Hasselback Potatoes, Truffle Oil or not?

I am serving Hasselback potatoes to guests as part of my dinner this week. I"ve made them before and know that I want to spice them up. I like the butter, parmesan, bread crumbs part, but was thinking about truffle salt or truffle oil. Would I add the truffle oil just before serving? I don't want to overpower the potatoes so that all you taste is truffle oil. Or would a little truffle salt sprinkled in between the slices work better?

I also thought about some cumin and paprika but the truffle oil/salt just seems more elegant. Suggestions please.

[Jenise]

What on earth are Hasselback potatoes, Karen? Nor familiar with the name...but would otherwise say yes you probably want to add the truffle oil toward the end of cooking--it's my experience that the truffle flavor can be kind of fugitive depending on your oil, so you'll get the most bang adding it later than sooner. That aside, I'd probably use the truffle salt too, btw, between the slices as you suggest.

What on earth are Hasselback potatoes, Karen? Nor familiar with the name...but would otherwise say yes you probably want to add the truffle oil toward the end of cooking--it's my experience that the truffle flavor can be kind of fugitive depending on your oil, so you'll get the most bang adding it later than sooner. That aside, I'd probably use the truffle salt too, btw, between the slices as you suggest.

Here is a recipe with picture that is similar to what Karen described.

Hasselback Potatoes

[Jenise]

Thanks, Linda. Sounds good and looks even better!

Thanks, Linda. Sounds good and looks even better!

Doesn't it though! I've heard of them but never had any.

They are lots of fun, especially if after cutting you put into ice cold water. They sort of blossom! I've tried different herbs and spices with them, but the truffle idea caught me today. Even though I use truffle salt and truffle oil, it has been mostly for Gene and I. Many of our friends have no experience with the taste and may not like it.
Linda Stradley introduced me to Truffle Oil at her home and I feel in love with it - immediately, and have been a fan since. Linda told me that most women find it to be very sexy! Men don't seem to get it.

[Jenise]

I fell in love with it - immediately, and have been a fan since. Linda told me that most women find it to be very sexy! Men don't seem to get it.

Now that's interesting. I remember a long time ago a conversation about the truffly aromas on mature pinot noirs being a female human attractant, that some compound in it was found to be similar to that of male sweat.

Don't know about truffle oil being 'sexy', but LOL, here's a guy who "gets it".
Truffle oil should compliment the Hasselback spuds and parmesan and I'd add it after the spuds are cooked and at least 15 minutes before serving. Also a caution you probably don't need as you've used it before, add it asparingly as it can easily overwhelm a dish, and then add a little more if necessary.

Thanks Shel, I like that idea of adding at the finish. I am glad that "you get it". It is such an earthy scent. After I was introduced to it, I kept going to my refer to pull out the container just to get a whiff of that wonderful aroma. I am over that now, but love to experiment with new foods to drizzle it over. Not only do I love it over rice, but carrots, asparagus, eggplant, butternut squash, to name a few.

I fell in love with it - immediately, and have been a fan since. Linda told me that most women find it to be very sexy! Men don't seem to get it.

Now that's interesting. I remember a long time ago a conversation about the truffly aromas on mature pinot noirs being a female human attractant, that some compound in it was found to be similar to that of male sweat.

Hmmmm.......might be something to that!

[Jenise]

Thanks Shel, I like that idea of adding at the finish. I am glad that "you get it". It is such an earthy scent. After I was introduced to it, I kept going to my refer to pull out the container just to get a whiff of that wonderful aroma. I am over that now, but love to experiment with new foods to drizzle it over. Not only do I love it over rice, but carrots, asparagus, eggplant, butternut squash, to name a few.

Karen, have you discovered truffle flour? Add it to a roux to give a good truffle flavor to sauces, or to dough to make truffle flavored pasta. Like you, for me, truffle oil/whathaveyou was love at first bite.

I dunno, all this talk about truffle oil and 'male sweat'...kind of a turnoff!
This is probably the right time to talk about "truffles", the real thing, 'cuz if you like the oil product, you should love the most expensive fungus going!
Shaved truffle on pasta is as they say, 'to die for', and am pretty sure I know a few who would die happy if that was their last act.
You could raise your Hasselback spuds to new heights if you used some shaved black truffle instead of the oil, just keep your gold credit card handy!

Karen, have you discovered truffle flour? Add it to a roux to give a good truffle flavor to sauces, or to dough to make truffle flavored pasta. Like you, for me, truffle oil/whathaveyou was love at first bite.

Oh, I never knew about truffle flour.
So you were love at first bite too, eh?

It has been a long time since I have posted. I do check in every so often, but need to do this more often.

Truffle Oil - The talk on truffle oil peaked my interest. I read an article in the New York times in 2007 titled Hocus-Pocus, and a Beaker of Truffles. This articles says that all truffle oils are artifically enchanced. Here is the article: http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1&ref=dining&oref=slogin. I find this truflle oil article interesting and also disturbing! I am wondering what everyone else thinks.

As Karen/NoCA said, I did do a survery on men and women's opinion of truffle oil I found out the following:

1. That most women describe the aroma of fresh truffles and truffle oil as earthy and very sensual?

2. That most men just laugh and give you a funny look when you tell them what women think of truffles and truffle oil? Remember that I said most men and not all!

Truffle Flour - I first heard about truffle flour from Jenise on this site. I immediately bought some, but it is still sitting in my freezer, and I have never done anything with it. Need ideas for the truffle flour.

Pinot Noir Grapes - The pinot grapes are in trouble in the north Willamette Valley of Oregon this year. Usually, this is the week we harvest, but the weather is cold and the brixs are not high enough. Some wine makers that we know have said they will not pick if the brixs do not rise. It is better to have no 2008 wine than to have bad wine.

My husband is a truffle nut. I doubt he would think the aroma was sexy though, since he's not the type who thinks outside the box too much. Anyway, he made me laugh on Sunday. I was going to the store and asked if he needed anything. He said, "Just a few pounds of truffles."

Those potatoes look incredible.

Linda, the artificial aromas of truffle oil become more evident once you've had the Real Thing. I wish the Real Thing didn't cost a mortgage payment...

Linda, the artificial aromas of truffle oil become more evident once you've had the Real Thing. I wish the Real Thing didn't cost a mortgage payment...

Yeah, and in the "good news, bad news" department, I've heard that it's going to be an excellent year for white truffles.....early reports are that quality is first rate this year, as opposed to last.
I'm going to have to find some funds to put on at least one dinner.

Maybe I'll refinance into one of those.........oh, wait, never mind.

I can't help picturing that dish with a sliver of truffle between each slice, anointed with EVOO.....

John, at least the dollar is up. So ya got that goin' for ya.

[Jenise]

It has been a long time since I have posted. I do check in every so often, but need to do this more often.

Linda! Good to see you again, you've been missed--every now and then talk of Oregon has made me wonder what happened to you.


Truffle Oil I read an article in the New York times in 2007 titled Hocus-Pocus, and a Beaker of Truffles. This articles says that all truffle oils are artifically enchanced. Here is the article: http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1&ref=dining&oref=slogin.[/quote]

I'm aware that most are, but all? The Italian imports with the piece of real truffle floating about were, I presumed, the real deal and not enhanced. There's certainly a difference in flavor between that and the others, which are considerably cheaper (but even then fairly sweaty, I mean tasty).

What a tragedy about the grape development, Linda. I'm surprised it's been that cool down there. Just last week, or maybe the week before, I checked into shipping some wine up from No. Cal and checked the temps in Portland which is ostensibly a stop on the way. It was 86 degrees, so I didn't ship but thought "that's good for the grapes".

I love actual, real truffles, but despise truffle oil. Wonder what that says about me. Oh wait, nobody answer that!

I love actual, real truffles, but despise truffle oil. Wonder what that says about me?

It's too oily to tell.....

It's too oily to tell.....

If I admit I grinned while I rolled my eyes, will that only encourage you?

If I admit I grinned while I rolled my eyes, will that only encourage you?