Monthly Archives: May 2013
I’ve always been somewhat of a foodie. A picky foodie, I’ll admit, but a foodie nonetheless. I love good cheese, good wine, great recipes, and a renewed love for truffle oil as of today.
Truffle oil is, I feel, still a little bit of an underground ingredient, but it’s gaining popularity. It’s generally high quality olive oil infused with either white or black truffles (read more about it here – I don’t have enough room to explain everything. Also, that would be boring). Sometimes there’s little pieces of truffle in it. Either way, it’s delicious. And a little pricey – but I’m willing to pay a little more for some liquid gold.
So what inspired this fanaticism for truffle oil so strong I wanted to dedicate an entire blog post to it? My food adventure today with The Boyfriend. It all started with the sentence, “Let’s make some gourmet grilled cheese.” It quickly grew into a delicious meal that was a labor of love.
We decided to make our own truffle french fries, and I was going to make truffle grilled cheese. As I said, truffle oil is a little pricey, and I ended up spending $11 on a small bottle. But a little goes a long way, and I am so glad I bought it.
I’ve made french fries before, which is pretty simple (deep skillet, olive oil, potatoes, heat – fry fry away), so we decided to replicate truffle french fries and add a little bit of liquid gold, parmesan and sea salt to our finished fried potatoes.
If you want the exact recipe, I don’t have it. I was really winging it on this one. I did, however, Google how much truffle oil to use on the fries initially, which was 1 tablespoon and 1 teaspoon, but I ended up using more than that. Here are the general steps I followed, in case you’re really interested:
- Place cooled fries in a large bowl.
- Drizzle with truffle oil (the amount I listed above is enough to start with). I liberally tested the taste and added a little more as I went.
- Toss fries to completely coat with oil.
- Add some grated parmesan. I used about a tablespoon to start with.
- Toss fries to coat with parm.
- Add some sea salt. We have a grinder, so I’m not really sure how much I used. To taste, I’d say. (I told you I was winging this)
- Now, the important part. Place the fries on a cookie or baking sheet, and pop them in the oven at 350 for about 5-10 minutes. You just want to warm them a little, not burn them.
- When you take the fries out, shake some more parm on them, a little more salt, and drizzle some more oil (if you’re an addict, like me) to finish.
What you get is an amazing symphony of flavors. But don’t worry! The truffle adventure does not stop there, no sir. I also made a grilled cheese with the oil of the gods. How, you say? Easy! Same way you would make any other grilled cheese, but instead of spreading butter on the outside of the bread, brush it with truffle oil. I swear to you, you will never go back to a regular grilled cheese again.
I topped it off with a glass of Dr. L Riesling, and I have not had a better meal in a very, very long time. Just look at this amazingness:
Do you have any recipes for truffle oil? I’d love to hear them!
Work has been insanely crazy lately, so I took a three day weekend and had yesterday off. It was gorgeous, so my biff and I decided to go into Boston and have a walk around. She wanted to walk down Boylston because she hadn’t been there since the Marathon, so we made our way. We were greeted with a fence covered in ribbons of fabric, left as tokens of thoughts and prayers from citizens and visitors of Boston. We then stopped in Copley, where the barriers that blocked off Boylston during the invesitgation were arranged in a horseshoe in the square, and a memorial had been created. It was absolutely silent there (well, as silent as the middle of the city can be) despite all the people there. The whole thing was very moving, and reminded me – again – why I love this city.
Here’s a selection of a few photos I took during our walk. I can’t really say much about them except that they’re just a slice of what I experienced. If you’d like, you can view the entire album here. (I know, I know, it’s a Facebook album, but my Photobucket is full. Sorry.)