Who buys VIP tix to the New England Food Truck Festival when following a food detox program? Me. It was well worth it and there were plenty of things I could eat. After seeing the number of obese people waiting in line for ribs, fried seafood, and cupcakes, it only reinforced my plan. Of course, you can and should enjoy ribs, fried seafood and cupcakes, but in moderation. I enjoyed vegetarian and vegan options galore. And what I really enjoyed? As we walked into the venue I spotted Nookie walking around with his kids. Who’s Nookie? He’s the chef for the Boston Red Sox and star of season 1’s Around the World in 80 Plates. It was great fun chatting with him, and eating with him and his family.
I kinda cheated during detox and sampled one of the truck’s fries. Afterall, as the vendor convinced, sweet potatoes are good for you… Even the kids liked them. You can see the grains of sea salt clinging to each fry. The earthiness of the truffle oil combined with the flavor and aroma of rosemary was heavenly.
I had to get some truffle oil and my first trip to Devo Olive Oil in Myrtle Beach was the occasion to splurge. It was at the top of my shopping list.
They were sold out but were expecting a shipment before I left. Disaster averted. Yes, I could buy it online, but I wanted immediate gratification. And I left room in my suitcase for one more bottle, even though my suitcase exceeded the weight limit. Those bottles of oils and balsamics add up quickly.
What I hadn’t known about truffle oils is that they are not actually made from truffles. It’s an oil, like olive or sunflower, that has been infused with the aroma of either black or white truffles. It’s a chemical compound that closely resembles the intense flavor, and smell, of truffles.
Even though it’s not real truffles, the oil is still expensive. Buy it in small quantities to preserve the flavor and use it sparingly; a little goes a long way. Truffle oil is a finishing oil; it’s not meant to be used as a substitute for cooking oil. Drizzle it over soup, in mashed potatoes or risotto. Try it along with EVOO in a vinaigrette. Remember that a few drops is all you need. You can interchange black and white truffle oil; I think that white is a little less intense.
Because I’m eating “healthier” I tried to make baked sweet potato fries. I haven’t perfected this cooking method and nothing compares to the crunchiness you get from deep frying. Nonetheless, they still tasted great.
Salted Black Truffle and Rosemary Baked Sweet Potato Fries
- 2 lg sweet potatoes, julienned
- 1/4 c Devo EVOO
- 1/8 c Devo Olive Oil’s Black Truffle EVOO
- 2 fresh rosemary sprigs
- Freshly ground sea salt and black pepper
- Preheat oven to 400°.
- In bowl, mix EVOO, rosemary, sea salt and pepper.
- Add sweet potato.
- Toss to coat evenly.
- Place on prepared baking sheet.
- Sprinkle with additional salt and pepper.
- Bake in oven for 20-25 minutes at turning after 10 minutes.