Ever since I was introduced to truffled fries at the Jolly Pumpkin in Ann Arbor, Mich., I've been obsessed with truffle salt. As soon as I got back to Chicago, I pounced on a jar from the Spice House (my favorite local purveyor of fresh spices) and proceeded to throw white truffle salt on just about everything I ate for a good week. I learned that while the smoky flavor of truffle goes well with many foods, there are some items that are far better off without it. That said, when truffles are good, they're good. There's a reason that throughout the centuries, they gained a reputation as an aphrodisiac. I'm still dreaming about a truffle cream sauce I ate two months ago.
Truffles don't hold their flavor very long at high heat, so truffle salt is best as a finishing salt. Cook your dish and sprinkle the truffle salt before serving. In my experience, truffle salt tends to enhance recipes that are fairly plain, without a laundry list of other spices and strong flavors. Here's a list of some great foods to try:
- Pork (here's a great recipe)
- Chicken (most chicken recipes pair well, but I didn't think the truffle salt added anything to fried chicken)
- Eggs (frittatas, scrambled, omelettes)
Truffles: once you start, you can't stop. If you have other ideas for truffle salt, post them in the comments!