An earthy marriage of smoke, fire and cheese created by Monica Byrne, who runs a tiny restaurant in Red Hook, Brooklyn called Home/Made. There are two important notes. First, the truffle oil that Byrne calls for is entirely optional. The dish works well without it. Second, use of the recipe's herb oil ought to be mandatory. This is an excellent addition to your pantry. You might use it as a base for salad dressing or to dress small potatoes for roasting, etc.