The Truffle Hunt
Next week starts a delicious Truffle promotion in our stores which got me thinking a lot about the most asked questions in our stores, our range of truffle products and easy ideas for a gourmet truffle taste.
We often hear “What is a truffle? A truffle is a subterranean fungi of the genus tuber. They grow under ground and are usually hunted by pigs or trained dogs. However, the white truffle in Oregon is often being hunted with only a trained eye.
The most asked question is by far is about our truffle oils, “which is better, white or black truffle?” The better of the two is really whichever tastes the best to you. We can certainly tell you the differences; white truffle oil has a more delicate, nutty, flavor with a hint of garlic, where the black truffle oil is more pungent and earthier. Both are delicious; it really just depends on your pallet. Italian white truffle is rarer, and for that reason is more expensive, but again, both are of the highest quality.

We have a wonderful variety of truffle products in this promotion, from truffle salt, black and white truffle oils, truffle pasta and risotto, truffle crème, my favorite, truffle salsa (black olive tapenade with champignon and porcini mushrooms and black summer truffle seasoned with spices, salt and pepper) and many more, so make sure you stop in for a taste!
Truffle, when added to even the most basic food can make a gourmet dish in an instant.
· Add a few drops of white or black truffle oil to scrambled eggs
· Use the truffle crème instead of mayonnaise on your favorite sandwich
· Add shavings of truffle to ravioli with Extra Virgin olive oil and parmesan cheese
· Drizzle truffle oil on macaroni and cheese
· Add a jar of the truffle salsa to your favorite pasta with a bit of garlic and crushed chili pepper.
· Sprinkle a bit of truffle oil on French fries
· Use our truffle crème in potato salad
And those are just a few to get you started!
Come on in, have a taste and share your passion!

Spice Up Your Life: Oil & Vinegar’s Tips for Getting Healthy in 2010

January is always a good time to think about healthy eating and at the same time, do some experimenting in the kitchen. A great way to add flavor and keep things healthy at the same time is to add herbs and spices to any of your recipe creations. Herbs and spices are filled with anti-oxidants, vitamins and minerals that are essential to a healthy diet. In addition, they are low in calories and while still packed with great flavor. Using herbs and spices is a great a way to get healthy in 2010, without compromising taste.

At Oil & Vinegar, we have a wonderful selection of herbs and spices to choose from and some great recipe ideas to go with them. Here are some fun facts along with some of my favorite ways to incorporate herbs and spices in your daily life:

• Rosemary has anti-inflammatory properties; Add this when making oven roasted potatoes with our Rosa Maria dipper.

• It is said that chili peppers speed up the metabolism; Add a sprinkle of crushed chili flakes to tomato soup.

• Garlic is heart smart; Add a clove to dips, omelets or just shake it on pasta with your favorite olive oil.

• If the gloom of winter is getting you down, coriander (found in our fish wish grinder, masala rub, Mélange de France); rosemary, (in our Rosa Maria dipper) and black pepper, (try our Italian black peppercorns), all have depression fighting properties. Make a delicious crudité and for the dip add Mélange de France to a thick Greek yogurt.

• Saffron is known to have a calming effect, so make some Paella and relax!

• Our Bruschetta mix is certainly the most popular and easy to use product in the store. Make some up, spread it on crusty bread, melt some mozzarella on top and enjoy the many health benefits of the tomato at the same time.

Hope you enjoy these tips as much as I do and just remember a delicious meal is only a couple of pinches away!

Oil & Vinegar Will Be Featured on “Kick Back and Kook” December 28th

On December 28th at 7:00 p.m. EST please join me for a radio interview with culinary specialist, Angela McKeller, on her cooking show, “Kick Back and Kook.” On the show Angela and I will be discussing some great new Oil & Vinegar recipes I have created that will turn any dinner party into a gourmet feast, where you will be sure to impress your guests. Below you will find the customized recipes. Please feel free to make them yourselves and we will be discussing them on the show. Also, if you have any questions you can also email the host Angela at angela@kickbackkook.com and she will ask me your questions on the show.

The podcast can be listened to live at: Kick Back and Kook

Truffle risotto
Ingredients:
1 package Truffle risotto
1 tablespoon butter
1 tablespoon white truffle olive oil
1 cup white wine
2 cups chicken stock
½ cup grated parmesan cheese

Heat the chicken stock in a saucepan. In a separate sauce pan, melt the butter and add the risotto mix. Toast over low heat, stirring constantly for a minute or two. Add the wine and stir until evaporated. Add a ladle of simmering chicken stock to the risotto and cook over low heat, stirring occasionally. As the liquid is absorbed, add another ladle of chicken stock, continue the process until the chicken stock is gone. About 20 minutes.

Turn off the heat, add the white truffle olive oil and parmesan cheese and serve immediately.

If you don’t have the Oil & Vinegar truffle risotto, you can substitute with 1 cup Arborio rice, 4 shallots finely chopped, 1 garlic clove finely chopped and 1 black or white truffle (optional).


Simple Romaine Salad
Ingredients:
4-6 cups of romaine lettuce
1 cup of croutons
Shaved or grated parmesan
Dressing:
4 tablespoons of Bonsecco extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard
¼ teaspoon of flavors and flowers sea salt

Put the romaine and croutons in a salad bowl. Put all dressing ingredients in a dressing shaker, shake well and pour onto salad and toss. Top the salad with grated or shaved parmesan.

We used a fruity, medium bodied Tuscan extra virgin olive oil to complement the sweetness of the white balsamic and the savory of the parmesan cheese.

If you don’t have Oil & Vinegar brand products, substitute the Bonsecco with a high quality extra virgin olive oil, the white balsamic vinegar with a high quality white balsamic; for the garlic mustard, use dijon mustard with 1 clove of garlic crushed. The flavors and flowers sea salt can be substituted with plain salt and pepper.