Uploads from Chuck T., tagged gras

Cotton Candy Foie Gras

nobody@flickr.com (Chuck T.) — Thu, 19 Mar 2009 17:16:51 -0700

Chuck T. posted a photo:

You pop the big bite of cotton candy into your mouth -- it dissolves, and you suddenly end up with a lump of foie gras that's in the middle. Heehee!

Served along with a salmon roe cone.

Antoinette K-Doe, 1942-2009

nobody@flickr.com (Chuck T.) — Tue, 24 Feb 2009 11:08:17 -0800

Chuck T. posted a photo:

The Empress to Ernie K-Doe, Emperor of the Universe, passed away in her sleep early today, Mardi Gras Day, at the age of 66. She now rules the Universe with Ernie, by his side.

This is the only halfway decent picture I had of her, taken during a cooking demonstration at Jazzfest where she made us gumbo. Man, it was good.

Head on over to the Mother-In-Law Lounge today if you can -- it's open.

Mardi Gras Sour

nobody@flickr.com (Chuck T.) — Mon, 16 Feb 2009 19:28:41 -0800

Chuck T. posted a photo:

My entry for Mixology Monday XXXVI, and one for Carnival season too. The theme is "Hard Drinks for Hard Times," or, drinking on a low budget during the recession. Cheap but good whiskey does a fine job in this whiskey sour variation. The lemons came from our tree, and the falernum is homemade.

The original recipe came from Mr. Lucky's Cocktails, which I tweaked slightly.

2 ounces Old Grand-Dad Bourbon whiskey
1 ounce fresh lemon juice
3/4 ounce Falernum No. 10
1 teaspoon egg white

Combine with ice in a cocktail shaker and shake like hell until the shaker's so cold it hurts. Strain into a sour glass or some kind of pretty stemmed glass (about 5 oz.), and garnish with a proper brandied (or preferably whiskied) cherry.

Falernum No. 10
(by Paul Clarke)

6 ounces Wray & Nephew Overproof White Rum (63% abv).
Zest of 9 limes, preferably organic.
50 cloves, toasted.
2 tablespoons blanched slivered almonds, toasted.
1/2 tsp almond extract.
1-1/2 ounces fresh ginger, peeled and julienned.
14 ounces rich (2:1) simple syrup, cold preparation.

Zest the limes carefully with a microplane grater, zester or vegetable peeler, making sure to leave all the white pith behind. Toast the cloves in a dry skillet over medium heat, shaking frequently, just until they begin to become aromatic, then remove from heat. Toast the almonds, shaking frequently, until they begin to turn light brown, then remove from heat. Add the lime zest, cloves, almonds and ginger to the rum in a pint-sized jar and allow to infuse for 24 hours, shaking occasionally. Strain the infusion through moistened cheesecloth, and squeeze to get every drop of liquid out. Filter if necessary.

To make the simple syrup, add 2 cups sugar and 1 cup cold water to a large jar. Seal the lid and shake like hell until the sugar is completely dissolved. (C'mon, you need the workout.) Measure 14 ounces of syrup (you'll have a little extra); add the rum infusion to the syrup and shake to combine. Store in refrigerator.

Happy Mardi Gras!

Get out de way!

nobody@flickr.com (Chuck T.) — Fri, 16 May 2008 15:31:58 -0700

Chuck T. posted a photo:

Indians a-comin' ...

"Menage à Foie" close-up

nobody@flickr.com (Chuck T.) — Tue, 17 Jul 2007 18:20:08 -0700

Chuck T. posted a photo:

Green Cabbage Foie Gras Rolls with Kimchi Consommé

nobody@flickr.com (Chuck T.) — Sun, 09 May 2010 19:25:47 -0700

Chuck T. posted a photo:

Black Foie Gras Croque-Monsieur with Lemon-Turnip Chutney

nobody@flickr.com (Chuck T.) — Sun, 09 May 2010 19:26:59 -0700

Chuck T. posted a photo:

White Asparagus with Soy Sauce Hollandaise, Orange Zest and Foie Gras Powder

nobody@flickr.com (Chuck T.) — Sun, 09 May 2010 19:17:21 -0700

Chuck T. posted a photo:

Terrine de Foie Gras

nobody@flickr.com (Chuck T.) — Fri, 12 Mar 2010 12:40:44 -0800

Chuck T. posted a photo:

Bouchon's legendary hors d'oeuvre, potted duck liver terrine capped with a layer of duck fat, and enough for four or five people. There were only 2 of us, and we gave it our all. It was one of the best foie gras preparations I've ever had (along with Chef Jean-Louis Palladin's whole roasted lobe of foie at the late, lamented Napa, and Chef Lee Hefter's Foie Gras Three Ways at Spago, but they don't serve foie gras anymore, sigh).

Fatty and rich and intense and unctuous and oh my gods ...

Served with spears of toasted French bread, which would be removed and replaced within five to eight minutes with fresh, hot ones. Wow.

Terrine de Foie Gras, nearly gone

nobody@flickr.com (Chuck T.) — Fri, 12 Mar 2010 12:40:44 -0800

Chuck T. posted a photo:

And it nearly put us under the table too ... next time we have this we need to bring two more people. My hangover the next morning was not from the cocktails and wine.

Terrine de Foie Gras on a toasted French bread spear

nobody@flickr.com (Chuck T.) — Fri, 12 Mar 2010 12:40:44 -0800

Chuck T. posted a photo:

They also bring you a little dish of fleur de sel gris (gray sea salt) to sprinkle on each serving.

Terrine de Foie Gras

nobody@flickr.com (Chuck T.) — Fri, 12 Mar 2010 12:40:44 -0800

Chuck T. posted a photo:

Look at that duck fat! *moan*

Hudson Valley Foie Gras Terrine

nobody@flickr.com (Chuck T.) — Fri, 20 Nov 2009 14:57:47 -0800

Chuck T. posted a photo:

with plum & wild mission fig chutney, arugula salad and brioche.

This was Wes' starter, which I got a bite of. I moaned and pounded the table. We're going again soon so that we can order each other's starters from tonight.

Rich, intense, unctuous, and with that fig chutney ... perfection.

Périgourdine Poached Egg, close-up

nobody@flickr.com (Chuck T.) — Fri, 20 Nov 2009 14:56:17 -0800

Chuck T. posted a photo:

Oh my.

Périgourdine Poached Egg

nobody@flickr.com (Chuck T.) — Fri, 20 Nov 2009 14:56:17 -0800

Chuck T. posted a photo:

with field mushrooms, foie gras and black truffles, and brioche spread with truffle butter.

Oh. My. Gods.

This was monstrously good, heady, dizzying. The egg was perfectly poached, the yolk was beautifully runny just like I like it ("dip eggs," I called 'em when I was a kid, but they weren't prepared quite like this!)

I'm not sure where they sourced the truffles -- I don't think they're actual Périgord black truffles from France -- but they were perfumey and wonderful anyway, and I didn't particularly care (if they had been from France I suspect the dish would have been a lot more expensive).

I want this for breakfast every day.

Foie Gras Torchon on Brioche

nobody@flickr.com (Chuck T.) — Tue, 07 Jul 2009 08:23:36 -0700

Chuck T. posted a photo:

with tangerine preserves

Cotton Candy Foie Gras

nobody@flickr.com (Chuck T.) — Thu, 19 Mar 2009 17:16:44 -0700

Chuck T. posted a photo:

Closer view.

Terrine of Foie Gras with Cranberry Glaze & Organic Baby Greens

nobody@flickr.com (Chuck T.) — Fri, 27 Feb 2009 16:54:54 -0800

Chuck T. posted a photo:

Commander's Palace: Foie Gras Beignets

nobody@flickr.com (Chuck T.) — Sat, 22 Nov 2008 10:44:35 -0800

Chuck T. posted a photo:

(Not my image -- photo by Pat Peeve, which I received in email.)

Oh. My. God.

Here's the menu description:

FOIE GRAS "DU MONDE"
Bourbon braised fig and foie gras beignets with
vanilla cracked coffee beans, foie gras café au lait
and chicory coffee “mist”

Mary adds, "Those are SLABS of foie gras on those beignets, which are savory. And the 'coffee' is made of pureed foie gras, with a richness and thickness like a fancy cocoa."

I've been wanting this BADLY since the first time I heard it had been added to the menu. As far as I know they've still got it. I'll be home in a month. Just sayin'.

Here's Mary's description of it from an email earlier this year, which I only kinda skimmed because I was so insanely jealous that she'd had these and I hadn't that I kinda didn't even want to know how good it was. "Surely the most inspired and frivolous appetizer there could be, meant as a gourmet homage to the venerable Cafe du Monde's famous combination. Check this out; bourbon braised fig and foie gras beignets, warm and sturdy, topped with cracked vanilla beans and a large slab of light-as-air foie gras, with a foie gras cafe au lait (the foie gras gave the liquid the richness and slight taste of hot chocolate) with chicory coffee foam, in a sweet little fluted glass. The pairing of the two components worked on every level. An absolutely outstanding dish and one you should hope is always on the menu at Commander's because seriously, you have to try this. It was pretty much the last thing we ate in New Orleans, and it's nearly wiped out the memory of anything else we ate there."

Chef Bob's Tasting Menu, Course 1: Foie Gras Mousse with Brandy-soaked Cherries and Toasted Brioche

nobody@flickr.com (Chuck T.) — Fri, 09 May 2008 12:16:43 -0700

Chuck T. posted a photo:

Intense and delicious, as foie gras mousse tends to be. I believe I removed every molecule from that little dish.