So it totally goes with out saying how much we love truffles...OK, OK you're right...how much we are obsessed with chocolate truffles....
But guess what? This post is about how much we are psycho for the other kind o' Truffle...the fungus kind!
There are certain pigs that can seek out these clumps o' flavor...cute!!!
Crostini
8 ounces goat cheese
Truffle Oil
Freshly ground black pepper
Fresh thyme leaves
Prepare Crostini; set aside until ready to use.
When ready to serve, spread each slice of toasted bread with a thin layer of goat cheese. Pour a small amount of truffle oil into a teaspoon and tilt the spoon to sprinkle 3 or 4 drops on each toast.
Sprinkle black pepper over the top and garnish with a few thyme leaves.
Makes 16 servings.
Just as easy and waaaaaaay more exciting and shmancy.
Ingredients:
1 3/4 to 2 lb. Potatoes, New
1 teaspoon Vinegar, White Wine
2 tablespoons Truffle Oil, Black or White
1/2 to 1 tsp. Thyme, Basil or Rosemary, Dried
Pinch of Salt
2 Shallots, Minced
Directions:
Cut new potatoes in half. Toss in bowl with 1-1/2 tablespoons of truffle oil and salt. Roast in 350 degree oven until slightly browned and cooked through (approximately 45 minutes).
Remove potatoes from oven and place in original tossing bowl. Add vinegar, remaining truffle oil, herb of choice and minced shallots. Toss. Return to oven for 5-10 minutes. Serves 4.
Pizza Dough
Truffle Oil
2 cups mushrooms (shitake, crimini and or others)
Fresh Mozzarella Cheese
Parmesan Cheese
Roll out the dough and rub it with truffle oil. (I used 2-3 Tablespoons for the pizza) Saute mushrooms slightly in some olive oil or butter. Spread them over the pizza. Top with rounds of fresh mozzarella and sprinkle with parmesan. Cook pizza in a 500 degree oven on a pizza stone, if possible, until crust is browned and cheese is bubbling.
It has the Chuck Bass stamp of approval... You had us at Chuck Bass...
From Christopher Lee
8 slices of fresh baked white bread (look for a local bakery)
16 slices of fontina cheese
2 tbsp sweet butter
2 oz fresh shaved black winter truffles
salt and pepper, to taste
- Layer 2 slices of fontina cheese between 2 slices of white bread and shave a couple of slices of truffles in the middle of each sandwich; do the same for all four sandwiches.
- Heat a large fry pan over medium heat and add the butter.
- When the butter melts, add the sandwiches and cook until the bread is nice and toasted.
- Remove and slice sandwiches in half and place into four plates.
We used last night on our asparagus...lets just say the chef got kissed!!!
