Post by TimL
Next cooking experiment.....Truffles. (clueless at the moment) ;o)
There are truffles and truffles. The two best are Italian Alba white
spring.autumn truffles (Tuber Magnatum) and French - mainly, but some really
nice ones also come from italy and Spain - black winter truffles (Tuber
Melanosporum). Fresh, of course, and from a reputable merchant - dunno if
there are some in Houston.
Both are *very* expensive - expect to pay at least USD 1,200 per pound of
Alba, and around USD 800 for black - but well worth it. Alba should be added
at the last minute, sliced paper thin, and half an ounce is more than enough
for a serving atop eggs or pasta. Melano commands larger quantities, either
diced and added to a recipe, or served whole: a couple of ounces per serving
Summer black/brown truffle, or Tuber Aestivum, is a very distant second. It
can replace the Melanosporum in some recipes but isn't very perfumed or
Oh, and don't even consider Chinese truffles (Tuber Himalayense), which very
much look like the real thing but have very little taste, even when doctored
by some merchants who inject some artificial truffle flavors.
Post by TimL
Jeremy suggested I start with an egg dish to learn the flavor.
A very good suggestion. Try some scrambled eggs...
Here's a suggestion:
2 large farm eggs
1/4 to 1/2 oz of Alba truffle
White sourdough bread
2 oz of raw butter
Sea salt or "Fleur de Sel"
Freshly ground pepper (black is better, white looks nicer)
A couple of days before:
Put the eggs and the truffle into a closed plastic container or a glass jar
Leave in a cool place
Thinly slice and gently toast the bread, leaving it white
Put 1 oz of butter with a dash of olive oil in a pan and heat
Add the bread and let it color on both sides
Reduce the heat and leave the bread hot
Break the eggs in a bowl and beat them with a fork
Melt half the remaining butter in a casserole, ramekin or saucepan -
preferably using a "bain marie" or double boiler
Add the eggs
Cook over low heat while continuously whisking the mix
When the eggs are nearly done, remove the pan from the range
Add the rest of the butter
Add salt and pepper to taste
Whisk for 30 seconds
Slice some white truffles on top of the mix
Cover the pan and leave it covered for a couple of minutes
Remove the bread from the pan and dry it with some absorbent paper
Serve the eggs with two slices of bread
Same preparation, same proportions. Use a large pan and pour the mix into
individual ramekins when the eggs are nearly done.
The same recipe can be adapted to black truffles. Just slice one half of a 1
oz truffle very thinly, mince the other half. Add the minced part at the
start of cooking and the slices before serving. Use black pepper.
Variants: Separate the whites from the yolks, whip the whites before mixing
them back with the yolks. Use brioche (just toasted) or white sandwich bread
instead of sourdough. Add some fresh double cream instead of butter after
cooking. Serve into clean egg shells.