Going a little truffle this evening, heh, heh, heh. Just John and me, our usual Monday evening, and I’m itching to cook after a weekend of eating out. And I have this jar of white truffles, from Zabar’s, calling my name… I know, it’s nothing like having a fresh white (or black) truffle, I’ve had the real thing and it is truly intoxicating. (I plan on securing a purchase of even a small piece this fall. Always intend to, never quite nail it down, however…) But I’m hoping the jarred version will give more than a hint of true truffliness, so we’re having truffles two ways, both simple, both small. A crustless leek “quiche” first course, garnished with…shaved truffle. And then a simple pasta second course, angel hair finished with a smidge of cooking liquid, butter, tossed with…diced truffle. I’ll let you know how it goes… I figure even if I don’t capture much truffle flavor, there’s not a thing about leeks, eggs, or angel hair that sucks, so we should be golden.
Well, “little” ended up being the operating word. As in little, to no, truffle flavor. As in truffle muffle. Darn. I should have known, but hope springs eternal when it comes to truffles… I’d say you get a smidge more truffle flavor from the $7.00 D’Artignan truffle butter available at Byerly’s and lots of gourmet food shops. Sigh. However, I hit on a fabulous little egg dish, very moderate but oh-so-decadent tasting. Crustless leek “quiche,” made glorious with no more than a last-minute topping of 1 tsp. of creme fraiche per serving. My god, it’s incredible. (Now that’s a recipe I’ll post, in comments, below, even if I’m a bit saddened by my no-truffliness truffles. Boo.)