BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
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.
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.