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Truffle Oil! [Moved from Pacific Northwest board]

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burritobelle Nov 12, 2007 08:30 PM

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?

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    MichaelG RE: burritobelle Nov 12, 2007 08:44 PM

    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.

    6 Replies
    1. re: MichaelG
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      cjs RE: MichaelG Nov 14, 2007 05:37 AM

      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.

      Serve immediately.

      This was so off-the-wall and everyone crowded around the bowl to try it and it was gone in no time! Delicious.

      1. re: MichaelG
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        passionfoodie RE: MichaelG Nov 14, 2007 08:20 AM

        Here is something to think about. Maybe your beloved truffle oil was made/enhanced in a lab? Not the real deal?

        http://www.nytimes.com/2007/05/16/din...

        1. re: passionfoodie
          terrier RE: passionfoodie Nov 14, 2007 12:16 PM

          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.

          1. re: terrier
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            passionfoodie RE: terrier Nov 15, 2007 04:10 PM

            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

            1. re: passionfoodie
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              Snowflake RE: passionfoodie Nov 16, 2007 10:19 AM

              thanks for the link to the article, very interesting read

          2. re: passionfoodie
            landguy RE: passionfoodie Nov 15, 2007 04:41 PM

            Yeesh, what a scam. Guess I better start asking some questions about the oils I buy.

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          burritobelle RE: burritobelle Nov 12, 2007 08:50 PM

          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.

          1. terrier RE: burritobelle Nov 12, 2007 09:01 PM

            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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              nseattlefoodie RE: burritobelle Nov 13, 2007 05:15 AM

              I put mine on mac and cheese (home made with tasty cheeses... an asiago, grueyre (sp?) or something of that sort). And popcorn, one of my faves for truffle oil since a little goes a long way on a bowl of popcorn and then the bottle lasts longer :)

              1 Reply
              1. re: nseattlefoodie
                yomyb RE: nseattlefoodie Nov 16, 2007 11:21 AM

                Mac and cheese is probably my favorite place to drizzle it on. I also love it over pasta with broccoli rabe, oven "fried" potatoes, mushroom risotto, homemede pizza with goat cheese, caramelized onions and mushrooms...

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                shortribsfordinner RE: burritobelle Nov 13, 2007 08:39 PM

                Try it in any cream sauce, such a a mushroom cream sauce on pasta or scallops with cream sauce.

                1. phreek RE: burritobelle Nov 14, 2007 06:53 AM

                  I am now on a mission to find it.

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                    oliveoyl RE: burritobelle Nov 14, 2007 08:27 AM

                    so many ways to use this yummy stuff, just take care to not over do it ... here sre my favs ... a dot or two on a poached egg with a bit of grated parm. add a bit to champagne vinegar, shallots & XVO for a great salad dressing & of course mashed potatoes & pasta too ..I'm sure there are tons of others

                    1. Richard 16 RE: burritobelle Nov 14, 2007 12:22 PM

                      A couple of drops on scallops or shrimp. I'll bet it's good on lobster, but I always use just butter...

                      1. landguy RE: burritobelle Nov 15, 2007 04:38 PM

                        I use it on steamed veggies, especially green beans.

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                          savvy savorer RE: burritobelle Nov 15, 2007 04:47 PM

                          all I can say is dont use it too much
                          I bought truffle salt and used it a lot and I was sick of it in no time.
                          It tastes good on truffle fries or truffle croutons

                          http://blog.seattlepi.nwsource.com/fr...

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                            tidecreek RE: burritobelle Nov 16, 2007 06:13 AM

                            HI,
                            I have a recipe that calls for Truffle Oil in a Mushroom Risotto, I was wondering if it would make that big a difference as an ingredient or not since I'm sure I would have to order it online, Sounds like it would though so maybe I will have to order a small bottle and see.
                            Tidecreek

                            1 Reply
                            1. re: tidecreek
                              eternalX RE: tidecreek Nov 16, 2007 09:37 AM

                              Is this from Le Pigeon in Portland in Bon Appetit? I made that recipe and yes, for the true flavor you want the truffle oil. It changes the dish from good to amazing. I don't know how else to explain it. You don't need much though and as you can see, you can use truffle oil for lots of other things.

                              one mistake i made on that recipe was not hydrating my mushrooms enough. I purchased fresh mushrooms but they were pretty dry and during the roasting process they became almost chewy. I had never bought chantrelles before (I'm totally cheap on certain things) and didn't know if that was how they came or not :|

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                              Nikiforos RE: burritobelle Nov 16, 2007 10:11 AM

                              I reckon it smells like breast feeding babies. Also, my ex's breath sometimes smelled like white truffles..

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