Black Summer Truffles, two ways

Describe an ingredient any way you want. But if you are a food blogger, I would avoid the word "fussy" at all costs. It is truly the ultimate put down in blogosphere, sure to elicit both eye rolls and yawns. And unfortunately, it is an adjective that is often used to describe truffles. 

But don't be so easily fooled. In southern Italy, black summer truffles are not the stuff of haute cuisine. Rather, they are the foundation for simple, rustic dishes, like risotto and pasta. They are also used to enhance the flavor of sauces and cheese, like the wonderful casio cavallo that we purchased in Agnone, Molise this summer (more on this later).

Recipe No. 1  Risotto with Black Summer Truffles and Rosemary

Truffles are a lovely addition to a classic risotto. This rendition of the Italian classic, also incorporates a small amount of fresh, chopped rosemary -- which nicely complements the earthy taste and smell of the truffles.

Because truffles do not stand up to heat, they are incorporated into the risotto at the end of the cooking process (with the pecorino cheese).  Shaved truffles and a small amount of truffle oil finish off the dish, and make for a lovely presentation. 

 Recipe No. 2 Spaghetti with Black Truffles (Spaghetti ai Tartufi Neri)

If risotto feels overwhelming, don't despair! Spaghetti with Black Truffles might just be what the doctor ordered. This is a classic dish in the Italian Provence of Umbria, and very simple to prepare. 

The base of this pasta dish is olive oil, which has been infused with shaved truffles, and later garlic. Just before serving, the pasta is tossed with the olive oil, truffles and pecorino.  Just delicious!

This dish is classically made with spaghetti.  I substituted fresh fettuccine, which garnered no complaints.

Here are the links to the recipes:

Risotto with Black Summer Truffles and Rosemary

Spaghetti with Black Truffles (Spaghetti ai Tartufi Neri)

Tribeca CSA: Fruit, Vegetable and Egg Distribution Week 10

Peaches from my Parent's Garden

Apricot Jam

Over the course of a year, I use quite a bit of apricot jam.  I love it on toast, and I often use it when I am cooking and baking. In a pinch, the Swiss brand Hero makes a decent jam. But hands down, nothing compares to homemade.

So this weekend, I made a batch of apricot jam using these beautiful apricots that I purchased at the green market.

Jam is basically fruit, which is preserved in a gel matrix formed by sugar, acid and pectin. The amount of pectin, acid, and sugar varies with the type and ripeness of a particular fruit. And if the ratio of these three components is off, the gel matrix will not form.  

The pectin and acid content in apricots is low. To compensate for this, lemon juice is added to the fruit and the skin of the fruit, which contains natural pectin, is left on. 

Pectin is available commercially in both liquid and powder form. Some cooks opt not to use it, but I perfer this method as it produces a more standardized product.  It also cuts down on cooking time (which produces a greater yield of jam) and allows for the use of fully ripe fruit.

One batch of jam makes 7 cups. I used 8 oz Ball jars, which are made out of tempered glass and have a standard 2 piece lid. The jars can be recycled indefinitely (baring no cracks or defects), but the flat seal should never be reused.

Renee Boyer and Julie McKinney, both of whom are professors at Virginia Tech, have written an extensive manuel for the Virginia Cooperative Extension outlining the process of Boiling Water Bath Canning. This process is most commonly used to preserve high acid foods, like jams and jellies. The link for the manual is here.

This video is also very informative and clear (and need I say, not just for dummies!). Just click on the arrow to begin.

The printable recipe is here.