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.
egrees. Spray a baking sheet with non stick spray set aside
In the bowl of a food processor, process the 1/2 cup croutons until fine.
Steam broccoli until tender crisp and bright green, about 5 minutes.
Place broccoli in your serving dish (I usually use a casserole dish).
Drizzle the broccoli lightly with truffle oil.
Dust the broccoli with breadcrumbs.
With a microplane grater, shave fine wisps of parmesan over the dish.
Serve immediately.
nto dry measuring cups; level with a knife. (1 1/4
egrees F.
Season halibut with salt and pepper. Wrap 1
1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.
old over to enclose. Top with a sage leaf and a
ry surface. Mix the cornflour with a little cold water to
large saucepan and cover with water. Add 1 teaspoon salt
eat, heat oil; add shallots and garlic, season with salt and pepper
chop up bacon, mushrooms and onions. and put a frying pan on high heat and add the bacon, mushrooms and onions and cook till the bacons crispy add the pasta to salted boiling water while everything else is cooking. once cooked add the pasta to the frying with the bacon mixture in toss together add the cream cheese and parmesan and smoked cheese and mix till melted and add the truffle oil the serve straight away.
serve in bowls.
Salt and pepper slices generously. With a rubber spatula, spread half
Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
When al dente, drain pasta, toss with onion, garlic and rosemary.
Add parmesan and toss again.
Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
Garnish with fresh chopped rosemary--just a pinch.
1. Preheat oven to 400 degrees F. Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the otatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.
2. Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.
ver low heat, gently stirring with a heatproof rubber spatula and
Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate.
Can be made one day ahead of time. Use within 5 days.
Cover potatoes in cold, salted water in medium saucepan set over medium heat and gently cook potatoes until tender, about 15 minutes.
Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.
Add hot milk, butter, and truffle oil to potatoes; blend until smooth. DO NOT OVER BLEND or the consistency will be gummy.
Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.).
rizzle everything in the bowl with truffle oil.
Sprinkle a pinch of
oup into bowls and drizzle with truffle oil.
boil potatoes in water until knife inserted in center comes out easily, about 15 minutes.
drain, cool, and slice. place in a large bowl.
meanwhile, boil chicken broth until it is reduced to 1/2 c, about 15 minutes.
pour over potatoes, toss.
add onions, celery, and chives, toss.
mix lemon juice and truffle oil, pour over potatoes, toss.
season with salt and pepper.