"Whosoever says truffle,
Once upon a time, there was a restaurant called Tsunami that served the most amazing popcorn the world has ever seen. After a lot of begging, one of their former employees finally revealed the secret, the popcorn was tossed with…..truffle salt! I almost fell out of my seat when I heard this. I had been experimenting with truffle oil since the restaurant closed, but could never truly replicate the flavor. I adore truffles. Imagine, one little piece of fungus, growing in the dirt in France. Along comes a farmer with his 300-pound pig. Pigs sniffs truffle (although dogs can be trained to do this, as well). Pig finds truffle. Pig starts digging for truffle. Pig really wants to eat the truffle. Now imagine trying to wrestle the truffle away from the 300-pound pig. I truly enjoy the mental picture.
As you can imagine, truffles aren’t cheap. But Premier Gourmet sells Casina Rossa's Truffle Salt in a 3.5oz jar for around $20. Tiny bits of truffle are scattered throughout this jar of salt, the aroma permeating the entire jar so that every grain holds the fragrance and flavor that only a truffle can provide.
Fortunately, my little jar was a birthday gift, so I’ve been using it liberally. The first day I experimented with it, I purchased some corn kernels at the Elmwood Bidwell Farmers Market in a paper sandwich bag, took them home, popped them and then tossed the popcorn with truffle salt. Perfect! Exactly what I had been craving. The second time I used it, I sprinkled it on a tomato sandwich I had made with tomatoes from the market, Hellmann’s mayo, and good old Wonder bread. I love the aroma of the truffles against the acidity of the tomatoes. My most recent experiment, and probably my favorite so far, was sprinkling the salt on a hot baked potato, then adding a dollop of soft butter. I can imagine it would have been fabulous served next to a big steak with truffle butter melted on top. (Heart attack on a plate? You betcha!)
Premier Gourmet has both truffle oil and truffle salt available, which will successfully impart the truffle flavor. If you’ve never had truffles, you may wish to visit a restaurant and try a dish featuring them before you buy the salt or oil. They have a very unique taste. O’Connell’s has a flat iron steak served with truffle fries on its menu. Trattoria Aroma uses truffle oil on their pappardelle entrée. Whole truffles are extremely expensive and not always in season, but with items like truffle salt, butter and oil, you can enjoy their flavor year-round without breaking the bank.
Premier Gourmet
3465 Delaware Avenue, Buffalo, 14217
716.877.3574
www.premiergourmet.com
O’Connell’s American Bistro
981 Kenmore Avenue Buffalo 14213
716.877.8788
www.oconnellsamericanbistro.com
Trattoria Aroma
311 Bryant Street, Buffalo, 14222
716.881.7592
www.http://www.vinoaroma.com/trattoria.htm
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Comment Options
Hoss
Yumm. Never had truffle salt. Truffle oil is awesome drizzled on mashed potatoes or roast chicken. Drizzled on simple buttered pasta is one of my all time faves.
Wegman's often has 'fresh' truffles for sale under locked glass in the fungi section. Sadly, they are usually pretty withered looking.
Oh, the steak frite at Hutch's comes with truffle oil on the ribeye slab. The oil combined with the warm meat juices run into the salty, crisp fries. Absolutely sublime...
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Martin
Wegmans has whole fresh truffles available on Amherst street. Only 399.99 a pound!
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al-alo
really? i thought that those were old potatos @ .99 a pound. woops!
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salamooch
Listen to this: the place I just left carries $45,000 worth of truffles, pretty much at all times. Black. When white truffles are in season, it's just ridiculous.
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ktoy
The papardelle at Aroma is awesome. . .even better when you ask for sausage to be added.
I didn't get much out of the truffle fries at O'Connells--thin cut crispy salty goodness but not particularly truffle-y. And I thought the sauce on the steak frites was a dijon/bearnaise butter?
My puppy loves to sniff out mushrooms--I wonder if we have truffles in buffalo? (truffalos!)
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mcganahan
Interesting article in the attached NY TImes link....apparently truffle oil is by and large a chemical derivative, having very little to do with actual truffles!
http://www.nytimes.com/2007/05/16/dining/16truf.html?pagewanted=1&_r=1
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