Farm to Table: Slow Poached New Hampshire Heirloom Egg at “La Silhouette”

La Silhouette Restaurant 362 West 53rd Street New York, NY 10019 T: 212 581-2400, 212 581-1045 (Direct)

Next time you venture into the Big Apple for a bite to eat be sure to add La Silhouette to your culinary tour. Executive Chef Matthew Tropeano formerly of La Grenouille has prepared a “Slow-Poached NH Heirloom egg with white asparagus-mascarpone puree, truffle vinaigrette, and rustic breadcrumbs” for the spring menu.       This dish includes bright flavors of spring  such as fresh asparagus and lemon zest, the perfect accompaniment for our rich golden Pete and Gerry’s Heirloom Egg Yolks. Chef Tropeano has shared his recipe with us and if you are a master in the kitchen we encourage you to try it and share your experience with us.

SLOW-POACHED NEW HAMPSHIRE HEIRLOOM EGG

WHITE ASPARAGUS-MASCARPONE PUREE, TRUFFLE VINAIGRETTE, RUSTIC BREAD CRUMBS

Pete & Gerry's Heirloom Egg-Slow Poached

For the Rustic Bread Crumbs:

6pc country bread, sliced, de-crusted, and dried out overnight

1 cup of Parmesan cooked at 350 for 10 minutes on a sheet pan to make a “tuille”

Zest OF 3 lemons

1/4CUP of chopped parsley

Sea Salt to taste

Fresh cracked white pepper to taste

1/4 cup of olive oil

3 cloves of roasted garlic, smashed into paste

Mix all ingredients. Blend in food processor, and reserve.

 For the Truffle Vinaigrette:

1/2C Sherry Vinegar
1 Egg Yolks
1TBSP Dijon Mustard

3/4C Olive Oil
3/4C Canola Oil

1TBSP + 1tsp Truffle pieces, chopped
1tsp Salt
1/2tsp White Pepper, fine ground

Blend vinegar, egg yolks, and Dijon mustard in blender

Slowly add in the Olive and Canola Oil

Transfer vinaigrette to a bowl and whisk in salt, white pepper, and chopped truffle (do in bowl not in blender to truffle stays chopped, not pureed)

Transfer to quart container

For the White Asparagus-Mascarpone Puree:

12 pc white asparagus, peeled

¼ cup mascarpone cheese

1/8 cup grated parmesan cheese

Freshly grated nutmeg to taste

1.)    Bring 2 qts of salted water to a rolling boil. Place the white asparagus in the water and cook 5-9 minutes depending on thickness of asparagus. Once the asparagus is tender, remove from water and place in ice bath.

2.)    Trim the asparagus tips, about 2 inches from the top of the tip. With the asparagus bottoms, puree in a blender with the mascarpone and Parmesan. Heat puree in a pot, cover and reserve for use.

For the Egg:

6 Pete & Gerry’s Heirloom New Hampshire Eggs

1.)    Place the eggs in water at 162 degrees exactly, cook for 1 hour. After one hour carefully remove from the water and place in a bowl with lukewarm water.

To Assemble Dish:

Place the asparagus puree on the bottom of the plate, put the asparagus tips around the puree. Gently crack the egg open and slide the egg on a spoon. The egg will be beautifully soft and custard-like. Place on the puree. Top with salt, cracked pepper. Dress with the vinaigrette and then sprinkle the bread crumbs over the dish.

Leave a Reply

Your email address will not be published. Required fields are marked *