The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, December 05, 2006

Mmmmm...truffle oil

So a good friend of mine just got married to a fabulous guy who happens to be an amazing cook. He doesn't just serve food at dinner parties, he plates it. And of course, they're having fun using all their new wedding gifts off the registry (including a cleaver from me!), and cooking up a storm.

I was kicking myself for not having my camera handy last night, but dinner for five consisted of grilled pork chops with carmelized onions and a reduction of cranberries and apples; pan-seared brussel sprouts (which we plucked off the stalk - who knew?); and super-smooth mashed potatoes, consisting of both white and sweet potatoes. The best part of the creamy potatoes was the drizzling of truffle oil that went on top.

Truffle oil, apparently, is high-quality olive oil infused with black or white truffles. It's super earthy, and seems like a great way to make ho-hum mashed potatoes (not that these were) instantly gourmet. I'd had it in restaurants but never considered buying any for my home kitchen before. This recipe recommends mixing it into the potatoes, but I like the drizzling idea myself.

I called around, and Trader Joe's has black truffle oil ($8.99 for 8.5 oz. bottle, which sounds kinda cheap to me). They'd been out of it for a while, but it's back now. (None in white, though). It's a seasonal item, and will probably be gone by February.

Wild Oats at Deerfield Towne Center has both black (1.9 oz., $8.99) and white truffle oil (1.9 oz., $9.29). A bigger bottle of white truffle oil (3.4 oz.) is $17.49.

Besides making potatoes taste great, what do you use truffle oil for?


at 11:01 PM Anonymous Anonymous said...

my favorite ways to use truffle oil beside potatoes:
1. over eggs
2. with pasta and mushrooms
3. anything you would make with mushrooms, add a little truffle oil
4. filet

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