Easy recipe for black truffle mushrooms/black winter truffles. Duck breast salad with black truffles, currants, walnuts, Pont l’Eveque, and port reduction. This is a cooking demonstration video highlighting fresh black truffle mushrooms from the Perigord in France. The recipe is Muscovy Duck Salad with Black Truffle, Pont lEveque, Currants, and Port Reduction, from the cookbook Charlie Trotters Meat and Game. The preparation is not difficult, particularly if you have a wine or port reduction already made.  The duck breast used in the video is a moulard duck breast, magret de canard, which is scored on the fat side before searing. The salad consists of sliced duck breast (cooked rare), baby greens such as mache dressed with walnut oil and sherry vinegar, toasted walnuts, currants, toasted nut bread with a slice of Pont l-Eveque cheese, a drizzle of port reduction, and fresh black truffle slices, which are heated in olive oil over low heat prior to serving.  The combination of ingredients in this delightful salad are perfect with the fresh black truffles.  (more…)

This is a cooking demonstration video highlighting fresh black truffle mushrooms from the Perigord in France. This recipe for scallop truffle Napoleon with creamed leeks is from the cookbook Truffles, Ultimate Luxury, Everyday Pleasure by Rosariio Safina and Judith Sutton.

This recipe is easy to make and really showcases the wonderful black truffle flavor. A slice of truffle is inserted into the cut center of each scallop and refrigerated for one or two hours, which allows the truffle flavor to permeate the scallop.

Once seared, the scallops are placed on a bed of braised or creamed leeks, and finished with a generous amount of minced black truffles.

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Quick overview on black truffle mushrooms/black winter truffles from Perigord, France cost and size. 1 oz black truffle, 2 oz black truffle shown. 

This video shows two ripe fresh black truffles from the Perigord in France; one truffle is one ounce and the other is two ounces. If you wanted to buy truffles online, a one-ounce black truffle would sell for between $90 – $150 and the two-ounce black truffle would sell for between $160 – $300. Truffle prices vary by the week, based on supply and demand.

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Recipe ideas for black truffle mushrooms/black winter truffles. Several cookbooks are shown with best truffle recipes for Perigord black truffles.

Perigord black truffles from France are in season late November through mid March, and usually reach their peak of maturity in January and February. Look for black truffle mushrooms that are black inside, with white veins, firm to touch; never spongy. 

Black winter truffles are the only truffles that are best enjoyed heated or cooked. The heating process intensifies the wonderful truffle flavor and aroma that is unique to black winter truffles. All other popular truffle varieties such as Alba white truffles, burgundy truffles, and summer truffles are best served raw. 

Black truffles last longer than white truffles, stored properly, fresh black truffles will last for a week to ten days. The black truffles should be wrapped in a paper towel and kept in an airtight container in the refrigerator. The towel should be changed daily or as need to keep the truffles dry. 

This video shows recipe ideas and cooking tips for black truffle mushrooms. Highlighted recipes are truffle omelet, chicken in half mourning (truffled chicken), scallop truffle Napoleon with creamed leeks, potato and truffle torte with veal stock reduction, braised sweetbreads wrapped in black truffles and monkfish wrapped in black truffles and pancetta and truffle sauce.

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Fresh black truffle mushrooms from Perigord, France are the best truffles, black interior indicates maturity and peak truffle flavor and aroma. 

Perigord black truffles from France are in season late November through mid March, and usually reach their peak of maturity in January and February. Look for black truffle mushrooms that are black inside, with white veins, firm to touch; never spongy. 

Black winter truffles are the only truffles that are best enjoyed heated or cooked. The heating process intensifies the wonderful truffle flavor and aroma that is unique to black winter truffles. All other popular truffle varieties such as Alba white truffles, burgundy truffles, and summer truffles are best served raw. 

Black truffles last longer than white truffles, stored properly, fresh black truffles will last for a week to ten days. The black truffles should be wrapped in a paper towel and kept in an airtight container in the refrigerator. The towel should be changed daily or as need to keep the truffles dry. 

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http://www.enjoyfoiegras.com/products/caviar.html Learn about Black River Caviar and why their osetra is so good.

Black River Ossetra Malossol Caviar is among the finest caviar in the world. This magnificent ossetra caviar is produced from “wild raised” Siberian sturgeon, originally imported as fertilized roe from Russia in 1995. Light brown to jet black in color, this caviar is large grain, has a fresh, clean, nutty taste, and sweet and creamy finish. Black River Caviar is the premier substitute for wild ossetra sturgeon caviar. The sturgeon are fed an all-natural, organic feed. Black River Caviar’s Russian Caviar Master uses the malossol, or “little salt” method, to enhance the superb flavor of the caviar.

Enjoy caviar by the spoonful, or serve with with a mild base, such as lightly toasted challah bread or blinis. Since household refrigerators are usually too warm for caviar products, we suggest the following for proper storage: place a sealed bag of ice, or a frozen ice pack, on the caviar tin and place it in the coldest part of the refrigerator, usually the back; replenish the ice as it melts. If the coldest part of your refrigerator is under 36 degrees, ice is not necessary.

http://www.enjoyfoiegras.com/products/foie-gras.html Foie gras fat or rendered duck fat are wonderful for cooking potatoes, vegetables, meat or fish.

Save foie gras fat after searing, by simply filtering the fat through a coffee filter, or scape foie gras fat from the top of a terrine and save for use later.  Foie gras fat and duck fat are usually interchangeable.  

http://www.enjoyfoiegras.com/products/caviar.html Learn about Black River Caviar and why their osetra is so good.

Black River Ossetra Malossol Caviar is among the finest caviar in the world. This magnificent ossetra caviar is produced from “wild raised” Siberian sturgeon, originally imported as fertilized roe from Russia in 1995. Light brown to jet black in color, this caviar is large grain, has a fresh, clean, nutty taste, and sweet and creamy finish.

Black River Caviar is the premier substitute for wild ossetra sturgeon caviar. The sturgeon are fed an all-natural, organic feed. Black River Caviar’s Russian Caviar Master uses the malossol, or “little salt” method, to enhance the superb flavor of the caviar.

Enjoy caviar by the spoonful, or serve with with a mild base, such as lightly toasted challah bread or blinis. Since household refrigerators are usually too warm for caviar products, we suggest the following for proper storage: place a sealed bag of ice, or a frozen ice pack, on the caviar tin and place it in the coldest part of the refrigerator, usually the back; replenish the ice as it melts. If the coldest part of your refrigerator is under 36 degrees, ice is not necessary.

http://www.enjoyfoiegras.com/products/foie-gras.html Learn about Rougie duck foie gras, a convenient way to always have foie gras on hand. 

Rougie canned foie gras is shelf stable and can last for years in a cool cabinet. This product is great to have on hand.

This video shows a fresh white truffle from Alba Italy being shaved over a steaming plate of homemade pasta. This truffle recipe is easy and delicious!

The aroma of fresh white truffles will fill a room with heavenly fragrance! White truffles from Alba Italy hasve an intense earthy flavor with a hint of pepper and garlic.

Shave raw white truffles on pasta, risotto, salads, eggs, sauces, or with poultry or other white meats such as rabbit or veal. White truffles also pair well with hard Italian cheeses, proscuito and salami.

Here’s the recipe for white truffles with pasta:

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.