Truffled Parmesan Galettes

Another little truffle trick for canapes is to pimp a parmesan crisp (or galette).

I have a bit of an umami obsession, and last time I made them I had that 'taste' very much in mind...

Ordinarily these crisps are made using ground parmesan, sprinkled onto a baking sheet, and baked in the oven for 5 mins or so until golden.  

These really are yummy, but in a little culinary epiphany, as the crisps were cooling I brushed them with a tiny quantity of good truffle oil.  The scent and taste operated almost at a subliminal level - do try them!

Truffles and Potatoes...

For many years I've read one particular Roux recipe with a combination of awe and longing*. The recipe involved carving a hollow into a potato, into which you would insert a truffle. The potato would then be put back together again to be cooked - when ready it would be sliced into 1/8 ths, a little like a boiled egg. I looked at the photo - I could smell the truffle, I knew what a fantastic combination it would make, but I certainly didn't have a truffle big enough lying around to make this dish - I would have to dream about it for a while...