By Ezra Klein
And I’ve got them. At another time in my life, the fact that my older brother had sent me what looked like two turds would probably mean he had sent me two turds. Happy holidays, bro. But we’re beyond that, now. Older, wiser, richer. Even so, when I opened the box from D’Artagnan, I wasn’t expecting to see truffles.
But I have to admit, IFAers. I’m intimidated. I’ve heard so much. I mean, truffles. And they’re so pricey. I don’t want to screw them up. I’ve not had performance anxiety like this since I was 16 (on that note: sorry Cindy. It really wasn’t you). So far, I’m thinking simple: Eric Ripert says his favorite recipe is “Slice one truffle. Put it on thickly buttered country bread. Warm gently in the oven, sprinkle with rock salt and cracked black pepper.” Okay. Will do. I’m also thinking fresh pasta from Vace deli, with some good butter and some slivers of truffle. Any other ideas? Any advice?