Truffle Recipes
Truffles can be infused or shaved, and shine in both savory and sweet applications. Over the last sixteen years, the Oregon Truffle Festival has built a library of recipes that we’re happy to share here.
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 and lemon juice together in a stainless steel bowl until the mixture is thickening and doubled in volume. Place the bowl over a saucepan containing…
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 oz of sugar to the caramel stage. Carefully add the milk and cream; stir and bring to a boil. Meanwhile, whisk the eggs, yolks and…
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 Louise Mascarpone cheese 1/4 c hazelnuts, toasted, chopped 1/4 c finely shredded Parmigiano-Reggiano 1/2 tsp salt + 1/4 tsp fresh ground pepper Shaved fresh Oregon…
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 tsp kosher salt Fresh ground pepper 3/4 c grated aged Gruyere cheese 2 oz fresh black truffle, divided Instructions Four hours prior to assembling this…
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 pepper 1/4 c dry Oregon Pinot Gris 1/2 c fresh whole cream 2-3 Tbs grated parrano cheese Instructions Melt butter over high heat in saute…
SAVEUR test kitchen director Kellie Evans developed this decadent recipe—a no-holds-barred combination of earthy white truffles, salty pistachios, and rich caramel—after a trip to the Oregon Truffle Festival, where she was inspired by chef Dustin Clark of Wildwood Restaurant and Bar in Portland. Read full article.
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