mes macchi

Truffle Oil Web Recipes

September 3, 2010

Truffle Oil Recipes

Truffle Oil Recipes

It was pretty hard for me to find exciting recipes on the web using truffle oil. I am not sure why. Is it the fact that my google search skills are not that great? Or maybe the food websites and bloggers that I usually follow are not very interested in using truffle oil?
I tend to blame it more on my search skills :)
I did find these three recipes though, that sounded interesting. I am not sure I will give any of them a try in the week to come, as it is back to school for my kids, and I don’t know if any of my readers have kids, but this time of the year is pretty busy. Let me put it this way, cooking just doesn’t happen that naturally. But I bookmarked them, and I will try them at the first occasion. I will share my experience with you.

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Truffle Oil Chef's Take

September 2, 2010

ggggg

Cafe Via Dante's Truffled Gnocchi Recipe

Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us.

It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of four stars. And then when it is made non-traditional it is by some not considered as Italian cooking. I would have to disagree!

Personally I would leave it up to the creator of the dish to choose what to introduce its creations. I believe that doing so, it will continue the story, that was begun by the actual “author” or “artist”, to the happy ending that we all are looking forward to, which is how we perceive the dish in the end.

That’s why it is so important to listen to the waitor/waitress that is introducing the dish, most of the time they are passing the message of what the Chef’s intentions are with its creation.

Now as we all know, not every book is for every one, nor every painting and that also goes for food.

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Truffle Oil Macchi Family Serving Suggestions

September 1, 2010

Truffled Vinaigrette Recipe, Photo by Vadim Daniel

Summer is by far my favorite time of the year!

I love the heat and when I say that I really mean it, it can never get to hot and if it does you will never hear me complaining.

Even though I am born and raised in Sweden, Stockholm to be more precise, and have lived in Montreal for the past 13 years, I am not a person that has enjoyed the cold weather. The winter activities are fun though but as we all know with work and our daily working and household schedules we don’t get to enjoy them as often as we all would wish we could.

Having that said; I do enjoy the cooking more in summer, we are able to use more of our local products and produce and I also love shopping at the Jean Talon market.

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Truffle Oil: Tips & Tricks

August 30, 2010

Truffle oil, imported by Macchi Inc. - Photos by Montreal Photographer Vadim Daniel

Truffle oil, imported by Macchi Inc. - Photos by Montreal Photographer Vadim Daniel

I have to say that the reason why I like using truffle oil so much is because it complements my type of cooking very well.
I use it very often in my bechamel when I make lasagna. I also use it in my Alfredo & Bolognese sauce. I like using it when making risotto and I love using it as “topping” on vegetables or a nice piece of BBQed steak.

Depending on my mood I switch between the black truffle oil, that has more of an earthy taste, and the white truffle oil that has a stronger aroma and is sweeter in its flavor.

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Truffle Carpaccio: Tips and Tricks

August 10, 2010

Macchi' Inc.'s Truffle Carpaccio - Photos by Montreal Photographer Vadim Daniel

Macchi' Inc.'s Truffle Carpaccio - Photos by Montreal Photographer Vadim Daniel

So now you’ve picked up your own jar of Truffle Carpaccio from us at Macchi Inc., and you are on your way to the grocery store to find what will be successfully paired with the truffle carpaccio for this week-end’s dinner or cocktail party.

So much to choose from and so exciting! Don’t let it overwhelm you, my suggestion to you is start with thinking of what you would like to prepare and what your strengths are.

You can prepare one of your favorite pasta dishes and top it with a couple of slices or you can make your favorite sandwich and top it with a slice or two of the carpaccio. I would say that anything really pairs well with the truffle carpaccio, vegetables, fish, poultry, meat, potato, egg etc.

What can be good to keep in mind is that since the truffles has a very strong aroma it can be very hard to digest if the amounts are exagerated. Remember that truffles and truffled products are to be used more as a spice rather than a condiment, but it’s not a spice. I would say that one slice is plenty as a serving portion for one person but by all means don’t let that hold you back if you can handle or enjoy more!

When jar is opened it can be kept in the refrigerator for a couple of months without any problems. It will never be “bad” for you to eat it afterwards it’s just that it will slowly loose some of its aroma, flavor and maybe even it’s texture buy getting slightly firmer.

I’m really looking forward to tomorrow’s post just to show you how we love to have it!

  • Keep in mind that this is thin slices of truffles, that have been preserved in oil for a while so they have become very soft, therefor when you will take the slices out of the jar use a pair of small plyers or even better, very gently, turn the jar upside down in a plate and then start distributing the carpaccio.

Let me know if you have any questions – I’m here to answer them!

 

 
 
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