Pan-Seared Foie Gras on Portobello and Cheese

Seared FG with Portobello and Cheese1 editedFoie Gras is fattened goose liver and a delicacy in french cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. Its price does not come cheap when sold in fine dining restaurants. For this recipe I bought half a liver (deveined) and got the supplier to vacuum pack it for me. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. This is my 2nd dish with Foie Gras and this is a simple appetizer as a starter.

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Pan-Seared Foie Gras on Sea Scallops and Asparagus

Seared FG with Scallops 1 editedFoie Gras is fattened goose liver and a delicacy in french cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. Its price does not come cheap when sold in fine dining restaurants. For this recipe I bought half a liver (deveined) and got the supplier to vacuum pack it for me. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. For this dish, I paired the foie gras with sea scallops and asparagus. Watch out for the next few recipes I create with foie gras !

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