Today was the second day in a row that we prepared a dish with foie gras. This is a food I that gets a lot of buzz in the foodie world, but I had never actually had. Primary reason being that it is liver. The liver of a goose or duck to be exact. I won’t get into the nitty gritty of how they prepare the foie gras.
In the first dish, we very briefly seared slices of foie gras over high heat. Served over a croute, under a sauteed quail, and with an extremely delicious black currant sauce (which was the perfect acidic and tart compliment to all of the fat in this dish). It was incredible as a componenet of the dish, but with all the other flavors going on – hard to distinguish.
The next day, we made foie gras butter and served the dollop over braised short ribs with garlic polenta. This butter preparation really showcased the foie gras. It had a wonderful earthy taste, similar to roasted mushrooms.
Nutrition:
The Good: High in vitamin A, vitamin B12, moderate amount if iron
The Bad: High in fat (85%), High in saturated fat, High in Cholesterol
The Ugly: It only takes a 1 ounce serving to consume 12.4 grams of fat
Impression: Delicious. This coupled with the nutrition facts, I would save it for special occasions because you may not be able to restrain yourself and consume a small portion (or maybe I’m just speaking for myself).
You are only speaking for yourself….real people (non-nutrition nuts) could care less about the amount of fat in their foie gras! However, I completely agree with you! Great blog, I’ll be sure to log on frequently!!!
PS. The real foodies will know how they season foie gras – just don’t tell PETA!
Yeah! I’m your first comment.
Congratulations on following your dream and can’t wait to catch up (either in NY, FL or wherever we may be) to personally experience all of this new ‘education’…
Congrats on your blog.. I think writing about what you are doing is a great idea!..and you almost make me want to try foie gras! I’ve never had it either, probably for the same reason you hadn’t tried it!
Laura, you rock! Foie gras, huh? Come along way since your first culinary masterpiece…frozen M&M’s and pretzels! Remember that?
Congrats again, I’m so happy for you!
Laura ~ so what is the microplane cooking tool you recommend? Very interesting blog!
Mom – click on the link and check them out. They grate, shred, and mince almost anything! Great tools.
Great idea Laura..(remember me? HSS X-Mas party with Jen F.) You inspired me to start my own Blog..We should talk. I’m at NYU studying Holistic Medicine…Nutrition is a huge part of what I do…Let’s have lunch soon..
As for Foie Gras, I’ve had it many times but don’t eat it now because of the unethical treatment of the goose. I’ve seen it.. Just another opinion….
Here is a play by play if you want to make your own torchon, thanks, Ryan
http://bestbyfarr.wordpress.com