Oregon Truffles?!

That's right, wild Oregon truffles. And you (and I) thought truffles came from France and Italy (and occasionally from Croatia and China). I recently read about the existence of Oregon truffles, and didn't quite know what to think. Then a few weeks later, in Berkeley, I happened upon a sign in Berkeley Bowl (a grocery store with the most incredible fungi selection!) offering Oregon truffles. 

Oregon mushrooms on offer

I needed a Christmas present for someone (my mother!) with a very strong affinity for truffles. So I decided to splurge and get her some tasty tubers. She almost believed that I had given her a stocking full of coal! But really, who keeps coal in a jar of rice?

We prepared them very simply over pasta. And we had so many that for breakfast the next day my mom and I had some tasty scrambled eggs with truffles. (If you know you are opting for the egg dish, keep your truffles in an airtight container with the eggs.) Family consensus decided that French black truffles and white Italian truffles are more aromatic. But for a local counterpart, at a fraction of the price (Italian whites can go for upwards of $1000/lb), these domestic truffles are a very viable--and tasty--alternative.

Oregon whites mixed in with the black? Or Chinese mixed in with those from Oregon? More truffle study required!

Here are two simple ways to serve your truffles: 

Pasta with Shaved Oregon Truffles

Cook egg pappardelle according to instructions to al dente. Once cooked, mix in butter and Parmigiano Reggiano. Serve onto pasta plates. Sprinkle with fleur de sel. Shave fresh truffles over the pasta. Serve immediately. 

 

Pairing Suggestions: A nice Burgundy would be perfect. You can also try a Chateauneuf du Pape. (We drank a 2006 Siduri Truett Nolan Pinot and a 2005 Chateauneuf from Domaine de Beaurenard--both drank beautifully, and I especially liked the Beaurenard.)

 

Slow-Cooked Scrambled Eggs with Oregon Truffles
Mix eggs with a drop of table cream and set aside. Over medium heat melt butter in a saute pan. Add chopped green onions and a pinch of salt and pepper. Saute a few minutes until they start smelling cooked. Reduce the heat to very low. Add the eggs and cook very slowly, stirring constantly. As the eggs begin to thicken add the shaved truffles. Serve with toast and butter.

Food Predictions of 2012

Here are my predictions for 2012's new and sustained food happenings. It's definitely going to be an Andean kind of year (at least it will be for me, I head to South America next month and will remain there for the following six months...).

What's To Come!
1. Potatoes potatoes potatoes--no matter how they're prepared, it's hard to say no. (And really, why would you want to?) With over 4,000 varieties, it's hard to ignore this tasty tuber. Ask your farmer what varieties she or he grows. There's a variety that's right for your every need.

2. Pisco, however you like it. Try it sour or punchy for starters. Braver souls may learn to appreciate this Andean grape brandy neat. Really, there's no telling!

3. Homemade bitters, falernums, and tinctures go main stream. After all, if frugality goes viral, why would anyone purchase what can easily be made?

4. Forget the pizza toppings. It's all about the wood fired oven.

5. Bread baking: make it yourself! I've been doing this a fair amount this year. I'm not alone. Try starting a sourdough, and branch out with fun concoctions like a five seed loaf or a Parmigiano, cracked pepper loaf. Once you've got it down, find a restaurant with a wood-fired oven and ask if they do communal bake days.

6. Whole roasted yard bird. Every good cook (and chef) should be able to roast a whole chicken. Quality pastured birds are something meat eaters should look forward to this year.  Simplicity is bliss. (I'm sorry you won't find any recipes on this site... like I've said before, I don't dish yard bird.)

7. Vegetarian pho. Because cows are holy. And vegetables are too!

8. John Mariani, Esquire's food critic and a serious "Man" about town, will find enlightenment, and go vegetarian.

9. High quality, mid priced ($17-$35) South American wines. As quality improves, and prices remain accessible, we will discover that Chile, Argentina, and yes, Uruguay have some fun, tasty, and increasingly complex wines to offer our jaded palates.

10. Single source chocolate. This has been around a while--just not enough here in the U.S. Thankfully we will be tasting a lot more of it from craft chocolatiers in the future.

11. And a little lagniappe: A beautiful cup of coffee. It's the perfect way to start the day, and it helps cap off a delicious meal. Thank you Italy, for what you taught us, but we are moving on. Welcome to hipster America, where the art of talented baristas wonderfully enhances fair trade, sustainable, single source, shade-grown, meticulously roasted coffee.

What we want to see in the year ahead!
1. More urban gardening and farming. Let's grow vertical (including more rooftop food growing enterprises)!

2. Labeling of GMO foods.

3. More agricultural marketing from states other than California... Hello, Louisiana citrus, rice, and sugar. Hey there, Colorado potatoes, lamb, and stone fruits. Where for art thou, Michigan apples? Why can't I find you, Georgia Scuppernong? How does your oinker go, Carolina pig?

4. More Food Policy Councils helping urban and rural areas access and market local food.

5. People challenging themselves and those around them to learn more about their food. Where does it come from? Why do we eat it? Who grows it? Who harvests it? How is it made? How do we make it or grow it ourselves?

Happy growing, eating, and drinking in the year ahead!