Are white truffles really worth the price?  At about $300 per ounce, serving a meal laced with white truffles from Alba, Italy is quite an investment.  Today, I prepared homemade pasta with fresh white truffles,  and was wowed with the amazing aroma and the distinctive, nutty, earthy flavor of these little gems.  I love discovering a recipe that is simple to prepare, yet so decadent and perfect.  This one is just that.  I can’t give exact measurements, since I prepared this using my own judgment, but I’ll share what I can, and I’m sure it will be easily reproduced.  I served this with Prosciutto de Parma and green salad, which was a nice compliment to the meal.

Ingredients

Enough fresh made pasta for 4 – 6 people

8 Tablespoons butter

3/4 cup chicken stock

4 – 6 Tablespoons of freshly grated dry Italian cheese such as Pecorino or Parmigiano Reggiano

Fleur de sel and freshly ground pepper

1.5 – 2 ounces whole fresh white truffles

Instructions:

Cook the pasta in a large pot of boiling, salted water.  Meanwhile, heat the chicken stock on medium heat and whisk half the butter into the stock, stirring constantly.  When the pasta is cooked to your taste, drain the water and put the cooked pasta back in the large pot.  Add the chicken broth and butter mixture to the pasta, along with the remaining butter and the cheese.  Mix thoroughly and add salt and pepper to taste. Serve in 4 – 6 pasta bowls.  Shave the truffles over each pasta dish at the table.

Yesterday, while shooting videos for YouTube, I had the chance to taste four Tsar Nicoulai caviar products: TNC Classic Caviar, California Estate Osetra Caviar, Select California Estate Osetra Caviar, and Reserve California Estate Osetra Caviar.  It was really interesting to see and taste the differences.  While all four types of caviar were very tasty–fresh and creamy, I found that my preference was in the exact order of quality and price.  I liked the Reserve California Osetra (Tsar Nicoulai’s top California Osetra product) the most, and the TNC Classic Caviar (Tsar Nicoulai’s most affordable option) the least.

I even did a blind taste test to verify my preferences.  Tasting the products out of order and with eyes closed (with the help of my husband), I was able to correctly identify each type of caviar by the firmness of the eggs, size of eggs, and flavor.

Don’t get me wrong.  I would be happy to be served any of the four types of caviar.  Had I not tasted them side by side with intense concentration, I’m not sure I could have said which was which.  And of course, taste is such a personal thing.  Someone else might have preferred any of the four over the others.

I’ll try to describe the differences I observed.

TNC Classic Malossol Caviar: The eggs were the least firm of the four types of caviar.  The medium sized eggs were dark charcoal in color.  I would tend to use this lower-priced product for recipes, versus straight out of the jar… It was perfectly adequate, but not as smooth and defined as the California Estate Osetras.

California Estate Osetra Caviar: This caviar was the most black in color of the four, with egg size about the same as the TNC (medium).  Slightly firmer, with a more intense caviar flavor.  Very good!

Select California Estate Osetra: The caviar has a larger bead size and a light charcoal color.  The eggs were firm, and the flavor wonderful, smooth and creamy.  This caviar was noticeably smoother than the first two.  A really delicious product.

Reserve California Estate Osetra: The Reserve was definitely my favorite.  With the largest bead size, and a light beige/charcoal color (the lightest in color of the four), this caviar is magnificent.  It was very smooth and clean.  The eggs seemed the most firm and defined and had the most “pop”.

Tsar Nicloulai is a pioneer in the production of sustainable caviar and has done a very fine job of supplying an excellent product, at reasonable prices, without further endangering sturgeon (all wild sturgeon are endangered).  I think it’s great that there are a range of products to suit different palates, purposes and budgets.  For example, the price of the TNC Classic Caviar is half that of the California Estate Osetra, and one third the price of the Reserve.

There are other sustainable caviar products on the market, including Black River Caviar, a company which imported Siberian sturgeon fertilized roe in 1995 and produces a magnificent ossetra Malossol caviar from sturgeon “wild raised” in Uruguay.  The price of Black River Caviar is comparable to Tsar Nicoulai’s premium California Osetra.

If you enjoy caviar, join chefs and connoisseurs around the world who have chosen sustainable caviar as their caviar of choice.

This may be my favorite truffle recipe for Burgundy truffles.  The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese.  The black truffle oil really boosts the truffle flavor in this dish–don’t skip it!  I think this could also be made with summer truffles or white winter truffles.  I wouldn’t use Perigord truffles because Perigord truffles are really best when cooked or at least warm.

Ingredients:

14 ounces well-trimmed filet mignon

1 lemon

1 tablespoon black truffle oil

Fleur de sel

Fresh ground pepper

3 ounces Pecorino cheese, shaved

2 ounces Burgundy truffle, shaved

2 cups arugula

Lemon or orange infused olive oil

Huckleberry or raspberry vinegar

Instructions:

Wrap the beef in plastic wrap and place in the freezer for about 30 – 45 minutes until the meat is firm but not frozen.

Meanwhile, Dress the arugula with a splash of huckleberry or raspberry vinegar, a generous drizzle of citrus olive oil, and a sprinkle of fleur de sel and pepper.

Using a sharp knife, slice the filet paper-thin.  Arrange the thin slices of beef on a flat plate.  Squeeze ½ the lemon on the beef, drizzle truffle oil and sprinkle with salt and pepper.  Top the thin beef slices with shaved truffle and pecorino.  Put a mound of greens in the center of the plate, and garnish with a wedge of lemon.

Serves 4

I’ve been making this recipe for Leek and Potato Soup for almost 30 years (oh, heavens!).  Tonight, I decided to add fresh Burgundy truffles, since our first shipment arrived today.  The earthy flavor and wonderful aroma of the Burgundy truffles were a nice addition to this classic soup.

Ingredients

1 bunch of leeks, cleaned and cut in slices or chopped

¼ – ½ jalapeno pepper, minced with some seeds

3 tablespoons butter

2 ½ cups diced russet potatoes

3 cups milk

Salt and pepper

1 ounce fresh Burgundy truffle, shaved

Instructions

Melt butter in a large pot and sauté the leeks and jalapeno pepper until light golden brown.  Add one cup of water and cook for 10 minutes.  Add the diced potatoes, salt and enough water to cover the potatoes.  Cover and cook for 10 minutes.  Add milk and simmer until the potatoes are tender. Season with salt and pepper to taste.  Top each bowl of soup with 3 – 5 slices Burgundy truffle. Serves 6 – 8

Mirepoix USA has a quarterly recipe contest that challenges our customers and readers to invent new and interesting ways to prepare the products we sell (foie gras, truffles, caviar, charcuterie, duck products).  One winning recipe is announced quarterly, and the winner receives a $100 credit towards product purchases.

Last quarter our winner was Jeannine Sanchez, a 32 year-old from Encinitas, California. Jeannine submitted a wonderful recipe for Seared Foie Gras with Cabernet Balsamic Berry Reduction.  This recipe is fairly easy to make, has a beautiful presentation, and is delicious!

Ingredients

12 – 16 oz raw foie gras

1 shallot chopped finely

20 – 25 blueberries

12 – 15 raspberries

12 – 15 blackberries

1 cup good Cabernet wine

¼ cup balsamic vinegar

1 sprig of rosemary (do not remove the leaves from the stick)

2 tablespoons Ginger Lemon Honey (or use plain honey, fresh ginger and a teaspoon lemon juice)

½ stick butter

Zest of one lemon

Orange zest to garnish

Instructions

Add one tablespoon butter to a saucepan and saute the shallot. Add 7 blueberries, 4 raspberries, and 4 blackberries. Deglaze the pan with Cabernet and add the vinegar. Add the rosemary and let simmer until it has reduced to a glaze that coats the back of a spoon. Force the mixture through a mesh and return to the pan. Add the honey and whisk in the remainder of the butter. Allow to simmer and continue to reduce if necessary.

For the Foie Gras:
Bring one tablespoon of butter to a sizzle but before it is burned, quickly sear the foie gras on one side so it has a nice crisp sear about one minute. Turn to the other side for about 30 seconds and remove from heat. Do not overcook.

To plate:
Place some of the glaze on the bottom of the plate. Place the foie gras in the center and garnish with fresh berries, orange zest and a fresh rose if desired.  Serves 4