I got truffle oil as a present, any ideas as how to use it?
Lucky! It works great as a finishing drizzle - you don't want to heat it and lose any of the "truffleness" - over eggs, pasta or pizza. Maybe make bruschetta, with some goat cheese and honey and your truffle oil. I also make a truffle oil and honey vinaigrette to toss with arrgula that is delicious. It's strong so you just need a wee bit wherever you use it. Enjoy it!!
Wonderful drizzled over mashed potatoes!
Put a little into the pan with the butter when you make a grilled cheese sandwich. Really yummy, especially with a good rustic bread and gruyere.
You could drizzle it over a mushroom risotto. Also, one of the best things I've ever eaten was a seared scallop dish with truffles; you could use the truffle oil to get the same flavor combo - it was fantastic.
An appetizer for a dinner party that's great for spring - steamed chilled asparagus with prosciutto. Drizzle with a mustard vinaigrette (mustard, olive oil, white wine vinegar, salt and pepper) and drizzle truffle oil on top at the end. I also made some parmesan crisps to serve along side.
I put some in a spritz bottle to mist just a little over all of the above.
You could also make a honey truffle butter that is good on just about everything, particularly toast in the morning. Mix some softened butter with honey, sea salt, and truffle oil to taste. It keep in the fridge for a while.
I'm personally a fan of using it in rice dishes just at the very end, as some people here have already mentioned as a finishing oil. It just adds a little bit more depth to the dish overall.
Just use it up fast for whatever you choose to do because once you open it, it doesn't hold for long. And I agree a mushroom based risotto would be a good thing.
macaroni and cheese. Use sparingly, it packs a lot of flavor!
Also great drizzled on simple pizza (better without red sauce), I generally do it with mushrooms, arugula and pecorino. Also, great drizzled on bresaola with a little bit of greens.
Yummy truffle mac and cheese recipe i came across at a cooking party.
1 lb orzo pasta
1½ cups heavy cream
½ cup mixed chopped herbs (parsley, thyme, basil, oregano)
1 cup mixed romano and parmesan cheese
1 small bottle truffle oil
2 tbsp snipped chives
salt and pepper to taste
1. Boil pasta until al dente, strain and set aside. In a small pan, bring cream to a boil, place pasta in the cream until cream becomes thick; add herbs, salt, pepper, cheese and mix.
2. Taste and finish with truffle oil. Garnish with snipped chives and serve.
Yield: 4-6 Servings
It's good with lobster.
Hint: Steam the lobster with a tsp of vanilla in the steaming liquid.