Wednesday, June 30, 2010

Worshipping at the Alter of the Truffle


Today I was fortunate enough to acquire an Oregon white truffle.  The smell alone of this magnificent fungi made me want to rub it all over my body and see what it would attract.  It smelled so good my wife asked me if she could lick it.  We both had to resist our impulses and made it home with an intact piece of heaven.  It would not stay that way for long.  I thought for a while what would be the best use of it and came up with a few ideas.  I hit the grocery store and picked up a few essential ingredients and got to work.

The first thing I thought of that would extend the truffle to its fullest potential was a truffle butter.  A half pound of Minnesota's finest sweet cream butter a little lemon juice some truffle oil, shallots, garlic and about a third of my chunk of heaven and I got a beautiful log of truffle butter.


Next up would be an appetizer and only one thing made sense to me.  Carpaccio.  I picked up a perfect piece of beef tenderloin sliced it about a quarter inch thick and pounded it flat.  Seasoned it with thyme, salt and pepper then squeezed some fresh lemon juice on it drizzled it with truffle oil shaved some parmesan and truffle on it and we had a fabulous starter.


Then it was on to the main attraction.  My wife and I love risotto so this was a no brainer.  I got some nice cremini mushrooms and made a beautiful mushroom and truffle risotto.  It was creamy and flavorful and gave of that incredible aroma of truffle.  As a side dish we had asparagus with truffle butter.  I served all of this with a nice Italian white, Zuani Vigne a light and crisp yet flavorful wine.  Sometimes it is very good to be me.

3 comments:

  1. Love it, Jamie! Very nicely done and a meal after my own heart for sure. I'm a major risotto fan but haven't had truffles to play with - yet. We use an electric slicer on the tenderloin while it's still frozen - it makes beautifully thin carpaccio but it's too thin to transfer to a new serving plate so you have to get it right the first time.

    Keep cooking it right, keep posting.

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  2. Dude...Seriously....jealous!

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  3. you should have a age warning prior to reading this . The image of you and the truffle , not so good . but the food looks great . not going to say much about the photo's , you know me I could offend anyone. I got my studio lights this week and plan on doing some still life photo'd , will try to post them to show you some of my techniques. if you ever need a taste tester , I am you man. I have plenty of experience eating, as anyone can tell from "manly physique" ;-}. talk to later .

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