The US Truffle Capital

 Mention truffle capitol and most people will automatically think of Torino where truffles are found along the city'ss outskirts and neighboring woods. Yet the US has its own truffle capital- Eugene Oregon. Will America truffles catch on? Possibly.

Regular  contributor and restaurant critic Pete Wells stepped out of his comfort zone to head to Oregon and write about these gems in yesterday's New York Times Wednesday Food section.It seems the woodlands outside Eugene make for excellent truffle grounds however truffles have been found as north as Vancouver Island in British Columbia and as south as Port Reyes, California just north of San Francisco. There are two varieties that grown here - white and black. The ideam land is former grassland now planted with Douglas first. A truffle hunter like Charles Lefebrve knows this land although it does help to use Google Earth to track down exact locations. He also used two trained dogs, Dante and Luca. Their breed is Lagooto Romagnolos ,a breed particularly raised to sniff out truffles, originating in the PO Valley. However other dogs throughout the Eugene area can be trained to hunt for truffles, no matter the breed. 

What are the truffles used for? Pacific Northwest ones seem to be used only by chefs in the region. East Coast chefs have rarely heard of them (although that could be about to changes thanks to this article). They are not the same as their Northern Italian cousins however. This proved to be the case for Elias Cairo, owner of Olympia Provisions in Portland,.He found they have their own flavor profile that represents "this really cool forest" in the United States. Luckily there is the Oregon Truffle Festival.It;s focused on helping chefs understand the fungi. Mr Cairo cures salame next to the white truffles so the meat can soak up the aroma, usually a aromatic blend of nutmeg, allspice and cloves. They also emit a gamy musk that reminds him of wild boar. Chef Deb Meyer of Choux Pastries has infused that aroma into goat cheese filling for her macarons. The blacks themselves are usually milder except when they are at the smelliest. They can still turn heads. However unlike the European variety they can be used in desserts. A chocolatier  in Eugene makes a truffle truffle, glossy domes of white chocolate filled with truffle infused creme fraiche. There;'s also n ice cream infused with black truffles too.

Piedmontese truffles are the creme de la creme of eating. Yet the Oregonian ones are gaining in strength and popularity. It may be that Oregon may beat Northern Italy as the world's truffle capital-.

SuperBowl Super Fun

 Next week it's the Super Bowl!!!  This means fun foods that are tasty and filling. This is an event that doesn't have a set menu.Anything you make or bake is good.

Salads usually don;t figure greatly in any Super Bowl party yet suppose it has pepperoni in it. A pepperoni salad is a fun way to bring veggies into the party.  Use a Spring mix along with banana peppers and cherry tomatoes Add diced cucumbers and chopped mozzarella cheese for more oomph. What about the dressing? A simple vinaigrette works  here. Keep the extra pepperoni for a massive charcuterie board. Charcuterie works well at any Super Bowl party. Also have slices of ham, salame and mortadella. Cheese could be anything from Swiss to cheddar. Yes you should have bread, a good Italian or French bread. Salty nuts like cashews and peanuts round it out. Bowls of olives are also good on a charcuterie board. Have both green and black out. A sea-cuterie board is also delicious if you want to splurge. This could could be tins of anchovies and sardines along with salmon and tuna. You can also buy a shrimp cocktail ring from your local grocery too. A lobster or crab salad works better than having whole lobster and whole crab legs. These can get a bit costly, especially if you're hosting a large crowd.

Dips are a must. One of the most famous and favorite is  artichoke dip.It's not just the artichoke hearts that give it the flavor,There are a variety of cheeses also. Add Parmesan, Romano and mozzarella for flavor and creaminess. The dip has to have mayonnaise to give it that famed silkiness. Of course there's spinach for color and more flavor. Use frozen or fresh.It;s up to you. Basil and garlic are also added as well as sea salt and pepper. The dip is famously served in a hollowed out bread bowl but a regular bowl can do too.Serve with bread chunks or even pita chips. Guacamole is another must make dip for any Super Bowl party. This is a super easy dish of mashed avocados, lemon juice and tomatoes. A drizzle of olive oil can be added to give the dip silkiness. Make a lot.This is one of the most popular dips out there and people go crazy for it. Queso is another Mexican dip perfect for any party. It can even be drizzled over tacos and burritos for extra flavor.It;'s made from a mix for shredded cheddar, evaporated and regular milk along with garlic, a small chopped white onion and chopped green chiles. Cornstarch or corn flour is used to thicken it. Serve warm for maximum flavor.

Happiness is a Super Bowl Party with good food being served. Try a;; sorts of dishes from seafood to meat for a tasty variety. Your guests and you will appreciated it.

It's Party Time Again

 Things re getting back to what we remember before the pandemic. With that small parties are coming back. It's time for a refresher in how to create a fun little do.

Small parties are allowed right now. They're a great way of easing into bigger ones later on. That means getting the right amount of food and ingredients. Don't go overboard. You may have a fridge full of leftovers later on.As with all get togethers ask your guests what they'd like. This is their party too and it would be extra special to welcome them back  with favorite recipes. Everyone loves burgers. You can have the regular beef along with Beyond or Impossible Burgers. Customize them for your guests. Add a slices of avocado  and tomato. Create a special sauce along with having barbecue sauce, ketchup and mustard. Also have slices of everyone's favorite cheeses for tasty cheeseburgers. Make smaller amounts of potato and macaroni salads. If you feel the last may be too much work, then buy them at  your grocery store. As for chicken and ribs, again don't go overboard. Figure about five to six wings per person and two to three for kids. You could also buy breasts and legs too and marinate all in a traditional barbecue sauce. As for ribs, most people usually go through five to six ribs with kids having one or two.

Many are craving fancier dos. You can easily do this with a smaller crowd. Think individual plates full of hors d'ouevres. Bruschetta is always a must. It's easy to make  with chopped tomatoes mixed with olive oil, balsamic vinegar (or red wine if it's too intense) and garlic. You can vary it by mixing cherry and grape tomatoes with plum. You can also add a layer of prosciutto or salame to give ti some oomph. Small squares of the Greek spinach pie , spanokopita are also good to serve. Many home chefs find this a bit labor intensive but there are short cuts. Use frozen puff pastry along with frozen spinach to make them. It also requires sauteed chopped onion but you can also use onion powder too.Mini quiches are another tasty and elegant bite. You can easily buy these in any grocery but you can also make these at home. Again there are shortcuts for these. Use frozen pie crust and then mold it in mini muffin tins. Have fun with the fillings. Try the traditional ham for mini quiche Lorraines or veggie ones with broccoli and asparagus. You can also have Gruyere cheese and bacon too. Since it is a party., serve plastic flutes filled with champagne to celebrate .your reunion.

It's time to party again! Serve good old fashioned barbecue fare or something more elegant. Just serve! It's time to enjoy good food and good friends again.

Thanksgiving Antipasto

One of the best things about Thanksgiving is the antipasto or first course.Many Northern and Southern Italian families celebrate the holiday with platters of delicious charcuterie along with tasty nibbles. It's actually a nice way to open up any holiday party or dinner.

One of the most important parts of an antipasto is the variety of cold cuts being served. Prosciutto is a must.It's a dry cured ham that lends a delicate salty taste to the course. Most usually pair it  with a slice of cantaloupe but prosciutto shines when it's served on a slice of crusty Italian bread or rapped around grissini, the super thin breadsticks from Torino. Another antipasto meat is mortadella. This is a silky textured slice of heaven made from hashed or ground heat cured pork and lard.Pistachios, myrtle berries and black pepper give it its' unique flavor. Again it shines when it's highlighted on a slice of Italian bread. The classic salami is also featured in the first course. This is a crowd pleaser, because of it's strong ,salty flavor. It's usually made of pork but can be made of beef.The name comes from sale , the Latin word for salt., the meat being heavily salted to preserve it. It's good on its' own but can be served with crackers and flatbread.Certain wines go well with pork based charcuterie. Remember to avoid wines with really heavy tannins. Try a white wine such as Pinot Grigio that also goes well with the vegetables Even though it's a German wine, Liebfraumilsch,a dry white wine originating in Rhine Valley , is another good choice, Its'  taste complementing the charcuterie's dry saltiness.

Antipasto wouldn't be anything without the vegetables and other dishes. Marinated red peppers are always on an antipasto plate. They can be bought jarred at the local grocery or salumeria but they can also be made at home.It's just taking red pepper strips and marinating them in a brine of vinaigrette with the addition of basil and parsley. Artichoke salad can also be added, giving the course sweetness and color.Devilled eggs and stuffed celery are the nibbles that make antipasto festive. Devilled eggs are an easy cook. It's just hard boiled eggs halved and the yolks mixed with ketsup and mayo. The mixture can be piped back into the yolk hollow for a fancy look. Dust with paprika for an every fancier bite..  Stuffed celery is the perfect delicate foil for the rest of the antipasto's spiciness. The stuffing is a mix of hard boiled eggs with cream cheese mashed together. It's then stuffed into celery sticks for a tasty cool treat. No antipasto would be complete without olives. The pitted black ones are great nibbles but pimento filled green ones are also good. Bread is always served with an Italian antipasto,and a crusty Italian one is the best. Save the rolls for the turkey afterwards.

An Italian antipasto is a delicious way to start any holiday meal. The array of flavors and extures hets the appetite for what's to come. Enjoy it with a good bottle of wine.