What We’re Cooking (and Indulging In) Now: Truffle Night!!!

White Truffle and Porcini Risotto with White Truffle Shavings

There are very few things in this world that I love more than Gary (and Yoda, of course); and though I will not say that a perfect Italian white truffle is one of them, it is certainly one of my very favorite things.  Extremely aromatic, filled with damp earthy aromas, yet quite delicate in flavor, truffles are one of the most prized foods in the world. 

Our dear friend,  Andrew Ormsby of Andrew Ormsby Catering, cooks for a family every Thanksgiving and, if we are lucky, returns with one of these stunning white truffles. 

This year marks the fifth time I have had truffle night with him; because of Gary’s previous work schedule he hadn’t experienced truffle night until this year….and man….it is something to experience, appreciate and indulge in. 

These rare fungi are found mostly in France and Italy, but in recent years black summer truffles have been found in Washington State and Oregon, though nothing is as beautiful as the winter white truffle.  They grow under ground, often near trees, and for years were hunted by pigs; though most recently pigs have been traded in for dogs as the pigs would often be found eating the profits.  Truffle hunters are very protective of their truffle patches, and though you may be privileged enough to go on a truffle hunt, however you may be blindfolded on the trip there in order to protect the area the truffles grow in.  And for good cause – truffles can cost up to $1000+ a pound! 

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What We’re Cooking Now: Leftovers

Leftovers are one of the perks of cooking all day for a Thanksgiving feast….and everyone has their favorites…fried turkey sandwiches, roasted veggie soup, smoked turkey salad with cranberry salad dressing, creamy sweet potato soup….the options are endless…

If you are in need of something to do with leftover mashed potatoes we tried this the other night and it turned out fantastic….
Originally my plan was to make potato cakes, similar to the risotto cakes I had made a few weeks ago with left over risotto….unfortunately the first drop of four, egg and panko crusted potato balls into hot oil resulted in a runny mess.  So, instead we went for a potato casserole with lots of cheese and a few eggs to hold it together.  Sun-dried tomato aioli topped each bite making a perfect pre-concert bite before we saw the amazing Marc Cohn the other night… Read More

Red Wine with Breakfast

Every Glass Is An Adventure

HAWAII UNCORKED

Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii

Cogill Wine & Film

Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.