Locally-Inspired Fresh Truffle Recipes

Ingredients

-3 dozen local clams, little necks

-8 oz wild mushrooms mix

-4 flat breads

-Fontina Cheese (grated)

-1 lemon

-1 tsp fresh thyme

-4 oz of truffle-infused heavy cream

-1 chopped shallot

-2 cloves, chopped garlic

-2 tbsp truffle-infused olive oil

-salt and pepper

Wild Mushrooms

Oven 425

-Coat mushrooms, lightly with truffle-infused olive oil.

-Roast 6 to 8 minutes and set aside

Clams

-Par cook clams until the shells are slightly opened. Remove the clams from the shells and set them aside.

-Strain the clam liquor through a chinoise or a fine strainer.

Sauce

-Sweat garlic and shallots until lightly softened on medium heat.

-Add the truffle-infused heavy cream, half the lemon, and salt and pepper to taste. Reduce the cream sauce to a nappe consistency.

-Add the fresh clams to the cream sauce. Taste and adjust seasoning. 

Build and Bake Flatbreads

Oven 400

-Layer the gated fontina onto flatbreads, then a layer of the clam sauce. Next add a layer of the mushroom mix and another layer of fontina.

-Bake the flatbreads for 8 minutes, until they slightly begin to brown.

-Finish with sliced fresh truffle atop flatbreads to taste.

Country Fries Ingredients

4-5 Yukon gold potatoes, cut into a bottonet

1 qt frying oil or try duck fat for a richer flavor

1 tbsp baking soda

salt and pepper to taste

Truffle Hollandaise Ingredients

6 oz truffle infused butter

2 oz truffle infused egg yolks

Champagne vinegar (just a splash)

1/2 tsp salt

1/2 tsp pepper

You will need

2 duck legs confit and chopped

1 med sized pot for blanching

1 large pot for frying

1 small sauce pot

Fries

Bring med pot of water to a boil and add baking soda (be careful not to let boil over).

Add the bottonet potatoes and blanch until the outsides begin to soften. Approximately 60 seconds. Strain from water and rinse with cold water.

Begin heating oil to 375.

Truffled Hollandaise

In a blender add egg yolks, salt and pepper, and vinegar. Begin to slowly aerate to room temperature. Slowly add the clarified butter until it reaches a rich nappe consistency. To finish sauce, grate fresh truffle and adjust seasoning as needed. Set aside.

Confit

In a small sauce pot a small amount of truffled olive oil, chopped duck confit, and fresh thyme. Gently warm. Set aside.

Back to Fries

Slowly add the blanched potatoes to the hot oil in batches. Do not overcrowd the pot. Cook until all potatoes are a golden brown. Remove fries from oil, strain excess oil and season with salt and pepper.

Plate fries, top with duck confit while drizzling the lucious oil atop the fries. Serve with ramekin of truffled hollandaise. 

Ingredients

1 small black Perigord truffle

1 tsp olive oil

1 tsp truffle oil (if desired)

20 oz of Mushrooms of choice (mini portabella's were used in this recipe)

1/2 onion minced

2 cloves of garlic

2 tsp sea salt 

1/2 tsp black pepper

1 tsp thyme

4 cups of cashew milk 

Preparation

Heat olive oil in a large non-stick frying pan on high-heat. Cook the mushrooms until they sweat and are starting to brown. Set aside 5 oz of cooked mushrooms for plating. Reduce the heat to med-high. Add the onion and cook until soft and light brown in color. Add garlic, sea salt, thyme, and black pepper. Cook for another minute.

Transfer the mushrooms to your blender. Slowly, add 3 cups of cashew milk. Blend on high to achieve a puree consistency. Once all the cashew milk has been added, shave half of your truffle into puree with a Microplane. Pulse puree once more to mix truffle.

Pour soup into pot, add one more cup of cashew milk and reheat soup gently. Season to taste.

To Plate

Ladle desired amount of soup into each bowl. Top with the sautéed mushrooms set-aside. Shave fresh truffle atop soup to desired amount. Drizzle olive oil or truffle oil around mushrooms and truffle.

Ingredients

2-3 Duck breasts

1 loaf french baguette (cut in half, buttered, and lightly toasted)

1 handful of celery leaves

1 large heirloom tomato

4 oz wood chips for smoking

charcoal for grilling

5 truffle-infused egg yolks

8 oz truffle-infused olive oil

Freshly shaved truffle

Salt and Pepper to taste

1 Tbsp Champagne vinegar

Aioli

In blender, place egg yolks, champagne vinegar, and salt and pepper. Blend on med-high. Begin adding olive oil to egg yolk mixture slowly, until a rich nappe consistency is met. Set aside and keep warm.

Smoked Duck Breast

Set grill heat to approximately 225 degrees, with wood chips spread evenly. Place duck breasts skin side-up on grill. Smoke for 30 minutes. Remove from grill and allow to cool. Slice and set aside.

Assembly

Drizzle aioli across the base of the bread loaf. Place celery leaves atop aioli. Line duck breast slices, evenly, across bread, followed by sliced tomato. Generously layer more aioli atop duck. Shave fresh truffle atop aioli layer. Place top of baguette on sandwich. Slice and serve. 

Ingredients

6 oz medium diced bacon, we love Edwards brand but Smithfield is a close second

1 qt fresh chicken stock

8-10 oz of stone ground grits

1 diced large heirloom tomato

1/2 a bunch of diced scallions

1 1/2 large shrimp, peeled and deveined

4 oz truffle infused butter

2 oz truffle infused heavy cream

2 oz hard cheese (Parmesan or similar)

Dash of your favorite hot sauce

2 cloves minced garlic

salt and pepper to taste

Fresh shaved truffle

Grits

In a medium sauce pot, bring stock to a simmer. Slowly whisk in grits, forming a creamy consistency. Simmer until grits are softened. To finish, add 3 oz butter, cheese, and heavy cream. Set aside.

Shrimp

In a large saute pan, render bacon and drain the majority of the bacon grease. Add shrimp and garlic to pan and cook 2-3 minutes. Do not overcook. Add tomato and scallions. To finish, add shaved truffle to taste and 1 oz of butter.

To Plate, place 2 large spoonfuls of grits, add a large spoonful of shrimp, with plenty of accompanying liquid for the grits to absorb. Add more fresh truffle shaving to taste. Enjoy.

Ingredients

2 warm water lobster tails (shells removed and reserved)

1 large leak (julienned and rinsed, whites reserved)

4 cloves of garlic

3 shallots

2 chopped medium tomatoes

4 sprigs tarragon

2 bay leaves

4 oz cognac

10 oz truffle infused heavy cream

1 lemon

Fresh shaved truffle

salt & pepper

8 oz truffle-infused butter

8 wonton skins

3 oz white wine (we love Jump Mountain's Gruner Veltliner)

Small handful of quality pecorino cheese 

Wonton Cup

Spray individual cups of cupcake tin. Place 2 wonton skins, crisscrossed, in each cup of tin. Form as many cups as needed. Bake cupcake tin of wonton skins at 350 degrees, for 8-10 minutes until golden brown. Remove from the oven and lightly season with salt and pepper, allow to cool. Set aside. 

Americaine Sauce

To start americaine sauce, roast reserved lobster shells in a 400 degree oven for 15 minutes. Remove shells from the oven and place in a medium stock pot. Add 2 cloves of garlic, 2 chopped shallots, chopped tomato, bay leaves, tarragon, and cognac. Cook over high heat and reduce by half, to cook off the alcohol. Add 6 oz heavy cream  and reduce until a slight nappe consistency. Strain the sauce through a fine chinoise, or strainer, and return to heat. Slowly whisk cubes of butter. Grate fresh truffle into sauce to taste and adjust salt and pepper. Set aside and keep warm.

Thermidor

In a large non-stick pan, warm truffle infused olive oil, on medium heat. Sweat julienned leaks until softened. Add reserved chopped lobster, and gently incorporate. Deglaze with white wine. Add 4 oz of heavy cream and gently reduce. Do not overcook the lobster. Add Pecorino and freshly shaved truffle.

To assemble, place a wonton cup in a serving bowl, spoon 4 oz of lobster mix into cup, spoon 2 oz of thermidor sauce around cup. Enjoy.  

Ingredients

1 lb of dry-packed large Atlantic Sea Scallops

4-5 ears of fresh corn

1 1/2  cups peas (frozen is fine)

1 clam shell of fresh tarragon

2 oz Truffle-infused olive oil

2 oz Truffle-infused butter

Shaved fresh Truffle to finish

1 shallot minced

1-2 cloves of garlic minced

Salt and Pepper

1 lemon

Remove as much water as possible from the Scallops. Arrange Scallops on a large dinner plate. Place a dry paper towel atop Scallops. Atop the paper towel, apply weight on the Scallops, using another diner plate. The weight will draw excess moisture out. 

Shuck and de-silk ears of corn. Remove corn from the Cobb and set aside with the peas. In a blender puree most of the tarragon with 1/2 of the shallot and 1 clove of minced garlic. Add 1-2 ounces of water to help puree. Slowly add in olive oil to bring to a velvety consistency. Squeeze half a lemon into sauce and adjust salt and pepper to taste. Set aside.

In a large hot saute pan, sear scallops on one side. When ready to flip sides (typically, less than a minutes time) add a knob of truffle-butter and reserved tarragon to the pan. This process should take 1-2 minutes at most. Do not overcook the Scallops. In a separate pan, on medium heat, slowly begin to warm your spring vegetables in olive oil, shallots, and garlic. Adjust salt and pepper as needed. 

To plate, place 2 spoonfuls of veggies onto a plate. Place 3-4 Scallops per plate. Spoon sauce all around the Scallops. Take the reserved half of the lemon and gently squeeze a few drops over the Scallops. Shave fresh Truffle generously.