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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Cheddar Carrots
Carrot Cake with Cream Cheese Frosting
Here's Looking at You: A Carrot Cocktail

Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing
Happy Bunny Cake

Grasshopper Brownies
Going Green: Luck o the Irish Cake Pops
Cheddar and Stout Fondue

Champ
St. Patrick's Day recipes
Kiss me I'm Irish Cocktail

Chocolate Cherry Cake Roll
Valentine Desserts with Megan Ketover
Pop some Bubbly for Valentine's Day

Lemon Ginger Marmalade
Ice Bowls
Raspberry-Chipotle Brownies with Chocolate Ganache

Truffle Butter
Gingerbread Cookie Martini
Danny Gold's Holiday Gift Ideas for the Beer and Wine Lover on your list

Carrot Cake from Chuck Hughes
Butter Cookies
Gingerbread Men

Spritz
Bourbon Balls
Coconut Macaroons

O is for Oatmeal
Chocolate Crackles
Russian Tea Cakes

Classic Cut- Out Sugar Cookies with Royal Icing
Brown Butter Sugar Cookies
Pink Champagne Cookies

Mulled Wine
Warm Pomegranate Cider
Chocolate-covered Peppermint Martini

Herbed Mozzarella Bites
Chef Clendon Springer's Baked Brie with Sugar Roasted Pears and Red Fruit Compote
Pam Anderson's Master Formula for Perfect Savory Scones

Cinnamon Rolls
Holiday Cookie Tree Centerpiece
Peanut Butter-Toffee Cheesecake Brownies

Triple Peanut Fudge
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

Thanksgiving Dessert Buffet Ideas
Apple Cranberry Coleslaw
"Blue Christmas" Cosmo

Baby Bourbon Cakes in Half-Pint Mason Jars
GingerSNAP Cocktail
Chocolate Peppermint Pattie Cups

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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Sweet and Spicy Pecans
Homemade vanilla extract
Three ways with Turkey Brine

Turkey Rubs
Blueberry Waffles from Danielle Walker's Against All Grain
Basil Oil

HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Broiled Fresh Figs with Blue Cheese, Honey and Walnuts

Cinnamon Girl
Feelin' Hot, Hot, Hot!
Want to add a little spice to your life? Try a racy rub!

Posh Pantry: Luxurious flavor boosters that are ideal for every day
Hot Pistachio Cereal with Greek Yogurt and Honey from Quinoa Revolution with Patricia Green
Spring Mix with Goat Cheese Toast and Pomegranate Dressing

Claire Robinson from the Food Network makes a Flourless Chocolate Cake
Laena McCarthy's 3’s Company Triple-Berry Jam
Fun French Wine list from The Party Source

Brown Sugar Apple Pie
Made-over Mai Tai
Classic Rhubarb Pie

Hazelnut Boston Cream Cupcakes
Banana Hazelnut Breakfast Panini
Grilled Pork and Pineapple Kebabs with Spinach Salad

Dulce De Leche Banana Trifle
Say Cheese!
Katie Workman's One-Skillet Cheesy Beef and Macaroni

Inspired Idea: Ice Cream Balls
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

The future of flavor: Vanilla Shrimp Crostini
More of this, less of that
Roasted Salmon with Pernod Sauce from Wini Moranville

Raspberry-Chipotle Brownies with Chocolate Ganache
Peanut Butter Granola
Sesame Noodle Chicken Salad

Kung Pao Chicken
Truffle Butter
French Fries

Everything really is better with bacon!
O is for Oatmeal
Cinnamon Rolls

Turkey 101
The Winemaker Cooks: A chat with Chris Hanna
Jeni Briton of Jeni's Splendid Ice Creams

Pie Crust tips and favorite Pumpkin Pie recipes
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

Add color to your diet
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

Beets
Asian Pantry
Lean Cuts of Beef

How to toast nuts
Heart Healthy Foods
Quick Bread 101

Marinade 101
Rose's Green Salsa
Freezing 101

Mulling Spices
Apple 101
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
What, exactly, is Amish chicken?

Low Salt Seasoning Ideas
Mexican Chocolate Mousse
Cinnamon Girl
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