Weekend Cooking – On the Scent of Truffles

July2

Last weekend I posted an excerpt from Black Diamond featuring Bruno, Chief of Police. It included directions for making a Crème Brûlée with Truffles.

Truffe noire du Perigord photo Truffe_noire_du_Peacuterigord_zpsjnaacdll.jpg One of my readers asked if anyone knew what truffles taste like. They’re a fungus that usually grows in tree roots, and one wouldn’t think they’d go with dessert. (Mushroom pudding, anyone?)

Truffles are one of those things that I’ve heard about all my life but have never tried. So I’m putting it out there: if you’ve tasted truffles, please share.

I think there a number of ingredients that fall in the same category for me – things I’ve heard about, know a little about, but have never had the pleasure of imbibing.

What food is in this category for you? Mussels? Anchovies? Caviar? I’ll start the discussion by admitting that I’ve never tasted capers.

Weekend Cooking new logo photo wkendcooking 125_zpsljojsy3j.jpg

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15 Comments to

“Weekend Cooking – On the Scent of Truffles”

On July 2nd, 2016 at 9:18 am J.G. Says:
I once had French fries sprinkled with truffle oil at a swanky restaurant. I can’t describe what was different about the flavor but they were reeeeeally good. Not very dessert-like, though. I hope others know more!
On July 2nd, 2016 at 2:20 pm Debbie Says:
Truffles and potatoes, Jane – I can see that, almost taste it.
On July 2nd, 2016 at 3:43 pm mae Says:
Long ago I tasted an omelet with real truffles at a restaurant in Lyon, France. My reaction was that I thought there was no really new wonderful flavor in the world left for me to taste, but here it was! I loved it.

A few years after that, I ordered fries with truffle oil for $18 in an upscale restaurant, but I couldn’t find that other-worldly goodness at all. I complained and they took the $18 off my bill. I guess not too many customers were familiar with the real thing, though I would have thought some of them would know what was what.

There also used to be little cans of pâté with something like 1% truffles that were made in France. But they didn’t have that unbelievable flavor. I don’t buy canned pâté any more.

I’m being long-winded because you asked. And I just made a dish with capers for lunch: they are nice but nothing like truffles.

best… mae at maefood.blogspot.com
On July 2nd, 2016 at 8:11 pm Debbie Says:
I guess you have to be in France as you were, Mae, to get fresh truffles- the real thing. If I ever get back there, I’ll be sure to try them.
On July 2nd, 2016 at 4:26 pm Claudia Says:
I’m with Mae, as I bought truffle oil, expecting good things, and was sorely disappointed. So far have not encountered the real live and fresh thing.
On July 2nd, 2016 at 8:12 pm Debbie Says:
Thanks for the confirmation, Claudia. I’m not going to waste money on the oil; I’ll hold out for the real thing. 🙂
On July 2nd, 2016 at 4:34 pm Yvette Says:
I’ve never tasted truffels either, Debbie. But I have tasted capers – in fact, if you’ve tasted Puttanesca pasta sauce, you’ve tasted capers.

I’ve only ever tasted caviar once – IT WAS A HORRIBLE EXPERIENCE. 🙂
On July 2nd, 2016 at 8:15 pm Debbie Says:
I’m with you on the caviar, Yvette. I can’t imagine why people like it.

I don’t think I’ve ever had Puttanesca but I’m going to find a recipe for it and give it a try!
On July 2nd, 2016 at 8:16 pm Esme Says:
I have had truffles a few times. My favourite was in Montuvan Croatia, which is their truffle capital. Here was the post. http://chocolateandcroissants.blogspot.com.es/2015_10_01_archive.html?view=classic

Needless to say I love them.
On July 2nd, 2016 at 8:29 pm Debbie Says:
Beautiful posts, Esme. I agree that the Dordogne is gorgeous but I missed having truffles. WHAT DO THEY TASTE LIKE? 😉

P.S. Welcome to Exurbanis!
On July 2nd, 2016 at 8:42 pm Carole from Carole's Chatter Says:
I haven’t really tasted them — I suspect they are an acquired taste. Described as earthy tasting and smelling. Have a great week. Cheers from Carole’s Chatter
On July 3rd, 2016 at 1:39 am Judy Krueger Says:
It is like a great mystery. Even people who have tasted them can only say the flavor is delicious. I am the reader who asked the question! My husband, it turns out, has had them on a French steak dish but even he could not describe the flavor.
I like capers and use them when I make tartar sauce. Also in a chicken dish I invented that involves boneless breasts sauteed with garlic, lemon, artichoke hearts, Kalamata olives, parmesan cheese, and sour cream plus capers if I have them.
I have never tasted venison or rabbit.
On July 3rd, 2016 at 7:23 am Beth F Says:
I had an appetizer at a fancy party that was supposed to have truffles in it but I didn’t noticed any unusual or different flavor. Perhaps it was really truffle oil?

I love capers!

My grandfather was Russian, so I grew up eating caviar (not the zillion dollar an ounce kind). I like it okay but never go out of my way for it.

I’m sure there are tons of foods I’ve never had, but I can’t think of anything right now. 🙂
On July 15th, 2016 at 4:16 pm mae Says:
NEWS FLASH FROM “EATER”:
“Truffle oil isn’t actually made with truffles, Olmsted reports. Instead, the oil is generally a made up substance.

“Actual truffles are rare and cost an extraordinary amount of money, meaning if you’re seeing a truffle-based mac ’n cheese for $20, it likely isn’t using the real deal.”

So when I didn’t taste it, I REALLY didn’t taste it!

SOURCE: https://consumerist.com/2016/07/15/some-menu-items-arent-all-they-appear-to-be/
On July 16th, 2016 at 4:17 pm Debbie Says:
Ack, Mae – this muddies the waters! I guess we should avoid truffle oil and eat the real thing.

Thanks for the update. 🙂