136708 foie braised turnip sauce Recipes

very thin slices rustic country-style bread (such as pain rustique), butter, melted, cherry balsamic vinegar or regular balsamic vinegar, mache (about 2 oz), fresh bing cherries, pitted, quartered, minced shallot, grapeseed oil, chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices

medjool dates , halved lengthwise, pitted, foie gras (goose or duck liver), fleur de sel, chopped fresh parsley

butter, divided, chicken breast halves, bone-in, skinned, chicken thighs, bone-in, skinned, chicken drumsticks, bone-in, skinned, salt, black pepper, freshly ground, chicken broth , fat-free, low sodium, dry white wine, thyme, fresh, chopped, baby turnips, peeled , 8 oz, baby carrots, peeled , 8 oz, white pearl onions, peeled , 8 oz, parsley sprigs, bay leaves, all-purpose flour, green peas, parsley, fresh flat-leaf, chopped

lamb shanks, turnips, medium cut to 1 inch long cubes, carrots, large cut to 1 inch long, fennel seed, tomatoes, cubed (or canned diced tomatoes), salt, onions, quartered, black pepper, garlic cloves, quartered, beef stock, chicken stock, red wine, olive oil

dried beans , soaked overnight (white navy beans), pure 100% olive oil, divided, shallots, diced, celery root, peeled, cut into large dice, turnip, peeled and cut into large dice, carrots , cut inot 3/4 -inch pieces, sun-dried tomato packed in oil , julienned, vegetable broth, water, rosemary, sage, thyme, baby spinach, organic, salt, pepper

short rib of beef, salt and pepper, flour, dripping, carrot, peeled, turnip, peeled, onion, peeled, green bell pepper, seeded, stalk celery, parsley, water, potatoes, flour

lamb breast, thyme, crumbled, water, boiling, carrot, peeled and chopped, onion, peeled and studded with, turnip, peeled and cubed, black pepper, salt , to taste

foie gras, uncooked, lightly scored on 1 side, thick slices brioche, cut into rounds, eggs, splash of heavy cream, kosher/sea salt , cinnamon and nutmeg, wild blueberries (frozen is fine ), granulated sugar , to taste, a cinnamon stick, star anise pod, gala or fuji apples, peeled and cored, unsalted butter, granulated sugar , to taste, a vanilla pod, split

carrots, peeled and cut into medium dice, turnips, peeled and cut into medium dice, parsnips, peeled and cut into medium dice, sugar, fine sea salt, unsalted butter, thick) lamb shoulder blade chops (also called round bone lamb shoulder chops), olive oil, heads garlic, cloves peeled and left whole, carrots, peeled and roughly chopped, celery stalks, roughly chopped, onions, roughly chopped, fresh rosemary, fresh thyme, whole dried bay leaves, lamb or beef stock

foie gras (hudson valley), butter, thick bread, toasted, roasted garlic and sweet onion jam, kosher salt, freshly cracked black pepper

beef stew meat , trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry, all-purpose flour, salt, fresh ground black pepper, olive oil, onions, chopped, carrots, cut diagonally into 2-inch chunks, new potatoes, diced, turnips, peeled and quartered, strong coffee, dried thyme, dry red wine

active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt

foie gras, olive oil, duck meat, cubed to 1-inch pieces, chopped onion, cumin, or more to taste, zucchini , brunoise, yellow squash , brunoise, carrots , brunoise, minced jalapenos, minced garlic, chopped tomato, rich duck stock, cooked white hominy, rinsed and drained, blanched sweet corn, chopped cilantro, limes, juiced, salt and pepper, to taste

goose foie gras, at room temperature, unsalted butter, at room temperature

butter, brown sugar, balsamic vinegar, sliced plums, foie gras (duck liver)

sauterne or other sweet late harvest dessert wine, unflavored gelatin, prepared chopped duck confit, chopped goose or duck foie gras, egg white, bread crumbs, salt, white pepper, brioche or homemade-style white bread, crusts removed, vegetable oil or clarified butter, for frying

low salt chicken broth, divided, sherry vinegar, fresh lime juice, canola oil, dried oregano, chipotle chile in adobe sauce, mustard greens, turnip greens, garlic cloves, minced