Last Christmas I picked up a bottle of truffle oil for my Mom. Apparently I thought she wanted or desperately needed it like I do. We are now nearing October and I doubt the truffle oil has even been opened (the horror, I know!) and so the question arose – what do I do with truffle oil?

I will start by saying that the tiny, but expensive bottles of truffle oil really do last longer than they look like they might.  The flavor is strong, so typically a few drops is enough and chances are you aren’t going to use it everyday, so if you’ve ever been tempted to pick it up, my recommendation is to get it. You can thank me later.

Ideas for Truffle Oil:

• drizzle on popcorn
• drizzle over fries with parmesan cheese
• mixed into mashed potatoes
• mushroom pizza (saute mushrooms and finish with truffle oil)
• scrambled eggs
• on burgers (truffle burger with brie cheese on an english muffin)
• homemade mac & cheese

Recipes for Truffle Oil:

Wild Mushroom & Truffled Brie

Truffled Deviled Eggs

Truffled Pasta with Spinach

Mushroom Pâté

Navy Bean & Artichoke Salad

Pan Fried Thyme Potatoes with Baked Eggs & Truffle Oil (from Eating for England)

Do you have truffle oil? What do you use it on?

Brown butter always seems to be finding its way into my veggies, and for that, I’m thankful.

I love brussels sprouts almost anyway they come (except steamed) but when sliced, something magical seems to happen. I’m not sure exactly what it is, but I’m convinced it has the power to convert any non-believers. Try it, you won’t be disappointed.

Simply put? Vegetables this divine deserve a place at every meal.

Shaved Brussels Sprouts with Brown Butter - 4 servings

• 1 pound brussels sprouts
• 1 Tbsp olive oil
• 2 Tbsp butter
• salt & pepper

Clean brussels sprouts, cut off bottom and thinly slice.

Add butter to small sauce pan and heat over medium until butter browns, about 4-5 minutes, stirring occasionally. Set aside.

Heat olive oil in a large pan. Add brussels sprouts and saute for about 3-5 minutes. Season with salt & pepper.

Drizzle brown butter over brussels sprouts and serve!

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