Boy I must have been good in a previous life, or something! My
brother-in-law and sister-in-law gave us (among other things) a bottle
of truffle oil for Christmas!

Now, the thing is... I need ideas! What can I do with this lovely oil?

Thanks in advance for any suggestions!

Miche

--
WWMVD?

In article >,
Miche > wrote:

> Boy I must have been good in a previous life, or something! My
> brother-in-law and sister-in-law gave us (among other things) a bottle
> of truffle oil for Christmas!
>
> Now, the thing is... I need ideas! What can I do with this lovely oil?
>
> Thanks in advance for any suggestions!
>
> Miche

What does it taste like? :-)

I'm curious......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

white or black?
try he
http://web.foodnetwork.com/food/web/...5&GoSearch.y=6

--
..

Miche wrote:
> Boy I must have been good in a previous life, or something! My
> brother-in-law and sister-in-law gave us (among other things) a bottle
> of truffle oil for Christmas!
>
> Now, the thing is... I need ideas! What can I do with this lovely
> oil?
>
> Thanks in advance for any suggestions!
>
> Miche
>
> --
> WWMVD?

One time on Usenet, Katra > said:
> In article >,
> Miche > wrote:

> > Boy I must have been good in a previous life, or something! My
> > brother-in-law and sister-in-law gave us (among other things) a bottle
> > of truffle oil for Christmas!
> >
> > Now, the thing is... I need ideas! What can I do with this lovely oil?
> >
> > Thanks in advance for any suggestions!

> What does it taste like? :-)
>
> I'm curious......

I tried some bread dipped black truffle oil in at a food equipment
Expo last Spring -- I didn't like it, seemed rather dark and complex
for me and I couldn't get the taste out of my mouth. I guess my
tastebuds are too unsophisticated...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, Katra > said:
> In article >,
> Miche > wrote:

> > Boy I must have been good in a previous life, or something! My
> > brother-in-law and sister-in-law gave us (among other things) a bottle
> > of truffle oil for Christmas!
> >
> > Now, the thing is... I need ideas! What can I do with this lovely oil?
> >
> > Thanks in advance for any suggestions!

> What does it taste like? :-)
>
> I'm curious......

I tried some bread dipped black truffle oil in at a food equipment
Expo last Spring -- I didn't like it, seemed rather dark and complex
for me and I couldn't get the taste out of my mouth. I guess my
tastebuds are too unsophisticated...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Sat, 8 Jan 2005 07:30:11 -0500, "
> wrote:

> white or black?
> try he
> http://web.foodnetwork.com/food/web/...5&GoSearch.y=6

I have a bottle of truffle oil too, so the website is much
appreciated.

This recipe looked good and EASY!

Fettuccini with Truffle Oil and Lemon and Ricotta

Recipe Courtesy of John Villa, Exec. Chef of Park View at
the Boathouse


Recipe Summary
Difficulty: Easy
Yield: 2 servings
User Rating: No Rating


6 ounces fresh fettuccini
2 ounces butter
Zest of 1/2 lemon
4 tablespoons ricotta cheese
2 tablespoon parsley, chopped
Salt and pepper to taste
2 ounces truffle oil

In a large pot with salted boiling water, cook pasta until
al dente, about 4 to 5 minutes. In a large saute pan melt
butter. Add lemon zest then pasta. Mix in the cheese,
parsley, and salt and pepper to taste.

Place pasta in two bowls and drizzle with truffle oil.


Copyright © 2003 Television Food Network, G.P., All Rights
Reserved

sf

On Sat, 8 Jan 2005 07:30:11 -0500, "
> wrote:

> white or black?
> try he
> http://web.foodnetwork.com/food/web/...5&GoSearch.y=6

I have a bottle of truffle oil too, so the website is much
appreciated.

This recipe looked good and EASY!

Fettuccini with Truffle Oil and Lemon and Ricotta

Recipe Courtesy of John Villa, Exec. Chef of Park View at
the Boathouse


Recipe Summary
Difficulty: Easy
Yield: 2 servings
User Rating: No Rating


6 ounces fresh fettuccini
2 ounces butter
Zest of 1/2 lemon
4 tablespoons ricotta cheese
2 tablespoon parsley, chopped
Salt and pepper to taste
2 ounces truffle oil

In a large pot with salted boiling water, cook pasta until
al dente, about 4 to 5 minutes. In a large saute pan melt
butter. Add lemon zest then pasta. Mix in the cheese,
parsley, and salt and pepper to taste.

Place pasta in two bowls and drizzle with truffle oil.


Copyright © 2003 Television Food Network, G.P., All Rights
Reserved

sf

On Sat, 08 Jan 2005 17:58:06 GMT,
(Gal Called J.J.) wrote:

> I tried some bread dipped black truffle oil in at a food equipment
> Expo last Spring -- I didn't like it, seemed rather dark and complex
> for me and I couldn't get the taste out of my mouth. I guess my
> tastebuds are too unsophisticated...

A little goes a long way... so you probably had too much on
that bread. It's very pungent, so just sniffing the bottle
can be over whelming.

When a recipe says "drizzle", I'll be forewarned not to
drizzle on as much as I would if it was EVOO.

sf

Miche wrote:

> Thanks in advance for any suggestions!

a drizzle over mashed potatoes

In article >,
" > wrote:

> white or black?
> try he
> http://web.foodnetwork.com/food/web/...ruffle+oil&sit
> e=FOOD&searchType=Site&GoSearch.x=15&GoSearch.y=6


White.

Thanks!

--
WWMVD?

In article >,
" > wrote:

> white or black?
> try he
> http://web.foodnetwork.com/food/web/...ruffle+oil&sit
> e=FOOD&searchType=Site&GoSearch.x=15&GoSearch.y=6


White.

Thanks!

--
WWMVD?

In article >,
sf > wrote:

> On Sat, 8 Jan 2005 07:30:11 -0500, "
> > wrote:
>
> > white or black?
> > try he
> > http://web.foodnetwork.com/food/web/...g=truffle+oil&
> > site=FOOD&searchType=Site&GoSearch.x=15&GoSearch.y =6
>
> I have a bottle of truffle oil too, so the website is much
> appreciated.
>
> This recipe looked good and EASY!
>
> Fettuccini with Truffle Oil and Lemon and Ricotta
>
> Recipe Courtesy of John Villa, Exec. Chef of Park View at
> the Boathouse
>
>
> Recipe Summary
> Difficulty: Easy
> Yield: 2 servings
> User Rating: No Rating
>
>
> 6 ounces fresh fettuccini
> 2 ounces butter
> Zest of 1/2 lemon
> 4 tablespoons ricotta cheese
> 2 tablespoon parsley, chopped
> Salt and pepper to taste
> 2 ounces truffle oil
>
> In a large pot with salted boiling water, cook pasta until
> al dente, about 4 to 5 minutes. In a large saute pan melt
> butter. Add lemon zest then pasta. Mix in the cheese,
> parsley, and salt and pepper to taste.
>
> Place pasta in two bowls and drizzle with truffle oil.

Looks great -- thanks!

Miche

--
WWMVD?

In article >,
sf > wrote:

> On Sat, 8 Jan 2005 07:30:11 -0500, "
> > wrote:
>
> > white or black?
> > try he
> > http://web.foodnetwork.com/food/web/...g=truffle+oil&
> > site=FOOD&searchType=Site&GoSearch.x=15&GoSearch.y =6
>
> I have a bottle of truffle oil too, so the website is much
> appreciated.
>
> This recipe looked good and EASY!
>
> Fettuccini with Truffle Oil and Lemon and Ricotta
>
> Recipe Courtesy of John Villa, Exec. Chef of Park View at
> the Boathouse
>
>
> Recipe Summary
> Difficulty: Easy
> Yield: 2 servings
> User Rating: No Rating
>
>
> 6 ounces fresh fettuccini
> 2 ounces butter
> Zest of 1/2 lemon
> 4 tablespoons ricotta cheese
> 2 tablespoon parsley, chopped
> Salt and pepper to taste
> 2 ounces truffle oil
>
> In a large pot with salted boiling water, cook pasta until
> al dente, about 4 to 5 minutes. In a large saute pan melt
> butter. Add lemon zest then pasta. Mix in the cheese,
> parsley, and salt and pepper to taste.
>
> Place pasta in two bowls and drizzle with truffle oil.

Looks great -- thanks!

Miche

--
WWMVD?

In article >,
Katra > wrote:

> In article >,
> Miche > wrote:
>
> > Boy I must have been good in a previous life, or something! My
> > brother-in-law and sister-in-law gave us (among other things) a bottle
> > of truffle oil for Christmas!
> >
> > Now, the thing is... I need ideas! What can I do with this lovely oil?
> >
> > Thanks in advance for any suggestions!
>
> What does it taste like? :-)
>
> I'm curious......

I haven't opened the bottle yet!

Miche

--
WWMVD?

In article >,
Katra > wrote:

> In article >,
> Miche > wrote:
>
> > Boy I must have been good in a previous life, or something! My
> > brother-in-law and sister-in-law gave us (among other things) a bottle
> > of truffle oil for Christmas!
> >
> > Now, the thing is... I need ideas! What can I do with this lovely oil?
> >
> > Thanks in advance for any suggestions!
>
> What does it taste like? :-)
>
> I'm curious......

I haven't opened the bottle yet!

Miche

--
WWMVD?

Miche > wrote:

> Boy I must have been good in a previous life, or something! My
> brother-in-law and sister-in-law gave us (among other things) a bottle
> of truffle oil for Christmas!

Open it and taste before getting too excited. In my experience, most
commercial truffle oil, whether white or black, is not worth the bottle
it comes in, unfortunately.

Victor

In article >,
kalanamak > wrote:

> Miche wrote:
>
> > Thanks in advance for any suggestions!
>
> a drizzle over mashed potatoes

Ooooo! Sounds fantastic!

Miche

--
WWMVD?

In article >,
kalanamak > wrote:

> Miche wrote:
>
> > Thanks in advance for any suggestions!
>
> a drizzle over mashed potatoes

Ooooo! Sounds fantastic!

Miche

--
WWMVD?

"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.

-- Max

http://whatscookingamerica.net/Veget...TruffleOil.htm

sf > wrote:
>
>6 ounces fresh fettuccini
>2 ounces butter
>Zest of 1/2 lemon
>4 tablespoons ricotta cheese
>2 tablespoon parsley, chopped
>Salt and pepper to taste
>2 ounces truffle oil

2 ounces oil? 6 tablespoons? That's a ton. Especially
with 2 ounces of butter in there. I'd start with 2
tablespoons of either one and work up until it got cloying.

--Blair
"Great. Now I gotta cadge 2 tbs
of truffle oil from a neighbor."

sf > wrote:
>
>6 ounces fresh fettuccini
>2 ounces butter
>Zest of 1/2 lemon
>4 tablespoons ricotta cheese
>2 tablespoon parsley, chopped
>Salt and pepper to taste
>2 ounces truffle oil

2 ounces oil? 6 tablespoons? That's a ton. Especially
with 2 ounces of butter in there. I'd start with 2
tablespoons of either one and work up until it got cloying.

--Blair
"Great. Now I gotta cadge 2 tbs
of truffle oil from a neighbor."

In article >,
"Chef R. W. Miller" > wrote:

> http://whatscookingamerica.net/Veget...TruffleOil.htm

Very cool -- thank you!

Miche

--
WWMVD?

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

--
WWMVD?

I enjoy using it with all of the below. In addition, I find it very
tasty on homemade pizza topped with a variety of mushrooms, crumbled
feta, and prosciutto.

I've been using it for years. My personal favorites are Savini
Tartufi, which I haven't found here in Hawaii but was very easy to get
when I lived in Germany. It's infused with white truffle aroma. The
one I can get here in Hawaii, De Medici Gastronomia, is imported from
Italy and is made by steeping white truffles in EVOO for 24 days.
Very, very, good, and the one I prefer between the two. I've found
that Truffle Oil made in the U.S. that I've tried are really horrible.

Bob


On Sat, 8 Jan 2005 15:28:57 -0800, "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.
>
>-- Max
>

I enjoy using it with all of the below. In addition, I find it very
tasty on homemade pizza topped with a variety of mushrooms, crumbled
feta, and prosciutto.

I've been using it for years. My personal favorites are Savini
Tartufi, which I haven't found here in Hawaii but was very easy to get
when I lived in Germany. It's infused with white truffle aroma. The
one I can get here in Hawaii, De Medici Gastronomia, is imported from
Italy and is made by steeping white truffles in EVOO for 24 days.
Very, very, good, and the one I prefer between the two. I've found
that Truffle Oil made in the U.S. that I've tried are really horrible.

Bob


On Sat, 8 Jan 2005 15:28:57 -0800, "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.
>
>-- Max
>

I had a recipe that called for a chopped black truffle... Got one at a
Wegmans supermarket. They sell for $400. a pound... The 2 I bought cost me 5
bucks... I didnt think they were worth it... They even looked like little
turds...

--
Victor Sack wrote:
> Miche > wrote:
>
>> Boy I must have been good in a previous life, or something! My
>> brother-in-law and sister-in-law gave us (among other things) a
>> bottle of truffle oil for Christmas!
>
> Open it and taste before getting too excited. In my experience, most
> commercial truffle oil, whether white or black, is not worth the
> bottle it comes in, unfortunately.
>
> Victor

I had a recipe that called for a chopped black truffle... Got one at a
Wegmans supermarket. They sell for $400. a pound... The 2 I bought cost me 5
bucks... I didnt think they were worth it... They even looked like little
turds...

--
Victor Sack wrote:
> Miche > wrote:
>
>> Boy I must have been good in a previous life, or something! My
>> brother-in-law and sister-in-law gave us (among other things) a
>> bottle of truffle oil for Christmas!
>
> Open it and taste before getting too excited. In my experience, most
> commercial truffle oil, whether white or black, is not worth the
> bottle it comes in, unfortunately.
>
> Victor

One time on Usenet, said:
> On Sat, 08 Jan 2005 17:58:06 GMT,
> (Gal Called J.J.) wrote:
>
> > I tried some bread dipped black truffle oil in at a food equipment
> > Expo last Spring -- I didn't like it, seemed rather dark and complex
> > for me and I couldn't get the taste out of my mouth. I guess my
> > tastebuds are too unsophisticated...
>
> A little goes a long way... so you probably had too much on
> that bread.

And I must confess, I don't especially like bread dipped in oil
of any kind. It's just a weird combination to me. Then there are
the folks in the diet support group who eat oil by the tablespoon
(for health benefits). More power to them, but the mere idea
makes me gag.

> It's very pungent, so just sniffing the bottle
> can be over whelming.

Good point.

> When a recipe says "drizzle", I'll be forewarned not to
> drizzle on as much as I would if it was EVOO.

Heh...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, said:
> On Sat, 08 Jan 2005 17:58:06 GMT,
> (Gal Called J.J.) wrote:
>
> > I tried some bread dipped black truffle oil in at a food equipment
> > Expo last Spring -- I didn't like it, seemed rather dark and complex
> > for me and I couldn't get the taste out of my mouth. I guess my
> > tastebuds are too unsophisticated...
>
> A little goes a long way... so you probably had too much on
> that bread.

And I must confess, I don't especially like bread dipped in oil
of any kind. It's just a weird combination to me. Then there are
the folks in the diet support group who eat oil by the tablespoon
(for health benefits). More power to them, but the mere idea
makes me gag.

> It's very pungent, so just sniffing the bottle
> can be over whelming.

Good point.

> When a recipe says "drizzle", I'll be forewarned not to
> drizzle on as much as I would if it was EVOO.

Heh...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Sat, 08 Jan 2005 21:50:36 +1300, Miche > wrote:

>Boy I must have been good in a previous life, or something! My
>brother-in-law and sister-in-law gave us (among other things) a bottle
>of truffle oil for Christmas!
>
>Now, the thing is... I need ideas! What can I do with this lovely oil?
>
>Thanks in advance for any suggestions!

- on beef carpaccio
- on pasta
- on mashed potatoes
- on fried eggs (yes!)
Never cook it.

Nathalie in Switzerland

On Sat, 08 Jan 2005 21:50:36 +1300, Miche > wrote:

>Boy I must have been good in a previous life, or something! My
>brother-in-law and sister-in-law gave us (among other things) a bottle
>of truffle oil for Christmas!
>
>Now, the thing is... I need ideas! What can I do with this lovely oil?
>
>Thanks in advance for any suggestions!

- on beef carpaccio
- on pasta
- on mashed potatoes
- on fried eggs (yes!)
Never cook it.

Nathalie in Switzerland

it gives a nice flavour to risotto use sparingly.

"Miche" > schrieb im Newsbeitrag
...
> Boy I must have been good in a previous life, or something! My
> brother-in-law and sister-in-law gave us (among other things) a bottle
> of truffle oil for Christmas!
>
> Now, the thing is... I need ideas! What can I do with this lovely oil?
>
> Thanks in advance for any suggestions!
>
> Miche
>
> --
> WWMVD?

it gives a nice flavour to risotto use sparingly.

"Miche" > schrieb im Newsbeitrag
...
> Boy I must have been good in a previous life, or something! My
> brother-in-law and sister-in-law gave us (among other things) a bottle
> of truffle oil for Christmas!
>
> Now, the thing is... I need ideas! What can I do with this lovely oil?
>
> Thanks in advance for any suggestions!
>
> Miche
>
> --
> WWMVD?

On Sun, 09 Jan 2005 06:38:48 GMT, Blair P. Houghton >
wrote:

> sf > wrote:
> >
> >6 ounces fresh fettuccini
> >2 ounces butter
> >Zest of 1/2 lemon
> >4 tablespoons ricotta cheese
> >2 tablespoon parsley, chopped
> >Salt and pepper to taste
> >2 ounces truffle oil
>
> 2 ounces oil? 6 tablespoons? That's a ton. Especially
> with 2 ounces of butter in there. I'd start with 2
> tablespoons of either one and work up until it got cloying.
>
I didn't alter the recipe because it's on my "to do" list.
It looked easy and delicious, so I posted it here... but
considering what JJ said about how strong truffle oil is, I
will "drizzle" in the strictest sense and NOT use 2 ounces
for only 2 servings

sf

On Sun, 09 Jan 2005 06:38:48 GMT, Blair P. Houghton >
wrote:

> sf > wrote:
> >
> >6 ounces fresh fettuccini
> >2 ounces butter
> >Zest of 1/2 lemon
> >4 tablespoons ricotta cheese
> >2 tablespoon parsley, chopped
> >Salt and pepper to taste
> >2 ounces truffle oil
>
> 2 ounces oil? 6 tablespoons? That's a ton. Especially
> with 2 ounces of butter in there. I'd start with 2
> tablespoons of either one and work up until it got cloying.
>
I didn't alter the recipe because it's on my "to do" list.
It looked easy and delicious, so I posted it here... but
considering what JJ said about how strong truffle oil is, I
will "drizzle" in the strictest sense and NOT use 2 ounces
for only 2 servings

sf

>
>>Boy I must have been good in a previous life, or something! My
>>brother-in-law and sister-in-law gave us (among other things) a bottle
>>of truffle oil for Christmas!
>>
>>Now, the thing is... I need ideas! What can I do with this lovely oil?
>>

I agree with all the previous posters...truffle oil is so good on almost
anything, a little splash on a good tomato is wonderful. I was totally addicted
to both black and white truffle oil (Trader Joe's has good ones at a reasonable
price) then a house guest brought us some Italian lemon olive oil...my god it's
amazing. Harder to find, but so good on crusty bread, salads, vegetables,
chicken etc etc. The brand we find most often is Agrumato in the tall skinny
bottle, very good, and well priced at Cost Plus (West Coast US and ??) at about
$16 per bottle.