2099 seared foie heirloom Recipes

de foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)

lobe grade a or b foie gras, black summer truffles, ea black cherries, head frisee, port wine, vanilla bean, powdered gelatin, french baguette, balsamic vinegar, salt pepper, good evo, lemon, sugar

ears corn on the cob, husks and silk removed, olive oil, salt and ground black pepper to taste, red bell pepper, yellow bell pepper, heirloom tomatoes, halved, red onion, halved and thinly sliced, fresh basil, coarsely chopped, mixed salad greens, olive oil , or to taste, balsamic vinegar , or to taste

mission artisan corn & whole wheat tortillas, garlic, minced, jalapeno pepper, minced, ground cumin, cilantro, chopped, limes, juiced, sugar, olive oil, flank steak, heirloom tomatoes, cut into large chunks, crumbled cotija cheese, bibb lettuce leaves, salt and black pepper as needed, corn , fresh cut from cob or frozen sweet kernels, red onion, diced, poblano pepper , cut into strips

bacon (4 slices), chopped, shallot, minced, kosher salt, divided, dry white wine, yukon gold potatoes, peeled and cut into 1/3-inch dice (1 1/2 cups), water, divided, corn (from 8 ears), divided, sweet spanish smoked paprika, chopped fresh thyme, heirloom or cherry tomatoes, chopped or halved

dried white heirloom beans (such as marrow beans) or great northern beans, celery stalk , cut in half crosswise, plus 1/4 cup finely chopped celery, carrot, peeled, onion, halved, coarse kosher salt, dungeness crabmeat , picked over, coarsely grated extra-sharp white cheddar cheese (about 4 oz), mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, butter, chopped shallots, garlic cloves, minced, cayenne pepper, crescenza cheese or cream cheese (about 1/2 cup), chopped fresh italian parsley, divided, toasted baguette slices

unpeeled whole heirloom potatoes, crumbled gorgonzola cheese or la fourme d ambert blue cheese, pecans, toasted, chopped, extra-virgin olive oil, baby arugula

cider reduction (about 2 cups apple cider reduced to a syrupy thickness), sherry vinegar, reduced chicken stock (about 2 cups chicken stock reduced to a syrupy thickness), unsalted butter, salt, green peppercorns , in brine (canned), granny smith apple , cut into 1/8 julienne on mandoline, extra virgin olive oil, lemon juice, frisee lettuce (curly endive-preferably as yellow as possible), mesclun greens, foie gras (ny state duck), about 3 oz each, wondra flour for dredging foie gras, vegetable oil for sauteeing, salt and pepper

nashi pears, white wine, sugar, salt, cipolini onions, honey, extra-virgin olive oil, worcestershire sauce, foie gras, orange confit, diced, baby basil

duck foie gras, salt and pepper, toasted gingerbread, ginger poached pears , recipe follows, pinot noir jus , recipe follows, cacao nibs, water, sugar, chandon blanc de noir, lemon juice, vanilla bean, split and scraped, french butter pears, peeled and cored, star anise, ginger, peeled and sliced, onion, peeled, carrot, peeled, leek, cleaned and cut in half lengthwise, head garlic , cut in half horizontally, pure olive oil , plus 2 ounces, pinot noir , plus 4 tbsp, veal stock, brown chicken stock, bones from 1 small squab, cut into small pieces, salt and pepper

pineapple, honey, sherry vinegar, veal stock, butter, cracked black peppercorns, foie gras, approximately 3 to 4 oz each

olive oil, scallops, kosher salt and freshly ground black pepper, cleaned foie gras, chilled, shallot, minced, sugar, balsamic vinegar, demi-glace, baby mizuna, vino cotto, note : demi-glace can be found in the frozen food section of gourmet stores., note : mizuna is a green. it is available seasonally at specialty produce stores.

butter, minced shallot, cooked white beans, shredded duck confit, links smoked sausage, peeled , sliced into half moons, (recommended: surry county) rendered slightly, reserved white bean cooking liquid, duck stock , if necessary, cooked local braising greens , such as collards, kale, chard and frisee, kosher salt and freshly ground black pepper, to taste, wild mallard duck breasts, salt and freshly ground black pepper, clarified butter , plus 2 tbsp whole butter, garlic, rosemary, duck foie gras, cut into 4 portions, kosher salt and freshly ground white pepper

unsalted butter, softened, dried morels or porcini, ground to a powder (1/3 cup), shallot, minced, minced parsley, fresh lemon juice, salt and freshly ground pepper, fresh turkey , wing tips reserved, neck cut into 3 pieces, pitted prunes, thyme sprigs, dry white wine, water, cognac or brandy, onion, quartered, celery rib, quartered, all-purpose flour, turkey stock, foie gras mousse, cut into 1-inch pieces and chilled

ripe pears, cored and cut into 6 wedges, minced fresh rosemary, salt, freshly ground pepper, olive oil, mixed gourmet salad greens, extra virgin olive oil, salt, freshly ground pepper, very cold duck foie gras , cut into six 1/4-inch-thick slices, garnish: fresh fennel sprigs

very large heirloom tomato, kosher salt and freshly ground black pepper, sliced white onion, chiffonade fresh basil leaves, diced cubes fresh mozzarella, sliced pitted olives, extra-virgin olive oil, tomato water , recipe follows, heirloom tomato, roughly chopped, few sprigs fresh parsley, few sprigs fresh basil, extra-virgin olive oil, kosher salt and freshly ground pepper

frozen puff pastry, thawed, heirloom tomatoes , cut into 1/2-inch-thick slices, heirloom tomatoes, cut into wedges, olive oil, divided, chopped fresh thyme, kosher salt, cracked black pepper, soft goat cheese, mache or baby greens, chopped fresh parsley, chopped fresh chives, chopped fresh tarragon, light balsamic vinaigrette, balsamic vinegar, pitted and chopped brined olives

extra-virgin olive oil, chopped fresh chives, chopped shallots, red wine vinegar, kosher salt, sugar, red heirloom tomatoes , each cut into 3 slices, yellow heirloom tomatoes , each cut into 3 slices, crumbled feta cheese, milk, diced red onion