Randi -- question about your Roasted Olives with Lavender (in link)

S

shaun-in-to

Well-known member
I made these, with small niçoises and big kalamatas, and they're very tasty, BUT I didn't have the truffle oil. This was an elimination round before a big lunch coming up, and they're in as is. Do you find the truffle oil makes a big difference? I've so often heard people say it's a waste of money (and, shamefully, I've had two small bottles sit unused in my cupboard till long past the expiry date). So should I invest, or is the difference negligible? Thanks.http://www.finerkitchens.com/swap/forum1/58202_Try_******RANDIs_*****__Roasted_Olives

 
hi Shaun, the truffle oil gives it an extra rich and earthy taste. I would get a small bottle....

truffle oil adds depth to mushroom dishes that is awesome. I'm making shells, stuffed with a wild mushroom filling with a gorganzola cream sauce for a b'day dinner. the recipe is good all by itself but a drizzle of truffle oil on the plated pasta is just a little slice of heaven. my friends are becoming addicted to the dishes I make with truffle oil smileys/smile.gif

if you don't want to invest in a bottle or think you may not use it again, try the roasted olives with fennel and lemon, they're really good too. or.... use the basic recipe for roasting and add what ever herbs or spices that strike your fancy. herbs de provance would be lovely roasted with olives. no need for truffle oil there.

just play with the recipe and have fun with it. I'm sure you'll create your own fav combo in no time smileys/smile.gif

http://www.finerkitchens.com/swap/forum2/27_Roasted_OIives_with_Fennel_and_Lemon

 
OMG. Truffle oil makes a huge difference. It's like black & white vs. color. It's

a little spendy (maybe $10 for a small bottle) but it last a really long time. A little goes a long way...

 
I know, I don't remember what life was like before truffle oil! I might try some on escargot.

 
Yeah, but for me, a little goes a long way....When I had dinner with Tony Bourdain, he asked

everyone, "What's the most over used item on restaurant menues?" Guests at the dinner included a mix of restauranteurs, food writers, and food lovers. The unanimous response was: truffle oil.

In the right amount, it adds so much to a dish. But with a heavy hand, ugh. And the new guys in the kitchen use it on everything they possibly can to add a high brow element to their dishes.

But if you like truffle oil, have you tried truffle salt? This stuff sends me into orbit! Several places in town use it...tuffle french fries anyone????

http://www.ritrovo.com/productDetail.php?productID=44

 
I've seen the salt but haven't tried it. I'll pick some up this weekend, now if I could only find

those pink peppercorns everyone is using!

you're so right about the truffle oil. I was putting the bottle on the table for everyone to use and too often too much was poured. now I ask and drizzle lightly for them. (I plate anyway) and oh the scent.... it's sooo heady!

 
Haven't tried truffle salt, but

I have had truffle honey. Marc (in Seattle) brought a jar to the Smoky Mountain Epi gathering, and I got to bring it home. It's really grand drizzled on a bit of goat cheese or mascarpone on a cracker.
As for the truffle oil, try just a drop or two on sauteed spinach. Yum!
As for the red peppercorns, Penzey's carries them if all else fails.
Check the link below.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspinkpeppercorns.html

 
thanks, I hoped I could find them locally but alas. one more place to try and if they don't

have them I'll order them smileys/smile.gif

 
score! just bought a jar of truffled sea salt, found a store that has the peppercorns.....

annnnd, if that wasn't enough good fortune... the market had some of the cleanest, freshest smelts in today... wooohoooo!

after I accidently tossed the smelts I had I didn't expect to see any until next year. I'm one happy camper.

oh, did I mention the 1996 bottle of Spanish Reserve Rioja that I just picked up for $27.... oh, happy days smileys/smile.gif

 
Oh-happy-day! Randi, I say the "dance of culinary good finds" is in order here. smileys/smile.gif

 
oh Traca.... the truffled salt is just sublime! thanks for turning me onto it. I tried it

last night on corn on the cob and fell instantly in love. I can't wait to use it on many, many other things. a simple risotto with just parm and sprinkle of truffle salt...... I'm addicted!

 
my friend carries that in her shop too, I'll pick some up this afternoon. thanks smileys/smile.gif

 
I was afraid someone would think that! Actually, I only mention it b/c it's Tony

who brought up the conversation in the first place. I did some work with him last summer...but I wouldn't exactly call him a friend. In fact, I seriously doubt he remembers my name! Between the book tours and the No Reservation gigs, that guy sees a mind-boggling number of people...

 
Just teasing. I would have loved to have been at that dinner. I couldn't watch him for the longest

time, but he kind of grew on me.

 
Hey Ang...this is what it was like to eat with Tony

Maybe I didn't mention it before, but the tension was so thick, you could cut it with a knife! Tony's a pro, so he cracked a few jokes, told a few stories and eventually everyone started to relax, but it wasn't until at least 3 courses into the dinner.

Here's a few more photos:

















It takes a village (Sensitive eyes, beware...Tony's signature gesture inside):








 
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