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Bemka House of Caviar Quail Eggs with Caviar
Quail Eggs with Caviar Ingredients:
1/4 cup distilled white vinegar
12 quail eggs
12 2-inch round croutons
Hollandaise sauce (recipe follows)
Bemka House of Caviar - Ossetra Caviar
Directions:
Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.

Hollandaise Sauce:
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
Dash of Tabasco sauce
Salt
Freshly ground black pepper

Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.
 
Bemka House of Caviar Parfait by Chef Petrous Moldovan
Caviar Parfait Image Ingredients:
3 qts. heavy cream
375 grams/ 1 1/2 cup egg yolks
5 teaspoons water
450 grams/ 2 cups sugar
120 grams/ 4 1/2 oz. glucose
3 cups of nougat paste
2 quarts of toasted sweet and spicy sliced almonds
Chocolate sauce as garnish
1 oz. Bemka caviar
 
Preparation:

1. Using a stand-up mixer with the whisk attachment, the heavy cream to a Chantilly state (or when you can remove the whisk attachment and the peaks of cream do not stand upright). Set aside in a refrigerator.

2. Add sugar, water and glucose to a heavy-bottomed pot, stir over range at 250 degrees F. Remove from the heat and let rest five minutes.

3. Place the 1 1/2 cups egg yolks into a bowl for a standup mixer, with the whisk attachment on ''stir'' speed, slowly add the cooled glucose mixture.

3. Once all is incorporated, raise the speed to high and whip until the egg yolks are light in color.

4. Mix the nougat paste with the chilled heavy cream and gently fold in with the yolks. Lastly, fold in the almonds.

5. Pour mixture into molds and freeze overnight.

6. Once mixture is frozen place the parfait on the center of the plate, drizzle with chocolate sauce and place an ounce of Bemka caviar.
 

House of Caviar and Fine Foods - Sole with Fresh White Truffles

Sole with White Truffles

 Ingredients for 4 people:

 - 20/25 g. fresh white truffle
 - 4 large sole
 - flour
 - 50 g. of butter
- 1 glass of Verdicchio
- 1 lemon juice
- Salt and pepper

Preparation:

Clean the sole, sprinkle with lemon juice and marinate for 10 minutes. Lightly dust the salted and peppered sole with flour. Fry them quickly in the hot butter, turning them over once, then add the verdicchio wine. Serve immediately covered by the cooking gravy and thin slices of white truffle.

 

 

 
 
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Truffles & Mushrooms

A subterranean fungus, which lives in symbiosis with certain trees, mainly the oak but also the chestnut,hazel and beech.Up to the beginning of the 18th century, their origin was shrouded in mystery: “Since, during storms, flames leap from the humid vapours and dark clouds emit deafening noises, is it surprising that lightning, when it strikes the ground, gives rise to truffles, which do not resemble plants?”, asked Plutarch.In the Middle Ages, when they were looked upon as a manifestation of the devil, they feel into oblivion.Having returned to popularity during the Renaissance, they subsequently suffered a further eclipse, but came back into favour under LouisXIV and have reigned supreme since then.The practice of using muzzled pigs to seek out truffles was common in the 17th century.There are dogs, which can detect them as well as pigs. Some peasants, in areas where truffles are found, have taught themselves through long experience to recognize the place where they are hidden.Varieties of truffles There are 70 varieties of truffles, 32 of which are found in Europe.Truffles are eaten raw or cooked, cut into strips or slices, diced or shredded, in the form or juice, fumet, or essence, or simply for their fragrance:

The world of gourmet mushrooms and truffles seems to be full of intrigue and mystery and unsubstantiated stories abound. Culinarily valued species such as Morels , Porcini or Chanterelles are wild and not easily cultivated .


Referred to as “the black diamond” by Brillat-Savarin, the highly prized black Perigord truffle comes with it’s own stories of mystery and, in France, tales of gunfights, truffle-trained dog thefts and fraud are not unheard of.   There are various types of truffle with varying grades of quality. House of caviar & Fine Foods offer you large varieties of truffles: From France or Italy : White Truffles, Black Winter Truffle, Black Summer truffle or Spring white Truffles. Truffle aroma can be quite successfully artificially enhanced, but the flavor cannot.

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