegant appetizer that sure to impress your dinner guests. 

I am not using the second derivatives of truffle products, like truffle butter or truffle oil etc. Tonight, it's all about the real deal. A fresh black truffle came all the way from WA and I intend to put it to good use.


(c) GMV - Got My Vote!

今晚的前菜是來自北海道的超大干貝，上面灑上一片片的黑松露。只能豪邁的一口吃。

有黑鑽石之稱的黑松露，算是個珍貴食材。

Ingredients:

- 12 sashmi grade sea scallops 
- 2 slices of Italian prosciutto 
- 10g fresh black truffle 
- 2 cherry radish 
- 2 lebanese cucumber 
- 4 cherry tomato 
- 50g brocolini 
- 20g baby snow pea sprout 
- 20g fresh bean sprout 
- 1 Cara Cara navel orange 
- 30ml lemon-infused olive oil 
- Sea salt flake 

Instructions:

1.Thinly slice the cherry radish into disks.

2.. Skin the Cara navel orange and cut into cubes.

3. Slice Lebanese cucumbers into thin ribbons.

4. Add some ice cubes to keep fresh.

5. Preheat the oven and bake the prosciutto slices till crispy.

6.  Break the baked prosciutto into fine pieces.

7. Pat dry the scallops in paper towels.

8. Cure the scallops in the lemon-infused olive oil.

9. Fire up the blow torch and sear the the top of scallops for 30 seconds.

10. Remove from pan and lightly season with sea salt flakes.

11. The scallops should be very juicy and bouncy at touch.

12. Use the remaining oil to quickly saute the brocolini.

13. On a large serving plate, plate up all the garnishes.

14. Place the seared scallops on the cucumber slice.

15. Top with baked prosciutto crumbles.

Ah-ha, the little precious black truffle gem is ready to make its debut.

Right before serving, freshly grated truffle on top.

One major problem of doing this fine-dining style dishes is that the guests are hungry for more. 

...and since the kitchen is so accessible, they wanted another serving. 

So in this variation 2, I dressed the salad a bit more substantially.