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Article: "Green" Eggs and Truffle Oil
- Article from:
- Seven Days
- Article date:
- December 6, 2006
- Author:
CopyrightCopyright Seven Days Dec 6-Dec 13, 2006. Provided by ProQuest LLC. (Hide copyright information)
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In the kitchen with Green Room Chef Dave Pratt
A little truffle oil is a dangerous thing. Dave Pratt, executive chef and co-owner of the Green Room - one of Burlington's hottest new restaurants - goes through two large bottles a week. Truffle oil is usually olive oil infused with the aroma of truffles - the highly prized, painfully priced gems of the fungus kingdom. It does for food what dim lighting does for people.
For one recent special, Pratt fans slices of rosy, house-smoked duck breast on a plate and tops them with a tangle of mesclun salad and two grilled crostini. A drizzle of truffle oil and the dish is done. The duck is a symphony of meatiness, salt, fat and smoke. Just as the ...