1. Goat Cheese Toasts with Truffle Oil
2. Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette
3. Pasta Salad (with truffle oil, Parmesan and trompettes de la mort)
4. Celeriac Puree
5. Crostini with White Truffle & Olive Paste
6. Black Truffle Scrambled Eggs
7. Green-Lentil Salad With Black Truffles
8. Celery-Root Purée With Black Truffles
9. Gourmand fillets with truffles
10. Sweetheart boiled eggs
11. Scallop, confit of wild mushroom and black truffle dome
12. Seared scallops with a porcini relish and truffle butter sauce
13. Tournedos of Ostrich "Rossini" in a Madeira-Truffle Sauce

More to come soon!!

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Goat Cheese Toasts with Truffle Oil

• 1 baguette, cut into 24 slices about 1/4 inch thick
• 1 medium garlic clove
• 8 ounces Montrachet goat cheese or Italian Robiola cheese
• Black Truffle oil
• Fresh thyme leaves
• Freshly ground pepper

For this recipe, you will need about 2 fluid oz of black truffle oil. The toasts make terrific hors d'oeuvres. Toast the baguette slices on a baking sheet in a 375° oven for about 8 minutes, or until golden brown. Very lightly rub the toasts with the garlic clove. Spread each toast with a thin layer of cheese. Pour a small amount of truffle oil into a teaspoon and tilt the spoon to sprinkle 3 or 4 drops of truffle oil on each toast. Top with a few thyme leaves and a pinch of black pepper and serve immediately.

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Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

Slender haricots verts are best for this salad. If you can only find regular green beans, slice them thinly. The black truffle oil really makes this salad special

Serves ten.

• 2 tsp. Dijon-style mustard
• 2 Tbs. white-wine vinegar
• 2 tsp. fresh thyme leaves, minced
• 1 tsp. coarse salt Freshly ground black pepper to taste
• 6 Tbs. black truffle oil
• 1 lb. green beans (preferably haricots verts), trimmed, blanched until tender but not soft, and refreshed in ice water
• 1 lb. cremini or button mushrooms, trimmed and thinly sliced
• 1 medium shallot, finely chopped (about 2 Tbs.)
• 1 head Belgian endive, trimmed, outer leaves separated and reserved, inner leaves sliced crosswise

In a small bowl, whisk together the mustard, vinegar, thyme, salt, and pepper. Slowly whisk in the truffle oil to make a creamy, emulsified dressing; set aside. In a large bowl, toss the blanched beans, mushrooms, shallot, and sliced endive with the vinaigrette. To serve, line a platter with the whole endive leaves and mound the salad over them.

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Pasta Salad (with truffle oil, Parmesan and trompettes de la mort)

• 50g/2oz fresh or 7g/0.25oz dried trompettes de la mort (horn of plenty mushrooms)
• Half a lemon
• 2 tablespoons black truffle oil
• 1-2 tablespoons grapeseed oil
• salt and pepper
• 150g/5 oz dried farfalle pasta
• 15g/0.5oz Parmesan cheese, shaved in curls

If using dried mushrooms, soak in cold water for 1 2 hours, then drain and check that no sand or dirt remains. Place in a saucepan with as little water as possible, acidulated with a small squeeze of lemon juice. Bring to the boil, then simmer until tender. Drain, reserving the cooking liquid. Return the liquid to the pan and boil to reduce to a couple of teaspoons. Add the truffle oil. If using fresh mushrooms, trim the stalks and clean with a brush. Rinse them only if they are dirty, then cut into pieces if they are large. Sauté in a little grapeseed oil, adding salt and pepper. When cooked, add the truffle oil. Cook the pasta in plenty of boiling salted water until just tender but still firm to the bite (al dente). Drain, coat with a little grapeseed oil, then leave to cool but do not chill. Mix the mushrooms with the pasta, season well and garnish with curls of Parmesan.

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Celeriac Puree

Serves: 4 - 11 oz portions

Preparation time: 25 minutes

Ingredients:

• 3 celeriac, large, peeled and diced
• 1 qt milk
• 3 tbsp unsalted butter
• 3 tbsp black truffle oil
• Salt and freshly cracked black pepper, to taste.

Boil celery roots in milk until soft.
Drain. Place in a blender, blend with the butter and truffle oil.
Season with salt and pepper to taste.

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Crostini with White Truffle & Olive Paste

• 1/2 cup black olive paste.
• 1/2 teaspoon white truffle oil
• 1/4 teaspoon food grade lavender flowers (Found in Health Food Stores or used your own hand-dried ones.)
• 8 (1/2"-slices) Italian bread (Choose a bread with a close texture and a good crust, like a baguette bread.)

Preheat oven to 400 degrees. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven.
In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bruschetta bread and serve immediately. Serve with a good red wine and enjoy!
Makes 4 servings.

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Black Truffle Scrambled Eggs

• 6 eggs
• Black Truffle Oil
• 2 tablespoons butter
• 2 tablespoons cream

Preparation:

Add a dash of Black Truffle Oil to the cream

1. At medium heat
2. Melt butter
3. Add whisked eggs
4. Stir constantly until eggs just begin to set
5. Add cream containing Black Truffle Oil
6. (If cream omitted, add Black Truffle Oil to the eggs at this stage)
7. Stir until cooked enough for your taste
8. Season with salt & pepper to taste.

A quick gourmet breakfast treat.

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Green-Lentil Salad With Black Truffles
Serves four.

• 1 pound green lentils, Dupuy brand preferred (available at most grocers)
• 2 ounces black truffles, in 1/4-inch-thick slices
• 1/4 cup olive oil, plus 2 tablespoons
• 1 teaspoon sea salt (sel de Guerande preferred)
• 2 tablespoons Xeres vinegar (or any good balsamic vinegar or black truffle oil)
• 1/2 shallot, finely diced
• 3 cups loosely packed mâche
• 2 tablespoons chervil, finely chopped
• Freshly ground black pepper

Boil the lentils in water following the directions on the box. While lentils are cooking, place truffles in a salad bowl, adding 2 tablespoons olive oil. Add salt. In a separate bowl, combine vinegar with shallots and remaining olive oil; pour over truffles. Add mâche and chervil; lightly toss. Season to taste with pepper. Drain cooked lentils, and while they are still warm, lightly toss with the salad. Serve immediately.

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Celery-Root Purée With Black Truffles
Serves four to six.

• 1 celery root (celeriac)
• 3 tablespoons crème fraîche or heavy cream
• Salt and freshly ground white pepper
• 2 ounces black truffles, in 1/4-inch-thick slices

Cut the celery root into large chunks and boil until fork-soft. Drain, purée in a food processor, and pulse in the crème fraîche gradually. Empty into a medium-size bowl. Season with salt and pepper; fold in truffles and serve.

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Gourmand fillets with truffles
Preparation: 15mins. Cooking time: 20 mins.

• 4 small fillets of turkey
• 100 grs. Grated Gruyeres cheese
• 2 thin slices Gruyere cheese
• 1 slice of ham
• 2 ounces black truffles,
• Salt & Pepper
• Butter
• Flour

Lay on a plate one of the floured fillets; on top of it place half a slice of ham, one slice of Gruyere, the truffle cut into flakes, a knob of butter, salt and pepper.
Seal it with other floured fillet.
Tie.
Cook in a casserole over a medium heat for ten minutes.
Grease a shallow fireproof dish with butter and place your fillets in it.
Sprinkle with grated Gruyere and a little butter, and cook in a slow oven for ten minutes.

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Sweetheart boiled eggs
Preparation: 10 mins. Cooking time: 3 mins.

• 4 eggs
• 40 grs butter
• 6 slices of toast
• 2 ounces black truffles
• Salt

Boil the eggs in the usual manner while laying the table with toast, butter and a small dish containing the truffles, diced or sliced and heated in their own juice.
The boiled eggs should be eaten with a spoon, and a piece or slice of truffle added to each mouthful.

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Scallop, confit of wild mushroom and black truffle dome
Yield: 4 servings

• 4 seared bay scallops
• 1/2 cup brunoise potatoes, blanched
• 1/2 cup brunoise carrots, blanched
• 2/3 cup confit mushrooms (sliced, sauteed)
• 1 1/2 cups mushroom broth Salt and pepper
• 12 thin slices of a black truffle
• 2 teaspoons black truffle oil
• 1 puff pastry sheet (11 by 14-inch)
• 1 egg, beaten
• 1/4 cup grated Parmigiano-Reggiano Cheese
• Salt and peppe
• Bottle of black truffle oil for drizzling
• 1 black truffle for shaving
• 2 tablespoons chopped chives

Preheat the oven to 350 degrees F. Place the scallops in four individual ramekins (4-ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add 1/4 cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil. For the pastry: With a 4 1/2-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin.

Using your hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmigiano-Reggiano cheese. Season with salt and pepper.

Bake for 15 to 20 minutes or until the pastry is golden brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with cheese and shaved black truffles. Garnish with chopped chives.
Recipe Courtesy of Emeril Lagasse 1998

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Seared scallops with a porcini relish and truffle butter sauce:
Yield: 6 servings

• 1/2 pound butter, at room temperature
• 1/4 cup white truffle oil
• 1 cup white wine
• 1 tablespoon minced shallots
• 1 teaspoon chopped garlic
• Salt
• Freshly ground white pepper
• 1/2 cup heavy cream
• 6 large sea scallop
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 ear of fresh corn, scrapped from the cob
• 1/4 pound crabmeat picked for cartilage
• 6 fresh porcini mushrooms, cleaned and thinly sliced
• 1 tablespoons chopped chives
• 1 1/2 cups mashed potatoes, hot
• 1 small black truffle (see your 2 oz jar)

In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1 inch pieces. Reduce the heat to medium low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Season the scallops with salt and pepper. In a saute pan, over medium-high heat, add one tablespoon of the oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. In another saute pan, heat the remaining tablespoon of oil. When the oil is hot, add the corn. Season with salt and pepper. Saute for 3 minutes. Add the crabmeat and mushrooms. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and stir in the chives. To serve, spoon 1/4 cup of the sauce in the center of each plate. Spoon 1/2 cup of the potatoes in the center of the sauce. Spoon the relish over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish with shaved truffles and chives.
Recipe Courtesy of Emeril Lagasse 1998

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Tournedos of Ostrich "Rossini" in a Madeira-Truffle Sauce:

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