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PATE OR FOIE GRAS
foie gras or pate is one of the fine dining food. It's a fatten liver of goose(duck). Fatten liver occurs when goose stocking food in their bodies for long winter. However it never occurs to industrial goose because of their stable environment food supply. To create fatten liver, famers use an evil force feeding method to force goose eating more daily to create fatten liver. This method is denied in many countries except French. So in my verion of foie gras or pate I will use available chicken or duck liver. It won't have the same texture but the taste is close.
Ingredients:- ½ pound chicken or duck or goose liver
- 1 pound of thin original bacon
- Shot of Cognac or Brandy
- Black pepper
- Kosher Salt
- Garlic
- Dry basil
- Dry Thyme
- Dry Parsley
- Pin of Nutmeg
Cookware:- Cast ion pan
- Food processor
Cooking Steps:- Put bacon on the cool pan and begin to cook it at the medium heat until it rarely cooks. Put them in the food processor and process them until finely mince. Put them into the bowl.
- Season liver with black pepper, salt, dry, basil, parsley, thyme, and garlic. Put liver on the pan and cook until the center of the liver is rare pink. Put liver in the food processor and process them finely then pour them into the bacon bowl.
- Put Cognac and nutmeg in the bowl and stir well until liver and bacon are well blended. Refrigerate them and serve them later.
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| Author: | Phong Hong | | Last update: | 31.05.2010 02:09:37 | | Visits: | 11693 | | Rating: | {{{ |
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