Sentences with phrase «of foie»

In fact, among the gustatory attributes of foie gras, according to leading chefs and gourmands, is the buttery lack of structure or texture.

An order of foie gras with chesnut in duck and cardamom consomme.

Of course, we'll have to bill PETA for all the veterinary care, which would otherwise make the cost of foie gras skyrocket to the point where no one could ever afford to eat it.

Lunch — briny local oysters, a parfait of foie gras and quail egg, kingfish sashimi, then French and Australian cheeses — is served on the winery's terrace.

Start with chef David Walzog's duo of foie gras: hot and cold, and seasonally inspired, it might come with Calvados and sautéed apples one night and huckleberries the next.

This would make production of foie gras in New York illegal animal cruelty.

Should you want to actually use the cappuccino maker or pots in your kitchen, you can buy groceries at Fredy's Deli where they stock everything from tins of foie gras to ink jets for your computer.

Sip champagne, nibble a bit of foie gras and walk amongst a densely populated...

In Uganda, they feasted on queen termites (pictured), which are fatty — like little sausages — with the texture of sweetbreads, the fragrance of foie gras and a delicate sweetness.

Another group recently grew a small piece of foie gras that they split six ways.

For $ 187 billion, you can dip every structure in Buffalo in solid gold, send every child in the next seven generations to Swarthmore, provide each family in Erie County with a lifetime supply of foie gras, and hire the cast of Friends to perform every episode of every season in the town square, where it now rains diamonds 24 hours a day, 365 days a year (except Christmas, when it rains frankincense).

A recent example: California attempted to ban the sale of foie gras if it was produced by the forced feeding of geese (even if that feeding occurred in another state), and a company attempted to claim that the state law was preempted by a federal law which said that states can not impose ingredient requirements different than the federal regulations.

As for the $ 7.8 billion highway and high - speed rail line connecting the coastal and mountain clusters, a wag in the Russian press calculated that it would have been cheaper to pave them with a layer of foie gras eight inches thick.

When I read your post a few months ago, it was the first time I had heard of foie gras.

Utterly creamy wedges of foie gras shared a plate with toasted banana bread and fig jam.

I understand you didn't use Foie Gras in this recipe but still just wanted to say this since many people are unaware about the production of Foie Gras.

Once the terrine of foie gras has cooled down, remove the aluminum foil and leave the covered foie gras in the refrigerator for 2 days (this is to allow the taste and flavour of the foie gras to heighten) before savouring it.

You can dress this up in many ways, including adding a dollop of foie gras mousse with truffled toast points, as mentioned, or drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds).

For the ne plus ultra of soups, serve with a small dollop of foie gras mousse, or drizzle whole wheat toast points with truffle oil.

Not exact matches

That's understandable: Her husband, Daniel Rose of Le Coucou in New York, has said he pays more for Bordier than he does for foie gras.

«Certainly, foie gras is one way of going about that.»

Even if one of those first products, foie gras, is associated with luxury dining, Tetrick said that early success doesn't equal big success.

Of course, for the roughly 95 percent of entrepreneurs not in professional investors» orbits, this all sounds like a discussion of «Who gets the foie gras?&raquOf course, for the roughly 95 percent of entrepreneurs not in professional investors» orbits, this all sounds like a discussion of «Who gets the foie gras?&raquof entrepreneurs not in professional investors» orbits, this all sounds like a discussion of «Who gets the foie gras?&raquof «Who gets the foie gras?»

The base of the Old Homestead stuffing is a $ 46 loaf of sourdough flown in from the U.K.. Its kicker is a foie gras that cost $ 54 per pound.

The Anglican Society for the Welfare of Animals (ASWA) is raising concerns over a number luxury foods including Foie Gras which it claims employs «an incredibly method of farming the geese to obtain a fatty liver».

I also couldn't resist ordering the Rougié Foie Gras — seared to perfection and exquisitely paired with rhubarb chutney, bacon and a perfectly moist and sweet slice of peach pound cake.

In addition to the famous «steak frites», they offer a range of bistro dishes and amazing desserts that are well - suited for all tastes such as the exceptional Moules Frite, the Chateaubriand, the great Foie Gras and the amazing Apple Tart.

Few foodstuffs can invoke the idea of luxury quite like caviar, truffles, and foie gras.

Foie gras, a luxury (and somewhat controversial) dish, is one of the most popular delicacies in French cuisine and traditionally consumed as a cold entrée, usually eaten with crusty or toasted bread.

It was not at all egg - y or cheesey, but rather was the thickest slice (maybe 4 ″ in height) of the most delicious spinach dotted with foie volaille (that just sounds so much better than fowl liver).

And in fact I have rarely eaten duck before I made this prosciutto... Hudson Valley Foie Gras is very open about their farm, though, and regularly invites members of the public and press to visit.

The duck breasts I used were larger than those of the average duck because they came from moulard ducks raised for foie gras.

Cubes of aspic are a common garnish to fine pâtés and foie gras.

Oops Yep, seared foie gras on top of challah french toast topped with a scoop of cinnamon crunch ice cream.

Chef Mel combines a cornucopia of über - fresh ingredients into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb chutney, bacon and a slice of peach pound cake; Buffalo Tenderloin with bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby squash, mole, foie gras and cotija cheFoie Gras with rhubarb chutney, bacon and a slice of peach pound cake; Buffalo Tenderloin with bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby squash, mole, foie gras and cotija chefoie gras and cotija cheese.

LE BARBEQUE RESTAURANT — After deciding on the Barbeque Kobe Beef (flown in that day from Nagasaki, Japan), Grilled Foie Gras from Provence, Smoked Pork Riblets from New Zealand, «Patates Frites de Belgique,» and the Moet de Chandon Sauce Barbeque (vintage 1954), you watch as the food is delivered on Louis XIV sterling silver platters by a platoon of waitpersons.

Dinex's restaurants serve a range of tastes from the fine dining elegance of Daniel to the classic French - American cuisine at Café Boulud to the foie gras - stuffed gourmet burgers at DB Bistro Moderne.

It was ground breast of duck stuffed with leg of duck confit and foie gras and served with a red pepper ketchup.

It includes a half bottle of Veuve Clicquot Champagne accompanied by an amuse - bouche of Smoked Salmon Roulade with artichoke mousse and dill sauce; and an appetizer choice of Tiger Shrimp Salad featuring grilled shrimps marinated in ginger and served with grilled sucrine lettuce, citrus segments and vinaigrette; or Hudson Valley Foie Gras flavored with cognac and ginger chutney served with toasted country bread.

Cooking With Elise: Tomato Parmesan Biscuits From My Corner of Saratoga: Cooking from the Garden — Bruschetta Pizza Fritos and Foie Gras: Tomato Terrine Creative Culinary: Fresh and Savory Tomato Pie Big Apple Nosh: Caprese Salad / Tomato Carnage Spices and Aroma: Quick and Easy Paneer Curry

Cooking With Elise: Tomato Parmesan Biscuits From My Corner of Saratoga: Cooking from the Garden — Bruschetta Pizza Fritos and Foie Gras: Tomato Terrine Creative Culinary: Fresh and Savory Tomato Pie Big Apple Nosh: Caprese Salad / Tomato Carnage Spices and Aroma: Quick and Easy Paneer Curry Zaika Zabardast: Sun - Dried Tomato Pesto Breakfast Rolls

Crumble the duck foie - gras and mix with small slivers of Parmigiano Reggiano cheese fresh from the refrigerator to avoid that it melts...

Courtesy of the American Culinary Federation For her competition dish, Madeline Black, a rising second year culinary student at Utah Valley University, prepared a duck roulade with Utah honey lacquered duck thigh - riblet and pan seared foie gras with port and morel mushroom sauce.

Making good use of the museum's collection, Toups slow - cooks whole goats and foie gras in barbecue master Aaron Franklin's first smoker, which is part of the permanent collection.

At Bourbon Steak, the popular Shellfish Platter for two ($ 42 / person) will be enhanced with a wider selection of crustaceans, while the new Seared Foie Gras starter ($ 27) will be served with cranberry cinnamon toast topped with gingersnap streusel.

Other notables on this American grill's menu includes appetizers like Ahi Tacos ($ 19) with tuna tartare, avocado and spicy citrus mayo; «Surf» options like Bay of Fundy Salmon ($ 33) with arugula - citrus salad; and, for steak - lovers, «Turf» selections like a 16 Prime Ribeye ($ 43) and Prime New York Strip ($ 48) with the preparation choices of Oscar - style ($ 10), port - foie gras butter ($ 6) or blue cheese ($ 4).

In fact, you can add foie to a lot of things here.

For the Chaîne des Rôtisseurs, the menu includes such resurrected glories as a whole turbot stuffed with lobster and turbot mousse, a whole confited foie gras en gelée, and poulardes en vessie — chickens slowly poached inside swollen pig bladders, a kind of proto — sous vide.

Corporate Executive Chef Brian Redzikowski's rotating menu features some of the most innovative dishes in San Diego, from Tender Belly Farms suckling pig larb, to hamachi ceviche, foie gras French toast and Grilled quail char sui.

At the creative end of the selection are blends including Light Sweet Crude (using foie gras and blackened truffle oil), Scent of the Souk (using oud oil, rosemary and spices) and A Ghaaf, a Goat and a Camel (using goat cheese foam).