It is truffle-eating season. But, don’t take my word for it. Requests for fresh truffles and truffle products such as truffle oil, truffle honey, truffle breakings, truffle peelings and truffle salt have spiked considerably in the past week. And, Gastronomica tells me that “every self-respecting French gourmet wants a few truffles for a festive feast” for the December holidays.
To serve our trufflephile customers of all nationalities more comprehensively, we are announcing today a complete line of fresh truffles, which includes Oregon, French & Italian truffles:
Fresh Black Italian Winter Truffles
Fresh White Italian Winter Truffles
Fresh Black French Winter Truffles
Fresh Black Oregon Truffles
Fresh White Oregon Truffles
If the options overwhelm you too, you are not alone. A good way to choose a fresh truffle is by price…purchase whatever truffle fits into your budget…with truffles, you can’t go wrong. The price reflects how sought after the truffle is, so it is a good rule of thumb that the more expensive the truffle, the more potent and better quality it is. Though, keep in mind that prices are also invariably affected by supply/demand and product misperceptions that exist for any food product.
If you know how to use truffles and can afford the best, opt for the Fresh White Italian Truffle. They will have the most flavor and aroma. If you want to enjoy the flavor of truffle and you have a modest budget, go for white truffle oil and drizzle it over plated dishes. If you can afford fresh truffles and you aren’t an expert at truffles, but want to explore cooking with them, I’d recommend fresh domestic Oregon truffles.
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Came via a comment on my blog. I didn’t see where to enter a contest, so here are my party food recipes.
Bacon Wrapped Pineapple Shrimp with Pineapple Cocktail sauce
Ingredients
* 12 jumbo shrimp, deveined
* 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
* 6 slices center-cut bacon, cut in 1/2 crosswise
* 12 wooden toothpicks
Directions
Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
Pineapple Cocktail Sauce;
1 can chili sauce, ketchup, horseradish, small can crushed pineapple, fresh lemon juice, hot sauce, Worcestershire Sauce, dry mustard all to taste.
Bacon Wrapped Water Chestnuts (for Hubby who doesn’t like pineapple):
1 can water chestnuts
1/4 c. soy sauce
1/4 tsp. ginger (optional)
1 tsp. sugar
1/2 lb. bacon
Sugar
Combine all ingredients except water chestnuts and bacon. Cut water chestnuts in half and marinate in mixture for 2 hours. Cut bacon in thirds. Wrap chestnuts in bacon and secure with toothpicks. Roll in sugar. Place on rack and bake for 20 minutes at 400 degrees. Makes 4 dozen.
After centuries of using swine, the modern truffle hunter uses dogs. Apparently, it is poodles and labs who make the best canine truffle hunters – labs had to be good for something other than chasing tennis balls.
This is good news for my shih tzu and chihuahua who like the outdoors well enough in 15-30 minute increments – they would never cut it going out at night for 5 or 6 hours in search of something they couldn’t eat.
Truffles are God’s way of saying ” you guys are still doing ok”
Please enter me to win the give away.