ntil melted.
Add the truffle oil and stir well, remove
medium bowl, combine the truffle butter, shallots, salt, and pepper
Beat the eggs with a little salt and pepper in a bowl.
Stir in potatoes, truffle and Prosciutto.
n a bowl with the black truffle oil. Reserve.
Combine the
ith a teaspoon of the black truffle butter and bake for another
In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste.
Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
Cook's Notes:
White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
rom heat. Add 1 teaspoon truffle oil and mushroom mixture. Season
Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
Put into a nice, clean, sterilized bottle and offer to someone you love.
In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
When bubbly add shallots and saute 3 minutes.
Add brown sauce, red wine and truffle.
Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
Serve immediately with squab, lamb, beef or veal.
add in salt and white truffle oil.
Slowly stir in
Heat 2 tablespoons truffle-infused oil in a skillet
kin and meat. Insert the truffle slices under the loosened skin
reheat oven to 425*.
Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.
chervil, olive oil and shave black truffles over the top.
ombine cream, egg white, and truffle salt in a large bowl
asta.
Toss pasta with truffle butter parsley, chives and oil
Rinse the black rice with cold water in
In large deep skillet over medium heat, heat oil.
Add rice; stir to coat with oil.
Stir in 4 cups water and salt; bring to a boil.
Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
Cover; cook about 8 minutes, until zucchini is tender.
Sprinkle with the remaining 1/2 cup cheese.
Remove from heat, cover and let stand 4 minutes, until cheese is melted.
Serve with sour cream and green onions.
In large skillet, saute first 6 ingredients in olive oil until tender.
Add tomatoes, broth, salt and pepper.
Cover, stirring frequently.
Simmer 10 minutes.
Add black-eyed peas.
Cover and simmer gently for 20 minutes.
he patties.
Shave the truffle(if using, we didn't