|Olive oil, a pinch of salt and grated Oregon black truffles: Your bread will never be happier|
As you can imagine, this truffle-obsessed blogger is quite happy when she rides her bike to the Santa Monica farmers market and spots the telltale picnic coolers on the wild mushroom guy's table. Inside each cooler is an ice pack on top of a tea towel; inside the towel are a few hundred fragrant, marble-sized black or white Oregon truffles.
At $20 per ounce, Oregon truffles are an affordable luxury. The white truffles (called white, actually brown) sell out first, so I go early. I like both white and black and pick up a few nuggets of each. Pasta, risotto, scrambled eggs, salad, or just bread and butter - truffles add a new dimension to the simplest foods.
|We sampled the Oregon white truffles both on their own and mixed with olive oil|
Which is why I invited Arianna Armstrong, wine writer extraordinaire and owner of a true "super palate," to come over this weekend and experience Oregon truffles with me. I'm neither a super smeller nor a super taster. She's both. We sniffed and sniffed, then sampled both kinds of truffles on their own and grated into olive oil.
|Wine writer and "super smeller" Arianna Armstrong with an Oregon white truffle|
I got some excellent video of our smelling and tasting session. As soon as I figure out how to edit video, you'll see it here. Meantime, here are a few tasting notes:
- wet leaves
- river water
I just realized the tasting notes above don't do these truffles justice. You'll just have to trust me. They're magical.