We were recently at the Taste of the Nation event on May 22 in New Haven, CT. This is a picture of our ‘Liver and Onions,’ with foie gras, caramelized onions, and slab bacon. http://www.courant.com/entertainment/restaurants/hc-taste-of-the-nation-new-haven-2013-pictures-20130522,0,3831054.photogallery?index=hc-taste-of-the-nation-new-haven-2013-pictures-022 Advertisements
Foie Gras Terrine (4-6 servings) 1 LB Foie Gras, cleaned 1T kosher salt Pinch pink salt White Pepper to taste 1/4 T sugar 1 dash Chartreuse 1 ½ Qt Duck Fat Fleur De Sel Warm Brioche Season the foie gras with salt, pink salt, white pepper, sugar and Chartreuse. Using cheese cloth, roll into a torchon […]
Pan Seared Foie Gras, Sake Sautéed Plums W/ Ginger & Star Anise (4-6 servings) 1 pack foie gras slices 6 x 2 oz 1.5 lbs plums ⅔ cup sake 1 ⅓ cup light brown sugar 2 tbsp fresh lemon juice 2 oz ginger (cut into ¼ inch slices) Salt to taste 3 star anise 2 pieces […]
Just a collection of photos from food events over the years.