It's the end of the week and raining today--just another excuse to use the $12 black truffle oil from Surfa's, a local restaurant supply/gourmet food store. I've used it so far over homemade macaroni and cheese, oyster mushroom risotto, Humboldt Fog cheese, and a great Eric Ripert cod and white beans recipe I found online at www.chowhound.com. The trick is using a small amount so the odor of truffles is enticing, not overwhelming. I'm thinking about using it in one of the following items: scrambled eggs, homemade white pizza with whole wheat crust, or a crostini with fresh ricotta cheese and a baked tomato (a snack I ripped off from 'Ino in Manhattan).
On a similar note, I'm looking forward to visiting Northern California next month. Among all the great food (eg The Cheese Board, my mom's pho, and Zachary's pizza), I love the San Francisco Ferry Farmer's Market and want to investigate the price of domestic truffles there.
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3 comments:
do u carry truffle oil aroudn everywhere and put it in ur taco bell?
Dear Gustav,
I do not carry it around "everywhere" but did take it camping a few weeks ago to drizzle over goat cheese.
Christine
Do you put truffle oil on smores? how about hot cocoa?
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