And a couple recipes I use truffle oil in...
I've also drizzled it lightly over mashed potatoes, scrambled eggs, and risotto.
Cauliflower Soup with White Truffle Oil
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 lb. cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 tsp white truffle oil* or extra-virgin olive oil
1 tbsp thinly sliced chives
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
Serves 6 as a first-course.
Source: 2/99 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/100536
Pat’s notes: This is very good soup. Smooth and delicious. Dinner party quality. I think the truffle oil really makes this soup but a little bit goes a long way...lol. I buy my white truffle oil at Trader Joes, it's fairly inexpensive there.
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Pat’s notes: I personally prefer this recipe without the provolone. It's delicious!
Marinated Cherry Tomatoes over Warm Provolone
2 baskets cherry tomatoes (or combined gourmet cherry and pear tomatoes, red and yellow) (in a pinch I have used chopped Romas)
2 green onions, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 cloves garlic, finely chopped
1/3 cup virgin olive oil
1 tsp to 1 tbsp truffle oil, optional
3 tbsp balsamic vinegar
salt and pepper to taste
Provolone Garlic Bread
4 to 6 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
4 large thick slices, white french bread (I like to use Pugliese or any rustic type french bread)
4 slices Provolone cheese
1/4 cup grated Parmesan cheese
In 2 qt. casserole mix tomatoes, onions, parsley, rosemary, garlic, oils and vinegar. Cover and marinate at room temperature at least 1 hour, season with salt and pepper to taste. (Best if left to marinate until tomato skins start to burst slightly. Sometimes I halve or quarter the tomatoes instead of leaving them whole.
Combine olive oil and garlic, let stand 10 minutes. Brush 1 side of bread with the garlic/oil. Broil until lightly browned. Set aside. Top with Provolone cheese if desired.
To serve, serve tomatoes on top of bread. Garnish with grated Italian cheese. Serves 4
