Saturday, February 16, 2008
truffle salt
I am usually reluctant to recommend This Product or That One, but as I’ve mentioned truffle salt in today’s recipe, it is only fair to tell you that it is the rare posh product I’d be sad to live without. We love it in vinaigrettes, on asparagus, with poached eggs, roasted red potatoes, buttered popcorn… and I’m just getting started. My $20 bottle is now into its third year, less than a quarter depleted and pungent as ever.
Where did you find the truffle salt??????????????
J.P. — I suppose it depends on where you live, but you can order Casina Rossa truffle salt online from Amazon, I know. In NYC, it’s quite a bit less expensive at Fairway market. But as Deb says, a little goes a long way, and it lasts a long, long time.
Is truffle salt used during cooking or as a finishing salt?
I need this salt now!
Vicki — You can use it as either. I tend to sprinkle it on at the end, though, like garnish. Delicious, sinful garnish.
J.P. — You can buy it here: http://www.amazon.com/Casina-Rossa-Truffle-Nicola-Laurentiis/dp/B000E5SGI4/ref=smitten-20 Among other places. I actually think I got mine from Ritrovo.com back in the day.
I am a new fan of this website and have been telling my friends who love to cook. So many great recipes! The reason I’m writing is because I made the Balthazar Mushroom Soup for my husband for Valentine’s Day. I’ve never made cream of mushroom soup before and I was expecting a creamy texture. Did I not liquify the soup enough, because the texture was rather disappointing, full of tiny rubbery bits and no velvety creaminess that I associate with this soup. What did I miss? Thank you for your insight.