Aren't truffles hard to store? If so, where would you buy 1 truffle?
Master Chef John DeLucie Offers Recipes for Ultimate Comfort Food, Including His Famous Black Truffle Version
RECIPES
Truffled Macaroni & Cheese
INGREDIENTS:
1 pound elbow macaroni or cavatappi
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon table salt
White truffle oil to taste
1 fresh truffle
1. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
2. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
3. Transfer mixture to broiler-safe 9-by 13-inch baking dish and Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, and then serve.
4. Shave seasonal truffles over each serving
Macaroni and Goats Cheese
INGREDIENTS:
FOR THE MACARONI:
Coarse sea salt
1 pound cavatappi, preferably De Cecco brand
2 tablespoons butter
1/4 cup onion cut into 1/3-inch dice
1 bay leaf
1 tablespoon all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1 teaspoon Dijon mustard
2 cups (1 pound) goat cheese
3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)
1 to 2 teaspoons freshly ground black pepper, or to taste
1 teaspoon Tabasco Green Pepper Sauce, more as needed
METHOD:
1. For the macaroni: bring a large pot of water to a boil, and add 1 to 2 tablespoons salt. Add cavatappi and stir well. Cook until al dente, then drain well and set aside.
2. In a large heavy-bottomed pot over medium heat, melt butter (do not brown) and add onions and bay leaf. Sauté until onions are soft, about 5 minutes, then discard bay leaf. Add flour and cook 1 to 2 minutes, stirring constantly. Whisk in milk, then cream. Simmer until thickened, 2 to 3 minutes. Add mustard, goats cheese, roasted peppers, black pepper, 1 teaspoon Tabasco and salt to taste. Stir pasta into cheese sauce; adjust seasonings, if necessary. Cover, remove from heat, and keep warm.
3. To serve, place equal portions of macaroni in four wide shallow bowls.
Yield: 4 servings.
Master Chef John DeLucie Offers Recipes for Ultimate Comfort Food, Including His Famous Black Truffle Version
RECIPES
Truffled Macaroni & Cheese
INGREDIENTS:
1 pound elbow macaroni or cavatappi
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon table salt
White truffle oil to taste
1 fresh truffle
1. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
2. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
3. Transfer mixture to broiler-safe 9-by 13-inch baking dish and Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, and then serve.
4. Shave seasonal truffles over each serving
Macaroni and Goats Cheese
INGREDIENTS:
FOR THE MACARONI:
Coarse sea salt
1 pound cavatappi, preferably De Cecco brand
2 tablespoons butter
1/4 cup onion cut into 1/3-inch dice
1 bay leaf
1 tablespoon all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1 teaspoon Dijon mustard
2 cups (1 pound) goat cheese
3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)
1 to 2 teaspoons freshly ground black pepper, or to taste
1 teaspoon Tabasco Green Pepper Sauce, more as needed
METHOD:
1. For the macaroni: bring a large pot of water to a boil, and add 1 to 2 tablespoons salt. Add cavatappi and stir well. Cook until al dente, then drain well and set aside.
2. In a large heavy-bottomed pot over medium heat, melt butter (do not brown) and add onions and bay leaf. Sauté until onions are soft, about 5 minutes, then discard bay leaf. Add flour and cook 1 to 2 minutes, stirring constantly. Whisk in milk, then cream. Simmer until thickened, 2 to 3 minutes. Add mustard, goats cheese, roasted peppers, black pepper, 1 teaspoon Tabasco and salt to taste. Stir pasta into cheese sauce; adjust seasonings, if necessary. Cover, remove from heat, and keep warm.
3. To serve, place equal portions of macaroni in four wide shallow bowls.
Yield: 4 servings.