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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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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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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