Truffles work best with simple ingredients!

What you’ll need:

2 eggs
½ t. water
1 T. Susan Alexander Truffle Oil
Susan Alexander Truffle Salt
Wild black truffle shavings

Heat a non-stick frying pan over medium heat. Add water to the pan. If the water sizzles and evaporates, the pan is hot enough. Add 1 T. Susan Alexander Truffle Oil to the pan. Crack the eggs gently into the pan. Cook for 2 to 2 ½ minutes or until the whites are set but the yolk is still runny. Remove from heat, and use a spatula to move the eggs onto a serving plate. Season with Susan Alexander Truffle Salt, to taste. Sprinkle these truffled sunny side up eggs with wild black truffle shavings.

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What you’ll need:

2 Lbs. white or Idaho potatoes
1/2 cup milk or cream
4 tablespoons Susan Alexander Truffle Butter
4 to 6 tablespoons Susan Alexander Black Truffle Oil
1/2 to 1 tablespoon of Susan Alexander Truffle Salt

1) A touch of turkey juice from pan.

2) Add peeled potatoes to boiling water.

3) Boil potatoes until soft 20 to 25 minutes.

4) Mash potatoes with mixer on medium to high speed until potatoes are mashed.

5) Blend in additional listed ingredients on low.

6) Season to taste.

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Kick it up a notch with truffle oil!

Quick and easy way to make any brownies super-delicious!

Next time you pick up your favorite brownie mix, try this simple technique!

Substitute the oil listed on the ingredient box with truffle oil. That’s the only change! And voila – Truffle Brownies!!

And if you’re adding nuts?

Sprinkle truffle oil and truffle salt on the nuts prior to adding to the batter. That sure doubles the “Yum!” factor!

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Try this tasty Potato Salad with Truffle Oil recipe:

Ingredients

• 2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
• 2 1/2 cups low-salt chicken broth
• 2 tablespoons (1/4 stick) butter
• 3 ounces chopped sliced prosciutto
• 1 cup chopped celery
• 1/2 cup chopped sweet onion (such as Vidalia or Maui)
• 1/2 cup chopped fresh chives
• 1 tablespoon (or more) truffle oil
• 1 tablespoon fresh lemon juice

Method:

Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.

Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes.

Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

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A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

Ingredients

Parmesan broth:

• 1 tablespoon butter
• 1 small leek (white part only), chopped
• 1 small fennel bulb, chopped
• 1/2 onion, chopped
• 1/2 head of garlic, halved crosswise
• 1 teaspoon tomato paste
• 1 1/2 pounds Parmesan cheese rinds, broken into 2- to 3-inch squares
• 2 fresh thyme sprigs
• 2 fresh parsley sprigs
• 8 cups (about) water

Risotto:

• 4 fresh thyme sprigs
• 2 fresh Italian parsley sprigs
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon fennel seeds
• 2 cups low-salt chicken broth
• 2 cups beef broth
• 1/2 cup (1 stick) butter
• 1/2 cup minced onion
• 1 garlic clove, minced
• 2 cups carnaroli rice or arborio rice
• 2 cups Pinot Noir
• 6 ounces white truffle butter*
• 2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
• 2 tablespoons minced fresh Italian parsley
• 1 tablespoon minced fresh chives

• Special equipment: cheesecloth

• *White truffle butter can be found at specialty foods stores, at Italian markets, and online at cooking.com.

Method:

Make parmesan broth:
Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.

Make risotto:
Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.

Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around this red wine risotto in each bowl and serve.

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A truffle eggs recipe you should not miss.

Ingredients

• 50 g (1 1/2 oz) fresh or preserved black winter truffles*
• 1/4 cup hazelnut oil
• 1 tablespoon fresh lemon juice
• 24 quail eggs
• 1 tablespoon finely chopped fresh chives

• Garnish: finely chopped fresh chives

• Special equipment: a 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip

Method:

Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife. Cut out 48 circles from slices with round cutter. Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.

Whisk oil into lemon juice in a small bowl and season with salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles. Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.

While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered, 5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.

Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste. Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use.

Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.

Cooks’ notes:

Truffles, vinaigrette, egg white halves, and deviled yolks may be prepared 1 day ahead and chilled separately. (Cover whites with plastic wrap.)

Although best assembled right before serving, hors d’oeuvres can be chilled, covered with plastic wrap, up to 2 hours.

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Ingredients

• 4 medium potatoes, cleaned and chopped (I usually leave the skin on unless it’s very thick or old seeming)
• several big splashes of cream, about ¼ I’d guess
• a couple Tablespoons of truffle butter (or regular butter)
• salt and pepper to taste
• 4 eggs (2 are just for frying)

Method:

Put the potatoes in a pot and fill with just enough water to cover the potatoes.  Cover and bring to a boil then turn down to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced by a fork.  Drain the potatoes, return them to the pot and add the cream and butter.  Mash and whip them up vigorously with a masher or with a handheld electric mixer.  Mix in salt and pepper to taste.

To make potato pancakes, take about 2 cups of the mashed potatoes, and stir in 2 eggs until incorporated.  Melt another Tbs. or so of (regular) butter in a large frying pan over medium heat.

Scoop the potato mixture and plop it into the pan in pancake size circles.  Allow to cook for 4-5 minutes, until browned on the underside.  Very carefully use a spatula to flip the cakes and cook for another couple of minutes on the second side.  Repeat until all of the potato-egg mixture is used up.

Then add another pat of butter, crack in the 2 leftover eggs.  Let them fry for a couple of minutes, then flip them – trying not to break the yolk, if you want a runny yolk – and let them cook one minute more.  Add salt and pepper to taste.  Serve one egg and 2 or so pancakes together on a plate.  Feel really impressed with yourself that you cooked up such a nice breakfast.

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Ingredients

• 4 cups whipping cream, divided
• 2 tablespoons chopped fresh thyme
• 15 whole black peppercorns
• 5 large garlic cloves, crushed, divided
• 5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices
• 3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin

Method:

Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.

Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.

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Try this great truffled grilled cheese recipe:

Ingredients

• 3-4 tablespoons olive oil
• 2 slices freshly baked sunflower bread
• 2 tablespoons Susan Rice Truffle Oil (black or white)
• 2 slices white cheese (Swiss, Havarti and/or Fontina)
• 2 tablespoons Brie cheese
• fresh frozen truffles (optional)

Method:

Preheat pan or griddle with 3-4 tablespoons of olive oil. Brush one slice of bread with 1 tablespoon Susan Rice Truffle Oil on one side. On the other side place one slice of white cheese. Top with Brie and layer with shaved truffles (if available). Add the last layer of white cheese and top with second slice of bread. Brush the outside slice with 1 tablespoon of Susan Rice Truffle Oil.

Grill the sandwich in the heated olive oil adding a lid as necessary to melt the cheese. Grill for 5 minutes or until cheese is melted and bread is golden brown.

Don’t want to do it yourself?
Then try out our fresh or frozen Truffled Grilled Cheese products here and get some delivered right to your front door!

The post Susan Rice’s Oozing Truffle Grilled Cheese appeared first on Susan Alexander Truffles.

Try this great-tasting corn soup with truffle oil recipe.

Ingredients

For the soup:

• 4 tablespoons DaVinci® Extra Virgin Olive Oil
• 3 small shallots, finely chopped
• 1 pound whole-kernel corn
• ¼ cup sherry
• 4 cups chicken stock
• ¼ cup cream
• 1 tablespoon C&H® or Domino® sugar
• Salt and pepper to taste

For the crab mixture:

• 3 tablespoons butter
• 2 tablespoons red bell pepper, finely diced
• 1 tablespoon chopped chives
• ½ pound king crab meat, cut into ¼-inch pieces, or lump crabmeat
• 2 tablespoons brandy
• 1 tablespoon Susan Rice Black Winter Truffle Olive Oil

Method:

To prepare the soup:

In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3 more minutes, stirring well. Increase the heat to high, add the sherry, and cook for 2 more minutes, stirring well. Add the stock and bring the soup to a boil. Cover the pan, reduce the heat to simmer, and cook for 30 minutes. Let the soup cool, then place in a food processor and process for 2 minutes. Strain the soup into a clean saucepan, add the cream and sugar, and bring to a boil over high heat. Reduce the heat to simmer and cook uncovered for 20 minutes, stirring every 5 minutes. Adjust salt and pepper to taste.

While the soup is cooking, prepare the crab mixture.

To prepare the crab mixture:

In a sauté pan, cook the butter over medium-high heat for 1 minute until it is hot. Add the red bell pepper and chives; cook, stirring well, for 1 more minute. Add the crabmeat, increase the heat to high, and cook for 1 more minute. Add the brandy (being careful, as it might flame) and stir well. Cook for 1 more minute, then turn off the heat. Cover and keep warm.

To serve:

Pour the soup into 4 bowls and drizzle with the truffle oil. Top each bowl of soup with a quarter of the crab mixture, and serve.

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