Recipes — Black Truffle

Amy Ingram

Truffle & Honey Vinaigrette

 This vinaigrette is a nice balance of earthy truffle and sweet honey flavors. Drizzle over a nice Arugula salad with roasted beets and goat cheese. Ingredients:  1/2 cup LG Mild Extra Virgin Olive Oil 2 Tbsp. LG Black Truffle Gourmet Oil 1/4 cup LG Pinot Nero Rose Balsamic 1 Tbsp. Dijon Mustard 1 tsp. Local Honey 1 Shallot, minced 1/2 Garlic clove, minced Salt and Pepper to taste   Directions: In a mixing bowl add the shallot, garlic, mustard, honey and balsamic together.  Slowly whisk in the oil, mixing vigorously. Add the salt and pepper to taste and combine.  ...

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Myrna Burlock

Olive Oil Mayonnaise

  Ingredients 1 Fresh egg yolk 1 T white balsamic vinegar 1 t sugar 1/2 t salt 1/2 Dry Mustard 1/4 t paprika 1 c. Arbequina olive oil Method With a mixer, beat the yolks, vinegar, sugar, salt and spices briefly.  While beating on high speed, add the oil in very small additions (3ml) being sure to fully incorporate with each addition.  After approximately 1/4 of the oil has been added, it can be incorporated a little more quickly, until all of the oil has been added.  Properly stored in the refrigerator, the product will last 5-7 days. Variations Black...

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Myrna Burlock

Salted Fingerling Potatoes and Truffle Butter

Ingredients 8 fingerling potatoes 1/4 c mild Liquid Gold olive oil Kosher or sea salt and cracked black pepper 1/2 pound unsalted butter, softened (yes this is me using butter) 1/4 c Liquid Gold Truffle Oil (I use black truffle oil) (Optional- 1/4 c canned truffles) juice of 1/2 lemon 1/4 c freshly grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh flat leaf parsley Directions Preheat oven to 400 deg F In a bowl, toss the potatoes with the olive oil and salt and pepper to taste. Spread the potatoes in a baking pan and roast...

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Myrna Burlock

Black Truffle Quiche with Olives, Feta and Pesto Genovese

Ingredients 3 eggs 5.3 oz flour 1 bag of yeast 1/2 tsp Liquid Gold Black Truffle olive oil 1/2 cup of milk 1.7 oz of Parmigiano Reggiano 3.5 oz of feta cheese 1 jar of  Pesto Genovese 1.7 oz of pitted Black Olives Black Pepper Directions Preheat oven to 350°F. In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk. Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover...

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