We had a great day at the World Wide Wine Show on September 8, 2013. Our Duck Meat Foie Gras Sub was a hit, everyone wanted a piece of it! We cooked up some unique food for everyone there!
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
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.
Serious Eats featured our foie gras in one of their Food Lab features. If you ever wanted to know how to make a foie gras torchon read all about it here! Excerpt: It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best […]
Duck Confit Salad with Roasted Beet Carpaccio 2 Each Duck Leg Confit 8 oz. Roasted Beets (Peeled) 4 oz. Stilton Cheese 2 oz. Sliced Red Onions 10 oz. Mixed Baby Greens 2 oz. Toasted Walnuts 3 tbsp Walnut Oil 1 tbsp Sherry Vinegar Olive Oil for Drizzling Salt & Fresh Ground Black Pepper To Taste […]
Bella Bob was recently featured cooking on Behind the Pan a website featuring the Connecticut’s best chefs.
Roasted Fall Vegetable Soup 2 Cups Onions, Diced 1 T Ginger, Fresh Grated 2 LB Butternut Squash, peeled, seeded, cut into 2-inch pieces 1 LB Pumkin, peeled, seeded, cut into 2-inch pieces 2 EA Parsnips, peeled, and cut into 1-inch pieces 5 Cups (or more) Chicken or Vegetable Stock 8 Oz Chorizo Sausage, split in […]
Our duck farm was recently toured and featured in Serious Eats. Excerpt: The Physiology of Foie: Why Foie Gras is Not Unethical I haven’t always been comfortable with foie gras, though I’ve spent a good chunk of my life working with it. At first, the discomfort was with the taste. I tried it first as […]