I was wondering what to do with my beautiful sage green princess pumpkin after both Halloween and Thanksgiving had passed, when I remembered a recipe I saw for Pumpkin Bisque with Foie Gras and White Truffle Oil.  Though I modified the recipe here and there, I was thrilled with the result.  Since I generally do not measure seasoning, and the measurements listed are a guess of what I actually used, you’ll need to adjust to your own taste.  

The recipe was quick and easy to prepare, once the pumpkin was peeled and diced (that was the most time consuming part).  The seared foie gras and truffle oil add a layer of complexity to the soup, though it could be enjoyed without the foie gras or truffle oil.  

Here are the basic ingredients:

4 tablespoons unsalted butter

2 leeks, sliced 

3 cloves garlic, smashed

8 cups diced peeled pumpkin (or use another winter squash)

1 bay leaf

1 teaspoon thyme leaves

1 teaspoon rosemary

1/2 teaspoon chipotle chili powder 

1 teaspoon ground cumin 

6 1/2 cups chicken stock (store bought is fine)

1 14 oz. can coconut milk 

1 tablespoon sea salt

freshly ground pepper to taste

3 tablespoons brandy or cognac 

1 lb foie gras cubes or  8 pieces of flash frozen portioned foie gras 

2 teaspoons White Truffle Oil or Black Truffle Oil

Melt the butter in a medium soup pot.  Add leeks and garlic and cook over medium heat until soft, about 10 minutes.  Add the diced pumpkin, herbs and spices, salt, pepper and chicken stock.  Bring to a boil, then cover pot and reduce heat to low.  Simmer for about 20 minutes or until the pumpkin is tender.

Remove the bay leaf.  Add the coconut milk to the soup and puree in a blender.  Return the pureed soup to the pot and add the brandy.  Adjust the seasoning the taste.  Keep warm on stove.

Heat a heavy saute pan on medium high heat.  Season the foie gras with salt and fresh ground pepper.  Sear the foie gras cubes, or foie gras medallions on all sides until brown outside, but just cooked inside (still pink, but not raw).  

To serve, pour the soup into warmed soup bowls, top with a drizzle of truffle oil, then place the foie gras cubes or medallion on the top of the soup.

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. 

Easy recipe for black truffle mushrooms/black winter truffles. Truffle inserted in scallop, allows the truffle flavor to permeate the scallop. 

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. 

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.

http://www.enjoyfoiegras.com/products/truffles.html 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.

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.

http://www.enjoyfoiegras.com/products/truffles.html 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.   

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. 

http://www.enjoyfoiegras.com/products/truffles.html Black truffle mushrooms from Perigord, France are the best truffles, black inside 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.  

http://www.enjoyfoiegras.com/products/truffles.html Preserved black truffle mushrooms from Perigord are a good alternative when winter truffles are not in season.

Preserved truffles do not have the intense flavor and aroma of fresh black truffles, but they can be substituted in some recipes off-season.  To add to the flavor of the preserved black truffles, you may add truffle oil, truffle salt, or truffle juice.  

http://www.enjoyfoiegras.com/products/truffles.html Fresh Burgundy truffles are more flavorful and aromatic than summer truffles, but not as robust in flavor as Perigord black truffles or white truffle mushrooms.

Fresh Burgundy truffles arrive from France weekly from mid September through mid November. Burgundy truffles have a delicate but distinctive hazelnut flavor and an intense aroma. They are more flavorful and aromatic than summer truffles, but not as robust in flavor as Perigord winter truffles.

Slice truffles very thin and add to sauces and salads. Burgundy truffles are best served raw or slightly warmed.

The fresh Burgundy truffles shown in this video are available for purchase on our website:

www.mirepoixusa.com