Barbecue Sauce with truffles
6.4 oz. barbecue sauce (KC original)
1/4 t truffle powder
Blend well the ingredients and brush over both sides of a barbecued steak. Ready to eat.
Chicken liver pate
1 lb. chicken liver
2/3 C thinly sliced onions
1 clove garlic, peeled and crushed
2 bay leaves, crushed
1/4 t thyme leaves
1 C water
2 t salt
3 sticks butter, softened
2 t Madeira
1 t truffle powder
Place the livers, onions, garlic, bay leaves, thyme, water and 1 teaspoon of salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 8 minutes. Remove from the heat and let sit for 5 minutes.
Take out the solids with a slotted spoon and place them in a food processor. Start processing the livers, adding the butter piece by piece. Finally add the second teaspoon of salt, the pepper, Madeira and truffle stock. Process for two more minutes so the mixture is very creamy and completely smooth. Pour into a mold and refrigerate to set.
Filet mignon with truffle sauce
4 oz filet mignon
4 T heavy cream
1/2 t butter
1/4 t truffle powder
S/P to taste
saute filet quickly in butter. Remove the filet and add the cream and truffle powder to skillet. Cook until thickened, stirring frequently. Add filet, turn quickly and serve
Ginger Honey Carrots and Truffles
1/4 C butter
Carrots (about 1 lb.) peeled and cut into sticks
2 in. pieces of fresh ginger root, peeled and cut into thin strips
1 T honey
1/2 t cumin seeds, toasted*
1/4 t truffle powder
1 T raisins (optional)
Melt the butter (and a little oil) in a large skillet, add the truffle powder and saute for 3 minutes. Add the carrots, raisins and ginger and continue to saute for 3 minutes. Add the honey and cook for further 4 minutes until the carrots are tender but still firm. Add the toasted cumin toss thoroughly and serve.
*To toast cumin seeds add them to a hot non-stick pan. Keep shaking the pan so as not to burn the cumin seeds. As soon as the seeds turn color, toasted, place them in a cold bowl and place in freezer for 10 minutes. This will prevent the seeds from being 'burnt'.
Truffled ice cream
Milk 83 ml
Sugar 42 gm
Salt 0.4 gm
Egg yolk 1
Whipped cream 167 ml
Truffle powder 1/2 t
Blend, refrigerate.
Truffled cream of mushroom soup
1/2 C chopped mushrooms
1 T butter
3/4 C chicken broth
1/4 t salt
1 T chopped onions
1 T flour
1/4 C light cream
1/8 t pepper
1 t cultured truffle powder
Combine mushrooms and onions and saute in butter. Blend in flour. Add chicken broth and cultured truffle powder. Cook, stirring until slightly thickened. Add cream and seasoning. Heat through and serve.
Truffled peanut butter
1 lb. Peanut butter (Laura Scudder's, smooth)
1 t truffle powder
Soften the peanut butter in a non-stick skillet (or microwave). Add the truffle powder and blend well. Refrigerate to prevent the powder from settling. Ready to use
Red wine and truffle salad dressing
1 1/4 C red wine, Zinfandel
1 1/2 C red wine vinegar
1/4 Gal. olive oil
1/2 C shallots, diced
1 1/2 T black pepper
4 egg yolks
5 oz. mustard, Dijon style
5 oz. mustard, whole grain
2 T. truffle powder
Blend well
Thai Sauce
4 T minced fresh cilantro
4 T minced fresh mint
4 t minced garlic
2 t minced fresh ginger*
2 t lime zest
1 t hot chili flakes
3 T fish sauce**
4 t sugar
4 T rice vinegar
1 t truffle powder
1 t sesame oil
Mix well and refrigerate
* Keep frozen, easier to mince
** Make from Knorr fish bouillon
Truffle butter
1/2 lb. butter, softened
1 t truffle powder
Melt butter in a saucepan and clarify. Add the truffle powder and heat for 5 minutes. Let cool slightly and pour into a small mixing bowl. The truffle powder will settle to the bottom. Place the bowl in the freezer for 6 minutes. Remove from the freezer and whip with a wire whisk until the truffle powder is evenly mixed throughout the butter.
Put butter mixture into a mold or roll in wax paper and refrigerate.
Truffle oil
Add 10 grams of truffle powder to 1 cup of canola oil. Warm to 80 degrees centigrade and hold for 10 minutes while stirring constantly. Allow to settle overnight. Decant off oil and save both the flavored oil and the residual paste which has sedimented out. If desired, the oil can be clarified by passing through a coffee filter.
Truffle oil is very good on fruits, pasta, rice or salads or as a dip for bread. It is excellent on surimi (imitation crab), on sushi and other seafood dishes.
Truffle au jus
1 onion, chopped
2 stalks of celery
2 carrots
1 head of garlic
leek
bay leaves
thyme
parsley
peppercorns
lamb bones, previously browned
2-3 quarts of water
cultured truffle powder to taste (use of 1% of total volume is a good measure)
S/P to taste (pepper, freshly ground)
Place onion, celery, carrots, garlic and leak with herbs and bone in a pot. Add water and boil slowly, skimming if necessary. Reduce until 1/4 in volume. Strain. Add a small amount of truffle stock and reduce until desired taste. Season with salt and pepper. Serve with warm lamb loin.
Truffled cream sauce
1/2 C heavy cream
1 T shallots, finely chopped
1/2 t cultured truffle powder
Madeira
1/2 garlic, finely chopped
S/P to taste (pepper, freshly ground)
saute the shallots and garlic in butter and a little oil. Deglaze with small amount of Madeira. Add the heavy cream and truffle powder. Reduce the heat and keep cooking for 5 minutes, to thicken the sauce. (Can add cornstarch in water, to the sauce to thicken it).
Truffle filling for cocktail crescents
3 C chopped white, button, mushrooms
2 stalks celery, chopped
1-2 T butter
S/P
1/2 t truffle powder
1/2 C light cream
1 T cornstarch (in enough water to dissolve it)
saute the celery and mushrooms in butter (and a little oil) over medium heat until wilted and reduced. Add salt and pepper (freshly ground) to taste. Add the truffle powder and let the juices simmer and reduce by approximately 1/2. Add cream and reduce the juices again. Thicken with cornstarch until filling is paste-like. Cool. Use in pastry filling.
Truffled mushroom cups
6 oz sliced button mushrooms
5 green onions, chop white of onion and 1/2 inch of green
1 cup raw baby spinach, chopped
1 T cilantro, chopped
1 clove pressed garlic
1 T olive oil
1 T light sour cream
1 T nonfat plain yogurt
1/2 t lemon juice
1/4 t salt or salt to taste
1/4 t truffle powder
4 slices of light texture bread
Heat olive oil and saute garlic, onion, truffle powder and mushrooms. Salt and cook till light brown. Add spinach and cilantro and cook till tender. Remove from heat and add sour cream, yogurt and lemon juice. Cover to keep warm. Trim crusts of bread and flatten slight with a rolling pin so bread holds together when molded. Shape each piece into a muffin cup and bake at 350 until lightly browned. Fill cups with mushroom mixture and serve.
Truffled scrambled eggs
2 T butter
1/2 t truffle powder
6 eggs
2 T cream
Melt the butter (and a little oil) in a wide skillet. Add the truffle powder and saute for at least three minutes. Beat the eggs and cream, season with salt and pepper (freshly ground) and add to the skillet. Let set a few seconds and then fold with spatula and cook to desired doneness.
