In article >,
"Max Hauser" > wrote:

> "Miche" in ...
> >
> > Now, the thing is... I need ideas! What can I do with this lovely oil?
> >
> > Thanks in advance for any suggestions!
>
>
> [Here's something I posted elsewhere in 2003. These products appeared in
> the US several years ago, and in recent years some of the chefs at high-end
> restaurants have been overusing them -- if the oil is strongly aromatic, it
> dominates everything. The stuff is all about aroma, rather than flavor.]
>
> Good Truffle (-infused olive) oil can be "white" or "black." Both can be
> good if fresh, the white maybe on the average more intense. The latest
> bottle I have on hand is [black] "Extra Virgin Olive Oil With Truffle" from
> Tartuflanghe in Piobesi D'Alba. A little Google searching should turn up
> much more info on that firm. The large Urbani firm in Italy (the one in
> recent years selling _Tuber aestium_ in the US a manner much like regular
> "truffles") bottles similar oils with wider availability, I've used them
> also.
>
>
> Uses for "truffle oil"
>
> -- An unusual "Macaroni and Cheese" recipe I've posted here and there, not
> aimed at kids. Gruyère cheese, Madeira sauce, sautéed cremini or other
> mushrooms, cooked Italian piece pasta -- penne rigate or large shells or
> whatever -- and optional block foie gras (tinned OK) -- an "adult"
> macaroni-and-cheese. Sprinkled with truffle oil after cooking. (To serve
> with good adult wines if possible.) (Tell kids it has liver in it if
> they're curious. They'll probably try it anyway, the aromas from the oven
> drive people crazy. Professional religious pronounced this dish heavenly.
> Unofficially of course.)
>
> I also found truffle oil useful in the places where fresh truffles are
> traditionally used.
>
> -- It enhances sautéed mushrooms, or most any mushroom dish (cultivated or
> wild).
>
> -- Egg dishes -- scrambled eggs, omelets. Maybe with mushrooms, chives,
> scallions, or all of the above. (Europeans like to store eggs in a jar with
> fresh truffles to absorb the aroma, then scramble them. Sprinkling truffle
> oil is a very rough approximation.)
>
> -- Delicate risottos. Arborio or other rice cooked in meat stock (with
> sauteed chopped shallot or onion if possible) and finished by stirring in
> good Reggiano Parmesan or other cheese -- sprinkle truffle oil on portions
> just before serving.
>
> -- Pasta dishes. Such as with Gruyere or Madeira or mushrooms or foie gras
> or whatever.
>
> Important: 1. Sprinkle the oil at the end, as a flavoring. It fades with
> cooking. 2. Keep it tightly sealed, refrigerated, and a fresh bottle with
> good aroma can keep for up to a couple of years after opening.

Oh wow. I can see myself using this in a zillion different ways now.
Thanks, Max!

Miche

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WWMVD?