The Millionaire Flavour -- Recipes to be made from Truffles

Truffles are arguably the costliest foodstuff on the planet, selling at over $200 an ounce. They really are a fungus, similar to fresh mushrooms, which grow under 3-12 inches deep round the roots of chestnut, oak, hazel and beech trees. They are sniffed out through either pigs or dogs, together with the humans who dig them upward. This is extremely specialised work, as truffles need to be harvested in one piece to be sold to the best restaurants worldwide, who generally garnish some of their creations along with finely shaven fresh truffles referred to as carpacchio. Damaged specimens are not almost as valued because perfect ones. As truffles are incredibly perishable, any harm causes them decay very quickly, so they are utilized in various ways to preserve their exotic and remarkable flavour. They have to be harvested at exactly the right time - too early and they will be as well mall and gentle; too late and they will be woody and sour. The best truffles come from Italia and France, with a few noted examples developed in a few states in America and also in Australia. White summer truffles have the strongest flavour; there are also black winter season, burgundy and bianchetti varieties.

The less ideal specimens are used in many ways, such as:

Oils as well as vinegars - mostly essential olive oil and balsamic vinegar, where they impart their particular flavour on many foods and in salad dressings. One uses only tiny amounts, as these oils and vinegars are extremely concentrated;

Pastes, purees and pesto - to be added to salsas and for marinades; and spread on, for example, cookies and crostini as appetisers;

Butters, mousses and tapenades - to dress veggies, fish, chicken as well as pasta dishes;

Entree, polenta and rice comes in bags with added chopped truffles for easy and glamorous entertaining;

Liver and game pates and sausages, giving a gourmet touch to these rich meat dishes;

Creams and cheeses -- such as full body fat cream cheese, pecorino and boschetto - are produced with added truffles, for use in fondues, as propagates and in sauces;

Artichokes, dried out tomatoes, mushrooms, asparagus and many other veggies are bottled or canned in truffle essential oil, to be added to your favourite foods;

Mustards, ocean salt, juice and peelings are also bottled to enable one to capture the actual earthy flavour associated with truffles in your recipes;

Alembic brandy, black truffle aperitif and liqueurs are the alcohols created;

Honey is made with an infusion of either black or white truffles and is used like a marinade, served upon bread or crackers with cheese, or added to desserts, souffles as well as omelets.

Dark chocolates are created with black truffles and white chocolates along with white truffles.

Finally, there's a gourmet white popcorn on the market in America, which is dusted with black Perigord truffles, what are most expensive.

Possibly the most famous recipe using truffles is actually Paul Bocuse's Black Truffle Elysee Soups, which the famous French chef created for the dinner at the elysee Palace when he received the Legion associated with Honour from Leader Valery Giscard d'Estaing in 1975.

In order to recreate that fine dining experience at home, buy white truffles in the Trufflehunter store - now also selling the finest truffle oil made from fresh truffles.