I’m headed to a dinner party this evening and I want to bring an appetizer. I am a little pressed for time, so I want it to be tasty but time efficient. I will go to my standard mixture and also channel a bit of my inner Sandra Lee to create these turnovers:
I’m going to say what a lot of foodies do not want to say. I hate truffles. Those ridiculously expensive (up to $2000 a pound), pungent fungi that permeate and overpower every food they touch. I do not like the flavor, I certainly do not like the price, and I cannot justify what makes them so great.