Fresh Truffles - What a Treat

Fresh Truffles – What a treat

Along came the chance to buy fresh truffles from Oregon last week. That’s a true Foodtasmic opportunity. I said yes at once.

Then came the “problem” of what to do with the treasure. Pasta? Beef? Rice or Risotto? Potato? Ripened Cheese? Butter? I considered these options and more. How should I show off this unique flavor and aroma?

Then I remember a great recipe from Raymond Oliver. He was before the celebrity chefs. It began, “Take equal quantities of truffles and potatoes….” So potatoes it was.

With something like truffles, simpler is often better. But not too simple. This is a very special ingredient.

I took slices of Yukon gold potatoes – a Foodtasmic staple – and spread them in layers. On top of those went a few slices of large sea scallops. I poured rich veal stock over those and topped them with slices of the truffles and rich farm butter. A grating of fresh Parmesan was strewn on top.

That was it. Good ingredients treated simply and ready for then oven. I wrapped the baking dish with foil and put it in a 350 oven for 25 minutes and brought it straight to table when ready.

The potato, scallop and truffle combo was served on lunch size plates with the juices all around. No bread was needed. That was it. The aroma was intoxicating and the flavors of earth and more filled our mouths with luscious memories.

The cost? Not bad. The truffles were $35 for an ounce. So for $50, I had a generous meal for four. A simple salad of red Bibb lettuce was served while the feature dish was in the oven. A Napa Sauvignon Blanc proved a worthy companion.

Foodtasmic? I think this one was a bull’s eye.