Tin of Foie Gras
Keep in mind while reading this that I have only worked with foie gras three times, and thus am no expert.
My personal favorite way to prepare foie gras is by pan searing it for about 30 seconds per side and serving it with a peach- balsamic gastrique. Use a tart Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude