August 2012

30 AugWhite Truffle Risotto Croquettes with Oregon Dungeness Crab


Serves two appetizer portions. From John Newman, Newmans at 988 Ingredients 1 t olive oil 1 t chopped garlic 1 t…

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30 AugHollandaise


From Michelle Girard at the Eugene Hilton 6 egg yolks 1 lb unsalted butter, clarified Squeeze of lemon juice Pinch of…

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30 AugPot de Creme


From Chris Crosthwaite at Lane Community College Ingredients 5 oz. caramel 16 oz. milk 16 fl. oz. heavy cream 4 eggs…

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30 AugLinguini with Mascarpone, Hazelnuts & Fresh Truffle


From Keith Ellis, Cooks, Pots & Tabletops. Makes 4-6 servings. Ingredients 1 lb dried Linguine, Penne, or small Ravioli 6 tablespoons…

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29 AugPotato Gratin with Black Truffle


From Carrie Minns, Home Grown Chef for 1859 Oregon’s Magazine Ingredients 2 lbs Yukon Gold potatoes 3 c heavy cream 3/4…

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28 AugGnocchi di Parrano e Tartuffi


From Tom Bollag, Bruno’s Chef’s Kitchen. Ingredients 1/4 lb Emilia brand potato gnocchi 1 Tbs butter 1/2 Tsp fresh chopped shallots…

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25 AugSunset Magazine: Oregon’s Truffle Treasure


As a general rule, I try to stay away from lumpy brown objects fetched from the jaws of strange dogs. But…

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