At Dove Olive Oil, we often get the question, "What does the truffle oils taste like?"
Our response is usually along the lines of, "....Well.. it just tastes like a truffle."
It is so hard to explain because there is no taste like it. If you are keen to an earthy, maybe muskier flavor, it's absolutely heavenly! It is very unique and can change a dish entirely just by adding a minuscule amount.
The next question that we get, after they have sampled a bit and racked their brain for a comparative description themselves, is, "What do you use it for?"
While there are several ways to use this oil with it's exclusive flavor, we have found a scrumptious recipe provided by Sur La Table. Enjoy.
Serves: 4 servings
- 1 medium cauliflower head, halved, cored and cut into 1" florets
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 medium yellow onion, peeled and finely chopped
- 4 garlic cloves, peeled, trimmed and smashed
- 2 medium shallots, peeled and thinly sliced
- 1½ tablespoons whole coriander seeds, toasted and ground
- 1 tablespoon whole cumin seeds, toasted and ground
- 1 cup brandy
- ½ cup Champagne vinegar
- 7 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons truffle oil
- 2 tablespoons chopped chives
This is a rich, elegant soup, flavored with brandy, enriched with cream and finished with truffle oil. The cauliflower is puréed to thicken the soup. Our recipe features a classic base of sautéed mirepoix with a thick roux and plenty of nutty cauliflower. Just blitz it all with an immersion blender and dinner’s ready! To turn this into an entrée, sear three fresh scallops per person and serve hot on top of the soup.
Preheat an oven to 425° and position an oven rack in the center.
To prepare cauliflower: On a large rimmed baking sheet, toss the cauliflower and oil until well coated. Lightly season with salt and pepper and transfer to the oven to roast, turning occasionally, until the cauliflower is just tender, about 35 minutes.
To prepare soup: Place a large saucepan on the stove over a medium heat and add the butter. When melted, add the onion and cook until tender, being careful to adjust the heat so that the onions do not brown, about 3 minutes. Add the garlic and shallots, and the coriander and cumin. Cook until fragrant, about 2 minutes.
Add the brandy and stir to deglaze the pan. Simmer until most of the brandy is evaporated. Add the champagne vinegar and simmer until almost dry.
Reserve 4 cauliflower florets to garnish the soup. Add remaining cauliflower, the stock, salt and pepper and simmer gently for 5 minutes to combine the flavors and to cook the vegetables. Once the vegetables are tender, transfer the soup to a blender and purée until smooth; working in batches as necessary and being careful not to fill the blender too full with the hot liquid.
Return the soup to a clean pot and bring to a simmer. Once simmering, add the cream and cook for 3 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove from the heat.
To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. Serve immediately.
If you pluck a perfect olive off a tree, it will be too bitter to eat, but the less that comes between your cupboard and that perfect, bitter olive, the better.
With Spring and Easter floating around, we wanted to give our Dove Olive Oil lovers another balsamic vinegar recipe. Sure, we could tell you how to make another salad dressing, but we didn't think that would make the cut for being creative.
After giving it some thought and reminiscing on the hot chocolate and cocktails we have previously posted about, we thought we would stick with the drink theme. We wanted to shift our thinking just a bit. You don't exactly think of hot chocolate for the spring time and cocktails served at your Easter dinner.. Probably shouldn't..
In light of this time of year, we are bringing you Dove's Strawberry Basil Spring Fizz. This is a light, refreshing drink that is perfect for brunches, get togethers, sitting on a patio on a Sunday afternoon, or picnics. This sweet-tart, yet fizzy drink will quench your thirst while sending your tastebuds for a shindig of their own.
Mash in the bottom of a glass with a muddler or wooden spoon:
- Two 1/2" lime wedges
- 2 basil leaves
- 1 fresh hulled strawberry
Caramelized Broccoli & Cauliflower Croquettes with Poached Eggs & Milanese Gremolata Hollandaise
Caramelized Vegetable Croquettes
2 cups coarsely mashed Yukon Gold potatoes
1 cup broccoli florets, coarsely chopped
1 cup cauliflower florets, coarsely chopped
1 medium shallot, thinly sliced
2 cloves garlic, minced
1/2 cup + 2 tablespoons Leccino Olive Oil for sautéing & frying
1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream
1/3 cup freshly grated Pecorino Romano
fresh ground pepper
2 large eggs beaten
2 cups panko bread crumbs
mixed baby greens (optional)
Gremolata Hollandaise Sauce*
3 large room temperature egg yolks
1 tablespoon freshly squeezed lemon juice
1 tablespoon Sicilian Lemon White Balsamic
1/2 cup unsalted butter
1/2 cup Milanese Gremolata Olive Oil
1 teaspoon kosher salt
freshly cracked pepper (optional)
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
*Raw egg warning
In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Leccino Olive Oil. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2" of Leccino Olive Oil in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
- 1 cup shortening
- 1 cup confectioners' sugar
- 1 egg
- 1 teaspoon peppermint extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- Green paste food coloring
- Green colored sugar, optional
In a large bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired.
Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks. Yield: 3 dozen.
Recipe Credit: Taste of Home