Hmm... What do I do with truffles (freezer, tomato, cream)
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I just received some fresh French Perigord Black Truffles today as a gift and now I just need to figure out the best way to enjoy them. They are direct from France and Wow they sure do smell good.
Any ideas on the best ways to enjoy these from your own experiences?
LOL - it was supposed to read "What do I do with truffles?" Some kind of Freudian slip there. If you've ever seen a black truffle that might be the first thing that comes to mind.
Last edited by elnina; 02-07-2014 at 02:40 AM..
Reason: Just read my own title
Lol--you lucky dawg! Get some excellent unsalted butter & combine it with chopped truffle--it'll keep quite a while in the freezer. Put a generous amount over your steak as it rests.
Make some creamy potato soup & shave some truffle over each serving.
Vacuum-seal the remaining truffle & send to me--I'll PM my address.
Never cook them, because their flavor weakens that way. A simple way to serve them is freshly grated over hot pasta, such as tagliatelle or fettucine, along with Parmigiano cheese (the real stuff, not the powder from a shaker) and your favorite cream sauce (tomato sauce will overpower the truffles).
Combining it with butter as suggested above is also an excellent idea - it'll stretch it out for several uses.
With truffles, simple is best.
I also received a gift of four pounds of colossal King Crab legs - that's six crab legs (well, two are claws). Tonight's meal will include a truffle risotto and those wonderful crab legs .
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and now I just need to figure out the best way to enjoy them. They are direct from France and Wow they sure do smell good.
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