* 1/4 cup softened unsalted butter
    * 1 teaspoon fresh rosemary leaf
    * 12-16 very thinly sliced truffles, to garnish
    * 6 garlic cloves, peeled and minced
    * 1 tablespoon freshly grated parmesan cheese
    *  loaf crusty bread, cut into slices
    * 1/4 cup truffle oil
    * 1 teaspoon fresh thyme leave
    * 1 teaspoon fresh oregano leaves

      Preheat oven to 450 degrees F.
      Place In a food processor the oil,softened butter, garlic, cheese and herbs.
      Pulse until well combined.
      Slice the bread into 1-inch thick slices.
      You will need 12 to 16 slices.
      Spread the butter mixture onto 1 side of each bread slice.
      Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.
      Top each with a slice of truffles.

Chicken stock
Salt
Grated white truffle
Butter
Tagliolini

1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
3. Place the pasta on separate serving plates and grate a bit of white truffle over each.

1/4 cup icing sugar
Icing sugar or cocoa or white chocolate (to roll in or to drizzle on top)
1 tablespoon corn syrup
2 tablespoons butter
8 ounces good semisweet chocolate
1/2 cup heavy cream
1 tablespoon instant coffee

1. Add cream, corn syrup, butter and coffee in a microwave safe bowl.
2. Microwave on med-high till hot but not boiling.
3. Add chocolate and stir till melted.
4. Once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
5. Make small balls (bite size) with your hands using icing sugar so they don't melt.
6. Roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
7. keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.

1 to 2 oz black (tuber aestivium or melanosporum) truffle
3 tbl EV olive oil
1 tsp brandy
Juice of 1/2 lemon
Salt and pepper
4 slices of your favorite Italian or French bread
1 clove garlic, minced
2 tsp green peppercorns (brine packed)
7 oz chicken livers

Place garlic and green peppercorns in a mortar and reduce to a pulp. Cut the well trimmed livers and truffles into small cubes. Heat the olive oil in a frying pan and when hot add the livers and truffles. Stir fry for about 5 minutes then add garlic/peppercorns and cook for about 2 more minutes. Add brandy and lemon juice, season with salt and pepper and blend well. Spread evenly on toasted bread.

3 tbsps Miracle Whip dressing
2 dozen eggs
1 ounce Oregon White truffles
1 6-oz. can chopped/minced olives

Boil eggs in salted water for 12-15 minutes. Plunge into cold water to cool for 2 minutes. Peel while still warm, slice longitudinally. Remove hardened yolks. Blend into yolks the Miracle Whip and canned olives. Olive pieces should be less than 1/4-inch long. Spoon into egg halves.

Arrange on a platter with contrasting garnish, such as Red peppers, Green beans, broccoli, and/or tomatoes. I like using cauliflower to continue the white of the boiled eggs.

Using a thin-bladed knife, slice truffles as thinly as possible. Use as garnish over the yolk-Miracle Whip-olive mixture, pressing down slightly. Refrigerate covered for 20–30 minutes before serving. The wait period allows the aromas to permeate the eggs. Use are hors d'oeuvres. Makes 48 devilled eggs.

4 egg yolks
3 tbl softened unsalted butter
1 fresh white truffle about 1 oz
12 oz fontina (preferably fontina d'Aosta), thinly sliced 2 cups cold milk (whole milk only)

Cover cheese with the milk and let stand for about three hours. Drain and reserve 1/4 cup of the milk. Place cheese in the top of a double boiler with a little salt and place over simmering water. Stir constantly with a whisk until melted and smooth. Heat the reserved milk and mix in the egg yolks and butter. Stir rapidly into the melted cheese until the mixture is smooth and creamy. Pour into a heated serving dish, shave the truffle thinly over the top and serve while it's still very hot.

350 ml. (12 fl oz) chicken stock
100 grams (3 1/2 oz) polenta
4 egg yolks
120 grams (4 oz) fresh truffles, cut into small cubes 8 cubes of foie gras, 5 grams (1/6 oz) each 200 grams (7 oz) cepes (wild mushrooms)
olive oil
50 grams (1 2/3 Dutch cheese (Gouda)
salt and black pepper
8 preserved tomato halves

Prepare the polenta with the chicken stock and when ready stir in the egg yolks and cheese. Season and allow to cool. Oil 8 non-stick molds of 3 inches  (8 cm) diameter, 1 inch  (3 cm) deep, with olive oil. Roll out the polenta between two sheets of plastic foil to a thickness of 1/5 inch / 5 mm. Line the molds with the polenta and fill with tomato, foie gras and truffle. Cover the pies with a polenta lid and bake for 8 minutes in an oven pre-heated to 390°F (200°C). Clean the mushrooms, slice them and fry in olive oil. Season with salt and pepper. Turn out the pies straight from the oven onto plates and serve with fried cepes.

Raw white truffle slices
1 head frisee lettuce, separated into small curls
2 oz blanched finely crushed hazelnuts
1/8 cup white truffle oil
1/8 cup hazelnut oil
1/2 cup chanterelle mushrooms, sauteed in a few drops of oil until limp
1/8 cup balsamic vinegar
2 oz Bresaola, sliced paper-thin (If not available, use prosciutto.)
2 oz crushed black walnuts

Note that either the hard-to-find and expensive Italian White Truffle (tuber magnatum pico) can be used in this salad, or you can use the Oregon White Truffle (tuber gibbosum) to excellent effect on both your palate and your pocketbook.

Mix balsamic vinegar, hazelnuts and hazelnut oil until blended. Arrange frisee to cover the plate, and pour the hazelnut/balsamic dressing over the greens. Arrange bresaola in slices around the plate, and spoon the mushrooms in a spiral pattern over the lettuce and bresaola. Scatter crushed black walnuts over the mushrooms, and drizzle white truffle oil over the bresaola and the salad. Garnish with white truffle slices, as generously as you like.

• 6 cups chicken stock
• 1 pound i.e. about 2 cups Arborio rice
• 1/3 pound assorted exotic mushrooms like shiitakes, chanterelles, etc
• 3 tablespoons chopped green onions (only the green part)
• 1 tablespoon butter
• 1/2 cup fresh grated Parmigiano-Reggiano cheese
• Medium black truffle for shaving
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 1 teaspoon chopped garlic
• 1 cup chopped onions
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 2 tablespoons white truffle oil

1. Take a large saute pan and add olive oil. Keep it over medium heat and heat the oil.
2. Add the chopped onions and season with the salt and pepper. Stir it while it cooks.
3. Saute for about 3 minutes till the onions are slightly soft.
4. Add the chicken stock and garlic.
5. When the mixture boils, reduce the heat to medium and simmer for about 5 minutes.
6. Add the rice and simmer again for 10 minutes while stirring constantly.
7. Add the mushrooms and continue stirring till the mixture again simmers and is creamy and bubbly. This should take about 10 minutes.
8. Stir in the butter, cream and cheese. Also add the green onions and white truffle oil for flavour.
9. Stir for 2 more minutes till the mixture strats simmering and then remove it from the heat. Your truffle risotto is ready.

For serving, spoon the risotto in the center of a shallow bowl. Garnish it with the croutons and shaved truffles.

PARMESAN CROUTONS:

Basic Ingredients:

• 1 cup freshly grated Parmigiano-Reggiano cheese
• 10 slices of day-old white bread without its crusts
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 egg
• salt
• 1 cup vegetable oil
• 1 tablespoon white truffle oil
• Dash of hot pepper sauce
• Freshly ground black pepper

1. Preheat the oven to 350 F.
2. Line a cookie sheet with parchment paper.
3. In a food processor blend together the egg and lemon juice for ten seconds.
4. While it is being processed pour in the vegetable oil through the feed tube. The mixture with thicken gradually.
5. Add the mustard, hot pepper sauce and salt to the mixture and blend well.
6. Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix the mixture well.
7. Cut each slice of bread diagonally into two triangles.
8. Spread about 1 tablespoon of the blended mayonnaise mixture on each triangle.
9. Place the triangles on the baking sheet and bake until lightly golden for about 15 minutes.
10. Serve warm.

The above mixture is sufficient for 20 croutons.

1/2 cup heavy cream
Chives, for garnish
1 small black truffle
1/2 pound butter, at room temperature
1 cup white wine
1/4 cup white truffle oil
1 teaspoon chopped garlic
1 tablespoon minced shallots
Salt
Freshly ground white pepper

Instructions
In a mixing bowl mix together the butter and truffle oil together.
Place the butter on a plastic sheet, form a log and wrap tightly.
Refrigerate until firm.
In a saucepan, combine the white wine, shallots and garlic.
Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes.
Stir in the cream and cook for 1 minute.
Cut the butter into one inch pieces.
Reduce the heat to medium-low and whisk in the butter, one piece at a time.
Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chive.

3 cups chicken stock
1/2 cup grated Parmesan
1 cup minced onion
2 cups Arborio rice
4 tablespoons butter
2 ounces black truffles
1 cup white wine
1 clove garlic, minced
1/4 cup freshly chopped parsley leaves
2 ounces olive oil

Heat olive oil in a 4-quart saucepan over a medium heat.
Add onions and garlic and cook for 3 minutes till vegetables become translucent and aromatic.
Add chicken stock and cook till tender for about 10 minutes.
Add rice and lightly toast in oil for 2 minutes while stirring it frequently.
Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed.
Once all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
For serving, divide into 6 servings and top with shaved truffles.

3 cups semisweet chocolate chips, melted
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons vanilla
3 cups sifted confectioners' sugar

Instructions
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about one hour. Shape into 1 inch balls.

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add one tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

1/4 cup butter
1 cup finely chopped chocolate, milk or semisweet for decoration
1/2 teaspoon vanilla extract
1 1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1 1/2 pounds real milk chocolate for dipping

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

Makes about 3 dozen Truffles