My go-to combination is a well loved copy of "Mastering the Art of French Cooking" and "The Best Recipe" from the Cook's Illustrated people. When I'm feeling a little extra padding on my rear end, I also have a copy of "The Best Light Recipe." I've learned enough about technique and good flavor combos from these books that a lot of the time I can make up a recipe based on what I have in the kitchen or what's at the farmer's market.
The earlier suggestion to check them out of the library is a great tip. My library has every cookbook that I could ever possibly want and it has made me very disciplined about buying them - if I have the book checked out for 3 weeks and haven't hardly touched it or cooked anything, I probably shouldn't pony up the cash.
Had a great zucchini salad in Florence which used truffle oil. With a vegetable peeler, peel zucchini in long strips. Toss with the truffle oil, add salt, pepper, pignoli nuts, and top with strips of fresh parmiggiano.
I had a really amazing pasta once: bowties with grilled eggplant, zucchini, grape tomatoes, and truffle oil. I still have dreams about it.
Truffle butter! Since seeing this recipe on Kuidaore, I've been really wanting to try this..
Truffled Egg Toast:
http://whatscookingamerica.net/Eggs/TruffledEggsToast.htm
I think Fontina works best, and really soft but thick slices of white bread.
Add a few drops to some melted butter and toss with air-popped popcorn. For a truly truffley treat, get some truffle salt and toss that with the popcorn as well!
on top pizza after it comes out of the oven. make an aoili w/ it. garnish for carpaccio
Subscribe to our feeds:
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: