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Entries tagged with 'foie gras'

From the Archives: Beef Wellington

J. Kenji López-Alt 5 comments

There's no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. And for all that, it's actually a surprisingly simple roast to do right. Check out our recap, and prepare your guests to be dazzled. More

Video: Making Ethical Foie Gras in Spain

Daniel Klein 4 comments

Everyone has an opinion about foie gras. Whether you think it is animal cruelty or the most delicious ingredient on the planet, this film will challenge your perspective. Eduardo de Sousa's family has been raising Geese for foie gras for over 200 years, and they do it without force feeding, by following the birds' natural cycle. It's pretty incredible (and delicious). Watch our latest video from Spain to learn more. More

The Food Lab: How to Pan Sear Foie Gras

The Food Lab J. Kenji López-Alt 21 comments

You shouldn't panic because foie gras is one of the easiest proteins to cook in the world. Far simpler than a steak or a chicken breast. Infinitely more forgiving than a pork chop or a piece of delicate fish. It's nearly foolproof by nature. Here's how to do it. More

Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs

Serious Eats J. Kenji López-Alt 1 comment

Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs. More

Pan-Seared Foie Gras With Spiced Citrus Purée

Serious Eats J. Kenji López-Alt Post a comment

Seared foie gras with a creamy spiced orange puree and candied orange zest. More

The Food Lab: How To Make The Ultimate Beef Wellington

The Food Lab J. Kenji López-Alt 58 comments

The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it's hard to get more decadent than this, my friends. More

The Ultimate Beef Wellington

Serious Eats J. Kenji López-Alt 21 comments

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust. More

The Food Lab: How To Make a Foie Gras Torchon (Secret Technique Inside!)

J. Kenji López-Alt 34 comments

A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills. More

Foie Gras Torchon

Serious Eats J. Kenji López-Alt Post a comment

One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end. More

Hangover Helper: Torrija Andaluza at Harvest Vine in Seattle

Drinks Jay Friedman Post a comment

I want to eat the butter on its own, but fight temptation and spread some on my toast, then drag a biteful through the cherry preserves. The toast has that familiar crusty exterior that yields to a creamy interior. What makes the Torrija Andaluza so special, though, is the combination of savory and sweet from the foie and the preserves. More

So This Exists: Foie Gras Corn Dog at Urbana in D.C.

Brian Oh 10 comments

Could this be one of the most clever interpretations of foie gras around? They start with housemade foie gras sausages made with a mixture of chicken breast, foie gras, and pork fat back, added to a lamb casing. The sausages get dunked in a corn dog batter (made with white cornmeal, flour, baking powder, soda and buttermilk) and deep-fried. The finished dogs with a cornichon relish, housemade cognac mustard, and espelette pepper. More

Hangover Helper: The FG&J Donut from Umamicatessen in Los Angeles

Drinks Farley Elliott 4 comments

The J, of course, stands for jam, a dark forest berry concoction that is thick and sweet, with the tiny seeds still mixed in for texture and depth. The FG, then, is foie gras, which comes as a soft, slightly salty mousse riding shotgun with the jam. More

Foie-lapalooza: 5 Ways to Eat Foie Gras in Montreal

Aaron Arizpe 5 comments

In Montréal, you don't find foie gras—it finds you. Order a stuffed pig's trotter and you'll find it inside. French fries might very well have it on top. French toast and foie gras? Sure why not. Check out these five foie-centric dishes, including a take on the Double Down at Joe Beef and poutine from Au Pied du Cochon. More

Wendy's Relaunches in Japan with Foie Gras-topped Burger

A Hamburger Today Robyn Lee 2 comments

After leaving the Japanese market in 2009, Wendy's reopened in Japan yesterday with its first location in Omotesando, an upscale shopping district in Tokyo, and has plans to eventually open 700 locations in Japan, reports Businessweek. With the grand opening comes a new line of Japan Premium items, most prominently a foie gras-topped burger called the Foie Gras Rossini for ¥1280 (about $16.50). More

McFoie Burger from Tapaç24 in Barcelona

A Hamburger Today Erin Zimmer 31 comments

McDonald's condiment options don't include foie gras mayo (big shocker) but at Tapaç24, the small plates hotspot in Barcelona, they pay homage to the fast-food chain in the form of this little burger. The beef patty comes medium-rare, almost tartare-rare in the very center, on a thin, crisp bun. Nothing else on the burger, just that little black dish of creamy foie on the side waiting to be spooned up. As my Kindergarten teacher Ms. Wookey said, a little dab will do ya (in that context she was referring to Elmer's glue). More

Reality Check: Quick's Suprême Foie Gras

A Hamburger Today An AHT Field Agent 14 comments

Last weekend, fast food chain Quick in France offered foie gras-topped burgers for a limited time. Did it measure up to its advertised beauty shot? Let's take a look. More

The Physiology of Foie: Why Foie Gras is Not Unethical

J. Kenji López-Alt 309 comments

Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all. More

The Nasty Bits: Foie Gras Butter

The Nasty Bits Chichi Wang 37 comments

Enter, foie gras butter. It's exactly what it sounds like: a mixture of foie and butter, subtly spiced with salt, pepper, and whatever else you decide to use as flavoring. It is, obviously, fattier than foie because you manipulate the substance and jack it up with more fat. More

Foie Gras Butter

Serious Eats Chichi Wang 3 comments

Adapted from Fat by Jennifer McLagan... More

Peanut Butter: Good Foie Gras Replacement on New Year's?

That's Nuts Lee Zalben 12 comments

Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he chimes in with some nuttiness. Take it away, Lee! [Photograph: Lee Zalben] Champagne and foie gras—perhaps this is how you rang in the New Year during the stock market's boom times. But for 2010, you might not have the ducats to put on such a rich spread. And even if you can, perhaps you're opting for a less showy celebration. So if you aren't going to splurge on Krug or Veuve Clicquot, why not opt for some California sparkling wine or some affordable Spanish cava? And if you've... More

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