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Old 02-03-2007, 03:50 PM   #1
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Uses for Black Truffle Oil

I went and dropped $35 on a big bottle of D'Artangan Black Truffle Oil a couple weeks ago and I can't seem to find very many worthy uses for it.

The only use that really WORKED was when I tossed french fries in the oil and some black pepper. I served it in a big cone of rolled-up paper and it was informal, delicious, and extremely simple.

Problem is, I don't want to use it all on French Fries, and I'm having trouble finding other good uses for the stuff.

I tried deep-frying pork tortellini and then tossing them in the truffle oil and some fresh-cut cilantro. The tortellini just didn't "mesh" with the oil however, it didn't have enough character on it's own to produce a dish that tasted like anything other than truffle-soaked cardboard.


So what can I do with it that doesn't involve mushrooms or a risotto (i.e. the usual suspects)? Anyone have any successes or failures in this department?

I searched on this and someone mentioned baked potato, and that sounded good.

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Old 02-03-2007, 04:17 PM   #2
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Use it with roasted chicken /duck/ turkey breast.
Make some wild mushroom polenta and drizzle some over the top.
Make an exquisite roast beef carpaccio - or something of that nature.
HAS to be good with game...
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Old 02-03-2007, 04:35 PM   #3
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Quote:
Originally Posted by BrazenAmatuer
I went and dropped $35 on a big bottle of D'Artangan Black Truffle Oil a couple weeks ago and I can't seem to find very many worthy uses for it.

The only use that really WORKED was when I tossed french fries in the oil and some black pepper. I served it in a big cone of rolled-up paper and it was informal, delicious, and extremely simple.

Problem is, I don't want to use it all on French Fries, and I'm having trouble finding other good uses for the stuff.

I tried deep-frying pork tortellini and then tossing them in the truffle oil and some fresh-cut cilantro. The tortellini just didn't "mesh" with the oil however, it didn't have enough character on it's own to produce a dish that tasted like anything other than truffle-soaked cardboard.


So what can I do with it that doesn't involve mushrooms or a risotto (i.e. the usual suspects)? Anyone have any successes or failures in this department?

I searched on this and someone mentioned baked potato, and that sounded good.
Drizzle over a wild mushroom pizza with presuto (or however you spell it) rigth after it comes out of the oven, drizzle over fresh pasta with a garlic cream sauce. Ya i don't know how it would go with fried food like your doing.
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Old 02-03-2007, 04:49 PM   #4
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Quote:
Originally Posted by cliveb
Make an exquisite roast beef carpaccio - or something of that nature.
That sounds like a really good idea.

I think I'm going to try it with some tenderloin and maybe add some mushroom duxelles, then drizzle on some BTO. It'd be like a Beef Wellington without the carbs, lol.

I make a venison goulash that would be fantastic if it really had that truffle taste infused in it, but I think that it might just get lost in there and be a waste.
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