Truffle Shuffle

If my memory of The Goonies serves me correctly, when Chunk is desperately trying to escape the home of the Fratellis family, he is simultaneously shoving pounds of ice cream in his mouth. Obviously this is the most natural thing to do when your life is in mortal danger.

If I was about to enter into a cavern below the Earth and allowed one food item (well, a condiment) on my way out, it would be truffle oil. Truffles are expensive and truffle oil isn't exactly cheap, but buying it is worth the extra splurge at the store. A tiny amount (think teaspoon) gives food an incredible, earthy, rich aroma of truffles - without having to spend an arm and a leg on the fungi itself. Truffle oil is too assertive to be used in large quantities (don't cook with it), so your bottle will last you a while. We are still working on ours that we brought home from Italy!

There are a million equally delicious ways to use truffle oil in the kitchen. Summed up in one word, truffle oil is best when it's drizzled.

...at the end of preparing your meal
...in small amounts.

Here are some of my favorite ways to use truffle oil.

---

Truffle Popcorn

• 1/2 cup Popcorn (not the microwavable kind in bags; get the air-popped goodness) 
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon white truffle oil

1. Melt unsalted butter with a truffle oil and pour over plain popcorn, shaking throughout.

2. Sprinkle with sea salt and rosemary for a gourmet experience.

This stuff is crack. Speaking of crack...

---

Pan-Seared Brussels Sprouts with Truffle Oil and Bacon

I feel like Brussels sprouts used to be the Big Bad Wolf of the vegetable world. Then, some culinary genius took pieces of those very scared three little pigs, put them in the same pan as Brussels sprouts and fried them up together. This created something so delicious that people are jumping head first on to the Brussels sprouts train (I'm in first class...guilty) and sprouts are no longer the dinner table's vegetable antagonist. Add truffle oil to the already perfect pair and they live happily ever after. In my belly.

• 3 or 4 strips thick-cut bacon
• 2 tablespoons butter
• 1 tablespoon truffle oil
• 1 pound Brussels sprouts, halved
• Salt and pepper

1. Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.

2. In same pan with bacon grease, melt butter over medium-high heat. Add Brussels Sprouts and cook, stirring or flipping sprouts occasionally, until golden brown, about 12-15 minutes.

3. Season with truffle oil, salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

---

Truffle Oil Garlic Bread

• 1 loaf good crusty bread, I used a french baguette
• Melted butter
• Olive oil
• 2 cloves of garlic, minced
• Chopped parsley
• Parmesan cheese

1. Slice bread in half like you're making a sub and continue to cut into 2 or 3-inch size pieces.

2. Using a brush, spread a mix of melted butter, olive oil, minced garlic, and chopped parsley over top crusty bread. Toast in the oven at 350F until bread becomes golden brown.

3. Remove from heat and top truffle oil and grated Parmesan cheese. Serve with your favorite pasta.

---

Other drool-worthy drizzling ideas:

• Thin green beans 
• Oven-roasted asparagus spears
• Roasted potatoes
• Scrambled eggs 
• White pizza

Here's to you, Chunk.