Black Truffles All Day
I recently bought some fresh black truffles.
I bought quite a bit because I wanted to try and make some of my own truffle oil, salt, and honey. I use so many of these truffle products that I figured I should start preserving my own truffles. I also wanted to send a gift package to my aunt Sophia in Korea, who enjoys truffles products as well. Anthony Bourdain hates truffle oils. I was shocked to find this out because I, like a naive child, thought truffle oils were so tasty. Even professional chefs use them! I mean I still like truffle oil, but now I’m hearing that the flavor in truffle oils are mostly artificial. I wanted to experiment to see what the truffle oil would smell like if I made it myself.
I also have some simple, easy, and elegant ideas for serving fresh truffles, if you are in the mood to buy some. This post is a big contrast to the food I usually make on this blog (usually requiring a lot of my time and energy). Yep, the food pictured today is
something I think you’d actually want to try. I am often frustrated that the foods pictured in this blog don’t ever move off the page into people’s kitchens. Today that’s going to change! Simple food is usually the best. All of the recipes are available upon request in the comments section.
I am preparing to shave fresh truffles over heated olive oil.
I implemented the same process with making truffle honey, I heated some Acacia honey and then grated down truffles into it. I wanted to try something different from slicing, the way I did with the olive oil.
Pouring it into the jars. I have to say, that grating down the truffles worked better in terms of flavoring the honey. I think I should have done the same thing with the oil to get a stronger aroma.
Here is a snapshot of all the truffle oils, honey and salts I ended up making. The process of making the truffle salt was exactly the same as making the honey, except I didn’t heat the salt. All I did was grate the truffle and pulse it in the food processor to let it incorporate into the salt. This for some reason, allowed for the most potency. The oil or honey wasn’t as potent as the salt was. The salt really smelled like fresh truffles…Also, after making my own truffle oil, I realized the smell was indeed very different. The oil I made was closer to the smell of the actual truffle but a lot less potent. This, I’m thinking, is because I sliced the truffles instead of grating it into the oil. Also, I heated my oil to 120 f when I put my truffles in. Maybe it should have been hotter? I don’t know. I’m still researching this because I want to make my oil more flavorful. For now its good enough.
Getting A LITTLE playful here with the labeling. I used the visual language of prescription bottles to design these labels. I imagine if this was in a store, it would not be so attractive or convincing, haha.
Little travel packs, for when you need anything “truffle” when you’re on the plane or train..or car…or when you’re bored and you just want to smell something good.
So I had some fresh truffles left over, after I used them to preserve the flavor through oil, honey, and salt. This post is not really about getting too “complicated” or “inventive” in the kitchen. I remember several people saying they would like to eat the food featured on this blog, but they don’t necessarily want to put the effort into it. With these super simple ways to consume truffles, you really would have no excuse. Here is the list, the list corresponds to the tiers pictured. The 1st tier = 1st course listed below and so on..
- Savory Truffle donuts for lunch
- Sliced baby zucchini salad for lunch
- White asparagus risotto for Dinner
- English muffins toasted for breakfast, with truffle honey…
My breakfast usually consists of fresh coffee, toasted english muffins, and truffle honey.
Hario Coffee machine. This coffee maker and the process behind it is quite interesting, I thought I’d share it.
First place a flame. You fill the globe-like section of this device first with water and let it come to boil.
After it comes to a boil, it goes up to the top half of the coffee maker. Its weird how the water just travels up!
So after the water starts traveling up, this is when you open the top portion and put in the freshly ground coffee. In the right side of the picture you see it turned brownish cause this is exactly what I did.
You then remove the heat completely, and you just let it filter BACK down into globe. In this coffee making case.. “What goes up must come down”.. This theory should really mean you should not desire wanting to go “up” at all. Why do humans strive for anything..ever???? Are you sick of my stupid “food-to-life” metaphors yet? sorry….
So now the coffee has all filtered back down, and I can drink it! I do not start my day without at least 2 cups of coffee.
Now onto the Lunch portion…
The truffle donuts include a simple mixture of eggs, butter, dehydrated potato, flour, baking soda, salt, and parmesan cheese.
I’ve heated butter and then I put in the potato flour and flour and mixed it together. You sort of cook off the flour a bit first for this recipe.
After the potato and flour form a stiff mixture, you let it cool. Then you add your eggs, baking powder, and cheese and freshly grated truffles. Here is the exact process, I actually used 4 eggs for the real recipe but for picture purposes I only used one. It was very easy to make. Please request the exact measurements/recipe in the comments section if you are planning on making it, I will post it there.
Here are some ideas of how to present the lunch portion. Since the food is quite simple and plain (plain tasting food is usually used when cooking with truffles to let the truffles do the talking) I think there should be some extra attention paid to the presentation of it.
The truffle donuts and baby zucchini salad are served together.
These are the ingredients for the salad. It is so easy, even your guest can cook it at the table! Baby zucchini, semi-hard cheese (any type you like, just not anything TOO pungent), truffle oil, fresh truffles, and some salt.. Here is how you do it…
Now just shave your cheese over it..
Truffle oil
To finish, garnish with grated truffles.
After I mixed the batter, I used an ice cream scooper to fry my donuts. I then placed it in the oven at 375 F for about 30 minutes with a ton foil over it.
For dinner, maybe something more intimate and candlelit …maybe something for your girlfriend? A dude with fresh truffles on hand is usually a plus? I always said when I was younger to my mother (this was when I was really immature) that I wouldn’t date any guy who didn’t have fresh truffles to shave on my food at all times. My mother told me that truffles aren’t always in season anyway so I would just end up alone.
White wine, candles, risotto in box, potato and egg…You could also make the potato and egg for breakfast if you’re the fastidious type.
White asparagus risotto with fresh truffles. Again if you would like a recipe, please ask for it in the comments section.
This is a really common truffle paring. A fried cylindric potato with a quail egg placed on top and some truffle shavings. Its good because the potato and egg are super mild in flavor and really compliment the fresh truffles.
Category: Food | Tags: feature 141 comments »
November 2nd, 2009 at 1:01 am
I feel like a crack addict with each post…god you are ridiculously brilliant even when you’re being a cheeseball. I heart you, the most.
November 2nd, 2009 at 1:02 am
Amazing as always. I’m a bit of a truffle-phile, and I went to the opening of a black truffle farm here in Western Australia a while ago. Apparently, truffle oil is largely chemical because truffles tend to spore in the oil. And I think a lot of truffle honey is flavoured with (fake) truffle oil.
Also, one of the best things we ate there was a scallop with truffle shavings, wrapped in filo pastry and brushed with truffle oil.
November 2nd, 2009 at 1:05 am
Did you purchase the truffles through a website? Most of the truffle oils from the store that I’ve tasted usually don’t have enough truffle essence to them until I bought one from Roland that’s got the deep pungent scent. However I didn’t even know that a lot of them have artificial flavorings
that’s a little sad. The honey looks amazing!
What are some of your favorite restaurants in New York?
November 2nd, 2009 at 1:16 am
Now that I live in New York I always hope to see you on the street somewhere, I feel like you’d be very easy to spot.
I love love love your food posts.
November 2nd, 2009 at 1:19 am
this is so amazing
again!!!
November 2nd, 2009 at 1:22 am
Yes I know a bit sad but honestly I still really love the “Artificial” tasting oil and honeys that purveyors provide. Its just that now I know what “infused” really tastes like.
I really love Jewel Bako.
November 2nd, 2009 at 1:54 am
Your posts are visually and creatively inspiring. I’m so glad I follow you so I make sure not to miss a thing.
November 2nd, 2009 at 2:00 am
Fuck.
Oh Luxirare I need the truffle donut recipe in my life.
November 2nd, 2009 at 2:11 am
Every single time you make a food post, I seriously feel like I’ve died and gone to heaven.
November 2nd, 2009 at 2:28 am
fuck I like your new aesthetic. I’m 22, and myself and my 54 year old dad live for your posts (I like both food and fashion, my dad’s more on just the food side). I always get hungry when I look at your posts- your photos have such CLARITY!
PS: isn’t Schiaparelli amazing? I’m big into her lobster dress and her skeleton dress…so ahead of her time!
November 2nd, 2009 at 2:31 am
Your posts never cease to amaze. You should publish a book with all your recipes.
Until then, I would like to be greedy and ask politely for all the recipes you’ve mentioned in this post.
Yours faithfully,
me.
November 2nd, 2009 at 2:40 am
I just wanted to say that I have just come across your blog and i LOVE it. I am a chef(pastry) and I just graduated from the culinary institute of america, and i work in manhattan right now at an amazing restaurant. The way you talk about food is amazing. It’s nice to see someone love food this much. Amazing job with the truffles. We have quite a few dishes on the menu currently with truffles. And we are extremely generous with our shavings.
November 2nd, 2009 at 3:31 am
OMGosh, such brilliant timing! I have always been obsessed with truffles, but especially so in the last week, eating something with truffle in it everyday! I must make my own truffle honey/oil/salt, because I totally agree with the truffle oil tasting different from the real thing…black truffles aren’t crazy expensive like white truffle is, so why not?
ABSOLUTELY BRILLIANT POST!!! Am bookmarking this one!
xx
CC
November 2nd, 2009 at 3:49 am
I feel terrible saying this, but I have never tasted truffles. I feel like I’m really missing out! This all looks so delicious and I could definitely see myself making some of it! What sort of places sell fresh truffles?
November 2nd, 2009 at 3:52 am
honestly, i like the rx label packaging. i think it related a lot to how food, for many, is medication for the soul. I know that this is true for me.
i never knew that truffle oil has synthetic qualities to it. i seriously put it on everything. now i’m very intrigued to make my own oil. i’m also thinking i might attempt a truffle mayonnaise to dip fries in.
November 2nd, 2009 at 4:07 am
Amazing as always.
November 2nd, 2009 at 4:13 am
looks delicious and the design is just amazing, as usually.
what grater do you use for the truffles?
November 2nd, 2009 at 4:25 am
Your attention to detail is extraordinary — you’re a genius! i love your blog to pieces.
November 2nd, 2009 at 4:54 am
I’ve got the same problem as Ganymede Girl – never tasted truffles! So this post is something oh-so-mysterious and exciting. And of course very pretty! Especially your macro-photos are simply excellent.
November 2nd, 2009 at 5:01 am
This is an amaziingly well researched article. Very precise yet very beautiful. Complimenti ! Would love to know how much you pay for your black truffles and where you find them ?
November 2nd, 2009 at 7:22 am
You are the most extatic esthetical experience for me in the last year. You make life into art of living, so excapist, so brilliant, so solitary.
Inlove!!
November 2nd, 2009 at 8:23 am
You are absolutely hilarious – no one but you could do this s***t.
I can’t comprehend how long it must take, have you ever considered an “outtakes” post of all the stuff that fell on the floor?
Respect x.
November 2nd, 2009 at 8:35 am
truffles look so beautiful when they are sliced. reminds me of wagu beef without the creepy meat-ness.
November 2nd, 2009 at 9:13 am
You amaze me. Such an incredible artist.
November 2nd, 2009 at 9:25 am
I totally agree. They are very beautiful, the white vains really do it I think
November 2nd, 2009 at 9:26 am
I always think its fun to receive comments from professional chefs. Which restaurant do you work at?
November 2nd, 2009 at 9:36 am
1 cup flour
1 cup potato
2/3 cup half and half
1/2 cup water
1 stick unsalted butter
3/4 tspn baking powder
1/2 cup parmesan cheese
2 tspn salt
Refer to the images on truffle donut making to see how it is made. You start off with heating the butter, and water and then you put all the dry ingredients in (leave the baking soda for later).
Then after the mixture is cooled, add the cream, the eggs, and baking soda, and parmesan.
You can keep the salt out if you think the parmesan is salty enough. You should test out some donuts in the fryer and taste them before you put salt in the batter to see if its the right taste for you.
After you’re done, let the mixture chill in the fridge for a bit.
Then fry the donuts with a small ice cream scooper (at 375 f). Frying the donuts makes for REALLY greasy donuts. What I would suggest is the bake them with a tin foil placed on top at 375 f for 20-30 minutes. You should watch the donuts to see what they look like. If you want to bake the donuts, its important that you have a baking pan that is scooped out in a half-SPHERE shape to keep the donuts in its shape, otherwise they will fall flat. Once the half spheres are set in shape (while they are still half cooked)
I would add a little more batter in between two spheres and then glue the two halves together to make a full sphere and then finish baking them until they are completely cooked.
Half sphere donut baking pan here: http://www.jbprince.com/flexible-silicone-molds/silicone-half-sphere-28-cav.asp
November 2nd, 2009 at 9:38 am
Hi Luxirare: I have to admit, I’ve a bit of a hard time with the new format. I just subscribed, so I wonder if I will get updates in e-mail form now? (that might make it a bit easier) Forgive me , I’m old! I’m one of your readers that enjoys the food equally as much as the fashion, even though I’m not much of a cook myself–Love this latest post. Always look forward to what in the world is going on in the Luxirare Lab—best judy
November 2nd, 2009 at 10:42 am
Thats funny because I didn’t know dads read this blog. Tell him I say thank you!
November 2nd, 2009 at 10:59 am
Lovely! I had a “truffle” appetizer at a badly-organized and overpriced wine dinner with Lidia Bastianich this weekend and they were soooooo disappointing. Basically little stale pieces of bread they called crostini smeared with grocery store butter and a smoosh of what they said was truffle but didn’t have much in the way of flavor. Bleah.
I think Bourdain dislikes truffle oil because it’s overly-trendy and can become a lazy shortcut for chefs, an easy way of making the menu sound more impressive than it is, not because he hates truffle oil per se.
http://closetaltar.blogspot.com
November 2nd, 2009 at 11:24 am
Beautiful post! I think this is a bit of luxury I will actually attempt in my tiny cabin in the boonies.
Re/ your other food creations ~ you’re an artist ~ even if they never make it to other peoples’ kitchens, they enter our imaginations…. and it nourishes the spirit to see what you do.
~ S.
November 2nd, 2009 at 11:37 am
[...] Black Truffles [...]
November 2nd, 2009 at 12:15 pm
Awesome post as usual! Love the title!
November 2nd, 2009 at 12:29 pm
Wowie, wow, wow! Is this the epitome of high dining or what? My only objection to this otherwise incredibly luxi and rare posting
is that you promised this would be an easy concept we could reprodcue in our kitchens, but I’m thinking, ‘yeah, more like if we’re millionaires’. I mean, if you want the truffle, you must have the truffle, but honestly: How much does that many truffles cost? I actually don’t even know what truffles taste like (here, the dead giveaway to the quantity my fine dining experiences 
JK), but I sure do know what they cost: A bunch. Did you get them for a lower price, or are you just a multi-millionairess? Also, I think this goes without saying, but if you opened your own resturaunt, people would flock for the ambience and taste. Luxirare is a foodie legend, and you could make millions (to further fund your obsession with foodie experiements!) if you went into the NYC resturant business. SE-RI-OUS-LY. Just a thouoght. Thanks for the great post.
November 2nd, 2009 at 1:03 pm
love the site. just had to mention that my brother is adopted from korea and we took a family trip back to seoul/deagu/haeinsa/gyongju (i know i’m butchering the spellings) this summer and i’d have to say korea is one of the mos beautiful, fantastic places in the world. i can not wait to get back. you should do some fun twists on traditional korean cuisine… like gourmet mandu!
November 2nd, 2009 at 1:36 pm
i’m gonna need to try this – i do love truffle anything. i am surprised anthony bourdain is not into it. either way, i love him and truffles equally ha. my favorite thing to do with truffle oil is to make my breakfast with it. i get a thick thick slice of toast, make a hole in it and then put an egg in there. you know, the whole ‘egg-in-the- hole’ thing with truffle oil. put some salt+pepper+parsley. ( and if you’re weird like me some sriracha) love it. anyways, i’m actually going to try this asap. very exciting.
thanks again!
November 2nd, 2009 at 1:40 pm
lovely post; i like that this is just as gorgeous, but much more diy-able than your usual fare.
am by no means a truffle expert, but a few science principles to guide your truffle experiments:
1. the finer you process the truffles, the more flavor will be released: smaller pieces have a higher surface area to volume ratio, allowing better diffusion of the truffle oils into whatever cooking medium you are mixing them in.
2. be careful of heating the truffles – most of their flavor is in highly volatile aromatic compounds which tend to break down or vaporize under heat. i am not sure what max temperature should be, but you might try an oil/honey steep at lower temperature for a longer time period, processing the truffle pieces more finely for better flavor.
best of luck, let us know how further experiments go?
November 2nd, 2009 at 2:19 pm
These posts are my favorite of yours….the photos are amazing and I dream of being able to execute these on my own. At least I can sometimes pull off a lesser scale sort of off shoot. Thanks again!
November 2nd, 2009 at 2:26 pm
this post was so amazing I was almost late to work because of it! I practically had to tear myself away from the screen to get dressed. way to blow my mind once again– and this time without even accomplishing the impossible! this actually looks do-able! thank you.
November 2nd, 2009 at 2:55 pm
Again, you blow my mind. I was so excited to see a new post this morning I squealed a bit… My roommate was most definitely sure to laugh at me! Anyways, when i was younger my mother used to load up almost everything with white truffle oil, (she is quite the truffle enthusiast). And the thought of that all being artificial really just threw me for a loop! I already cannot wait for the next post!
Your faithful reader,
Kelsie
November 2nd, 2009 at 3:18 pm
Hello, i’m from France and my dad cultivates black truffles so I just want to precise that the truffles you use seems to be “Tuber aestivum” which tastes nothing interesting compared to “Tuber Melanosporum”, the real winter Black truffle, also called -Truffe noire dite du Périgord- you can buy from mid-december to january-feb. This one is just to die for, with good toasted french bread, some neutral oil and sea salt “sel de guérande”, simple, perfect, and much more beautiful when sliced than the one you use here. thanks for your great blog.
November 2nd, 2009 at 3:30 pm
“My mother told me that truffles aren’t always in season anyway so I would just end up alone.”
haha @ your mom.
this post is driving my head insane. i think i’m starting to hallucinate the smell of truffles.
November 2nd, 2009 at 3:45 pm
do you actually make all these things by yourself? you should get an assistant if you dont already have one. ill volunteer!
November 2nd, 2009 at 3:54 pm
this post made me cry,
i don’t think it was just a love for truffles
and not simply on account of its beauty
but because somewhere between the 2
you have revealed a truth
November 2nd, 2009 at 4:06 pm
The arrangements of objects in your photography appear almost impossibly precise and sterile – but there is definitely a warmth to your writing (and the food itself that graces these photos!). The effort and time that you put into this blog gives way to stunning results. So thank you for sharing some of your creations, whether they be artistic and/or culinary, with the world wide web…
November 2nd, 2009 at 4:23 pm
woah that is a LOT of truffles! Looks great!
November 2nd, 2009 at 4:41 pm
truffle slices look like slices of brain. For fear of sounding like hannibal , yumm.
November 2nd, 2009 at 5:08 pm
Oh thats so true, the brain part.
November 2nd, 2009 at 5:09 pm
Someone mentioned this before, its not necessarily that he downright hates it, more like its sort of “played out”. I will continue to use them because artificial or not I quite like the aroma.
I’m going to try infusing the oil with other truffles too to see the difference.
November 2nd, 2009 at 5:51 pm
Although I work in fashion and that should be my favorite part…in your blog I just LOVE your cooking part, it makes me wanna try everyting you do! although in the end i have no time…! it’s a shame!
I see that those little things don’t take long so i might be doing some truffle oil next weekend!
November 2nd, 2009 at 6:15 pm
I’d love to have the risotto recipe.
I could probably come up with my own, but I always like to hear how others make theirs. Thanks! It looks so appealing with the little quail egg on top. Amazing layouts and photography. The uniqueness of your visuals, together with the written content, is what keeps me coming back.
As for the truffle oil and honey… you may have to just give them a little time to develop the truffle flavor. Kind of like tea, maybe they need to “steep” a while longer? I was also thinking the salt might be stronger tasting/smelling sooner, since the natural truffle oils were probably released quickly by the combination of the food processor and the salt (the former chopping the truffles finely, and the latter drawing out the moisture into the mix). xo, Dawn
November 2nd, 2009 at 6:21 pm
it is a fairy tale of truffles!!!!
Bravoooo
Where are your truffles from???
November 2nd, 2009 at 7:11 pm
Oh, luxi… Could you give the recipe for the risotto please? If I made this for dad… He might just buy me anything I want!
November 2nd, 2009 at 9:06 pm
I have never eaten fresh truffle but your recipes inspire me to seek them out. I have read that truffles compliment big meaty flavours and I’d like to pair them with kangaroo. Have you ever tried using shaved truffle in a marinate?
I can understand Bourdain’s dislike of truffle oil. A few years ago dishes drizzled with ‘truffle’ (artificial) oil became ubiquitous in Sydney with little thought about whether it added anything to the plate. That said, I have seen ‘truffle’ oil work nicely, such as in omelettes.
November 2nd, 2009 at 9:23 pm
My Mum has had a coffee maker like that since the 70’s (it’s much more chic looking, too) but instead of a gas burner it has a little paraffin wick. I’ve never seen one like it anywhere else before.
Quality post as always, Luxirare, but in all honesty, I’m getting tired of you making me hungry.
November 2nd, 2009 at 10:40 pm
I feel this is one of your more lengthy and extremely detailed posts (not a bad thing), and I just wanted to tell you THANKS for always putting so many pictures, and in ways, being very methodical. I actually don’t think many of your food posts are super difficult, but you’ve introduced so many new ways to cook and present food, and it does take quite a bit to go through trial and error to achieve what you really want.
Also, none of your commentary is stupid! I rather like it.
November 2nd, 2009 at 11:37 pm
Everything looks amazing. I’m hungry now.
November 2nd, 2009 at 11:49 pm
I know I am probably not the only one wondering about the gloves – who are they by/where did you buy them? I have seen them on-line before but I do not recall where.
Thank you for any information and of course, for these wonderful posts.
November 3rd, 2009 at 12:15 am
Are you Korean? If so, I’m extremely proud of you!!! Cuz I’m Korean, too.
But if you’re not, it doesn’t matter at all
You are very talented person I’ve ever seen.
November 3rd, 2009 at 1:58 am
Thankyou the detailed recipe reply Luxirare!
I am very excited to make these little jewels.
November 3rd, 2009 at 2:27 am
Looks amazing, still don’t know if I would dare try this at home though! Am thinking of convincing my husband to give it a shot though, as he is the cook. I was wondering, where do you get your truffles from?
xx
Tiffany
November 3rd, 2009 at 11:04 am
http://www.amazon.com/Microplane-40016-Classic-Black-Grater/dp/B00004S7V9/ref=pd_sim_k_2
November 3rd, 2009 at 11:05 am
would absolutely love to get my hands on perigord truffles. I think they are better for TRUFFLE oils and honeys.
November 3rd, 2009 at 11:16 am
incredible. just really amazing. your photos are brilliant. you make the truffles look ALIVE and your photos + descriptions really capture the beauty of what you’re presenting here. I work in fashion but i find myself even more addicted to your food posts b/c of the exquisite detail, the heightened imagery, the beauty you disply w/ colour, texture + light playing together.
thanks for including your coffee machine. i too never start my day w/out at least 2 espressos.
to respond to + extend your metaphor: certainly, what goes up comes back down. but, isn’t it better for the journey? the water went up, but when it came back down, it was coffee. one can thus imagine that human pursuits reap a similar, if not as physically apparent, transformation.
November 3rd, 2009 at 11:45 am
amazing post, as always. you are as much an artist as you are a sweet ass chef / designer.
do you ever use the truffles that are preserved in oil, or do you only swear by fresh dry ones? i never seem to find ones that aren’t already in oil.
November 3rd, 2009 at 1:17 pm
I am SO making ALL of this!! I was just admiring truffles at the farmer’s market this past weekend and now I have a reason to actually buy some! I love honey on toast in the morning too, so I can only imagine how amazing truffle honey would be…
Can you tell me approximately how much shaved truffle you put into the honey, oil and salt? (and how much honey/oil/salt you used?)
I too would love the risotto recipe!
and that coffee maker is insane. I want it. Badly.
November 3rd, 2009 at 1:36 pm
To those of you who want the risotto recipe:
1/3 cup Olive oil
3 tablespoons of butter
3-4 cups chicken stock
1/3 cup parmesan reggiano (this one depends on how cheesy you like it, you could add more or less)
1/3 cup white wine
2 cups arborio rice
1/2 one large onion, chopped, small dice
1 cup white asparagus, cut into quarters
-Start off by heating butter and olive oil, then add onions, let them get translucent. Add some salt
-Add the rice and let the rice get toasted, light brown
-Add the wine, let it evaporate a little
-Add hot chicken stock, little by little into the rice. Once the rice mixture starts to get thick, add more chicken stock. Don’t pour the chicken stock in all at once. Ladle in stock each time the rice has absorbed the liquid (you can tell once it turns into porridge like texture) If you run out of stock, make a little more.
-Keep up this process until rice is creamy and cooked. Add in the white asparagus right before
the arborio rice is done cooking. Don’t overcook asparagus. Add in cheese at the end.
-Shave truffle slices all over.
November 3rd, 2009 at 1:53 pm
one more question! how much grated truffle do you add to the donut mixture before you bake them??
November 3rd, 2009 at 2:06 pm
As much as you want, or as little. To be honest you don’t even have to add the truffle in, you can save it just for the top.
For mine I added about 1/3 cup to the mixture.
November 3rd, 2009 at 2:19 pm
Yes, it is quite lengthy, only because I featured breakfast lunch and dinner, as well as the coffee making process.
Thats why I only show posts one by one, so the readers can focus in on it, instead of having to scroll down through a million posts.
November 3rd, 2009 at 4:34 pm
Yay, what a wonderful long post. It always makes me sad when I reach the end of one of your posts – I want them to never end!
November 3rd, 2009 at 7:29 pm
Woman! I almost got those gloves too! I’m so kicking myself now…too bad CA weather doesn’t really ever necessitate awesome handwear. Don’t you love how korean moms have a knack for pointing out all the reasons why you’ll end up a lonely spinster? Korean reverse psychology kick you in the butt get married method. Works like a charm
You’re awesome!
November 3rd, 2009 at 7:33 pm
Wow. Really. I’ve never even dreamt pictures of Schiaparelli hands slicing up some black ambrosia! But on the other side, it’s just so you… you really, really are my personal female Jesus
A postmodern alchemist, I want want want a book about you to put on my altar!
November 3rd, 2009 at 11:57 pm
more than the food, though it looks amazingly incredibly (running out adjectives to describe the yumminess factor) great……i just love the presentation….and more than the presentation i love the interior pieces you own…..the clinical ones as well as the intricate, minimail goth ones!
November 4th, 2009 at 3:27 am
I have not tried truffles before, now I sure must! Hard to find truffles over here in Singapore.
Anyway, do you own a self studio or just a room with white walls because your pictures always seem to have the same background?
November 4th, 2009 at 4:56 am
Go Phillies! Do the catchers wear white nail polish to eye catch and translate the plays to the pitchers?
Hand and nail color can be important!
November 4th, 2009 at 2:20 pm
I have been using a lot of truffle oil lately, mostly for breakfast. I usually make a soft milk/egg omelet with truffle oil. I really have to try it out on some other things.
November 4th, 2009 at 2:32 pm
Alright. You’ve inspired me. I shall try a truffle. I hear they have quality truffles when in season at Zingerman’s here in MI.
I think I may even try the artificial truffle oil in the meantime. Just to get an idea. I understand it’s one dimensional – yadda – but I think it sounds like it could be good if used judiciously.
Thanks for the inspiration.
PS – I know you’ve asked why the clothing posts seem to receive less attention. I actually came here via the clothing posts. And LOVE them the most. Just haven’t felt the need to add anything? Perhaps just looking at the number of comments isn’t the best way to assess interest? Unless of course you’re looking at other measures like view counts too? Anyway – your fashion posts are well loved…
November 4th, 2009 at 2:44 pm
I don’t mind truffle oil at all. As I’ve stated, artificial or not I still like the flavor/aroma. Its not the same as fresh truffle of course, but
its just fine.
Thank you for your feedback detroit.
November 4th, 2009 at 5:02 pm
Awesome posts!
i want to show you how one russian girl can “cook” –
http://scribbler.ru/community/blog/61/showRecord/551.
Hideous.
November 4th, 2009 at 8:21 pm
you are all sorts of amazing.
November 4th, 2009 at 9:39 pm
your gloves look like Dominic Jones gloves.Where did you find them?Thanks
November 4th, 2009 at 9:49 pm
i’ve actually never tried truffles/truffle oil before, so i’m not sure how it would taste…for some reason, i always associated truffles with chocolate? anyways, i’m not very experienced with cooking; however i do agree with all the other commenters that your food posts make me DROOL!
November 5th, 2009 at 5:05 am
you are ridiculous
. . . incredible
November 5th, 2009 at 1:54 pm
Can you send me recommended website to buy truffle?? i looked up the online and these were all like too expensive( over 150) and not sure if it’s good.
November 5th, 2009 at 4:10 pm
aaaaaah!!!! you are so incredible.
November 5th, 2009 at 5:09 pm
[...] • Only Luxirare can make food preparation look downright sexy. [...]
November 5th, 2009 at 9:20 pm
some of that looks absolutely delicious
November 5th, 2009 at 9:23 pm
Yes well those little chocolates with the coco powder on them, they call them truffles because those look like what real truffles look like, thats probably way. They usually call those dusted chocolates “truffles”. You know, the high end chocolates. Often when I talk about truffles people think I am talking about chocolate.
You don’t need to be experienced to know how to cook. Just look up a recipe, and follow it step by step. You really can’t mess up!
November 5th, 2009 at 9:23 pm
Nice to hear it is your favorite! Usually people come to my blog for pie pops. =)
November 5th, 2009 at 10:19 pm
The risotto recipe sounds awesome, I’m going to try it. I absolutely love that coffee maker, the design is spectacular! I’m sure the act of simply making the coffee in such a beautiful object is half the joy of starting off your mornings with coffee haha
November 5th, 2009 at 10:40 pm
What was your favorite out of all the truffled recipes?
November 5th, 2009 at 11:06 pm
Hi Miana, good question!
I really have to go with Zucchini + cheese+fresh truffles. So simple, delicate, musky..the zucchini went PERFECTLY with the truffles. The major point of this dish is to use baby zucchinis. The salty bite of the cheese gives it just enough of a spike, so that the dish isn’t completely bland. I really do believe the easiest things are sometimes the most flavorful.
Second to that would have to be the truffle honey. Starting your mornings off with it is the best.
November 6th, 2009 at 12:14 am
I just recently discovered your blog, and while I came here for the fashion and not the food, I’m enjoying these posts just as much. I am so impressed by how much thought and effort you seem to put into the things that you do. Good things take work to get right, and you always get them so, so right. I’m going to try that risotto recipe you posted above, and I’ll probably look through old posts for more inspiration in the future.
November 6th, 2009 at 2:01 am
this is the most gorgeous blog that I have ever come across. I am absolutely entranced… phenomenal, PHENOMENAL work.
ps. heading out to buy that coffee pot asap.
also trying some of these recipes for a non-traditional thanksgiving.
November 6th, 2009 at 4:37 am
I’m a long time reader, and I must say that I really really admire your taste in when it comes to dinnerware, furniture, cooking utensils, the whole lot!
I believe to get the most flavor out of the truffle, grate or process them so that they will be as small as possible in size and then heat them over low heat with the oil or honey. Much like the concept in using the slow cooker, it becomes more flavorful.
By the way, can truffle be used in tea or be made as a tea? I know you are a coffee drinker, but I would love to hear of your experiments with tea variants.
November 6th, 2009 at 8:36 am
The hario coffee pot is unavailable here in the US but you can purchase a very similar one by Bodum. Check out Amazon.com for “Syphon” coffee makers.
November 6th, 2009 at 8:46 am
Thanks for the tip! I did try both ways, I grated it very finely for the truffle honey..this seems to work better as you said. Next time I’ll try to heat it a bit more to extract more flavor.
November 6th, 2009 at 8:50 am
Wow, so I’ve read through all of these comments and just about all the questions I was going to ask have been answered (mostly recipe questions) But I WOULD really really like to know: Where did you get the dishes that you used for the zucchini salad and the risotto? I would love to know!
Great work.
November 6th, 2009 at 10:48 am
I love your fashion and culinary skills. Do make a food post of risotto!
November 6th, 2009 at 12:38 pm
They’re from West Elm also, but from a couple seasons back.
November 6th, 2009 at 1:34 pm
I have become completely infatuated with your blog. And now, I have become obsessed with truffles. Black truffle salt on anything and everything. Thank you so much for your images and creations!
By the way – where do you get your fresh black truffles? Online or in store?
November 6th, 2009 at 11:32 pm
i’d like to request the recipe for truffle doughnuts please!
November 7th, 2009 at 1:01 am
Hi Trisha,
I already gave out the recipe to one of the commentators, please scroll up above and take a look. Hope that helps.
November 7th, 2009 at 4:31 am
You’re photography skills never cease to amaze me. Also> The idea of mixing cuisine & fashion? Who would’ve thought? Great Job Lux
November 7th, 2009 at 10:42 am
Sigma (a biochem company) gives out these sample candies with labels that remind me of yours
http://img14.imageshack.us/img14/815/screenshot20091107at941.png
November 7th, 2009 at 2:48 pm
Thanks for the link!
November 7th, 2009 at 10:51 pm
this is brilliant
November 7th, 2009 at 10:52 pm
[...] is at it again — this time, with truffles! (via [...]
November 7th, 2009 at 11:16 pm
Amazing as always. I am always impressed with the photography in your posts as they are always very cool and stylish. I would love to give these truffle ideas a spin- we have a truffle farm not far from us here in North Carolina. Keep up the great food posts…
Tony
November 9th, 2009 at 12:28 am
I cannot believe that a production company hasn’t discovered you yet? Why aren’t you on T.V.? You are far more interesting and talented than a lot of “celebrities” that we’re supposed to be entertained by. I find your posts absolutely amazing, brillant!
Cheers!!
November 9th, 2009 at 6:39 am
I read your post about the food lovers not ‘getting’ your fashion and vice versa- I can’t see why. Can’t a girl want to wear nice clothes and eat well too? (my only grouse is that looking at this site sometimes leaves me hungry).
PS: There’s a nice chapter about the acquisition of truffles in Peter Mayle’s Toujours Provence, if you love truffles you really should read it- it’s hilarious.
PPS: If you’re a berries-and-meringue type person, do try these sometime if you can
http://libertylondongirl.blogspot.com/2009/07/eton-mess-otherwise-known-as-llgs-dish.html
November 9th, 2009 at 1:45 pm
[...] to my latest truffle post to see a few more images we have tagged. Make sure to look for the pink triangle on the top left of [...]
November 9th, 2009 at 5:56 pm
Can you believe I cannot find truffles in my entire country?
I have a clear mind image of what it would be like.
Damn!
I have never even seen a truffle, nor tasted or smelled it
Some day…
And being the risotto addict I am, I shall try that recipe!
<3!
L
November 9th, 2009 at 9:11 pm
This post blew me away. I can’t get over your presentation. Every minute detail is so pristine and beautiful. I am also extremely hungry now. You should really consider opening your own restaurant.
By the way, are the gloves Dominic Jones?
November 9th, 2009 at 9:16 pm
Love your blog! Amazing! I am going to try the donuts immediately. I have a few questions
1. why use dehydrated potato and not cooked put through a ricer?
2. where do you buy your truffles?
3. how do you cook the potato that is under the egg? Is it a potato cup?
I can’t wait to make some of the recipes for my mother who loves truffles as much as I do.
One more question …in a past post about potato chips you had a picture of the vegetable slicer that sliced the potato. What brand is it? Where did you buy it? I can’t find one that slices as wide as what the potato looks like in your pictures.
oh and the date on the truffle oil is my birthday!
November 10th, 2009 at 1:10 am
Oh my! I love how graphic it is! The lab utensils, black gloves and the food! Pretty awesome food porn – thanks for sharing! Do you have a recipe for the potato egg? Can’t afford truffles on my student budget!
November 10th, 2009 at 8:12 am
[...] Via | Luxirare.com [...]
November 10th, 2009 at 12:19 pm
Luxirare! you are amazing and thank you for sharing
May I ask what sort of camera you’re using?
November 11th, 2009 at 12:43 am
[...] ONE OF MY FAVORITE SITES AT THE MOMENT IS LUXIRARE, THEY MAKE FOOD PREPARATION AND PRESENTATION SERIOUSLY SEXY. CHECK OUT THE BLACK TRUFFLE POST. [...]
November 11th, 2009 at 10:56 am
And I thought I had an obsession with Truffles… I am an amateur compared to you!
Bravo for the esthetics, the attention to detail and all these fabulous recipes.
November 12th, 2009 at 4:49 pm
when i linked on this from nubbytwiglet.com, i thought what the duce is THAT? usually she makes yummy looking stuff! but then i went here (http://en.wikipedia.org/wiki/Truffle_(fungi) ) and educated myself. thanks for expanding my horizions.
November 13th, 2009 at 1:35 pm
Excellent ideas.
Actually everyone I know here in Italy that truffle hunts or even buys truffles never uses the oil because they claim there is some kind of petrolium product that is added which gives the same aroma as the truffle. Truffle oil is very difficult to produce. I believe them….
Also, I purchased my first white truffle last weekend ! at €200/gr I could only afford enough for a nice taglierini al burro for 3 and hard boiled eggs with sliced tartufo on top (and a drizzle of new extra virgin olive oil which has just come out) but it was really fantastic !
Love yr food and fashion and looking forward to yr next adventure.
November 14th, 2009 at 2:10 am
Your creation is very beautiful though I also create oil by myself unlike me. respect man!!
November 15th, 2009 at 10:13 pm
My mouth is watering and my eyes are practically bugging out. I just found a recipe for truffle butter turkey, which I have decided to make for Thanksgiving….amazing.
http://www.foodnetwork.com/recipes/ina-garten/roast-turkey-with-truffle-butter-recipe/index.html
November 16th, 2009 at 5:31 pm
I swoon!
Fabulously delirious! Have you tried Vialone Nano rice in lieu of Arborio — you should give it a go, I think you’d like it. Also, your verdict on the Hario? Preferred to a Bialetti espresso maker or is the difference negligible?
Thank you for posting with great images. The gloves were too cute. I laughed out loud when I saw that. Have you tried making your “eemo” a ginger or ginseng honey? I heard that’s good.
Wonderful post, really.
GG
November 17th, 2009 at 5:56 am
This is great timing. My husband and I have just started playing around with truffles (not too successful yet though) and the doughnuts and egg/potato ideas are really tempting.
You mention where to get the greater you used, but what about the slicer/shaver at the beginning of your piece?
I really love the idea of the baby oil and salt containers. I have this vision of putting together a security-friendly gourmet picnic for my husband and I on our next long distance flight together. I like the idea of whipping out something luxurious and totally-out-of-place for a plane trip.
November 17th, 2009 at 2:00 pm
damn. it looks like you could cook crack in that coffee maker.
I dont know what’s up with Bourdain these days. He’s been talking shit about food in the bay area (my place of origin) AND truffle byproducts. I personally think its because he and David Chang have been spending too much time spooning in bed and making out atop bearskin rugs. Anyway, I’ll be visiting a new place in Oakland soon that was opened by an El Bulli alum and expect to be bangin. I’ll let you know how it is.
November 22nd, 2009 at 7:20 pm
how did you make the egg/potato thing?
November 26th, 2009 at 12:48 am
amazing, amazing, amazing! adore truffles, truffle oil, truffle honey, your beautiful photography and your fun blog. + also the coffee maker.
November 29th, 2009 at 4:09 am
… if you like the flavor of commercial truffle oil then begin by processing a given gram weight of truffle with 12 x the milliliter volume of grain neutral spirits. Steep in a closed container and agitate twice daily at room temperature for 4 days. Filter, then wash the lees with an equal volume of boiling water, filter again and combine with the truffle liquor. After this stage; never let anything boil – Levigate the resultant extract in as much oil by volume as the truffle weighed to begin. Take your time and allow the water to cook off. When the bubbling stops: you’re done! Bottle and keep from the light.
December 1st, 2009 at 12:56 pm
Hello! Absolutely experimenting with this with three different kinds of truffles on Saturday! I was wondering: what kind of honey did you end up using? Just wondering whether it was refined or not. Thanks!
And of course, ps, I love your blog. I haven’t yet managed to make my crab avocado salad as elegant as yours, but I’m hoping I’ll have it down by Xmas…
December 22nd, 2009 at 1:33 am
Your pictures and creations look amazing! What type of burner are you using to heat the truffle oil?
Thanks!
-Raaj
December 23rd, 2009 at 7:35 pm
You should try popcorn with butter, truffle salt, and nutritional yeast. It’s delicious and VERY addicting.
February 4th, 2010 at 4:41 pm
Where did you get your truffles? Are black truffles tastier thatn white or vice versa? I just happened upon your site today. Very nice and interesting!
March 17th, 2010 at 6:24 am
[...] Truffes noir toute la journée: Donut saveur Truffle, tagliatelle de petite courgettes en salade, risotto aux asperges blanches, muffin anglais grillé avec son miel de truffe par LUXIRARE [...]
March 22nd, 2010 at 2:06 am
Hi. Loved the idea of serving risotto in a lacquer box. It’s not easy to find a rectangular white box like the one you used though. Did you buy it here in New York?
Thanks.
July 11th, 2010 at 1:00 pm
This blog is AWESOME and I’m a huge fan already! I love the high res pics and your eccentric aesthetic. You didn’t tell us what type of truffles you used? Are they black winters? I’ve only tried fresh black summer truffles (from Chelsea market– where do you get yours??) and I love them!
Thanks!
July 16th, 2010 at 4:06 pm
I love your site. There is nothing like it. The truffle images and the coffee and the risotto… all of it credible, edible and fantastic…
August 6th, 2010 at 11:39 am
Hello-
Just a quick question and a comment. Comment = Great blog!!! Question = how did you prepare/make the fried cylindrical potato?
I just got my hands on a bunch of fresh Italian Summer Black Truffles. I love the idea of a cylindrical potato, but instead of egg I will be serving with a single indian infusion ravioli on top with Truffle shavings. The sauce will be a light Tamarind, buttermilk. Any thoughts? (I guess that is question 2)
Thanks
August 16th, 2010 at 12:27 pm
I’ve been looking for a nice truffle shaver. What is the one you’re using here? With the “Rabo tru” on it?