Month: August 2012

White Truffle Risotto Croquettes with Oregon Dungeness Crab

August 30, 2012
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Serves two appetizer portions. From John Newman, Newmans at 988 Ingredients 1 t olive oil 1 t chopped garlic 1 t chopped shallot 2 oz arborio rice 6 oz water…

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Hollandaise

August 30, 2012
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From Michelle Girard at the Eugene Hilton 6 egg yolks 1 lb unsalted butter, clarified Squeeze of lemon juice Pinch of cayenne Pinch of salt Vigorously whisk the egg yolk…

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Pot de Creme

August 30, 2012
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From Chris Crosthwaite at Lane Community College Ingredients 5 oz. caramel 16 oz. milk 16 fl. oz. heavy cream 4 eggs 4 egg yolks 9 oz sugar Instructions Cook 5…

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Linguini with Mascarpone, Hazelnuts & Fresh Truffle

August 30, 2012
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From Keith Ellis, Cooks, Pots & Tabletops. Makes 4-6 servings. Ingredients 1 lb dried Linguine, Penne, or small Ravioli 6 tablespoons unsalted butter 1 shallot, thinly sliced 1-1/2 cup Cheese…

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Potato Gratin with Black Truffle

August 29, 2012
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From Carrie Minns, Home Grown Chef for 1859 Oregon’s Magazine Ingredients 2 lbs Yukon Gold potatoes 3 c heavy cream 3/4 c grated Parmesan 1/4 tsp freshly grated nutmeg 1…

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Gnocchi di Parrano e Tartuffi

August 28, 2012
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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 5-6 shavings Oregon winter white truffle Pinch fresh ground…

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Sunset Magazine: Oregon’s Truffle Treasure

August 25, 2012
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As a general rule, I try to stay away from lumpy brown objects fetched from the jaws of strange dogs. But when you’re in the heart of Oregon mushroom country,…

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