​Northfield Olive Oils and Vinegars

​Truffle Cauliflower Gratin 
1 large head cauliflower, cut in to florets
3 tablespoons butter infused olive oil
2 teaspoons white truffle oil 
3 tablespoons all-purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
1 tsp. Black Truffle salt and 1 tsp. fresh ground pepper to taste
Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.  Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.  Serves 6

White Truffle Mac and Cheese

2  1/4 cups 1% low-fat milk, divided                                   
2 cups sliced onion (about 1 medium)                       
1 bay leaf                                                                        

12 ounces uncooked Penne or pasta of your choice                      
2 tablespoons all-purpose flour                                       
3/4 teaspoon Murray River Sea salt                             
3/4 cup (3 ounces) shredded Fontina cheese                  
1/2 cup (2 ounces) shredded Gruyere cheese               
1 1/2 teaspoons white truffle oil                                       
 2 ounces Italian bread crumbs                                     
2 tbsp. grated fresh Parmesan cheese                           
2 garlic cloves minced
1 tablespoon Koroneiki or Picual extra virgin olive oil
Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes. Cook pasta according to package directions; drain. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and sea salt into warm milk, whisking constantly. Bring mixture to a low boil, cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add Fontina and Gruyere cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.  Preheat broiler.  Combine bread crumbs, Parmesan cheese, and garlic, mix until coarse crumbs form. Drizzle with olive oil; mix until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.​