I got black truffles for Christmas. Now what?

I would suggest some risotto with shaved black truffles on top. Mmmm, now I’m hungry!

You are a lucky recipient! Along the lines mentioned above:

http://food.yahoo.com/recipes/wolfgang-puck/2007/wild-mushroom-risotto-with-black-truffles

p.s. I’ve made this and used other oils in place of peanut oil.

A chef friend suggested that I cook some into mashed potatoes. That sounded absolutely delectable.

Where’s SoapChef when we need her?
I have had mashed potatoes with truffles and they were to die for, but, I’ve never made them myself.

Oh wow, look at this!

http://www.gourmetfoodstore.com/truffles/cooking-truffles.asp

BTW tonedef, what time should we stop by for dinner?

Here’s a great way to get some extra mileage out of your truffles:

Before you eventually use them in a recipe, take them out of their jar and enclose them with some raw eggs (in their shells, just to be clear) in an airtight container. Leave them there for a couple of days. The aroma of the truffles penetrates into the egg. Scrambled or soft boiled, they will taste strongly of truffle.

Ooh la la! I think I smell a week’s worth of truffly goodness coming my way.

I’ll start next weekend with a truffle and mushroom fritata, using Harp’s truffled egg trick. I’ll have a steak with truffled mashed potatoes, and then later in the week, truffle risotto!

No fair, I’m having PB@J and reading about yumminess.

Try a good-quality pasta served with best extra-virgin olive oil and fresh-ground black pepper, a bit of grated parmagiano reggiano and shaved black truffles.

some beef carpaccio with black truffles !!!! delicious

[stomach grumble]

WOW am I hungry now. Meanies.

This is so wrong. I just finished dinner…a bowl of Special K. Hmph.