Heirloom Beet Salad, Torchon de Foie Gras Ribbons
Perfect Winter Salad as far as my ego is concerned. I love the idea of beets (earthy, sweet) mixed with foie gras (fatty, rich, expensive). I use creme fraiche to add a little acid. To make the ribbons, make a torchon, freeze it, then to order, run the torchon lengthwise across a sharp slicer and plate right away. Beets are cooked in citrus/butter/cranberry reduction au sous-vide for 4 hours @ 185.
I have gotten into the habit of attaching links at the end of my post because A) SOPA is trendy right now and B) It's what I am sourcing when I am not actually cooking. So again, here is more interesting stuff.
http://www.cracked.com/article_19410_5-absurdly-expensive-pieces-junk-food.html
-Jerek
Perfect Winter Salad as far as my ego is concerned. I love the idea of beets (earthy, sweet) mixed with foie gras (fatty, rich, expensive). I use creme fraiche to add a little acid. To make the ribbons, make a torchon, freeze it, then to order, run the torchon lengthwise across a sharp slicer and plate right away. Beets are cooked in citrus/butter/cranberry reduction au sous-vide for 4 hours @ 185.
I have gotten into the habit of attaching links at the end of my post because A) SOPA is trendy right now and B) It's what I am sourcing when I am not actually cooking. So again, here is more interesting stuff.
http://www.cracked.com/article_19410_5-absurdly-expensive-pieces-junk-food.html
-Jerek
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