Oregon Black truffles in Olive Oil

Three Oregon Black Truffles ready to be diced up
Leucangia carthusiana or the Oregon Black Truffle is a rare fungus that grows along the west coast of the United States and Canada. North American Truffles are cheaper than their European cousins, but the taste is just as flavourful.


This recipe seems quite basic, but it is a clever way to keep your truffles delicious for just a little bit longer. The proper way to store a truffle is to loosely wrap it in paper towels and keep it in a mason jar in the fridge. Be aware, you must change the paper towel daily. Otherwise,  your truffle will dampen the towel and your truffle can spoil. Black Oregon truffles can be hard to find and it’s ok to use any truffles you can get your hands on.

This infused oil can be used in anything from pizzas to pastas. The small brunoise of truffle will impart a complex flavour into your olive oil. The oil is potent, so use it with caution. You can always add more, but once you add too much, there’s no turning back.

You will need:

  • 1 clean mason jar (I used a 500 ml Jar)
  • 6 medium Oregon Black Truffles, very small dice (Brunoise)
  • Extra Virgin Olive Oil (Enough to cover the truffles.)

Combine the oil and truffles in a mason jar. Let your mixture infuse in a refrigerator for at least a couple days. Don’t panic if the mixture solidifies in the fridge, it will liquefy when it comes back up to room temperature.

If you have any questions, leave a comment and I would be happy to help out

Beer Battered Alaskan Black Cod

    This English classic is tried and true. The British have been battering and frying fish since the 16th century.  This recipe is simple and quick to make, but it’s always important to exercise caution around hot oil.

Cod is the best fish to use, but halibut would work just as well. It’s not so much the type of fish you use, but the freshness of the fish that’s important.
Black cod is a sustainable fish that we can use for our recipe. Black Cod, as of 2016 is considered a sustainable fish by Sea Choice. It can be caught in Alaska, as well as off the west coast of Canada.
(Black cod can also be found under the name of Sablefish.)

This recipe is plenty for 4 people.

700 grams (24 Oz) – Black Cod
250 grams (2 cups) – All-Purpose Flour
8 grams (1 Tbsp) – Baking Powder
13 grams (1/2 Tbsp)-Salt
3 grams (A reasonable pinch)-Pepper
15ml (1Tbsp)-Apple Cider Vinegar
500 ml (2 Cups)- Dark Beer, or Ale
2 (Large)-Eggs

Sunflower Oil is a healthier alternative to other oils when deep frying foods because it is high in unsaturated fats. Canola is a cheaper alternative and will work just as well.

Cut the fish into any size that you want. Pat the fish dry with paper towel. This will help the batter adhere to the black cod. Cover the fish and set it aside in the fridge while you make the beer batter. Fill a sturdy pot 2/3 full of oil. Heat the oil on medium high heat to a temperature of 177°c (350°f). Do this on a back burner, so your pot is well away from children and animals. Now would also be a good time to lay down some paper towel on a plate. This is where your cooked fish will drain extra its oil off.

Combine all of your dry ingredients in a large bowl. In a separate bowl, whisk together two eggs. Add the beer and vinegar to the eggs and slowly whisk your liquid ingredients into your dry ingredients. Don’t over mix the batter, just bring everything together.

    This next step is important to do quickly, while the vinegar is still reacting with the the baking soda.

Season your fish with salt and pepper and dip the fish in the batter. Carefully place the battered fish into the oil. The oil may spit a little at you, so it’s advisable to use a slotted spoon to protect your hands from burns. Cook the fish until the batter is golden and the internal temperature of the fish is at least 63°c (145°f).

(Here’s the Sea Choice Website if you want to check the current status of the Black Cod. )