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Post by Truffaut on Mar 9, 2008 18:58:38 GMT -5
So yesterday was G's birthday dinner and I made an amazing dish of seared scallops with risotto studded with shrimp and aged parmesan and a drizzling of white truffle oil. It's SO on the "to do again" list! I used my little food rings from Paris to make the magnificent towers of risotto....
Anyway, I've now got a $20 bottle of truffle oil in the cabinet, and haven't many ideas for what else to do with it. I don't think I have the balls to try to reproduce Hermé's hazelnut and white truffle macarons....
Any thoughts? Suggestions?
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Post by Shoesy on Mar 9, 2008 23:16:02 GMT -5
No "thoughts" or "suggestions", Truffy, but I'd like to wish G. a very happy belated birthday.  Your dinner must have been out of this world. (Yes, even I like scallops. ;D) |
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Post by Anne on Mar 10, 2008 3:09:35 GMT -5
Well, G. is REALLY lucky to have a hubby who cooks such an amazing dish for his birthday  ... I have already eaten mashed potatoes with truffle oil, that was great . Truffle oil is generally used either for sophisticated receipes or for very basic ones which are then "magnified" by the adjunction of a trickle of oil . I think that it would be great on fresh tagliatelles, and I already heard of fried eggs with a trickle of truffle oil but this one doesn't sound appealing to me (additional oil on fried eggs ...) . I already had some green salad with a truffle oil dressing but I didn't like it, I think it doesn't go well with vinegar in a dressing, but then the other guests seemed to enjoy it  . |
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Post by Jody on Mar 10, 2008 4:28:13 GMT -5
We use a few drops on omelets, in mashed potatoes and on roasted potatoes, and pasta. It really peps up sauteed American button mushrooms. A little swirl of it on cauliflower or chestnut soup is delicious.
Your risotto sounds great, I'm going to try it.
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Post by anneparis on Mar 10, 2008 5:08:36 GMT -5
Hi Douggy,
You can use it in a soup (a small drop) just like I did for my cauliflower soup. You know where to find the recipe...
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Post by GitteK on Mar 10, 2008 6:38:01 GMT -5
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Post by Truffaut on Mar 10, 2008 7:42:51 GMT -5
Thanks, everybody, for the suggestions. I'll try the mashed potatoes, and I do think it sounds good for freshpasta. AnneP, I'll check the cauliflower soup. Gitte, so many websites...so little time!  |
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Post by Laura NY (aoi33) on Mar 10, 2008 12:25:57 GMT -5
A drop on crisp, hot, perfectly salted french fries is pretty good too!
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Post by framboiseetrose on Mar 10, 2008 12:46:39 GMT -5
Truffaut, I love a little drollop on a dish of pasta or risotto. I also like it as a dipping oil for freshly baked bread (only on special occasions - I want that bottle to last).
AnneParis - I'll have to try it on on your cauliflower soup.
Gitte - as usual, you are a fountain of information - I'll read all your website links during my luchhour.
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Post by Happygoin on Mar 10, 2008 12:57:51 GMT -5
I have a recipe for a Sausage and Fennel Ragu that I serve over polenta with a drizzle of white trufle oil. Sublime.
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Post by Jody on Mar 10, 2008 13:21:20 GMT -5
Happy, you must share that with us! Sausage, fennel and truffle oil, WOW
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Post by Truffaut on Mar 10, 2008 14:43:05 GMT -5
Happy,
I think that sounds excellent, but G eats neither sausage nor fennel.....
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Post by mez on Mar 10, 2008 19:05:41 GMT -5
I have a recipe for a Sausage and Fennel Ragu that I serve over polenta with a drizzle of white trufle oil. Sublime. Yummo! If you're willing please share the recipe. I'd love to try it. Mez |
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Post by Happygoin on Mar 11, 2008 7:21:31 GMT -5
Truffaut, tell G he doesn't know what he's missing  . Here's the recipe. It is my idea of comfort food. I make a double batch and freeze some in individual ziploc bags. On nights I don't feel like cooking, I zap it in the microwave and make a small pot of polenta. Voila, dinner in about 10 minutes. SAUSAGE AND FENNEL RAGU 4 Tbsp olive oil 2 Fennel bulbs, thinly sliced 1 large sweet onion, halved and thinly sliced 4-6 Sweet Italian sausages, removed from its casing 1/2 cup dry white wine 2 cups marinara sauce (homemade or purchased) Saute fennel and onion in 2 Tbsp olive oil until soft but not browned. Remove from pan and set aside. Brown sausage meat in remaining 2 Tbsp of olive oil. Add fennel/onion mixture back to pan. Turn heat to high and add wine. Simmer until wine is reduced by about half. Add marinara sauce and simmer for about ten minutes. Season with salt and pepper. I serve this over polenta, but it would be fine over pasta as well. I drizzle white truffle oil over just before serving. |
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Post by Truffaut on Mar 11, 2008 7:49:11 GMT -5
Mmm, I think I'll try this. G will just have to go to MickyDs
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Post by Jody on Mar 11, 2008 7:51:13 GMT -5
Thanks , Happy, I've copied it into Master Cook already!
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Post by geordy on Mar 11, 2008 12:44:52 GMT -5
That does sound good..is it the sausage that is removed from the casing? I haven't had polenta in a long time, and while as you say pasta would be good....I think I've have to get some polenta! Though this dish will have to wait until after the St. Pat's Day feast ..and then Easter! Not to mention the St. Joseph's Day pastries! Too much in one week this year! |
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Post by Happygoin on Mar 11, 2008 13:45:15 GMT -5
Yes, geordy, the sausage is just removed from the casing. Very simple if a little um...yucky . I bought my corned beef and cabbage in anticipation of our St. Patrick's Day celebration. I can't wait! It's one of those once-a-year treats. |
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Post by annettecinca on May 1, 2008 18:05:11 GMT -5
Truffaut, I just saw a recipe on the Food Network that used truffle oil, so naturally I thought of you! ;D It was on one of our favorite shows (my TiVo recorded it...and before deleting, I had to see if there was anything interesting  ) Anyway, the recipe is for green bean salad with a truffle cream sauce, and I think I will give it a try www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36700,00.html |
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Post by suzanne on May 2, 2008 9:44:51 GMT -5
I'm happy to see this thread this morning. My sister brought me a small bottle of truffle oil from Olivers and Co in New York. I had no idea what to do with it. Thanks everybody for the great ideas.
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Your dinner must have been out of this world. (Yes, even I like scallops. ;D)
...
. 
I don't know how that oil tastes, but googling for it gave quite a lot of links, so it must be popular.
. Here's the recipe. It is my idea of comfort food. I make a double batch and freeze some in individual ziploc bags. On nights I don't feel like cooking, I zap it in the microwave and make a small pot of polenta. Voila, dinner in about 10 minutes.
) Anyway, the recipe is for green bean salad with a truffle cream sauce, and I think I will give it a try
hahahha