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Currently viewing the tag: "Foie Gras"
One of the the advantages of sous vide cooking is that you can prepare several meals on the weekend and eat like a king or queen for the rest of the week. The reheating process is a snap and a really nice dish can be put together in a matter of minutes.
This dish is [...]
This is my second post on a series of four that I have on abalone. There is no uni in this soup, although I admit I had some uni shooters while I was making it (uni, quail egg, chopped mint, chopped green onion, a dash of mirin, a dash of yuzu and a dash of [...]
Do I even need to say anything?
This is a 3 1/2″ center cut of USDA Prime filet mignon cooked sous vide in bay leaf butter at 130F for 1 hour, crowned with a generous slice of Sonoma Foie Gras cooked sous vide at 135F for 32 minutes, both [...]
In 2004, my home state of California approved a law that will ban foie gras production and sale in the state starting in July 1st, 2012.
In a way, it was pretty obvious that this was going to polarize the dinner table in foodie upscale Northern California, where we pride ourselves of being [...]
