Truffle Butter

Listen to the interview.

Is there any other “fungus” that is more revered than the black truffle? Or more misunderstood? With its heady scent and sublime flavor, it’s no wonder truffles are called “black diamonds”. The history, lore and hunt of the humble truffle  is truly amazing. It was fascinating to speak with Patricia Wells about them. Her latest book explores  every aspect of the truffle and offers recipes from   Truffle Risotto with Parmesan Broth to Pecorino-Romano and Truffle Pizza.

A parasite that grows on the roots of trees, the homely truffle looks a like shriveled  black nugget about the size of a walnut. There are more than 100 truffle varieties, but only a handful are used for cooking. Found largely in France, with smaller harvests in Italy and Spain, truffles are harvested November to March, with peak flavor- and  best price- in January.

If you can’t make your way to a truffle hunt anytime soon, here are some online resources:

D’Artagnan

Sabatino Tartufi

Dean and DeLuca

Patricia suggests placing a cleaned fresh truffle in a glass jar with several eggs, still in their shells. Secure it tightly. The truffle flavor will infuse right in to the egg, for truly amazing omelets, crepes or pasta. Another easy way to indulge is a smear of truffle butter on a piece of really good bread. Enjoy Patricia’s recipe for truffle butter from her book, Simply Truffles.

“One needs only a few tablespoons of minced fresh truffles to create an all-purpose, fragrant butter, perfect for spreading on toast, melting into fresh pasta, or folding into a risotto. You can use the butter freshly made, or you can freeze it and use it throughout the year for added truffle pleasure.”

 

 

Directions

1. Place the butter on a large plate. Sprinkle with the truffle peelings and mash with a fork to blend. Transfer to the jar. Tighten the lid.
2. Refrigerate for up to 3 days or freeze for up to 6 months. Serve at room temperature or melted, as necessary.


What's Needed:

 

EQUIPMENT: A small jar with a lid.
1 tablespoon (6 g) minced fresh black truffle peelings
4 tablespoons (2 ounces; 60 g) salted butter, softened

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Dark Chocolate Peanut Butter Fudge
Sugar Pumpkin Chutney in a Paper Pumpkin Cage
Turkey 101

Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Effervescent Bath Bombs and Bath Bomb Cupcakes
White and Dark Chocolate-covered Pretzels and Cinnamon Almond Snack Mix

Blue Cheese Walnut Dip
The Winemaker Cooks: A chat with Chris Hanna
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Apple Cranberry Coleslaw
"Blue Christmas" Cosmo
Baby Bourbon Cakes in Half-Pint Mason Jars

GingerSNAP Cocktail
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Pie Crust tips and favorite Pumpkin Pie recipes

Pine Cone Cheese Ball
Mary Ann Winkowski's Malted Butterscotch Bars from The Ghost Whisperer's Cookbook
Pumpkin Pie Martini

Satan's Whiskers
Owl Cookies and Halloween Ideas from Rosanna Bowles
Bitty Bats

Irresistible Peanut Butter Jack o' Lanterns
Peanut Butter Glazed Popcorn
Spooky Spiderweb Cupcakes

Prime Rib on the Grill
In Season: Apple Recipes
Cranberry Liqueur

Caipirinha
Pina Colada Ice Pops
Mojitos by the pitcher

Blueberry Martini Ice Pops
Stars & Stripes Old Glory Cake
Cherry Bombs

Porterhouse for Two
Classic Cherry Bounce
Blue Ice

Ginger Peach Bellini
Benedictine Spread
Bourbon Molasses Glazed Chicken Wings

Sweet Sushi
Gumdrop flowers
Peanut Butter Bunny Crisp Cake

Chicken and Salsa Tamales
How to make Crepes
Italian Lemon Drop Cookies

Roast Leg of Lamb with Oven Roasted Potatoes
Strawberry Cheesecake Brownies
Corned Beef Hash

King "Cup"cakes
Limoncello
Mini cocktails in chocolate cups

Chocolate-dipped Cheesecake-stuffed Strawberries
Booze Cakes
Rocky Road Chocolate Bark

Layered Chocolate Peppermint Bark
Red Velvet Pancakes
Pineapple Tarts

Jo's Candy Cane Bath Salts
Wild Mushroom and Goat Cheese Toasts
Potted Cheese

Beef and Guinness Stew with Potato Herb Dumplings
Bite-size Crab Cakes
Panty Cookies

The Vixen
Magic Wands
Beef Tenderloin with Horseradish Cream Sauce

Holiday Sliders
The Apple Cocktail
Caramel Apples

Baked Stuffed Brie
Spinach Con Queso Dip
Red Pepper Cheddar Dip

Buttermilk Banana Cake with Cream Cheese Cloud Frosting
April Shower Violette Cocktail
Easter wine pairings

Chocolate-dipped Marshmallows
Buttermilk Coconut Pie
Irish Soda Bread with Whiskey Butter

Roasted Corned Beef and Cabbage
Homemade Irish Cream
Guinness Float

Mini Ruebens in Rye Cups
Luscious Lip Balm
Grown-Up Chocolate Bourbon Balls

Beef Wellington
Chinese New Year Tradition: Dumplings and Whole Chicken
Pumpkin Pie Crepes

Potato Poppers
Pumpkin Bread
Cookie tips from Krystina Castella

Raspberry Vinegar
Rugelach
Homemade Peppermint Schnapps

Homemade Kahlua
Halloween Cupcakes
Blue Cheese-stuffed Dates

Spicy Pumpkin Pie with Bourbon Whipped Cream
Bourbon Slush
Black Widow Cocktail

Cinnamon Rolls
Ghoulish Pasta
Warm Brandied Fruit Compote

Snowman Spice Cupcakes
Gingerbread Cupcakes
Peppermint Cupcakes

Eggnog Cupcakes
Cake Pops
Lemon Cups

Rita Heikenfeld's Apple, Herb and Edible Flower Jelly
Purple Plum Torte from the The Essential New York Times Cookbook
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Broiled Fresh Figs with Blue Cheese, Honey and Walnuts

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Spring Mix with Goat Cheese Toast and Pomegranate Dressing

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Fun French Wine list from The Party Source

Brown Sugar Apple Pie
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Hazelnut Boston Cream Cupcakes
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Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

The future of flavor: Vanilla Shrimp Crostini
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Raspberry-Chipotle Brownies with Chocolate Ganache
Peanut Butter Granola
Sesame Noodle Chicken Salad

Kung Pao Chicken
Truffle Butter
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Everything really is better with bacon!
O is for Oatmeal
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Jeni Briton of Jeni's Splendid Ice Creams

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Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros

7 Steps to Sensational Stew
Lentil Soup with Ham and Spinach
Take Time to Chill: Freezing Tips with Certified Angus Beef

Peanut Butter Trail Bars
Chicken Spring Rolls
Prime Rib on the Grill

Warm Apple Salad with Apple Cider Peanut Dressing
Mushrooms Stuffed with Field Greens, Bacon and Cheese
Anna Boiardi's Leaving-home Penne Rigate with Broccoli

Rita Heikenfeld's Gremolata
Budget Friendly Foods
Black Bean with Bacon Soup

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Grilling for a crowd with Chef Michael Ollier
Apple Facts

In Season: Apple Recipes
Tagliata al Rosmarino (Steak with Rosemary)
Creamy Lemon Cherry Cheesecake

Pairing steak and wine
Susie Middleton's Stir-Fried Baby Bok Choy
10 ways with Pesto with Susie Middleton

Corn on the Cob
Lemon Grass and Lime Cocktail
Porterhouse for Two

Mark Schatzker's Steak: One Man's Search for the World's Tastiest Piece of Beef
Lemony Grilled Halibut
Peaches in Wine

Classic Italian Pasta Salad
Robin Mather's Whole Strawberries in Balsamic-Black Pepper Syrup
Raspberry-Peach Crisp

Bluefish with Creamed Corn and Croutons from For Cod and Country by Chef Barton Seaver
Braised Beef Brisket
Ramps

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Lean Cuts of Beef

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Quick Bread 101

Marinade 101
Rose's Green Salsa
Freezing 101

Mulling Spices
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Inspired Idea: "Blue Ice"

Herb and Spice 101
Buttermilk Coconut Pie
Beef Wellington

Chinese New Year Tradition: Dumplings and Whole Chicken
Raspberry Vinegar
Double Decadence Chocolate Cake

Oven dried Cherry Tomatoes
Brewing Tea
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Low Salt Seasoning Ideas
Mexican Chocolate Mousse
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