Tartufata Is A Delicious Addition To Your Meal

By Consuelo Dalton

To English speaking folks, the word tartufata may sound funny, but ask a person who speaks Italian what this strange word means, and they will tell you it is a delicious savory condiment that is made with onions and truffles. Not the sweet candy truffles, of course, that you will find in confection stores, but the earthy, brown mushrooms that are so prized for gourmet meals.

This mushroom based sauce utilizes coarsely chopped or ground truffles that are sauteed in olive oil with onions and several cloves of garlic. A good wine is splashed in the pan and the mixture is simmered until it reduces down and gets thick. Once finished it is stored in a jar and can be used in a variety of ways.

No matter how you plan to serve it, this delectable condiment will be an elegant addition to your menu. Thinned with a bit of truffle oil and warmed for a sauce, you have a wonderful topping for pork chops or veal. Use it at room temperature for bruschetta, or stir it into warm egg noodles for a great dish. For special breakfast, top scrambled eggs with it, or even use it in an omelet.

Although this lovely relish can be easily made at home, you can buy it ready made, too. Find it on the internet, at fancy food supply shops or possibly a local Italian food store. Give it as a gift to mushroom lovers or those who like to try new flavors.

Don't worry if you don't normally stock truffles in your pantry. Today they are easy to order over the web, and specialty shops are carrying them in the dried form. You may even be able to find them locally. Simply immerse them in water to bring them back. Instructions will be given to you for doing this.

If mushrooms are a food that you enjoy, take a step up to this decadent accompaniment. You will be amazed at how the wine and garlic accent the brown flavor of the truffles. Any meal will be enhanced by it, whether you serve it at a relaxing dinner alone with a loved one, or treat a group of friends to this wonderful eating experience.

Tartufata used to be a treat that you could only enjoy if you went to Italy, but things have changed. Today we have the luxury of ordering gourmet ingredients anytime we want them. How fortunate for us that now we can include it in our menus on a regular basis.

Tartufata

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Hope this cleared up what tartufata is!
Chef Brian
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An Expert's Cooking Advice

By Mazie Buchaman

Whether you are an amateur or an expert, you will find this article about cooking helpful. I can't seem to take two steps before someone confronts me with questions about chef gear. It's kind of funny, you'd never think that being a cook was that popular, but ever since I won the Rising Star award at the Chef Central National Conference, my mailbox has been absolutely slammed with people wanting to learn more. Some folks consider me somewhat of a legend in this area but I don't let my ego get the best of me.

One of the most common questions I get is how I got started. I usually point them to an issue of Cooking with Chef Tony and tell them to start reading. Until you have have read every single page of Cooking with Chef Tony you are not ready to crack open those pots and pans. However, starting these days has become as a much simpler process than it was for me. Back in my day you had to crack and egg and butter the skillet before you could even take a crack at it. These days, everything you ever wanted to know about being a chef is just a click away. To be honest, I think the new generation of gourmet chefs aren't as good as we were because of this. You new guys have too much information, and you're always looking for the golden egg. Here are some questions I hear every single week:

"-Where should I shop for chef clothes? -what is the best book about chef gear?

-how can i prevent making mistakes while I'm trying to cook with both hands?

and the list goes on and on."

any egg splitter worth his salt will tell you that mastering being top chef is all about being first to the finish line but it is not about being first out of the gate. you must know how to crawl before you walk, and you have to know how to walk before you can run. most people who try to salt the eggplant Parmesan with my eyes closed fail their first time, and so did i. my friends who got me into it in the first place wished they never had because i was constantly asking for advice.

i was absolutely amazed as i watched my excessive steamed shrimp cooking time reduced to nothing. my self-awareness peaked and i really saw the light. sometimes i am asked if you need to have a special gift to prepare delicious dishes or if you can just pick up a book and learn about cooking tricks. i always say that knowledge is only 22% of the uphill battle. the other 78 is just hard work on the part of the client. they really have to give it their all. the world's best culinary artist is not the guy or girl who never makes mistakes. they probably repeated your mistakes more often than you have but the difference is that if they over salt the eggplant or even discover feces in the food you cook they learn. That's what separates the virtuoso from the amateur culinary artist.

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Attracted to sew and have your own chef aprons? Start off that small business today simply by reading kitchen aprons.

Another good read!
Chef Brian
Cooking Tips