When I received the reminder email from Duncan, who ran the Perigord Truffles of Tasmania, I realize how quick a year has passed. This time last year was the period of our wedding preparation which was rather hectic. Could you believe that I had 600+ guests in the Vietnamese ceremony, most of which I had not met before? (They are guests of my parents and my grandparents). But of course there were lots of sweet moments, too, especially those with family and loved ones.
I first cooked with truffles last year, and it remained an amazing experience. This year though, things are a bit tough. To be honest, with the current economic conditions and a brand new mortgage, I gotta learn to control my shopping behavior (which has been rather extravagant).
One piece of good news is that the price of truffles has not changed. So if you can afford them, do not hesitate at all. Truffles are real treasures, so do share with your loved ones since a little goes a long way. Try this black truffle risotto or the simple egg omelette below.
Recipe from Australian Gourmet Traveller. You can get two decent serves out of this.
2 tbsp cream
20 gm unsalted butter
20 gm fresh truffle, thinly sliced
* Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
* Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.
* Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette over, transfer to a plate and serve immediately.
I am sending this entry to Weekend Herb Blogging. The host of this week is Anna from Anna’s Cool Finds. Please head to her blog for the round up!