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Try this truffled poussin for your next dinner

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS W

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Truffled Poussin with Potato Puree and Glazed Shallots from Cyrus Restaurant, in Healdsburg, Calif.

Truffles don’t look like much, but they're sublime and are considered an aphrodisiac, albeit an expensive treat. This week’s recipe — from chef Douglas Keane of Cyrus Restaurant, located in the heart of California's Sonoma wine country — infuses spring chickens with that beloved truffle aroma and flavor without emptying your wallet. Although you can substitute canned or jarred truffles, truffles lose flavor quickly after they are harvested, so as fresh as possible is best. Although the recipe calls for just one ounce of truffles for a serving size of four, remember that truffles have a strong flavor and too much can overwhelm.

About the chef:

Douglas Keane, 33, first developed an interest in cooking when he was a young boy helping his mother in their Michigan kitchen. That kitchen experience led him to enroll at Cornell University’s School of Hotel Administration, during which an apprenticeship took him to San Francisco’s Ritz-Carlton Hotel.

But California beckoned again and Keane returned to San Francisco to serve as chef de cuisine at Jardinière. He then took a leave of absence to serve as opening sous chef at Restaurant Gary Danko. It was there he forged a friendship with his Cyrus partner, Nick Peyton. After a while, Keane returned to Jardinière as executive chef. In 2003, Keane and Peyton opened Market, a purveyor of all-American comfort food, in St. Helena.

At Cyrus, admittedly his "dream restaurant," where he is executive chef and owner, Keane specializes in an ambitious culinary style he refers to as “contemporary luxury” cuisine, which has a strong classic French foundation layered with contemporary global accents and an emphasis on seasonality. In describing his cooking philosophy, the young chef explains, "I try to pull the most out of each ingredient, capturing its essence and treating it with respect."

Truffled Poussin with Potato Puree and Glazed Shallots is served at Cyrus Restaurant for $16.00 a la carte. The recipe is for a serving size of four.

Truffled Poussin with Potato Puree and Glazed Shallots

By chef Douglas Keane of Cyrus Restaurant in Healdsburg, California

Cyrus Restaurant

29 North Street

Healdsburg, CA 95448

707-433-3311

www.cyrusrestaurant.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.