vegoftheweek

Inside The Oven: What I Do With Truffle Oil. Week Links: What You Can Do With Truffle Oil.

There are several sections in the grocery store I like to hang around in even if I don’t plan on buying anything. And believe it or not, it’s not the produce section. Call it the food version of window shopping. One happens to be the vegan and organic personal supplies section, such as lotions, body washes, lip balm, you name it. Included in this section would be toothpaste, where I can find awesome flavors like licorice and orange mint. The second section is the snack aisle, go figure. Even a vegetarian who tries to be healthy can’t resist crunchy munchies. And there are cooler versions than your usual Lay’s potato chips, such as tamari flavored chips. There. That was good excuse. The last section is the oil and condiment department.

While some look at the oil section as fattening and just as sinful as the bakery goodies, I see oils as an opportunity to change a dish you’ve made regularly, try a new dish, or cater to your different cooking needs, such as olive for salads and medium heat sauteing or safflower for high heat big and bad real frying. There are oils that are especially delicious with dessert recipes, such as coconunt oil, flavored oils, such as garlic, and oils with a plethora of spices designed to accompany bread for dipping. I’ve added truffle oil to my collection of favorites.

Truffle oil gets around and has quite a reputation. I’d read about what it could do for whipped beans, green vegetables, potatoes, among other things. I tried it on all of the above, but found it to be most delightful over one of my favorite Amy’s frozen dinners. Learn what Amy’s dish I put truffle oil over and several other ways to use it after the break. (more…)