Today we took the time to braise Brazil nuts. We had an intense truffle broth which we used to cover the nuts and cook them until they were meltingly tender. As the nuts cooked, the broth reduced and covered the nuts in an intense truffle glaze. We then served these truffle infused nuts with a hot spring egg and dried cheddar cheese. The interesting aspect of this dish is the large size of the nuts which in their braised state creates a sensuous mouth feel and a great means for sharing flavors, in this case that of the black truffle.