Have you ever eaten or cooked with truffles? Pricey, sure, but there's nothing quite like them.
I got a series of emails from Paul, aka Chilebrown a few weekends ago that I'm just getting around to posting, where he used truffles for the first time. I gave him a few tips, but the main one regarding truffles is the importance of pairing it with fat, be it oil, butter or even foix gras to help carry the flavor. Truffles are tricky devils, the flavor is usually just about gone by the time you've swallowed it, so one of the things that fat does in a dish is to help hold flavor to the tongue, and to both spread flavor across more taste buds and hold it there longer. Paul also infused our Tibvrtini Olio Extra Virgine di Oliva, which you can see in the picture, with his left over truffles. I can only imagine how good that is, Mmmmm....
If you have pictures of a dish you're made, share them!
Chilebrown does Truffles
Here's Chilebrown's story:
When I went trolling (like a shark) through the Monterey Market, look what I found. Oregon Truffles!!. I could not resist. I have never cooked with Truffles but I thought I would give it a shot.I am marinating some mushrooms with garlic,oil and vinegar to put in my new smoker. They will be finished with some melted cheese in the center. I am stuffing artichokes with truffled rice and Parmesan Reggiano. You know I have to have some meat. It will be some Bavarian Sausage from Lockeford, grilled. With the leftover Truffles, if any, I think I will put it in some olive oil.
I will try my best to follow thought with some pictures of the finished product. Sometimes I just don't like the finished product, the pictures do not turn out, alcohol consumption has taken over, and sometimes I am just lazy.
Peace, Mr. Vacation!!!!!!!
Later that day:
I guess I will just have to use my fancy oven. It is raining in California again. I still have to break out my new smoker. I tried a little piece of truffle. It is a very delicate flavor. You really need to add it raw and not have any strong ingredients to wipe it out. I have my fingers crossed. I only used a smidge of rub for color.
Using a touch of Survival Spice™ for color is a terrific idea, you don't always have to feature it in a dish. Oops, did I say that? Anyway, Paul's dish turned out great!
And the next morning:
There must of been some secret grapefruit enzyme that has given me this headache. Usually when I drink Vodka straight, no problem.
Update:Chilebrown adds:
The dinner was great! Stuffed artichokes are a favorite. The truffle was a unique touch. The next week when I used the truffle oil on the asparagus, was the treat!!
Oops, happens to the best of us...
I have sworn off Grapefruit!
Hey, what tips did you give him?
Gotta have fat to deliver the flavor? Kinda like THC, hey.
Heh, Biggles. Guess truffle brownies are next...
You just have to be careful not to blow them away with big flavors. Something like Tournedos Rossini is a good example, where you've got filet medallions topped with slices of truffle and foix gras. It gives you the option of enjoying the truffles with or without a bite of beef.