Truffle Butter Grilled Cheese with Fontina and Duxelle

 There’s little in life more comforting than a grilled cheese sandwich.  We can appreciate the simplicity of a nice classic grilled cheese, served alongside a steaming hot bowl of tomato soup, as much as anyone. But, we also love to kick things up a notch and play around with new flavor combinations.

This grilled cheese, which we created in celebration of Grilled Cheese Month, was the product of some of that creative experimentation. As we shuffled through the freezer last weekend, we came upon a stash of truffle butter we’d whipped together last fall when black truffles went on sale at a local gourmet grocer (and yes, it's the same butter we used for that amazing truffle butter popcorn... So. Good.). When we opened the fridge, we noticed that we also happened to have a small bowl of mushroom duxelle in the refrigerator, left over from a recipe we’d made the weekend before.  


Peef was hungry for grilled cheese.  
And that’s when inspiration hit. 

Fortunately for us, something magic happens when you combine the earthy flavors of truffle butter and a simple mushroom duxelle with the creamy nuttiness of melted fontina.  I swear there was singing. And sunshine. And… well, you get the point.  This was the sort of sandwich that’s right up our aisle. A little bit fancy, but not too fussy. And best of all, it was delicious.

Serve these mini grilled cheese sandwiches to friends at your next cocktail party. Or make them for yourself and take the time to relish one of life’s little indulgences.

Truffle Butter Grilled Cheese with Fontina and Duxelle


You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com  Seriously -- you should check it out.  So. Much. Good. Food. 

©BURP! Where Food Happens

Truffle Butter Popcorn with Parmesan and Rosemary

 One of our very favorite preservation techniques is compound butter. It is a snap to make, and is a most excellent way to preserve the fleeting flavor of even the most transient of seasonal items, such as ramps, green garlic, or wild mushrooms. It also happens to be a brilliant way to make the most of expensive or unique items. Take for instance, the humble truffle.

We won’t lie.  if you’ve never eaten a truffle before, we are prepared to go on record saying that they are as good as people say they are, probably better. They are, in fact, one of the best things we have ever ingested -- earthy, nutty, and distinctively rich.  They shine in almost every application. And now that we’ve partaken in their incredible earthy flavor, we lust after them at every turn.  

But, truffles are also undeniably expensive.  So, what if we told you there was a way to take just a scant ounce or two of those deliciously earthy delights, and transform them into a virtual bounty of delicate truffle flavor? That you could enjoy those truffles all year long -- over pasta, rice, eggs, steamed vegetables, grilled steak, or a simple slice of toasted country bread?

Enter truffle compound butter.  You’ll love its versatility and the way it delicately flavors even the humblest of dishes with its woodsy flavor.  It takes just minutes to make, and the finished butter will last for at least six months if kept in the freezer.  Best of all, one small truffle and a pound of butter gives you meal after meal of delicious truffle flavor.

And while you’re making truffle butter, why not try this delicious popcorn?  It’s perfect fancy date night fare, especially when served alongside your favorite movie with a tall glass of sparkling wine.  

Truffle Butter Popcorn with Parmesan and Rosemary


You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com  Seriously -- you should check it out.  So. Much. Good. Food. 

©BURP! Where Food Happens