"The Distinctive Life" presented by the Distinctive Collection

26 27 bhgrecollection.com | | THE DISTINCTIVE LIFE® Volume 10 GOURMET CUISINE WHAT ARE TRUFFLES? Much like ordinary mushrooms, truffles are edible fungi but far more rare and much pricier. Why? They can only be found during a small window of time every year and only grow in limited quantities. As expert Dino Borri tells Departures, “Truffles cannot be planted, tamed, or cultivated ... and they only grow in the ground close to the roots of specific plants—il nocciolo, il tiglio, il carpino, il pioppo.” While you might believe that there are only black and white truffles, there is a third option: burgundy. And the differences between them can significantly impact the flavors in your culinary creations. Borri explains their notes to the magazine: “The white variety is pungent with notes of shallot, the black is earthy and robust, and burgundy tends toward the delicate and aromatic.” No matter which truffle you want to incorporate into your recipe, the truffle should feel hard. If it has a spongey consistency, pass it up. TRUFFLE RECIPES FOR MAIN COURSES When you think of truffles, your mind might immediately race to casual dishes accented with truffle oil, like trendy popcorn or fries. Or the word might conjure images of chocolate truffles, which have acquired the name solely because of their appearance rather than the presence of this rare, delightfully edible fungi. However, sliced truffles and truffle butter can be an indulgent flavor enhancer to many of your favorite main courses and should not be overlooked when planning a sumptuous dinner party menu. PASTAWITH ROBIOLA ANDTRUFFLES If you are looking for a vegetarian-friendly dish that is richly flavorful and thoroughly satisfying, the culinary experts at Food & Wine suggest trying their mouthwatering pasta recipe. Why is it a favorite? The magazine applauds that it “marries three of Italy’s best ingredients: egg pasta, winter truffles, and Robiola Rocchetta, a creamy cheese from northern Italy, which forms the base for an incredibly rich sauce.” Ideal for the pasta course in a multi-course dinner party or as a main for a more intimate celebration, this recipe takes less than 30 minutes, including the time it will take to shave your truffles. It also allows for some flexibility – you can incorporate fresh white or black truffles into the recipe, depending on your desired flavor profile. Of course, with all this flavor, you don’t want a wine pairing that will compete or overwhelm it. Try something refreshing like an Italian Arneis. SEA SCALLOPS IN BLACKTIE Chef Daniel Boulud, best known for his twice Michelin-starred Daniel restaurant, raves about the addition of the perfect truffles to his sea scallops in black tie recipe to Departures. Sea scallops from Maine are his favorite, and he offers a specific recommendation to buy them alive from Browne Trading Company anytime — fall through spring. While the sea scallops are the basis of the recipe, the three black truffles he includes make it sing, as each scallop is topped with four slices of the robustly indulgent black truffles. While the bake itself does not take long, give yourself extra time before your dinner party for preparation and presentation. Add a pairing of an off-dry Chenin Blanc or even Champagne with this course to further delight the taste buds. WAGYU AND BLACK TRUFFLE BURGER As a truffle fan, you’ve undoubtedly heard of the $5,000 Wagyu burger served at Fleur in Las Vegas. With a little bit of patience, you can recreate your own version for a “casual” celebration that is pure luxury. Using only the best ingredients is the key to bringing this option to your table. As Departures explains, “this decadent burger features a Wagyu beef patty topped with premium foie gras and sliced black truffles.” The black truffles and the beef are