ChefUptothePlate

Food, Nutrition and Cooking

The Trouble with Truffles

2 Comments

The trouble with truffle oil is that it’s quite expensive; the good news is that just a small amount goes a long way on flavor. Use it sparingly because even a touch too much can overwhelm the flavor of your dish. Less is definitely more here.

Note: this dish is really best to serve immediately upon completion of cooking. The recipe will take ~ 30 minutes start to finish including prep.

Truffle Fries

2 lbs. white or yukon potatoes, peeled and cut in 1/4″ fries of any length (governed by size of potato)
1 T canola, vegetable, grapeseed or other neutral flavored oil
1.5 tsp truffle oil
1 T butter (salted butter is ok to use here, sweet butter also works)
1 clove garlic, minced or pressed through a garlic press
black pepper to taste
2 T chopped parsley

Preheat oven to 450 degrees F. Combine the 2 oils and toss fries in the mixture and lay out potatoes in a single layer on a baking sheet.
With the oven rack in the upper third of the oven but not too close to the broiler, bake fries ~ 5 minutes. Change from baking to broiling (up the temperature to 500+ degrees) and broil the fries for 10 minutes, then turn them and broil another 10 minutes (broiling 20 minutes total).
Meanwhile, melt the butter and the garlic together but do not brown either; add the black pepper to the garlic butter.
Remove fries from the oven, toss with the garlic butter, sprinkle with the chopped parsley and SERVE IMMEDIATELY.

Serves 4-5

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

2 thoughts on “The Trouble with Truffles

  1. I read your truffle oil with potatoes recipe which leads me to ask…what is your take on cooking oils? I use pretty exclusively olive oil. I am so not clear on the food value of the other “vegetable” oils. Can you help me here? I also took your pasta in sesame sauce for my little recipes folder. Thanks! You may want to format with” Ingredients: ” ” Directions:” to help us who follow you more easily follow your valuable contributions to our health. Thanks!!!!

  2. I use canola and olive oil almost exclusively for cooking. Grapeseed oil is also a good choice with neutral flavor. Despite the recent TV commercials about “vegetable” oils, the varying degrees of saturation, make them in my opinion, variably healthful. I like to use oils such as sesame, peanut, walnut and truffle as flavorings and judiciously. Some of these flavors can be overwhelming if overused. In addition, different oils have different smoking points so you have to try them to see if they work with the recipe you are following or inventing!

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