Truffle Pommes Aligot | Murray's Cheese

back. Learning about food—learning to eat—is a series of edible adventures and surprises. For instance, just when you think you have mastered the potato, that such a basic ingredient could have nothing new to offer, you discover aligot, a velvety blend of mashed potatoes, garlic, and Cantal cheese. Or you are introduced to the unlikely but triumpha

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“This is special to our region,” he said. “We call it aligot.” I should warn you about aligot. It is wonderfully tasty, with a creamy texture and an impressive substance to it, almost as dense as toffee. It slips down so easily that it seems a crime not to have a second helping. Only sometime later are you aware of the unmistakable sensation that s

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The flavor of a truffle is the continuation of its scent, complex and earthy, neither mushroom nor meat, but something in between. It tastes, more than anything else I know, of the outdoors, and there is a nicely balanced contrast in the mouth between the crunchy texture of the truffle and the bland smoothness of the eggs. You will find truffles in

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