Tag Archives: white truffle oil

Feb24

Just For Me: Taleggio Truffle Flatbread

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I recently found myself cooking for one — this hasn’t happened in at least seven years (the age of my oldest child).  I figured I should take advantage and make something that would drive my kids to tears if I ever served it to them.  Let’s see…lots of vegetables, extra strong cheese, and more vegetables on top:  perfect.  The lovely White Truffle Oil I picked up at Oil & Vinegar has been burning a hole in my pantry waiting to be used, so I decided to create a new version of the mushroom and taleggio cheese flatbread that my Mom has made for us in the past.

 

Ingredients:

2 whole-grain Naan flatbreads (or other flatbreads/pizza crust of your choice)

1-2 tbsp extra-virgin olive oil

2 cups mixed sliced mushrooms (I used cremini, oyster, and shiitake)

1 10-oz container cherry tomatoes or grape tomatoes

Salt & pepper, to taste

4-oz piece of taleggio cheese, rind removed

2 cups fresh baby arugula

2 tsp white truffle oil

Coarse sea salt (I like Maldon)

Preheat over to 400F.  Toss mushrooms, tomatoes, and EVOO on a cookie sheet; sprinkle with salt and pepper.  Roast in the oven until the tomatoes start to burst, about 12 minutes, turning half way through.  Place flatbreads on a second cookie sheet and top with cooked mushroom/tomato mixture.  Dot taleggio cheese over the vegetables and return to the oven until the cheese melts, about 5 minutes.

Toss arugula with truffle oil and place on top of cooked flatbreads.  Sprinkle sea salt on top (this is the best part).  Serves 2-3.

Taleggio Truffle Flatbread

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Jan29

A Delicious Pantry Upgrade

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A Few Selections from Oil & Vinegar

I was recently out with my daughter Samantha at Watters Creek, our favorite outdoor shopping center.  I had heard about a new store that had dozens of oils and vinegars “on tap”, which sounded so intriguing.  Samantha was having a good time outside and resisted at first, but once I got her into the store, I couldn’t get her out.  We had so much fun sampling Oil & Vinegar‘s fares with the tiniest bits of bread on toothpicks; I could see I had a little seven-year old foodie in the making.

The concept is a lot of fun — you can pick from different sizes and shapes of glass bottles, which can be brought back to the store to be refilled (nice for the environment too).  You can try everything before you buy it.  In the end (literally, an hour later), Samantha chose the Rosemary Extra Virgin Olive Oil, which is great on its own, and also delicious mixed with the Parmesan Dipper mix she just had to have.  We also bought the Lime Riesling Grapeseed Oil (great for cooking fish at high temperatures), the Fig Balsam Creme Vinegar (so far we’ve just mixed it with Rosemary EVOO for dipping, but it will be perfect in salads and for vegetable dishes), and finally, the White Truffle Oil, which, as my friend Tara says, makes pretty much everything taste 1000 times better.

I want to go back to try a few more things, but I’ve told myself we have to finish at least one of these existing bottles first.  A fine excuse to keep on cooking.