Truffle Recipes

    * 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.