My friend Amanda just emailed me a food question about chiles and olive oil (not connected). I just loved that she did this. It happens often, actually. I have been cooking for many years, and am an avid follower of good cooking shows (Julia Childs is my favorite!), and soak in cooking tips like a sponge.
To that end, I have decided to suggest that you, as readers, ask me questions you have about food and cooking if you have any. I will do my best to answer them, or to point you to a place where you can find an answer to any food questions you have. And if I don't know the answer? Well, I'll let you know that too. I'm no expert, but am happy to offer any advise that I have.
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OK - I'm going to jump right in:
ReplyDeleteTruffle oil -
I love truffles - who wouldn't????
I know there is white truffle oil and black truffle oil. I don't know anything about truffle oil. Well, except that it is orgasmic and way expensive.
I do have this to contribute: If serve holiday dinners with all the traditional meat-based dishes to my extended meat eating family - without cooking with meat at all. The rich noodles, dressing, gravy - all that stuff is meat free. I use the various Better Than Bouillon and Glory concentrates and butter. Onions and portabella mushrooms play a big role. That is when I use the truffle oil. I have done this for years and everyone is very surprised that they love it without meat!
I know I can, oh so carefully, drip some on bruschetta.
What else, Honey?????
ps
I still cannot post through your blog, so you will have to import this or whatever
(Shameem's note: I posted this email from Jane)
I did some checking on the net and found this lovely description of the difference between white and black truffles. Mostly, you'll want to use black truffles as they have an aroma and flavor that lasts longer. Yes, they are tremendously expensive. Actually, they are starting to be harvested in Oregon, so some farmer's markets there have them (still expensive).
ReplyDeleteHere's what is listed on Gourmet Food Store's website:
TWINTER BLACK TRUFFLE (Tuber Melanosporum; Tuber Brumale Vitt; Extra Melanosporum; tuber aestium vitt; also asian tuber indicum ): Also known by the names of “Périgord Truffle” or “The Black Diamond of Provence”. It is harvested mainly in Italy, Spain, and France, where it grows under the shade of oaks, hazelnut, chestnut elm and poplar trees, typically from November to March, peaking in January and February. Contrary to popular misconceptions, no country’s truffle is superior to the other. Weather disparities between the different regions may produce a bigger crop in one country one year, but a smaller one the next. Fresh black truffles are by far the most highly sought-after variety of this mushroom, although they fetch extraordinarily high prices. The winter black truffle is actually more of grayish-brownish black on the outside, with white spidery veins on the inside that indicate maturity (the summer variety will be of a more brownish color, but are the same size). It weights typically between 2-3oz.
The Winter Black Truffle is highly sought after for its earthy, subtle aroma, and a taste once described as mixture of “chocolate and earth”.
WINTER WHITE TRUFFLE (tuber magnatum pico): This truffle is often called a “Piedmont Truffle” or the “White Truffle from Alba” or “Italian White Truffle”, which indicates where the truffle originates, not the species of fungi. The only difference between summer and winter white truffles is that one is harvested in the summer and the other in the winter. It’s pretty much straightforward. This truffle is celebrated for its garlicky flavor, reminiscent of shallots, and also an intense earthy and musky aroma. Fresh white truffles are not a pure white, but more of a yellowish color, with a smooth exterior. Although many people it an “Italian” truffle, because it is mainly found in Northern and Central Italy, especially Piedmont, Tuscany and Marches, you can also find white truffles in Croatia, as well as other parts of Europe.
The main disadvantage of Winter White truffles (or any white truffle for that matter) is that although their aroma is intense, it tends to fade pretty quickly, as opposed to black truffles, which are more subtle, but have a longer longevity. Truffles have gas trapped inside of them, which they release as they are cut or shaved open. Since white truffles have more of this gas, they release more gas, thus are more aromatic. So although intense at the beginning, the gas evaporates and dissipates when the truffle is cooked. Yet this is exactly why white truffles make a magnificent first impression, and why they are primarily used uncooked, mainly shaved or sliced over already prepared dishes, so that their aroma will waft and envelop the dish.As for ideas for using truffle oil, I've got a few. I love using it on salads as just a slight sprinkling. I also like a fresh sprinkling on pizza margarita. Some other ideas include: topping wild mushroom ravioli, mushroom or asparagus risotto, mashed potatoes, gnocchi, ohhhh--scrambled eggs!
There are some nice recipes on epicurious.com for using truffle oil.
Thanks Jane for asking this wonderful question. I hope this is helpful.