ask the nutritionist: what to do with truffle oil

Last Christmas I picked up a bottle of truffle oil for my Mom. Apparently I thought she wanted or desperately needed it like I do. We are now nearing October and I doubt the truffle oil has even been opened (the horror, I know!) and so the question arose – what do I do with truffle oil?

I will start by saying that the tiny, but expensive bottles of truffle oil really do last longer than they look like they might.  The flavor is strong, so typically a few drops is enough and chances are you aren’t going to use it everyday, so if you’ve ever been tempted to pick it up, my recommendation is to get it. You can thank me later.

Ideas for Truffle Oil:

  • drizzle on popcorn
  • drizzle over fries with parmesan cheese
  • mixed into mashed potatoes
  • mushroom pizza (saute mushrooms and finish with truffle oil)
  • scrambled eggs
  • on burgers (truffle burger with brie cheese on an english muffin)
  • homemade mac & cheese

Recipes for Truffle Oil:

Wild Mushroom & Truffled Brie

Truffled Deviled Eggs

Truffled Pasta with Spinach

Mushroom Pâté

Navy Bean & Artichoke Salad

Pan Fried Thyme Potatoes with Baked Eggs & Truffle Oil (from Eating for England)

Do you have truffle oil? What do you use it on?

brussels sprouts with brown butter

Brown butter always seems to be finding its way into my veggies, and for that, I’m thankful. :)

I love brussels sprouts almost anyway they come (except steamed) but when sliced, something magical seems to happen. I’m not sure exactly what it is, but I’m convinced it has the power to convert any non-believers. Try it, you won’t be disappointed.

Simply put? Vegetables this divine deserve a place at every meal.

Shaved Brussels Sprouts with Brown Butter - 4 servings

  • 1 pound brussels sprouts
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • salt & pepper

Clean brussels sprouts, cut off bottom and thinly slice.

Add butter to small sauce pan and heat over medium until butter browns, about 4-5 minutes, stirring occasionally. Set aside.

Heat olive oil in a large pan. Add brussels sprouts and saute for about 3-5 minutes. Season with salt & pepper.

Drizzle brown butter over brussels sprouts and serve!

Don’t forget to vote for Project Food Blog Challenge 2! See my Pho entry here. Thanks for your support!

project food blog challenge #2: classic pho

I had to have more Pho and I had to have it now. But we went out because the recipes were overwhelming, it takes too long to make and it is dirt cheap in restaurants. Oxtails? Beef knuckles? Star Anise Pods? Where do I even buy such things?

Then came the news that I had made it to Challenge #2 for the Project Food Blog and the challenge was a classic dish from a culture you aren’t familiar with.  There was no question in my mind and I’d be making Pho sooner than I thought.

Pho is a dish that I have never made or never attempted, but if you follow me on twitter, you know that I dedicated a whole day to finding the perfect Pho restaurant in Minneapolis and recipe, only to decide the recipe was a little too much work. I normally don’t take the easy way out, but a dish that requires over a day to prepare is a little much for my healthy, simple and delicious mantra.

But there was a challenge and I had a recipe, so the cooking process began with the broth. As the onion and ginger were browning, and the meat simmering with water, I started to smell the Pho and my worries of it not turning out faded away. The aroma coming from the broth was so enticing I almost didn’t want to wait for the next day to start slurping.

The ample soup is spicy, savory, filling and fresh tasting all served up in an oversized bowl with chopsticks and an asian soup spoon. One of the reasons I love Pho, and Vietnamese cuisine, for that matter is because the majority of the seasoning is done at the table, to your own taste. Need more sriracha? A little more hoisin? It’s all there.

The components are layered in a deep bowl – the short ribs, the beef, the noodles and finally the broth. Then the toppings and flavorings are all up to you. My favorites are lime, bean sprouts, jalapeño slices, fresh basil and mint. Oh and lots of sriracha.

How did the pho turn out? It didn’t taste exactly the same as in the Restaurants, and I may be lacking some Vietnamese cuisine experience, but that just means I’ve got some experimenting to do in the kitchen, and that’s something I’m perfectly fine with.

Voting begins Monday!