July 7, 2010
The truffles speak for themselves....outstanding.... such great specimens. We will pack some in oil and freeze them but, of course, we are also enjoying many of them fresh.
But you need to know about lunch at Chez Xavier. It began with a Cavaillon Melon soup. He took 2 melons and scooped them with a melon baller. The melon left behind was trimmed out and then pureed in the blender with a bit of Chartrueuse, fresh basil, lime juice, salt and pepper....the puree was then poured over the melon and served very cold. It was so good on this very hot day that I slurped mine down before ever thinking of taking a photo.
Then came the omelet full of truffles accompanied by the sauteed eggplant. And the eggplant deserves some explanation because his method works so much better than the way I have sauteed eggplant for years. First, he sliced it thick (1/2-3/4-inch) and placed it in the steamer....you know my favorite one that you can get at Target. He steamed it for 20 minutes of so.....not completely done but almost. He then removed it from the steamer and dipped it in seasoned flour, the beaten egg, then polenta. The reason I think this is so worth noting is because when the eggplant has been steamed, it does not suck up the fat when you are pan frying it. It was sooooo crispy and good. We had a few cheeses to follow. And, finally finished with an apricot rhubarb tart!
I guess you can figure that my afternoon was shot.....I was good just for lounging in the pool