The best part about processing foie gras is all the gras that shows up to the party. I Love cooking with foie gras gras. Animal fat has so many good things, it’s a shame it’s been sufficiently dissed in recent years.
I’ll use this gras in many dishes. Morning eggs, veg sauté, special sauce and so much more. I’ve even tried it in my rye bread without issue.
Today, our fatty duck livers go in a pot for future yumminess.
Tosca, the house gourmand ( gourmand is French for “tubby” … But don’t tell her that. ), inspects each step.
Lucy deveins the livers, then salt and peppers each side.
Olivia, the expert duck farmer and foie-gras-in-a-pot extraordinaire, showed us the way with this ratio.
Tosca really is a big help in the kitchen.
Boil your pots in a bigger pot for an hour and fifteen minutes. Let them cool for an hour, then stick them in the fridge for up to six months. Though, I can’t imagine it lasting that long. If you have pots of foie gras in the fridge, you’ll be tucking into it like nobodies bidness.
Don’t forget to make sure the sealy bits are sealed.
It really is cuter than other European run-of-the-mill fennel.
Tastes great too! I’m thinking mushrooms, onions and fennel to go with these fine double-D ( ‘d’ for duck ) duck breasts I got going here.
The recipe said, “expensive Sauternes, port and muscat grapes.”. I did cassis, floc, dash of white cote de Gascogne and blueberries ( and strawberries savauge, with a little fruit rouge ).
This is how we do it Gascony. It all worked. Foie gras likes it sweet and a bit salty. However you choose to achieve that is your own dang bidness.
Cheese from left to right:
Pyrenees Mountain cheese, vache. From some dude named Alain. Lovely!
Grassfed Jersey cow cheese. Great for melting. Okay for nibbling.
Young, fresh Jersey cheese. Really nice. I can see its future on salads.
Sounds good to me. I hope they taste good.
One recipe, two methods. Cookie Left: chilled dough, convection oven. Cookie Right: dough done then cooked normally.
Convection cookies presented perky with some chewiness while normal cookies were flat but crispy.
It’s a preference really.
My sample size of m ( ‘m’ for men ) were split.
Comments for convection-
M1: meh. Chewy. I’m not into chewy
M2: mgrats mgrood. ( translated by wife as “that is good, Honey, how lovely of you to make cookies. Is it possible that I could clean up and then sweep the floor after?” )
It feels so good to prepare grassfed beef and stick it in a pot after a quick brown then pop it in the oven for some hot lovin. I know this beef is tasty. I know where it came from. This is the way food should be.
Have you hugged your local farmer today?
My first attempt at fudgsicles was a complete success. Husband was thrown back Ratatoullie style with fond fudgsicle memories of childhood.
Too bad I only made one. Recipe to follow.
Make chicken enchEEladas.
Don’t buy the store sauce. You have all you need in your kitchen. Onions, garlic, tin toms. If you’re missing cilantro, add a dash of cumin and say, “chinga tu madre.”.