Ritz Bites

Ingredient Plug: Truffle Salt

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.

New Ingredient Love Affair: Walnut Oil

Why do roasted wild mushrooms at AOC taste so damn good?  I can't exactly remember how I figured it out and via which source, but I think the secret ingredient might be walnut oil.   (As well as the not-so-secret wood burning oven that reaches temps impossible in a residential one.)

Walnuts suddenly hold new magic for me.  Before I could take or leave them, and now I just love them.  Sort of like how I started to get into olives when I was 21.  But in this case, it's one of those craving-what-your-body-nutritionally-needs type situations.  Those Omega 3s are essential to nursing moms.

In December I curiously looked at cans of La Nogalera brand oil , which is peddled all over Santa Barbara wineries.  I was then thrilled to get it direct from the source at the Santa Monica market.  Shit, I can't get enough of the stuff.

I drizzle it on plain mache lettuce, use it as a dip for baguette, and recently braised cavolo nero in it.  Some people recommend blanching the Tuscan "black cabbage" before cooking it in oil, but I see no need.  Sautee two shallots in walnut oil cut with a little canola oil, and add in a bunch or two of the dark leafy green is among best simple dishes imaginable.  I even devoured the cavolo nero leftovers after having some Venezuelan chocolate gelato and raspberry sorbetto at Pazzo.  How often is it that the sweetness and richness of a veggie rivals that of ice cream?  I can't wait next to get my hands on some mushrooms.