Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.
It is said that butter makes everything better. If it’s black truffle butter, that’s got to be correct. We spread it on bread with a slice of saucisson sec on top for a perfectly simple – and unexpectedly delicious – hors d’ouevre. Tucked under the skin of a chicken or turkey, the heavenly stuff melts and works all kinds of flavorful magic as the bird roasts. We even make a wagyu burger and slather the brioche bun with truffle butter.
Trust us, you’ll want to keep this stuff in the fridge – with backup in the freezer, where it can last forever. You can melt it easily and drizzle on your popcorn. Or whip into mashed potatoes. Sometimes just a slice of bread with truffle butter on it is enough to put a smile on your face.
Photo: March 2014 Elle Decor, by Nina Westervelt
We already knew the Barefoot Contessa Ina Garten uses our white truffle butter in her tagliaterre recipe and recommends it on TV and in her books. Thank you, Ina!
But we were surprised to learn that supermodel Iman loves it too! It is listed in the March issue of Elle Decor as one of the 12 things she cannot live without. We’re thrilled to be on her list – and we hope you add white truffle butter to your must-have items.
As a way to spread the love, we are giving away a case of white truffle butter on our Facebook page. So head over there and “like” our page to enter.
What would you do with a case of six 3 ounce tubs of white truffle butter? We have a few ideas here.
It’s no secret, we love to eat. And while 99% of the time you’ll find us posting about our various, in-office meaty adventures, we also make time to enjoy the sweeter treats in life. So last week, when there was a rogue truffle floating around the D’Artagnan kitchen, we put it to good use by mixing up a batch of Black Truffle Ice Cream.
While sweet fungus-studded ice cream may sound strange to some – it was absolutely delicious. The earthy truffle aroma was subtle and nicely balanced by bourbon vanilla. We started with the best vanilla ice cream recipe we know of, David Lebovitz‘s version from his brilliant book, The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. (If you have an ice cream maker and don’t have this book – run, run, run out and get it – it’s the only one you’ll ever need!) David’s recipe starts with a traditional French custard, to which we added a couple of extra yolks. (You could actually substitute duck eggs for an even richer custard – next time!) We added a splash of the aperitif, Lacheze Liqueur a la Truffe, a holiday gift from Chef David Malbequi. We crowned the finished glace with crisp, truffle honey Florentine cookies which we adapted from Martha Stewart’s Cookies book. Very, very good and super easy. Recipe is after the jump… Read more
Black… truffle… butter. The words alone have the power to induce salivation. And while black truffle butter is a year-round kitchen staple, it’s versatility is especially appreciated during the holidays. From passed hors d’oeuvres to plated appetizers and all the way through the main event – truffle butter plays an essential role in our Thanksgiving feast. In this holiday video, Ariane demonstrates how to slide disks of the earthy, creamy concoction under the skin of a turkey before roasting for an out-of-this-world delicious bird.