The Wegman's in Abingdon carries truffles. Sometime while I was in Italy, my counterpart decided that one day we would venture into this new world of true delicacies, price be damned. And the per pound price is pretty hefty - usually between $300-$600 per pound. But truffles are fairly light, and at the high end of the price spectrum, you can still get them for about $10 each. A little goes a long way, so one or two at a time should be sufficient.
Last night we took the plunge and have now joined the limited population who have had cooked with actual truffles. They are truly unique in flavor and texture. If saffron tastes like sunshine, truffles taste like the forest. They are dark and woody and bitter and add something mysterious to the food. I don't think they are ever the main course, but as a flavor enhancer, they are really quite amazing. For our first truffle experience, Gareth prepared duck breast and eggs with a hollandaise sauce. About half a truffle was grated into the eggs at the very end of cooking. While it was indeed superlative, we both agreed that perhaps eggs weren't the best vehicle for the truffle. We used up less than half of one of them, so we have plenty of opportunity to try again.
|The price tag is a little intimidating.......|
|........But the actual cost per seems reasonable enough|
|Proper storage of truffles is important - rice absorbs the |
|Pan-seared duck breast - my favorite|
|Reserve some of that nice duck jus to cook the eggs in|
|A little brie for the eggs|
|Lemon zest for the hollandaise|
|The finished sauce|
|Nice and rare - just the way I like it|
|Adding the truffles to the eggs|
|Dinner - cheffy eggs with brie and truffles, seared duck|
breast, sauteed leeks, and hollandaise sauce