0

More Truffle Madness: Black Truffle Scrambled Eggs…


This breakfast (Maisie and I shared) was made entirely with jarred black European truffles.

Super simple- toasted bagels with black truffle butter and scrambled eggs with black truffles.

I made the truffle butter by mixing half a stick of unsalted butter with quarter of a stick of salted butter and added a tsp of the minced black truffle.

Absolute HEAVEN!

0

Truffle Pasta- 3rd Attempt for my parents

12484799_10153539616759024_1017435500656375024_o

The third time’s a charm- found a nice egg pasta- FINALLY- that was perfect for this dish.

It was Delallo Egg Fettuccine… the noodles were tender and delicate. They were the perfect foil for the truffle/cream/parm sauce…

FettucineEggPastaPROD14.jpg

best egg pasta I could find locally

Maisie and her ever-present piggie handbag- on our pasta hunt

My folks enjoyed their pasta and truffles… after this, I had a huge white truffle left to use up and I suddenly found myself sick to death of pasta.

my dad and his plate full of truffle-liciousness

 

 

 

0

Oregon White Truffle Pasta

1933252_10153536727429024_5194756130405571397_o.jpg

wide egg noodles with Oregon white truffles

 

The Oregon white truffle is a strange thing:

Raw, it is VERY strong and pungent- however, once warmed lightly in a pan of butter for a few moments, it mellows out to a more agreeable and subtly luscious form.

My second experiment was a pasta dish. It was a huge hit with everyone, even the truffle hating Man.

I read somewhere that Oregon white truffles should be treated more like the European black ones- slightly warmed so that their true flavor shines through (and to temper the sharpness that they have when raw).

I threw a knob of butter in a pan and warmed it over low heat- then added shaved truffle slices- HEAVEN!

It completely changed the flavor profile.

While the truffles were warming, I boiled the noodles. I asked R to buy pappardelle, but he brought homemade German wide egg noodles back instead by mistake. It wasn’t a bad substitute and actually tasted better than the last batch of pappardelle noodles I bought.

I drained the cooked noodles, threw them back in the pot- added a splash of heavy cream, a small handful of good parmesan, the truffle-infused butter… omg! PERFECTION!

I shaved more raw truffle over my plate when serving and LOVED the contrast between the cooked and raw flavors.

R isn’t pleased with the pasta quality, so today we are going to hunt for better quality noodles for today’s batch (I am making some for my parents).

 
These things are starting to really grow on me…

 

 

0

1st Impressions Of Oregon White Truffles=Truffle Weirdness

12496294_10153536316569024_4511928698209181799_o.jpg

Oregon white truffles- I left 2 in a paper bag and one in rice with the egg, so that the rice and egg could absorb the scent

 

I received my 1 ounce order of Oregon whites from oregonmushrooms.com. It was sent overnight via FedEx and arrived this morning.

I tore open the box and was immediately assaulted by the heady truffle aroma…

Oregon white truffles are weird.

They are not quite like their European cousins.

They look like truffles, they have a very pungent scent like truffles do.

After those basic comparisons, the differences in taste/smell are immense.

1. They don’t SMELL like ‘regular’ truffles. They have a smell that is very chemical-ly. Kind of reminiscent of Tarn-X and garlic and sweat.

A lot of people complain that truffle oils have synthetic chemicals in them to mimic the flavor of real- no synthetic truffle oil can out-chemical the scent of these things… not that it’s entirely a bad thing.

It’s hard to describe and sounds worse ‘on paper’.

They hold their own, I will say this much.

2. The experts say to NOT put them in uncooked rice/eggs when storing them (unlike regular truffles) because it leeches out the moisture. I put one of my 3 truffles in with the eggs and rice and left 2 in the brown paper bag.

I shaved off a few slivers for our breakfast this morning: scrambled eggs with white truffles.

The three or four thin slivers were almost too much for the three eggs that I scrambled.

I loved them- Maisie loved them- R did not. He found the chemical scent off-putting.

I still have most of the 3 truffles left… later today I am doing a pasta with Oregon white truffles. I decided that I will warm some of the truffles in butter before tossing with the pasta- as well as shaving some straight onto the top when serving.

Until then, the jury’s still out…

I will continue the updates- stay tuned!

 

0

Truffle Madness!

truffles

All month I’ve been seeing photos of gorgeous black and white truffle dishes from Europe… and making do with white and black truffle oils and butter.

This was so good… I am drooling just looking at it.

I live in a truffle-less wasteland… well, tundra, really. It’s the middle of winter in snowy Michigan and I am having unseemly cravings when I should actually just be juicing and starting my annual post-holidays diet and exercise trek to summer.

160.jpg

The first thing I did was look into the North American truffles coming out of Oregon and Tennessee. Oregon truffles (both black and white) are the kissing cousins of the European varieties. Some say they are inferior- others say they’re merely different and a force to be reckoned with on their own.

Oregon truffles cost 1/10th the price vs the European varieties. Tennessee truffles come from European Perigord truffle spores, so the savings isn’t that great. I am all for more bang for my buck, so I purchased white truffles from  Oregonmushrooms.com (on sale now for $30 an ounce). They offered overnight shipping for $22 and should arrive tomorrow before 8 pm, so sayeth Fedex.

Since I’ve been surviving solely on truffle oils/butter for my truffle needs for the last few years, I figured the Oregon ones would (hopefully) satisfy my fresh truffle itch without breaking my budget.
71dyUfGyJoL._SX522_

I also have a back up plan in case the Oregon whites fail to meet my expectations.

I found minced black truffles with a nearly 5 star rating on Amazon. I also bought a jar of tartufo salata (a sort of black truffle sauce/salsa that I ADORE).

All of the above will work nicely in any pasta dish… preferably, any good Italian egg pasta, accompanied by good shaved parmesan.

I will post again after my goodies arrive!

1

Soul Food Fusion Feast: Collard Greens, White Truffle Sriracha Macaroni and Cheese, and the Works!

11231049_10153242163764024_7246084217083177566_n

my mom found the nicest collard greens today at a tiny farm stand run by two little old men

So my mom went to a tiny farm stand today in Benton Harbor, Michigan that was run by two little old men. It was more like a few boxes next to the road with their home garden produce for sale. They had the most BEAUTIFUL collard greens I’ve seen in a long time- clean, no insect holes… and some great sweet corn. She picked up a garbage bag full of greens, another bag of fresh corn and sweet banana peppers and later showed up at my house.

11245795_10153242163794024_6422342498324998900_n

Cleaning and shredding the collards

As luck would have it, R brought home a slab of artisanal hog jowl bacon the day before- delicious small batch stuff. I secretly wondered what I’d do with it- and my mom provided the solution! She cleaned the greens while I sliced up the onions and bacon.

11855875_10153242163859024_8257515529243642230_n

hog jowl bacon and onions at the bottom of the pot

I filled the pot with the washed and torn greens, onions, bacon, chicken stock (to cover), threw in a whole hot pepper, garlic powder, black pepper, a spoonful of sugar, and 2 tablespoons of vinegar.

11880637_10153242163879024_755608915916158594_n

getting ready to simmer the greens for a few hours

The entire thing was brought to a boil, then covered and simmered for a few hours- it’s done when the bacon is very fork tender.

11846620_10153242163909024_8504228110128614773_n

White truffle sriracha macaroni and cheese ready for oven

In the middle of our cooking, my dad called to tell me that his bestie from Oregon, my Uncle Bill, was in town. I told them to come on over and I’d cook a big spread for everyone. I quickly thought up a menu to go with the greens and rice I’d planned for mom and me.

I decided on homemade macaroni and cheese, corn on the cob, basmati rice, cornbread, and two types of cucumber salad (thanks to a box of cukes and zucchini my dad pulled out of the van at the last moment). I did a German type sour cream cucumber onion salad because my uncle was fond of it- and a Malaysian cucumber onion salad with sambal. I fished a few sweet banana peppers out of the garbage bag full of corn- and roasted the peppers. Later, I cut them in strips and dressed them with fresh raw crushed garlic, lemon, olive oil, salt and pepper.  When my dad asked where the meat was, I sent R out for a bucket of chicken to go with it all.

11870782_10153242163964024_3748856167690231834_n

though it was pretty, next time I WON’T bake it. It’s MUCH creamier when the sauce is just mixed in with the noodles.

This mac and cheese was quickly improvised- a box of elbows boiled al dente, a white sauce with 3 cups of various cheeses melted into it, spices, sriracha, white truffle oil- easy peasy.

The next time I make it, I will not bake it, even though it’s pretty when baked. Baking dries it out a bit and I prefer the creaminess of the sauce. My uncle wanted the old-fashion baked with breadcrumbs type, so I whizzed up 4 slices of buttermilk bread in the food processor. I mixed those crumbs with butter, white truffle oil, paprika, and a little salt- and topped the noodles with some sliced tomatoes (that my mother dropped off from another aunt’s garden 2 days prior), then covered the thing with the breadcrumb mixture. I baked it at 375 for about 20 minutes (when the bread crumbs were browned).

It was an amazing meal! I am surprised that I was able to pull everything off at the last minute- especially with how chaotic my house has been from renovating!