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  3. Truffle Oil Recipes

Truffle Oil Recipes

By Food & Wine
Updated April 25, 2017
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Arugula and Pea Shoot Salad with Smoked Salmon
Give your meal the upscale treatment with a dash of truffle oil. This intense oil adds bold flavor to everything from seared duck breasts to freshly made popcorn.
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Truffled Millet Porridge with Wild Mushrooms

Truffled Millet Porridge with Wild Mushrooms
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White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you're unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste.

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Duck Breasts with Crispy Potatoes and Frisée Salad

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Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing for the salad mimics the restaurant's vinaigrette, which Franey flavors with truffle in three forms—juice, oil and scraps.

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Shrimp Toasts

Shrimp toast
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This supersavory party appetizer features pureed shrimp and crunchy seasame seeds, giving guests a uniquely textured bite they'll be sure to revisit throughout the evening.

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Shrimp Crusted Halibut with Spicy Asparagus Salad

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Each piece of fish is coated with a mixture of pureed shrimp, butter and truffle oil before being seared.

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Potato-Leek Focaccia

Potato-Leek Focaccia
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Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it.

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Truffled Popcorn

Truffled Popcorn
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Upgrade simple popcorn with an easy-to-make truffle butter.

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Brown Rice with Truffle and Chive

Brown Rice with Truffle and Chive
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White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you're unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste.

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Arugula and Pea Shoot Salad with Smoked Salmon

Arugula and Pea Shoot Salad with Smoked Salmon
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It's awfully hard to slice vegetables thinly and consistently using a knife. That's why chefs use a mandoline for perfect slices of celery root or other hard vegetables, as in this recipe. You don't need an expensive stainless-steel model, the plastic ones work very well.

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    1 of 8 Truffled Millet Porridge with Wild Mushrooms
    2 of 8 Duck Breasts with Crispy Potatoes and Frisée Salad
    3 of 8 Shrimp Toasts
    4 of 8 Shrimp Crusted Halibut with Spicy Asparagus Salad
    5 of 8 Potato-Leek Focaccia
    6 of 8 Truffled Popcorn
    7 of 8 Brown Rice with Truffle and Chive
    8 of 8 Arugula and Pea Shoot Salad with Smoked Salmon

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