Truffle Oil
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by: Guest
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Black, and White.
They look similar, and are equally wonderful.
Oh, I'm sorry.
No, not the chocolates that you get at Godiva, though they are called truffles, too (and they're also expensive).
Moving on.
Black Truffle Oil
This oil is very strong in flavor and smell.
The bottle dispenses in drops, if that's any indication of how strong it is.
Think stews, dark leafy greens, potatoes, gamey meats.
You could sautee some spinach in butter and oil, and drizzle black truffle oil on top.
You could make something as simple as a hamburger, and put a few drops of oil with imported swiss cheese on top.
Get yourself a bottle, smell it, taste it, and see what it reminds you of.
Tiny bottle, lots of flavor.
Straight from Italy.
They really make a difference.
It's worth a few extra dollars.
Perhaps slightly more refined.
You might want to look online.
I would describe white truffle oil as slightly peppery and crisp.
You could put some lemon zest on top.
Have you ever been to Tria in Philadelphia? Unbelievable good! Wine, cheese, great snacks, simply amazing.
No idea what it's called, but here's how I would recreate it.
Do this: Cut a slice of challah, butter both sides.
Just let it get slightly golden, and then flip it over.
Put a lip in the pan over the bread/egg, and keep it covered for about five minutes over very low heat.
I bet it would be delicious.
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