Sometimes, when I’m watching “Top Chef” or “Chopped” or any slew of cooking TV, I hear chefs reference the almighty “truffle oil.” Until recently, I’d never even tried the stuff. All I knew was that it came from mushrooms. Which sounds like a complicated process (did they press them? Infuse them? Squeeze them in a vice? Stomp on them like that episode of “I Love Lucy?”).
Welcome to GKG!
I'm a 20-something teacher who's learning her way through her little apartment kitchen, one dish at a time.
This is a space for cooking old favorites, learning new recipes, exploring local eats, enjoying DMV living, and sharing what I've picked up (and continue to pick up) over the years. Learn more here.
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