Truffle Oil! [Moved from Pacific Northwest board]
I just bought a bottle, and it's so delicious. I have some ideas of what I want to drizzle it on, but wanted to hear what others have to say! What are your best recipes/ideas that include truffle oil?
I was just at the bar at Eric Ripert's new place in Washington, DC, and he was serving popcorn with truffle oil and parmesan. The guy next to me ordered it, and it looked and smelled great so I ordered it too. But they closed the kitchen right before I could even order, so I never did try the popcorn. Where did you get the oil anyway? And is it any good?
Other option is drizzle over, or inside, an omelet making sure to use plenty of salt.
After hearing about truffle popcorn for a long time, I finally made it for a wine maker's dinner at a winery a month or so ago. The addition of Parmesan sounds wonderful!
1/2 cup popcorn
vegetable oil to coat the popcorn very lightly
1 1/2 T. truffle oil
truffle iinfused salt
2 T. lemon zest
Measure out popcorn in a heavy pot. Add just enough vegetable oil to lightly coat the kernels.
Pop the corn and remove from heat.
Immediately add the truffle oil, truffle salt and lemon zest and toss the popcorn until all is incorporated.
This was so off-the-wall and everyone crowded around the bowl to try it and it was gone in no time! Delicious.
Truffle oil isn't made from truffles. So what? The misnomer has nothing to do with the item's utility as an ingredient. (Sichuan peppercorns aren't actually peppercorns - alert the media!)
Daniel Patterson should well know better - he's as plugged into the molecular gastronomy scene as anyone.
In no way was I knocking truffle oils "utility as an ingredient." I have both a black and white truffle oil that I use at home for various applications--popcorn incluced (I once had it at Oliver's Twist and found it quite delightful). However, I friend mentioned this article and I found it to be quite interesting. Especially because of the fact that I like to know where foodstuffs come from. I put a certain amount of "faith" in things. When I read the label and it says "truffle and oil" I believe it to be just that. Not something that was brewed in lab. Not somebody's bathtub gin
I bought it at that pasta stand at Pike Place. It is pretty damn good -- and only $11 for the small bottle, compared to the really pricey (probably better quality) stuff. I plan to drizzle it into mashed potatoes, and over pasta.
A perfect plain omelette, a pinch of sel gris, a couple grinds of fresh black pepper, and a few drops of white truffle oil.
This topic should probably go to the Home Cooking board
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