Sentences with phrase «with foie»

It comes clad in stainless or your pick of hundreds of colors, installs flush, and can hold — along with your foie gras and Meursault — a commercial sheet pan.

Aqua, 252 California St. Nouveau seafood such as Idaho trout with foie gras and chanterelles, and Maine lobster with smoked sturgeon ravioli, served in an airy, mirrored dining room.

Available all day, the menu includes American style blueberry pancakes, served with cured crispy bacon and maple syrup or a poppy seed crepe filled with foie gras, wild mushrooms and cauliflower puree.

I haven't eaten meat in about 14 years, but properly char broiled a cancer tissue steak might be a delicacy on a par with foie gras, Ma foi!

The diversified menu includes steamed sea bass in zucchini with avocado cream, dill sauce and crispy sprouts or pink roast fillet of veal with foie gras, beetroot puree, millefeuille of pumpkin or mustard - truffle sauce.

As for the food think lobster ravioli... think roast crown of squab pigeon with foie gras... think about booking in advance.

Photo of the Week: A look at molecular gastronomy with a foie gras macaron from DN Innovacion in Taipei, Taiwan.

At any other mealtime, the Majestic's food is as stylish as the rooms offering haute Chinese cuisine like Peking duck with foie gras.

Patrons might begin with Manchego Farm baby quail with foie gras stuffing or Thai lobster bisque, followed with a salad of smoked Idaho trout and frisee or shaved root vegetable and crispy kale.

We had slow - cooked veal cheek with foie gras and a lobster morsel served in a shot glass with dry ice (don't drink the dry ice!).

Although I had not eaten a pig's hoof stuffed with foie gras or «gooey gratin,» her article still brought back memories of Brazilian beef skewers and all - you - can - eat sushi.

Chief secretary to the Treasury Greg Hands tweeted: «He did prepare a Plan B where he was to appear with foie gras, Bockwurst, tapas and Chianti Classico.»

The Overall Champion was Brandy Feit with her Birdshot cocktail: Duck fat washed Knob Creek rye, sweet & dry vermouth, smoked Medoyeff Truffle Vodka, Bridge City Evergreen Bitters, with a foie gras stuffed olive, duck bacon, and duck fat roasted grape skewer.

Expensive restaurants may fill their tamales with foie gras and garnish them with truffles, while a child making tamales with grandma slips some chocolate chips into his dough.

Top with foie gras.

Whether it's with foie gras in Philly, pimento cheese in Atlanta, umami in Los Angeles or truffles in New York, these burgers will blow your culinary mind!

«Would you like a little sweet wine to go with that foie gras?

Oh, and then I had dessert with foie gras, but that is a story for another day.

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).

Today, the company supplies top chefs in Las Vegas with foie gras, truffles, caviar, saffron, vinegars, cinnamon, oils, salts and ham.

«I don't think you would stand much chance in France or Spain with foie gras from a lab.»

Not exact matches

«We don't use caviar, we don't use foie gras, we don't use uni,» says chef Clare de Boer, who, with Jess Shadbolt, runs the kitchen at King in New York.

Chef Braulio Bunay has created a pizza slathered with truffles, foie gras and caviar that sells for $ 250 a slice.

Animal rights activists have fought foie gras production for years, because the luxury food requires producers to force - feed ducks with a pipe so they eat enough to enlarge the liver.

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

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.

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.

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).

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.

Revamp your holiday brunch by serving egg Benedict with smoked duck, buckwheat blini with luxurious foie gras and a delicious brunch charcuterie board.

Creamy foie gras is sandwiched between homemade profiteroles with quince.

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.

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

Along with the homemade red wine vinegar and foie gras that she did give me.

Three cocktails, six oysters, an ice cream sundae for two, foie gras with black truffles and creamed morels.

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...

Black's menu featured truffle - scented duck roulade; Utah honey - lacquered duck - thigh riblet and pan seared foie gras with potatoes gratin; celeriac and pea puree finished with a rhubarb chutney; and summer vegetables.

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.

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

From there Primi piatti, enjoy Burrata with broccoli rabe pesto and Chicken Liver & Foie Gras Pate.

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.

Ice cream baron Tyler Malek collaborates with local chefs to concoct head - turning flavor combinations such as «foie s» mores» (toasted foie gras marshmallows and smoked vanilla ice cream ribboned with veal chocolate sauce and hazelnut graham cracker crumble); black olive brittle and goat cheese; and sea urchin meringue with mint.

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).

What to Order: Duck neck dumplings, foie gras, and black vinegar; pork chop with pork belly ragù and spaetzle; potatoes with bacon, dry scallops, and bean sprouts

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.

Confit, a close cousin to chutney, is made in Switzerland at Fairmont Le Montreux Palace, where Chef Frederic Breuil makes condiments such as Red Wine Onions Confit, which can be served with cold cuts, cheese or foie gras.