[Webinar] Cooking with Truffles, Made Easy

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Are you swimming in truffles (as we all aspire to be!) and don’t know what to do with the bounty? Or are you experimenting with your first truffle in the kitchen and don’t know where to start? Or have you had one too many truffle dishes at a fancy restaurant, but still haven’t hit that pleasure spot?

This seminar is for you. In an hour of interactive and entertaining back-and-forths, Susi Gott Séguret will talk about how to put your truffle immediately to work for you, some simple do’s and don’ts to get the most out of your prize, seasonal ingredient pairings, matching flavor profiles, and what wines you might throw into the mix with the truffle species you have in your pantry.

For those who are extra adventurous, some simple hands-on recipes will be demonstrated, and you are invited to cook along or sit back with a glass in hand and drool. (Ingredient list for the adventurous will be sent out in advance of the seminar.)

Please enroll in the webinar so you receive the shopping list and recipes a few weeks before the webinar.  Webinars are free to NATGA members, so be sure to renew your membership if you haven’t already!  

Ingredient List

Truffled Parmesan Crisps

Coarsely grated Parmesan, or Parmesan chunk to grate yourself
Small truffle to grate

Truffled Baked Eggs (Oeufs Cocotte Truffé)

Ramekins for containing eggs
Butter for lining ramekins
Eggs (one or two per person)
Sea salt
Pepper
Small truffle to grate or slice

Truffled Aioli with Asparagus & Fennel

Olive oil or milder oil of choice
Dijon mustard, small spoonful
Sea salt
Lemon
Small truffle to grate
Asparagus stalks
Fennel bulb
(Other fresh vegetables of choice)

Pommes Anna aux Truffes

Several medium-sized potatoes
Generous amount of butter
Small amount of garlic
Sea salt
Pepper
Truffle(s) to grate and to slice

Truffled Chocolate Mousse

6 eggs
8 ounces bittersweet chocolate
Cream of tartar or salt (optional)
1 tablespoon spirits of choice (optional)
Small truffle to grate

Note: Black or white truffles can be used for any of these recipes, except for the chocolate mousse, where you would want to stay clear of any hints of garlic. You can also prepare all of these recipes without truffles if you happen to be missing the star ingredient. For more information and complete recipes, you can check out Cooking with Truffles: A Chef’s Guide.

For those who miss this seminar, or those who wish to delve more deeply into the subject, The Asheville Truffle Experience will be taking place from February 10-12, in Asheville, NC, and will include details about truffle production, an in-person cooking class, a truffle orchard tour, a decadent wine-paired meal, and multiple tasting sessions. For more information, visit www.ashevilletruffle.com, or call 828-301-2792.

Speaker