Gourmet List

bobi:

Here is a great herb butter for using on potatoes or pasta. It’s also good add to the top side of beef when grilling.

1/2 cup unsalted butter, softened
1/2 cup crumbled Gorgonzola or other blue cheese
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 garlic cloves
1/4 cup pine nuts
kosher salt and freshly ground pepper to taste

Mix together in a food processor or blender until incorporated. Store in refrigerator until ready to use.

If you want high fat and calories, try making a salad with fresh avocado slices and crumbled bacon atop and a cream based dressing.

An alfredo style pasta sauce with your truffles added and put over a cheese filled pasta would add calories and fats, too.

Here’s another recipe for a lemony butter sauce that is good with fish or veggies.

2/3 cup dry white wine
2 tablespoons finely chopped shallots
4 teaspoons fresh lemon juice
1 tablespoon all-purpose flour
1 cup whipping cream
1 cup butter, cut into pieces
Salt
Ground white pepper

Combine wine, shallots and lemon juice in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (5 to 7 minutes). Continue boiling until liquid almost evaporates (4 to 5 minutes).
Reduce heat to medium-low. Add flour; mix well. Slowly stir in cream with wire whisk until well mixed. Cook, stirring constantly, until mixture boils (1 to 2 minutes). Stir in butter until melted; season with salt and pepper.

To use your black truffles, you may wish to make a pate de foie gras and run a stainless steel tube through the centre before baking. When it is done, allow to cool slightly, turn out onto your pressing plate and fill the hollow with the finely diced truffles before weighting. The flavour transfer is incredible.

You might want to look around on trufflezone.com to get other ideas for your truffles. Don’t know if yours are fresh or frozen or their origin?