White truffle oil: what do I do with it?

Some friends went on vacation, and they brought me back a small bottle of white truffle oil. The only suggestion they could come up with for using it was to drizzle it over some hard white cheese, but there must be a zillion things out there to do with it - any ideas?

Also, should I keep it in the pantry, or in the refrigerator? And how long will it keep? Do I need to have a White Truffle Oil Festival?

Go and oil your truffles with it.

And be quick about it!

Nothing worse than a rusty truffle.

In general, truffle oil is drizzled sparingly over food items that have been cooked and are about to be served. It is often drizzled over cream soups (e.g., cauliflower, potato, etc.) and adds an earthy, richness. You could drizzle over pizza, pasta, vegetables; your imagination is your limit. It should be fine stored in your pantry but I’m not sure about a shelf life - try searching www.epicurious.com for more information and/or ideas. You’ve got some nice friends that would bring you truffle oil - enjoy!!

Send it to me, stat. I’ll trade anything you want.

I’d never heard of it until yesterday when a Sunday paper article was talking about the most expensive restaurant meals all containing, of course (heh), white truffles.

$2000 a pound is what the sterants were paying for 'em fresh. 2K!

Psssst, Eva Luna. Ask him for a botle of chocolate truffle oil. Gotta be immensely superior because, well, it’s chocolate!

Unless it’s a savoy truffle. One of those, and you’ll have to have them all pulled out.

First of all, figure out how fragrant it is. Truffle oils vary wildly in their level of pungency. It’s good at complementing earthy flavours. Try some drizzled over roasted cauliflower, mashed potatos, cream soups, simple pizzas, as a dip for bread, in salads etc.

I use it in rizotto.