Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple

This decadent appetizer was inspired by the signature appetizer of Martín Berasategui, three Michelin star chef from San Sebastian (Spain), “Mille-feuille of smoked eel, foie-gras, spring onions and green apple”. The combination of foie gras with smoked eel and green … Continue reading Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple

Foie Gras with Goat Cheese and Beetroot

After the wonderful dinner my new friends Teun and Auldo cooked for me, it was time to return the favor. I decided to serve to them a collection of my favorite classic Italian recipes and some of my own creations. After an aperitif of a Bernard Pertois champagne, the first appetizer I served was something I’d created a few years ago before I started blogging, inspired by a dish we had at Librije: foie gras with crottin de chavignol and beetroot. Continue reading “Foie Gras with Goat Cheese and Beetroot”

Foie Gras Sous-vide with Sauternes, Beetroot and Roquefort

Georges Pralus of Restaurant Troisgros in Roanne, France, discovered that foie gras cooked sous-vide kept its original appearance, did not lose excess amounts of fat and had better texture. This was a major step in the development of sous-vide techniques for the restaurant and home kitchens. Although I’ve been cooking sous-vide, I had not cooked foie gras sous-vide yet. Since it was such a breakthrough dish, I felt I had to give it a try. The combination of foie gras with the botrytis dessert wine sauternes is famous, and since sauternes is also good with roquefort and roquefort is good … Continue reading Foie Gras Sous-vide with Sauternes, Beetroot and Roquefort