Did you know that Santa shops at Dean&DeLuca? He put a bottle
containing 5 whole black truffles in my stocking.

I love truffle oil or truffles I've eaten in restaurants, but I've
never done anything with them at home. Never dreamed of being able to
afford them.

Any great ideas, other than mine? I plan to shave them over fresh angel
hair, toss with butter and parmesan, and serve with salad. But I don't
know how much to use. A whole truffle per serving?

Then I have to use the jar within 5 to 7 days, the label tells me. So
it's a lotta truffle for the new year!!

Jude wrote:
> Did you know that Santa shops at Dean&DeLuca? He put a bottle
> containing 5 whole black truffles in my stocking.
>
> I love truffle oil or truffles I've eaten in restaurants, but I've
> never done anything with them at home. Never dreamed of being able to
> afford them.
>
> Any great ideas, other than mine? I plan to shave them over fresh angel
> hair, toss with butter and parmesan, and serve with salad. But I don't
> know how much to use. A whole truffle per serving?
>
> Then I have to use the jar within 5 to 7 days, the label tells me. So
> it's a lotta truffle for the new year!!
Wow 5 to 7 days, That seems extreme for storage, I guess they are
concerned about the diminishing quality of flavour. Try a roasted duck
with slivers under the breast skin and a tangerine, honey glaze. I envy
you...Biff

On 27 Dec 2006 12:54:08 -0800, "Jude" > wrote:

>Did you know that Santa shops at Dean&DeLuca? He put a bottle
>containing 5 whole black truffles in my stocking.
>
>I love truffle oil or truffles I've eaten in restaurants, but I've
>never done anything with them at home. Never dreamed of being able to
>afford them.
>
>Any great ideas, other than mine? I plan to shave them over fresh angel
>hair, toss with butter and parmesan, and serve with salad. But I don't
>know how much to use. A whole truffle per serving?
>
>Then I have to use the jar within 5 to 7 days, the label tells me. So
>it's a lotta truffle for the new year!!

Maybe our resident Italians have some ideas for you. I've never been
in such a lucky position. My favorite pate has truffle in it, maybe
you can make pate for new years eve.

in the mean time....
http://www.truffle-and-truffe.com/recettes-uk.htm

--
See return address to reply by email

Jude said...

> Did you know that Santa shops at Dean&DeLuca? He put a bottle
> containing 5 whole black truffles in my stocking.
>
> I love truffle oil or truffles I've eaten in restaurants, but I've
> never done anything with them at home. Never dreamed of being able to
> afford them.
>
> Any great ideas, other than mine? I plan to shave them over fresh angel
> hair, toss with butter and parmesan, and serve with salad. But I don't
> know how much to use. A whole truffle per serving?
>
> Then I have to use the jar within 5 to 7 days, the label tells me. So
> it's a lotta truffle for the new year!!


Jude,

Oooooh!!! You lucky stiff!!!

How much will depend on the size of the truffles. About five shavings per
plate of pasta is reasonable.

I've tossed some atop cheeseburgers.

I've only had truffles in my house once. Exotic but not the freshest,
sadly.

Enjoy!!!

Andy

Jude wrote:
> Did you know that Santa shops at Dean&DeLuca? He put a bottle
> containing 5 whole black truffles in my stocking.
>
> I love truffle oil or truffles I've eaten in restaurants, but I've
> never done anything with them at home. Never dreamed of being able to
> afford them.
>
> Any great ideas, other than mine? I plan to shave them over fresh angel
> hair, toss with butter and parmesan, and serve with salad. But I don't
> know how much to use. A whole truffle per serving?
>
> Then I have to use the jar within 5 to 7 days, the label tells me. So
> it's a lotta truffle for the new year!!
>

I have a copy of Le Guide Culinaire, if you have any particular foods
you would like advise about using truffles with let me know, braising
truffles in wine is nice, but then your eating the wine flavoured
truffle, with scrambled eggs is a good way to judge the potency of the
truffles, start with just a bit and see how much it takes to be too much.

Consomme a l'Essence de Truffe is just the pounded peelings and
trimmings of about 2 oz of truffles per 4 & 1/2 cups consomme.

Piroguis aux Truffes is just a piece of truffle cooked in sauce
bechmamel then sandwiched between blinis dough, egged and bread crumbed
an deep fried.

Truffles and lobster is very good.

Rissoles Victoria
-----------------

Prepare a salpicon of three quarters of lobster and a quarter of truffle
mixed with some reduced lobster sauce.

Make in the shape of fancy oval patties using puff paste trimmings. Egg
wash, deep fry at the last moment and serve in the usual manner.


Often truffles are used as a garnish for fish, traditionally slices of
truffles would garnish a fish but now a days a light grating of truffles
just before serving can be very nice.

There is a whole bunch of recipes for what the French call "Tournedos"
small rounds or medallions of meat layered with various veggies and
breads and a sauce. Many of these tournedos call for the inclusion of a
thin slice of truffle.
--
JL

Joseph Littleshoes wrote:

>
> I have a copy of Le Guide Culinaire, if you have any particular foods
> you would like advise about using truffles with let me know, braising
> truffles in wine is nice, but then your eating the wine flavoured
> truffle, with scrambled eggs is a good way to judge the potency of the
> truffles, start with just a bit and see how much it takes to be too much.



Yeah, that's a good idea for starters. Truffles & egssa re supposed to
be a good combo to let the flavor shine through.

>
> Consomme a l'Essence de Truffe is just the pounded peelings and
> trimmings of about 2 oz of truffles per 4 & 1/2 cups consomme.
>
> Piroguis aux Truffes is just a piece of truffle cooked in sauce
> bechmamel then sandwiched between blinis dough, egged and bread crumbed
> an deep fried.
>

That sounds INCREDIBLE!


> Truffles and lobster is very good.

Wish I'd thought of that before steaming lobster tails for Christmas
dinner!

Thanks Jospeh!

Whatever you do, keep it simple, is my advice. I'd try omelets and plain,
creamy pasta dishes myself.

Easy to do (no stress over expensive ingredients that way), and the truffle
flavor will be the main flavor, then.

Jude > wrote:

> Did you know that Santa shops at Dean&DeLuca? He put a bottle
> containing 5 whole black truffles in my stocking.

Let's hope the truffles actually have some taste of their own... it is
not always there in preserved truffles...

> Any great ideas, other than mine? I plan to shave them over fresh angel
> hair, toss with butter and parmesan, and serve with salad. But I don't
> know how much to use. A whole truffle per serving?

Traditionally, the pasta should be completely covered with truffles, of
course... Not sure about parmesan... first try it without.

The dish that first opened my eyes to truffles, many years ago, was
oeufs mollet aux truffes. These are soft-boiled, shelled eggs,
carefully halved and the still liquid yolk studded with pieces of black
Périgord truffles. Sublime. You can do the same thing with poached
eggs.

Whatever you do, do not even consider making any pté with truffles - it
is generally a total waste of truffles.

Victor

On 27 Dec 2006 12:54:08 -0800, "Jude" > wrote:

>Did you know that Santa shops at Dean&DeLuca? He put a bottle
>containing 5 whole black truffles in my stocking.
>
>I love truffle oil or truffles I've eaten in restaurants, but I've
>never done anything with them at home. Never dreamed of being able to
>afford them.
>
>Any great ideas, other than mine? I plan to shave them over fresh angel
>hair, toss with butter and parmesan, and serve with salad. But I don't
>know how much to use. A whole truffle per serving?
>
>Then I have to use the jar within 5 to 7 days, the label tells me. So
>it's a lotta truffle for the new year!!

Congratulations. I've used truffles in mashed potatoes before. They
turned out pretty good.
--

modom

http://www.koyote.com/users/modom/home.html

Jke wrote:
> Whatever you do, keep it simple, is my advice. I'd try omelets and plain,
> creamy pasta dishes myself.
>
> Easy to do (no stress over expensive ingredients that way), and the truffle
> flavor will be the main flavor, then.

One of Stuart McLean's "Vinyl Cafe" stories from CBC Radio is about a
teenager who buys an imported truffle, thinking it's chocolate. When he
discovers it's not, he asks what to do with it and is told to try it on
pasta.

So he makes Kraft Dinner.

Make a coumpound butter out of minced truffles and unsalted butter. Serve
with your favorite grilled steak and frites.

ScottR

> One of Stuart McLean's "Vinyl Cafe" stories from CBC Radio is about a
> teenager who buys an imported truffle, thinking it's chocolate. When he
> discovers it's not, he asks what to do with it and is told to try it on
> pasta.
>
> So he makes Kraft Dinner.
>
LOL.