Truffles

Hi,

This afternoon while opening my mail, often done in front of the recycling bin, to find a priority mail envelope with something inside. I recognized the name and assumed it was a CD-ROM promised sometime ago. Except the envelope was a bit bulky with something moving around inside.

I opened it to find a quantity of white rice and something I assumed were Shiitakes ... I guess I need some glasses. I read the card, then gave the bag a closer look. I read the card again to reconfirm what my surprise gift may be: mixed in with the rice were five black truffles from Oregon.



I haven't seen too many truffles in the flesh. The last truffle I saw was at Charlie Trotter's while dining at their kitchen table. I had observed one of the cooks using a hand grater to create fine shavings to finish a dish. The shavings were so fine it was like light downy feathers on the dish.

I am thrilled with this gift of truffles. Their being packed in rice was sensible, since it scented the rice and these truffles do have a strong odor. I want to make the best use of these truffles. I want your experience and ideas to maximize the pleasure.

Regards,

How can I get friends like that?

Whoa, C2, I am hugely envious. I've only bought truffles once, and we made a risotto, which is pretty standard. I would think you'd want to cook them in any medium (like risotto or rice) that would absorb and/or carry their fungal funk. Soup?

I'll be interested in seeing what you come up with.

Hammond

Cathy, your contributions to the world of fungi are being rewarded by some sot of Magnificent Obsession type benefactor. Brava.

By the way, are these truffles from Oregon in the sense that they grew there? Is that something new? I'd understood that they have never been successfully spawned (if that's the word) outside the native dirt in Europe.

Also, the rice looks like a longer grain than the typical "glutinous" varieties these things usually come with. So maybe no risotto, but some other interesting use for the rice. Perhaps it too is from the Northwest?

My all time truffle experience involved fresh-made, eggy tagliatelle with a heavy cream sauce and a bit of Romano. Second would be gnocchi with a similar prep. These and the risotto give the truffle center stage. I've been less happy with things like beef tenderloin stuffed w/ truffles and foie gras, not that I'd turn that down or anything.

Jeff

JeffB wrote:By the way, are these truffles from Oregon in the sense that they grew there? Is that something new? I'd understood that they have never been successfully spawned (if that's the word) outside the native dirt in Europe.

Truffles have been grown in Oregon for a few years now. You can order some online at www.oregonwhitetruffles.com for ridiculously low prices ($40/2oz white or black). No idea what the quality is like, but they have a positive note from James Beard on the site.

-ed

Thanks. That seems like a great alternative. I suppose I trust James Beard.

I've never had the fortune of posessing truffles, but I believe that you should not cook the truffles, but rather shave them onto your dish right before serving.

Oh yeah, that kind of detail would help. Shave the truffles at the end with the special truffle-shaver you don't have yet.

(Though it's not uncommon for them to be cooked into a dish.)

BTW, for the pastas, you can make truffled semolina much as you would rice. Stick one of the jewels in with the flour for a while, maybe seperated by a piece of plasic wrap or soemthing if you don't want flour on your truffle. Or add truffle oil to the pasta sauce. No such thing as too much truffle for me.

Hi,

I've just called Williams and Sonoma; they have a truffle shaver for $15. I just got to get over there by 7 PM. I have the truffles in the refrigerator waiting for me to figure out what to do.

I just got an e-mail from the benefactor. He would have sent white but they are more perishable, though more pungent than the black; which says a lot. He did note the black truffles are easier to shave.

Thanks for all the ideas so far. Today was a red letter day.

Regards,