How-To’s

How To Cook With Truffle Oil…

I’ve wanted to cook with truffle oil for a while now, and finally was able to justify such an overpriced purchase: Thanksgiving.  It’s a stretch, Thanksgiving isn’t a big deal for us, but I managed to push any nagging thoughts about this foody fad out of my mind just long enough to successfully complete an impulse-buy.

So now what?  After some research, I have found that truffle oil is so expensive, you do not want to risk masking the flavour of it.  Or else, what a waste!  So add it towards the end of the cooking process- drizzle it over soup or other finished products.  The other day I made a goat cheese, sun-dried tomato and morel omelet with fresh chives, and drizzled with some truffle oil at the end.  It was, as my youngest brother so aptly pointed out, “Gourmet!”

Some other ideas?  Accompanying a mushroom risotto to bring out the already earthy flavour.  How about a Poncy Grilled Cheese, consisting of a taleggio, fontina, fresh basil, and truffle oil? OR instead of fresh basil, some crispy fried sage.   Drizzled over some ravioli or gnocchi with sauteed spinach and parmesan cheese?   The possibilities are endless.

They key is not to cook the oil!!

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