Here is a question from the department of great holiday food gifts - in this case, truffle oil. Did you get any food gifts that pleased yet puzzled you? If so, tell us! Someone here can help you out.
For now, help MV with his white truffle oil...
Someone gave me white truffle oil.
How should I use it?
Thanks,
MV
First off, you should know a little something about truffle oil. 99.9% of the time, (maybe 100%, actually) truffle oils are created in a laboratory with a synthetic compound that mimics the very distinctive smell and flavor of truffles. Read the NY Times article from last May for more details on the secrets of truffle oil: Hocus-Pocus, and a Beaker of Truffles.
They were flooded with emails from disappointed readers, and they responded in this blog entry: Diner's Journal: Luxury on the Cheap. Frank Bruni reminds readers that truffle essence is very difficult to capture in an oil, so even "fake" truffle flavor in an oil has its uses. It's great on popcorn, he writes, and on scrambled eggs. Just don't use it to excess.
That would form the core of our recommendation too: truffle oil is too assertive to be used in great quantities. Use very sparingly in salad dressings, tasting carefully along the way. It adds a rich, elusive note to these dressings. For a special dinner, try Seared Scallop Salad With Haricots Verts And Truffle Oil.
It's also wonderful on potatoes: try Elise's simple yet scrumptious Roasted New Potatoes with Caramelized Onions and Truffle Oil.
The most classic way, perhaps, to use truffle oil is on eggs. Truffled eggs on toast is a simple, decadent way to start the day. Simple drizzle a little oil - again, in moderation - into your scrambled eggs or over your omelette.
Do you use truffle oil? What's your favorite way to use this fancy little condiment?
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mmm, over pasta with tuna, yum!
I use a recipe for cauliflower soup that calls for truffle oil, and I've tried it with and without. Much better with.
I've got a recipe for a fish gravlax that calls for truffle oil, but I've never had any.
drizzled on mashed potatoes or popcorn
a really good mac and cheese recipe would benefit from truffle oil. really! its fantastic!
i make this awesome dip of pureed artichokes, hearts of palm, hard cheese like parmigiano or pecorino, a little lemon juice and truffle oil. The oil gives the bright flavors a little earthyness.
i wish i got a bottle for christmas! use it on ANYTHING! pasta, potatoes, eggs, salad, soup... seriously, just about anything. Although i've never really heard of anyone using it on meats, so maybe that's the exception?
Try it in a pureed mushroom soup.
Or drizzled over sauteed mushrooms.
Ljh, you took the words out of my mouth! I LOVE truffle oil on good mac n' cheese. It's a great finisher for fondue too (if anyone's still doing fondue these days...)
FYI, there's a fairly inexpensive truffle oil at Trader Joe's. I haven't tried it, and have been eying it for months without finding a good 'reason' to buy it. I have a feeling it's of the 'synthetic' truffle oil variety, but hey! It's Trader Joe's! And we love the Trader, do we not?!
-On top of mac and cheese made with gruyere and fontina.
-In mushroom risotto
-In a grilled cheese sandwich made with good mushrooms and fontina (see the theme)
-My FAVORITE - drizzled on poached eggs and served with toasted pane pugliese, grilled asparagurs, and balsamic greens.
I received a gift certificate for a local gourmet shop and picked some truffle oil up. I added some to some extra virgin olive for some bread dip, and it was tasty!
a neighbor of mine moved and gave me half a bottle of truffle oil (and a full bottle of walnut oil) she didn't want to pack up. i've been wondering how to use it too. thanks for the tips!
my main usage is to toss it with brussels sprouts, roast for about 20 minutes, then grate some parmesan cheese on top.
Nigella Lawson suggests in How To Eat drizzling truffle oil over sauteed shrimp on a bed of mashed potatoes. Sounds like an odd pairing but it's delicious and makes a surprisingly elegant meal out of staples.
My husband introduced me to a simple dish that his Italian grandmother and aunt used to make for him: canned chickpeas (or as he claims they used to call them, "chichi beans") heated up in their broth, to which you add a drizzle of good olive oil and some freshly cracked pepper. You eat it like a soup, with fresh crusty bread for dipping in the broth. I was skeptical, but it's delicious. Recently, my husband started using truffle oil, and it's amazing.
I agree with those above with pasta, eggs, and potatoes.
One of the easiest pizzas I made was with Robiola cheese (I found it at Whole Foods) and white truffle oil. Makes a great appetizer, very easy, and extremely tasty!
A recent article in the Times talked about a new truffle oil that actually is made with truffles (not synthetic). It's supposedly more subtle than the other stuff, so I'm speculating you could use more of it at a time.
http://www.nytimes.com/2008/01/09/dining/09stuf.html?_r=1&scp=1&sq=truffle oil&oref=slogin
good truffle oil should taste like good dirt (but in a nice way), and goes with anything that can be enhanced by an earthy flavor. i love it with root vegetables, pureed or roasted. i just made pureed rutabegas and added truffle oil, caramelized shallots & roast salmon on top. lovely.
Happy that finally people are becoming more aware that most truffle oils are purely synthetic. In our first monthly Tasting Box we are featuring a real organic white truffle infused extra virgin olive oil, which is the real thing. The difference is huge, and you know you are paying for what you are getting.
We only select high end and truly great products!
http://www.gourmetspotting.com </a href>