I usually don't get excited about fancy tricked out "gourmet" items: infused oils, expensive marinades, exotic fruit vinegars and the like. They're often gimmicky and not terribly useful.
But when my friend Sean gave me a jar of Italian truffle salt, I couldn't stop dipping into it for about two weeks. Its primary purpose in my kitchen is crouton enhancement. I usually only fry stale bread cubes for gazpacho or the occasional salad, but when I got the salt I was making them ALL the time.
Truffle salt adds the best kind of truffley funk: a nutty, smoky, almost meaty flavor. A little sprinkle goes a long way.
Paired with my other favorite homemade crispy treat -- fried parsley -- it's a dangerous fried snack combo. Imagine how even more amazing they'll taste tossed with a Salad Lyonnaise.
It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.
Posted by: MBT Online | July 15, 2011 at 03:04 AM