By Cameron Dunlap
Marcos Cafe • Portland, Oregon
This recipe was demonstrated at the Fresh Truffle Marketplace on Sunday, February 16, 2020.
1 Ounce Fresh Oregon Black Truffle
1 Ounce Oregon Black Truffle Oil
1 Head Cauliflower
1 Yellow Onion, Thinly Sliced
6 Cloves of Garlic, Thinly Sliced
2 Cups Heavy Cream
2 Cups Grated Gruyere Cheese
1 Tablespoon Kosher Salt
1 Tablespoon Cider Vinegar
- Thinly slice onion and garlic. In a medium sauce pot sauté with a little oil for 5 minutes on medium heat.
- Cut cauliflower into small pieces and add to the pot. Cook another 5 minutes.
- Add heavy cream and salt. Cover with water until vegetables are fully submerged. Simmer till all vegetables are soft and fully cooked.
- Grate in black truffle and add truffle oil. Add gruyere and stir until completely melted.
- Transfer to blender and purée until smooth. Transfer mixture to a container in the fridge. Fondue Dip can be served hot or cold.
Homemade Lavash Crackers
1 Large Egg
5 Cups All-Pupose Flour
2 Tablespoons Melted Butter
1¼ Cup Warm Water
2 Teaspoons Kosher Salt
Lavash Crackers Instructions:
- Mix all ingredients until dough forms. Knead for 3 minutes. Dough should be dry but not crumbly. Wrap in plastic wrap and let rest for 10 minutes.
- Roll out dough as thin as possible, and cut to desired shape. Using a pasta sheeter works best but it can be done with a rolling pin.
- Using a metal baking sheet turned upside down, cover with a light coating of olive oil and stretch dough over the pan.
- Using a fork, mix together 2 eggs with a few drops of water to make an egg wash. Liberally coat cracker dough with a pastry brush and sprinkle with your favorite seasoning.
- Bake at 350° for 4 minutes, rotate and bake for another 4 minutes or until golden brown.
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