The Truffle is the noblest of the tuberous. It is the edible mushroom that grows underground. They cannot be cultivated and are still-hunted in the wild by pigs and dogs that sniff them out. It is for this reason that they are relatively scarce and exceedingly expensive.

Truffles are small, round and range in color from white to black. They are not the most attractive of French delicacies, but for the true gourmet, the Truffle is a powerful fragrance, earthy and very sensual and a most precious and natural gift from the earth.

When you invest in a Truffle, keep it in an airtight container of rice or risotto rice in the refrigerator. But, do not wash it or cut it open. The rice will absorb the aroma and can be used after the truffle is gone. YUM! But beware, once you buy it you must use it, it will not keep for long. Shave it over pasta, stews or into sauces at the end of cooking time. It is a perfect pairing with game meats and adds a touch of elegance to holiday meals.

Truffles can be found in most gourmet grocery stores either fresh or canned. (Check out Central Market). If you cannot find Truffles in your area try www.earthy.com.

For the gun shy Truffle lover there is truffle oil. Truffle oil is created when Truffles are soaked in olive oil. You can make your own Truffle oil by steeping tiny bits of fresh Truffle in high-quality olive oil. Truffle oil loses its punch over time so don’t be stingy. Leave it out on your counter where you can see it and let your imagination go.

TRUFFLE BUTTER
Recipe By: Personal Chef Norie Berndt

4 ounces butter — softened
1 ounce truffles — white or black - shaved
2 each shallots — minced
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried thyme

Blend all ingredients well. Shape into a log; wrap tightly in plastic and freeze. It will keep for 6 months.

NOTES: If you do not have Truffle on hand use a few teaspoons of Truffle oil. You can add a great deal of flavor to foods with a small amount of this butter. Put a pat of Truffle butter on grilled meats, or mashed potatoes, any kind of steamed vegetable or use when sauteing mushrooms.

Norie Berndt is a Personal Chef and the Culinary Instructor at Sophie’s Kitchen Cooking School in Pearland. She also serves as the Recipe Development Coordinator for the Personal Chefs Network and was named Personal Chef of the Year 2003. For more information about cooking classes or personal chef services call 281-412-0796 or visit www.chefnpcs.com.