Some weeks ago, a good friend of mine and me have been out for some food. We were in search for a nice little place with some uncomplicated yet delicious treats and decided to try out a place we had both heard of already but haven’t been to yet, the New York Deli Mogg & Melzer in Berlin Mitte. Good decision!
As the visit dates back more than a month, I don’t remember all the details of our stay to do a proper food review. Indeed, I might like to give this blogger’s genre a try sometimes in the future as I myself love to read which foody places other bloggers like and for what reasons. Today I just want to mention that we loved the style and atmosphere of the place, the friendly staff – and of course our food. My friend chose a Pulled Pork Sandwich which looked delicious even to me as a vegetarian, and she was very content with it as far as I remember. On the menu, I spotted a creation which contained the word „truffled“. I’m helpless in such cases and have to order, regardless of what else the card has to offer.
I was more than happy with my choice – assorted truffled mushrooms on a slice of brioche with a poached egg cooked on point (maybe with a slight “touch to much” of vinegar, but to complain about this would be picky regarding the fine ingredients and handcraft). There was also a handful of fine salad leafs involved which added a nice freshness. All told it was a very well balanced small soul food dish.
Need I say that I HAD to create something similar at home upon this sweet, earthy and creamy inspiration? However, spring seemed to be on the agenda already somewhere in the meantime, and deep and dark winter dishes where far away. But snow and Siberian cold have come back to stay, obviously. Take a look at today’s urban shots of Arne to believe it:
Due to those snowy circumstances, I can fall for truffles a few last times, and finally I gave some fancy brioche-mushrooms-connection a try – with my new gorgeous truffle oil that changed my mind regarding this kind of product. My mother gave it to me as a present on the occasion of our usual food shopping at Galeries Lafayette which we always do when she is in town. We got out of the place with fromages assortis and many other delights for an evening with cheese. Among them was some high-end extra vergine olive oil with white truffles: As my mother has fine senses regarding the foody desires of her daughter, she had recognized very well that I had marveled at the tiny bottle. I fainted when I looked up the price, but my mother insisted upon buying it for me. Back at home I fainted again when I opened the bottle because of its heavenly smell of real tuber. Isn’t my Mom the best Mom in the world?
I love fresh truffles, but you can do some really nice things with oil as well like flavoring a sweet dessert (which I posted the other day on my other blog) or croutons! And here we go: I truffled the brioche instead of the mushrooms as it literally breathes in the flavor and made cubes of it to have a little bit more of „crunch“ on the outside. As we had a lot of eggs the days before I prefered Gaperon d’Auvergne which I decorated with some fresh bianchetti slices. I tended to faint a third time. So delicious.
Here’s my recipe
Let’s talk about brioche at first: You can of course buy one or go for a home-made version. I luckily found a very fine recipe that is easy to handle at Aurélies nice blog Aux délices d’Aurélie and changed it into a full grain version, and the leftovers where just perfect for this dish. You find her recipe here and my full grain version here. Julia with her beautiful blog Chestnut & Sage did another version the other day – tiny brioches parisiennes which look just beautiful (all three recipes in German language).
To serve two people, take 2 slices of brioche and cut into not too small cubes in order to have it still soft in the middle once they are fried. Clean and cut a handful of king trumpet mushrooms and some small shallots lenghtwise. Wash some fine salad leaves (I took young beetroot and mangel leaves). Make a small vinaigrette out of walnut oil, raspberry vinegar, salt and pepper and mix with the leaves. Take a small bianchetto truffle and slice finely with a truffle slicer. Cut a quarter of a Gaperon d’Auvergne cheese into medium slices.
Heat some sunflower oil in a pan and fry first the mushrooms and than add the shallots. Add salt and pepper. In the meantime, heat some sunflower oil in another pan and gently fry the brioche cubes on all sides. Take out of the pan and carefully spread with one or two teaspoons of good quality truffle oil. Mix with the mushrooms, arrange on plates with the salad leaves, add the cheese on top and decorate with truffle slices. Et voilà!
And here’s some blog events:
Among the food shots today there’s one in monochrome sepia as well. Since a while already I have been experimenting with black & white and monochrome food photography (but never posted one so far). Normally, the colours make the food, and indeed I find it difficult to find some proper sujets that look interesting in b& w and not like “there’s something missing”. But it is fascinating to give it a try also in food as b&w photography is a timeless way of aproaching the things you see. Oh my goodness, I am getting philosophical, am I not ;-). Be that as it may: With that one, I want to contribute to the weekly blog event Black & White Wednesday which is administered by Cinzia of Cindystarblog and will be hosted this week by Susan of The well seasoned cook. I like to thank both for the nice blog event which features b&w and monochrome food photography. If you are interested in this kind of pics, you should check out the weekly galleries:
I also want to add this recipe to my experimental truffle journey on my other German language blog:
Thanks to Mogg & Melzer for the inspiration (and the nice evening, won’t be the last) and thank you again, Aurélie, for the nice brioche recipe!