Before foodier-than-thou critics trounce me for suggesting that truffle oil is nothing more than a synthesized approximation of the real thing, I cede the point. That said, it’s an excellent gateway condiment to the real thing when it comes to getting kids to eat something they generally wouldn’t.
That doesn’t mean that a judiciously applied jot of white truffle oil won’t boost any number of foods into the more-ish category (I like the Trader Joe’s stuff for how darned cheap it is and how far it’ll go if you keep it in the fridge lest it spoil; i’m telling you it’s a bargain at 10 or so bucks. I’m sure other households have drained industrial sized ketchup bottles in the same time we’ve maybe used two fingers of our bottle of truffle oil).
Here’s where it helps out:
in anything containing mushrooms: such as pappardelle with mushroom sauce, your basic white risotto, and anything potato-based (gratins, mashed, roasted, french fries).
You might ask: need we make carbs any more delectable to our children (a demographic who usually needs the least encouragement in this category of foodstuffs)? I might answer: why not, as long as you’re balancing that plate food-categorywise and colorwise. All I’m really saying is: I’ve seen my kids freakishly satisfied by dishes dosed by the stuff. Once in a while, a little bottle of funky, earthy, truffle-like transcendence can only be a good, palate-expanding exercise for the gastrokids of the world.
Truffled scrambled eggs
I served this to my kids on Sunday mid morning. I asked Violet what they tasted like. She said: “Like mushrooms.” She gets it.
1/2 tsp butter
quarter tsp white truffle oil
beat the eggs, cook em in the butter, add the salt and pepper and an ever so light drizzle of truffle oil toward the end.