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Posts tagged ‘side dishes’

Top 5 Recipes for Baking with Black Truffle Butter

Everyone likes baking with butter, but when you have truffle butter in the fridge, you can take it to a whole new level. Why? Well, truffles are one of the supreme luxuries in nature and the kitchen. Earthy and intoxicating, their distinctive fragrance has inspired culinary brilliance for centuries. D’Artagnan truffle butter captures the essence of the truffle, and makes it an affordable luxury that you can enjoy year-round. Our beautifully-balanced black truffle butter is made with real truffle bits and will change the way you cook…and bake.

Read on for inspiration …  and click the titles to get the recipes.

Black Truffle Parker House Rolls

Soft, squishy, golden yeast rolls are a holiday favorite but when our black truffle butter is baked right into the dough, they’re downright irresistible. But why wait for a holiday to make these tasty rolls? Dinner just got a whole lot more interesting.


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Top 5 Easter Side Dishes

At Easter you may serve tender spring vegetables like peas and asparagus. But there is a long-standing tradition of breaking the Lenten fast with rich, creamy dishes and generous amounts of meat, assuming that you have deprived yourself for 40 days. Since we love a hearty side dish, we collected some of our favorites that pair well with ham or lamb. And there are plenty of potatoes. Always potatoes… truffle-butter-pommes-anna-recipe

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Featured Recipe: Truffled Hasselback Potatoes with Ham Crisps

Here’s an easy recipe for those chilly nights when cravings run carb heavy. While tasty on their own, Swedish-style Hasselback potatoes are equally delicious alongside roasted meats, such as rack of lamb, venison medallions or beef tenderloin.

Of course our version is slathered in black truffle butter before baking, which lends a subtle earthiness and keeps the interior moist. We crowned each potato with a ham crisp which gives a nice, salty crunch when crumbled over the top.

Truffled Hasselback Potatoes with Ham Crisps

serves 4

Olive oil, as needed

4 russet potatoes, scrubbed clean

Salt & pepper, to taste

4 cloves garlic, sliced paper thin

6 tablespoons D’Artagnan Black Truffle Butter, softened

4 fresh thyme sprigs, leaves chopped

4 slices D’Artagnan Jambon de Bayonne

1. Preheat oven to 425 degrees F. Lightly oil a baking dish that’s large enough to hold all 4 potatoes without crowding.

2. Cut the potatoes: Using chopsticks or 2 forks as a knife guide, make several thin slices width-wise without cutting all the way through each potato. Set potatoes in baking dish. Season with salt and pepper.

3. Evenly distribute garlic slices and about half of the thyme in between slices of potatoes. Slather each potato with 1 tablespoon softened truffle butter, stuffing a bit in between some of the slices.

4. Bake the potatoes, uncovered, for 45 minutes to 1 hour, basting with the pan-drippings every so often. Until crisp on the outside yet tender on the inside. If the potatoes look like they’re starting to get too crisped, put a sheet of foil over them in the last 15 minutes of cooking.

5. While the potatoes are baking, make the ham crisps. Heat a medium skillet over medium high heat. Add a little olive oil. Gently lay each slice of jambon in the pan, without touching. Cook until crispy and browned, turning once. Set aside on paper towel.

6. Once baked, carefully remove each potato from the pan using a flat-bottomed spatula or tongs. Garnish with ham crisps and the rest of the chopped thyme. Once plated, top each potato with the remaining truffle butter.