Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?

Foie gras fans with mango


Cut a mango into 1/5'; thick slices. Fan out three long pieces of foie gras atop the mango base. Bind it attractively with strips of duck prosciutto. Variations on this recipe include using white truffle oil, or chestnut honey, or rare roasted duck breast.





Foie gras-Roquefort napoleons with fresh pear


Poach the foie gras according to the recipe given above in Basic Information. Cool it immediately by shocking in ice water, pat dry, and marinate the liver in good Sauternes wine with a tablespoon of Cognac or brandy at least 24 hours in the refrigerator. Cut the foie gras into thick rounds, and place between sheets of freshly baked puff pastry with generous slices of brandy-sprinkled Comice or D'Anjou pears, cracked black pepper and crumbled Roquefort cheese. Serve with a light frisee salad dressed with verjus, wine-soaked golden raisins and crushed hazelnuts.





Seared foie gras with lavender honey


Infuse a pale, neutral flavored honey (though lavender honey is ideal if you can find it) with edible lavender blossoms. Make sure the blossoms you buy are food grade; the ones sold as potpourri are not edible. Add the blossoms to warmed honey and allow to stand in a cool, dark place for at least a week. Drizzle lavender honey over briefly seared medallions of foie gras. You can also marinate a poached foie gras in lavender honey spread thickly over the lobes of the liver.





Foie gras crostini with truffled apples


Simmer black truffle dice for about 15 minutes in just enough butter, cream and a touch of Sauternes or Semillon to cover the truffles. Slice and sautee crisp green apples very briefly in this sauce, about a minute - there should be a bit of crispness left in the apples. You want the end result to have very little liquid. Serve on mixed spring greens (I like frisee and baby oak) with rounds of poached foie gras and crisp crostini.





Foie gras pudding with celeriac


A remarkable property of celeriac is that it seems to partner foie gras and extend it considerably in a recipe - a steamed pudding made with half foie gras and half celeriac tastes as if the foie gras portion was much more generous than it actually was. Peel, cube and boil the tender heart of a celeriac root until it is completely soft. Pass it through a fine strainer to remove all traces of stringy fiber. Strain an equal amount of raw foie gras, and blend the two thoroughly. Add a teaspoon or two of brandy, and diced black truffles if your budget allows. Steam in the oven in individual crockpots placed in a bain-marie; cooking time will depend on the number and size of the pots, but I suggest 325 degrees for something like an hour.





Truffle - Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven! I have personally taken a poll of my lady friends, and most feel the same way I do. So, what are you waiting for? Give truffle oil a try in your cooking. It is so gourmet!





Truffle oil is created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.





Ways in which truffle oil can be used in your cooking are limited only by your imagination. Be sure and try out some of my favorite recipes below.Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
FOIE GRAS TERRINE FROM JOHN NOVI





1/2 lb. foie gras


2 c. egg white


White pepper to taste or use Tabasco


2 tbsp. brandy


Salt to taste


2 tbsp. shallots, sauteed





Break the liver in half and remove all the veins and excess fat. Save the best half for slicing and quick sauteing. Take the scraps and other whole pieces and put them in a blender. Add the egg whites, pepper, brandy, salt and shallots. Puree until smooth. Pour into 2 ounce individual molds or timbales and place in a water bath. Cover the dish, but leave space between the cover and the top of the timbales. Steam for 10 to 14 minutes on low heat until just lightly firm in the middle when touched.


The mixture will rise like a souffle, but will settle and just fit the little molds. Be careful not to increase the heat, as they might ';blow up';. Oven temperature is 350 degrees for the first 10 minutes and 300 degrees for the remaining time.Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
Foie gras is best on his own, as a block.


You just serve it in big slices, with grapes and lettuce on the side.


Toast some brown bread to go with but never EVER spread it on the bread. Just use some chunks on a piece of bread. You must fell it melt on your tongue (if it's good stuff).





As for the truffle, well... It's quite expensive and rare. I've never cooked them.
Have you been watching Top Chef? LOL





Black Truffles are basically wild mushrooms





I don't know about the Foie Gras, sorry