I am going to come clean with a few things:
1. I accidentally stole a toe ring when I was 11. It was from Wet Seal and I was so ashamed that I never even wore the hideous thing.
2. Once, on an airplane, I was opening a can of Pringles and the top popped off and hit the head of the man in front of me. I quickly shoved the can into my sleeping sister’s elbow, then pretended to be asleep myself, so he would think she had done it.
3. I like truffle oil.
There, I said it! I happen to like truffle oil! I know that it isn’t cool to like it, that it doesn’t use real truffles, and that many chefs and foodies denounce the stuff as vulgar and over the top.
I don’t care.
I totally love truffle oil. Just a teaspoon brings asparagus soup to life. Try baking with it, and you will be amazed at how your scones and quick breads take on a deep, earthy taste. And, when it is drizzled onto mayonnaise, it makes an outstanding and unexpected dip for fries or onion rings.
No, it isn’t as good as real truffle shavings – nothing is! But, when used sparingly, it adds a wonderful dimension and earthiness to any dish, and for a fraction of the price of fresh truffles. It has the especially wonderful ability to make the most mundane snacks seem luxurious and elegant. This 4 ingredient recipe is so delightful, you won’t believe how easy it is to make. Resist the urge to add more truffle oil, or it will become overkill. Also, don’t add salt – the Parmesan should be salty enough.
Truffle Parmesan Pepper Popcorn
Ingredients:
1 bag microwave popcorn
1 Tbs. truffle oil
2 Tbs. Parmesan cheese
Heavy hit of freshly ground black pepper
1. Pop the popcorn and empty it into a bowl while it is still hot.
2. Add the truffle oil, stir to coat.
3. Add the parmesan and pepper. Stir.
4. Enjoy.
This is just that simple and just that addictive. The second that the truffle oil hits that hot popcorn, it releases the heady, intoxicating scent that is sure to make your mouth water. The Parmesan melts slightly, releasing its nutty flavor and pleasantly grainy texture, and the pepper ups the spicy quotient of the dish. This is how truffle oil should be used – not as the major focus of the dish, but merely as a flavor enhancing agent.
I really can’t be embarrassed by my love of truffle oil.
Or by the fact that I blamed the Pringles catastrophe on my sister.
