@jules and I went Truffle hunting several weeks ago to kick off the season
And then the press club had a truffle dinner on last Saturday
And we bought some truffles and have started putting truffles in all the things
All you do is store your cut truffles with eggs and the smell permeates the shells. No less than 2 days, no more than 3, is the magic number.
Then you make a scrambled eggs with the eggs.
This is an extension technique to take 10g of truffle ($25 worth) blend it with butter and have the same effect as $250 worth of shaved truffles.
Take some butter softened in the sun
- 250g Butter
- 10g Truffle
- 1 tsp salt
Cut it into chunks, into a bowl and add micro planed truffles and about a tsp of good flake salt.
Mix with a fork until well blended
It takes around 2 days for the maximum effect of the flavor to permeate the butter.
Most decadent keto snack … a smear of Truffle butter on a slice of salami. Words can not describe just how good it is.
Take a little mayo add micro-planed truffle (not the whole thing like in that photo) - wait 2 days for maximum effect
This is one of Julies home made Bries - that is why it’s square (we’ve lost our round baskets, so we are using feta molds)
Half way through it’s maturation (as it is growing the white penicillin mould on the outside) we slice it in half and shave some truffles into it
Then pack it back together so it can grow more mould over the cut and no-one will ever know.
We used a Japanese mandolin to get the slices so thin