Posted on by Creative Co-Op

Black Truffle Oil

Our F+F Black Truffle Oil is imported from a small, family run business in southern France. Robust black truffle aroma + premium extra virgin olive oil offers an elegant, rich, multi-layered truffle essence.

Recipes:

Truffle Baked Eggs INGREDIENTS: 1-2 Tbsp Butter 2 Tbsp Parmesan Cheese, grated ¼ c Heavy Cream ¼ tsp Salt ¼ tsp Pepper 2 tsp F+F Black Truffle Oil 4 Eggs DIRECTIONS: 1. Preheat oven to 325°F & butter four 4-oz. ramekins. 2. Combine the Parmesan cheese, heavy cream, salt, pepper & F+F Black Truffle Oil in a small bowl. 3. Crack one egg into each of the ramekins. 4. Spoon on the heavy cream mixture, evenly among the ramekins. 5. Bake for 10-20 minutes, until yolk is just set. 6. Allow to cool slightly before serving. Enjoy!

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Truffle Mashed Potatoes YIELD: About 6 cups INGREDIENTS: 5 medium Russet Potatoes 4 medium Yellow Potatoes 1 ½ sticks of Butter 1 cup Heavy Cream ½ cup F+F Black Truffle Oil Salt & Pepper, to taste DIRECTIONS: 1. Peel the potatoes & quarter them. 2. Fill a large saucepot with cold water & salt it generously. 3. Add potatoes to the pot, making sure the water covers them & then bring to a low boil. 4. Cook potatoes until soft, about 15 minutes. Poke with a fork to check tenderness prior to draining. 5. While potatoes boil, warm the butter & heavy cream in a sauce pan or microwave. 6. Place warm, drained potatoes in a mixer & add in the warmed butter and cream, a small amount at a time, alternating with F+F Black Truffle Oil, until potatoes are whipped & creamy. Alternatively, you can mash potatoes by hand, or use a ricer for smoother consistency. 7. Salt & pepper to taste & enjoy! Enjoy!

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Citrus Salad with Truffled Breadcrumbs INGREDIENTS: 3 Variations of Oranges (suomo, blood orange, tangerine, cara-cara, etc.) ¼ c F+F Black Truffle Oil (3 Tbsp reserved for topping) 1 c Panko Bread Crumbs 1 Fennel Bulb, medium 4 Burrata Pieces Sourdough Bread Slices (optional for serving) DIRECTIONS: 1. Begin by carefully removing the skin on all of the oranges & separating them into slices, removing the white inner core any seeds you may find. Set aside for assembling later. 2. Grab a sauté pan & bring to medium heat. Add in the F+F Black Truffle Oil & bread crumbs. Let this toast for 2-4 minutes, watching & stirring often, careful not to let it burn. 3. Once toasted, remove from heat & let cool, while you assemble the rest of the salad. 4. Thinly julienne the head of fennel. On a large platter, thinly layer the fennel then top with the sliced oranges. 5. Sprinkle a generous amount of toasted breadcrumbs over the top. 6. Gently break open the balls of burrata & lay on top of the breadcrumbs. 7. Drizzle with additional F+F Black Truffle Oil before serving & eat immediately. Serve with some crispy sourdough for dipping. Enjoy!

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Truffle Aioli INGREDIENTS: 1 Egg Yolk 1 tsp Lemon Juice, freshly squeezed 1 Garlic Clove, minced 1 tsp Apple Cider Vinegar 1 c F+F Black Truffle Oil Salt & Pepper, to taste DIRECTIONS: 1. Begin by separating the egg yolk from the egg white & placing it in a mixing bowl. 2. Whisk the egg yolk together with lemon juice until the mixture becomes light in color 3. Transfer the egg yolk mixture to a food processor. Add the minced garlic & apple cider vinegar & blend. 4. Slowly drizzle in the truffle oil starting with ¼ teaspoon at a time. 5. As the mixture begins to thicken & emulsify, you can gradually increase the speed of adding the oil. Continue to drizzle in the oil until it is all incorporated & the aioli has reached a creamy consistency. 6. If the mixture appears to separate or “break” (meaning it looks curdled or oily), stop adding oil immediately. Remove all but about 1 tablespoon of the broken mixture from the food processor. Begin the emulsification process again with fresh oil, starting slowly until it thickens. Once it thickens, you can slowly incorporate the broken mixture back into the emulsion, whisking or processing thoroughly to combine. Add salt & pepper, to taste. 7. Chill the truffle aioli for at least 30 minutes before serving. 8. Serve with French fries, veggies, etc. Enjoy!

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