Seared Duck Breast, and Nueske's Bacon and Comte Potato Stacks, over Mushrooms and Pea Shoots, with a Burgundy Truffle Creme Fraiche Sauce. -By Araceli Barrera   Potato Stacks: -1 Russet Potato Peeled and Sliced Thin -2 Slices of Nueske's Applewood Smoked Bacon -2 tbs Butter -2 Cloves of Garlic, Mashed -1/4c Heavy Cream Salt  Pepper Thyme Grated Comte (or Gruyere) Cheese   Truffle Creme Fraiche Sauce: -1 c Chicken Stock -1/2 c White Wine -Truffle Zest  -1 tsp Black Truffle Oil -3 tbs Creme Fraiche   Other Ingredients: -Seared Duck Breast -Mushrooms (Used Enoki), pan seared -Pea Shoots -Fresh Burgundy...

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Truffle and Parmesan Tater Tots Bringing life into the classic tater tot, with a twist of fancy truffle oil!!!!   Ingredients 2 cups Frozen tater tots 2-3 tsp truffle oil ¼ cup freshly shredded Parmesan cheese Parsley Pinch of salt (truffle salt is great too)   Instructions: Cook tater tots according to package instructions. (I normally cooked mine a little longer for extra crispiness on the outside). Remove from oven and toss with truffle oil (add more if you want a stronger truffle taste), Parmesan cheese, salt and, parsley all while still hot! Serve immediately!!! Goes great with Wagyu Sliders!!!...

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Truffle Grilled Cheese Sandwich Ingredients: ½ oz Black Summer Truffle 1 tsp Black Truffle Olive Oil 4 tbsp Havarti Cheese 4 tbsp Asiago Cheese ¼ cup Arugula Lettuce 2 slices Sourdough bread 1 tbsp Butter Instructions: Slice the black summer truffle into thin slices on a microplane.  Grate or slice (your preference) both asiago and Havarti cheese.  Heat up a sauté pan and butter one side of each slice of sourdough. Layer black summer truffles, arugula, and cheese. Drizzle a small amount of truffle oil over arugula and place the other bread to top off sandwich. Place sandwich in sauté...

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Duck Fat Cooked Potatoes with Eggs and White Truffles   Ingredients:  1lb baby potatoes ¼ c and 2 tsp Duck Fat 4 Eggs 1oz White Truffle Truffle Salt Fresh Cracked Pepper Fresh Basil   Instructions: In a sauce pan bring water to a boil and boil potatoes for 5-7 mins. Drain the potatoes and let cool slightly. Heat oven to 475 degrees. Foil line a deep baking pan and place in over to warm up with the oven. While oven is warming cut potatoes in half (if too hot, try holding potato with a kitchen towel). Once oven is ready...

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Black Truffle and Asiago Popover BY Morgan Brody Makes 4 Gigantic Popovers Ingredients: 1 cup Flour 1 cup milk (at room temperature) 2 eggs (at room temperature) ½ oz black truffle Pinch of Black Truffle Salt 8 Tbsp Asiago Cheese 2 Tbsp black truffle butter (optional)   Preheat oven to 400. Place your popover pan, or if you don’t have one you can you a large muffin/cupcake tray, in the oven and allow to warm with oven. Dice up the black truffle and cut the Asiago into small cubes, leave to the side to be used later. In a large...

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Grilled flatbread with Arugula, Fontina, and shaved Summer Truffle   Looking for a decadent yet simple weeknight dinner, look no further.   Ingredients: 1 Flatbread or pizza dough ½ - 1 cup Fontina Cheese 1 cup Arugula 1 oz Summer Truffles 2 tsp Truffle Oil Salt and Freshly Cracked Pepper   Instructions: If using pizza dough roll out pizza and cook according to package, pulling it out to add toppings 20 mins before done. If using a flat bread: Heat oven to 350. Either grate or cut strips of the fontina cheese and lay out on flat bread. Place in...

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Pasta with Truffle Butter and Andouillete Sausage by Araceli Barrera This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you enjoy this recipe! Let us know how yours turned out in the comments and don't forget to share with your friends!   Ingredients: 2tbs Olive Oil 2 Andouillete Sausage  2 Cloves of Garlic, Minced 4oz Truffle Butter (Or you can use 1/2c Butter and add Truffle Oil) Pasta (with 1/4c reserved pasta water) Salt & Black...

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Recipe By: Morgan Brody This recipe was created simply because it was winter truffle season, and there was a delicious truffle that needed to be used up. And whats better for a first course then Sea Scallops, that go perfect with truffles?? Potatoes were used because you always need a starch and the micro-green salad was added for color. The leek bisque was actually made a day in-advance for another party but went meticulously well with this course as a whole.  Ingredients: 4 Large Sea Scallops 3-4 Yukon Potatoes 1 package Pancetta 1 container Microgreens Black Winter Truffle 1 tbsp. butter...

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