Truffle experiments…

Black French truffles. Image courtesy of An early, very generous, Christmas present from my brother arrived on Friday. A rapidly couriered, well padded little box containing a gold mine – a selection of walnut-sized, pungent-smelling black French truffles. Needless to say, I’ve never before had the opportunity to cook with truffles so this weekend, down at the cottage and far from the internet, was spent excitedly poring over my many cookbooks for recipes and ideas. Saturday night’s dinner was an extravaganza of gently Scrambled Eggs with Truffles with a musky Truffle Risotto to follow, all accompanied by some decent sparkling wine (Jacob’s Creek Chardonnay Pinot Noir), courtesy of the sister, and plenty of pauses for taste appreciation, much to the Boyfriend’s amusement!

A few of the truffles have been frozen in olive oil at home in the hope that they retain some aroma for Christmas festivities and the rest are snuggled in bowls of eggs and rice in my Dublin fridge, imparting their unique flavour to these store cupboard basics. I’m just hoping that they don’t fade too quickly and that I’m using them correctly! I’m cooking for a few people this week, including the Bibliofemme Bookclub Christmas Dinner, and, methinks, truffles might just be making an appearance during the meals…thanks Kieran!



Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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3 Responses

  1. Rena says:

    Let us know what you did with the truffles for your book club friends. Lets hope that they enjoyed them. Rena

  2. plum says:

    Wow! That’s quite a gift!

  3. Caroline says:

    I know! I’ve had so much fun experimenting with them – and how many times in life do you get to “experiment” with truffles?! I think that my favourite dish so far is just simple scrambled eggs with truffles – it’s a dish that allows me to properly taste the truffles with no interuption from other ingredients. My Italian friend passed on a recipe for tagiatelli with truffles on the other day. That’s definitely another one to try.For my bookclub, Mum, I combined two of the truffle’s favourite friends – the potato and the eggs – and made a Truffle and Potato Frittata which certainly seemed to go down very well!

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