http://www.enjoyfoiegras.com/products/caviar.html Learn about Black River Caviar and why their osetra is so good.

Black River Ossetra Malossol Caviar is among the finest caviar in the world. This magnificent ossetra caviar is produced from “wild raised” Siberian sturgeon, originally imported as fertilized roe from Russia in 1995. Light brown to jet black in color, this caviar is large grain, has a fresh, clean, nutty taste, and sweet and creamy finish. Black River Caviar is the premier substitute for wild ossetra sturgeon caviar. The sturgeon are fed an all-natural, organic feed. Black River Caviar’s Russian Caviar Master uses the malossol, or “little salt” method, to enhance the superb flavor of the caviar.

Enjoy caviar by the spoonful, or serve with with a mild base, such as lightly toasted challah bread or blinis. Since household refrigerators are usually too warm for caviar products, we suggest the following for proper storage: place a sealed bag of ice, or a frozen ice pack, on the caviar tin and place it in the coldest part of the refrigerator, usually the back; replenish the ice as it melts. If the coldest part of your refrigerator is under 36 degrees, ice is not necessary.

http://www.enjoyfoiegras.com/products/foie-gras.html Foie gras fat or rendered duck fat are wonderful for cooking potatoes, vegetables, meat or fish.

Save foie gras fat after searing, by simply filtering the fat through a coffee filter, or scape foie gras fat from the top of a terrine and save for use later.  Foie gras fat and duck fat are usually interchangeable.  

http://www.enjoyfoiegras.com/products/caviar.html Learn about Black River Caviar and why their osetra is so good.

Black River Ossetra Malossol Caviar is among the finest caviar in the world. This magnificent ossetra caviar is produced from “wild raised” Siberian sturgeon, originally imported as fertilized roe from Russia in 1995. Light brown to jet black in color, this caviar is large grain, has a fresh, clean, nutty taste, and sweet and creamy finish.

Black River Caviar is the premier substitute for wild ossetra sturgeon caviar. The sturgeon are fed an all-natural, organic feed. Black River Caviar’s Russian Caviar Master uses the malossol, or “little salt” method, to enhance the superb flavor of the caviar.

Enjoy caviar by the spoonful, or serve with with a mild base, such as lightly toasted challah bread or blinis. Since household refrigerators are usually too warm for caviar products, we suggest the following for proper storage: place a sealed bag of ice, or a frozen ice pack, on the caviar tin and place it in the coldest part of the refrigerator, usually the back; replenish the ice as it melts. If the coldest part of your refrigerator is under 36 degrees, ice is not necessary.

http://www.enjoyfoiegras.com/products/foie-gras.html Learn about Rougie duck foie gras, a convenient way to always have foie gras on hand. 

Rougie canned foie gras is shelf stable and can last for years in a cool cabinet. This product is great to have on hand.

This video shows a fresh white truffle from Alba Italy being shaved over a steaming plate of homemade pasta. This truffle recipe is easy and delicious!

The aroma of fresh white truffles will fill a room with heavenly fragrance! White truffles from Alba Italy hasve an intense earthy flavor with a hint of pepper and garlic.

Shave raw white truffles on pasta, risotto, salads, eggs, sauces, or with poultry or other white meats such as rabbit or veal. White truffles also pair well with hard Italian cheeses, proscuito and salami.

Here’s the recipe for white truffles with pasta:

Ingredients

Enough fresh made pasta for 4 – 6 people

8 Tablespoons butter

3/4 cup chicken stock

4 – 6 Tablespoons of freshly grated dry Italian cheese such as Pecorino or Parmigiano Reggiano

Fleur de sel and freshly ground pepper

1.5 – 2 ounces whole fresh white truffles

Instructions:

Cook the pasta in a large pot of boiling, salted water.  Meanwhile, heat the chicken stock on medium heat and whisk half the butter into the stock, stirring constantly.  When the pasta is cooked to your taste, drain the water and put the cooked pasta back in the large pot.  Add the chicken broth and butter mixture to the pasta, along with the remaining butter and the cheese.  Mix thoroughly and add salt and pepper to taste. Serve in 4 – 6 pasta bowls.  Shave the truffles over each pasta dish at the table.

http://www.enjoyfoiegras.com/products/foie-gras.html Deveining a lobe of fresh foie gras is easy and can be done in less than 5 minutes. 

This video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras. Some people are nervous about working with fresh raw foie gras, but the process of devening foie gras is really very easy.

http://www.enjoyfoiegras.com/products/specialty-sausages.html Andouillette, boudin noir (blood sausage), boudin blanc, saucisse de Toulouse. 

Boudin Blanc is a traditional French sausage made with chicken & pork, milk and a touch of Cognac.

Boudin Noir is a traditional South of France blood pudding sausage made of pork blood, pork snouts, onions and spices.

Andouillette is a traditional French sausage made with a blend of pork chitterlings and pork stomach, mustard and spices.

Morteau sausage is a traditional pork sausage smoked with pinewood from the Franche-Comte area (Jura, Doubs, Haute Saone and Territoire of Belfort).

Saucisse de Toulouse is a traditional South of France pork sausage. Great for Cassoulet.

http://www.enjoyfoiegras.com/products/foie-gras.html How to cure a lobe of duck or goose foie gras in kosher salt.

This is a great way to prepare foie gras, because it is very easy, requires only foie gras and kosher salt, and produces a high yield product (no loss of yield while cooking, because this preparation does not use any heat).

The finished product is similar to a terrine or torchon style product.  You’ll love it!

http://www.enjoyfoiegras.com/products/caviar.html Learn about american caviar and western caviar before you buy caviar or give a caviar gift.

Caviar, or sturgeon roe, typically comes from one of three species of sturgeon: beluga, the largest of the sturgeon, osetra, the second largest of the fish, or sevruga.

All wild sturgeon are endangered; therefore, we are offering caviar produced through sustainable farming techniques. We have chosen suppliers that are pioneers in the production of sustainable caviar and produce exceptionally good quality caviar—Tsar Nicoulai and Black River Caviar. Our flavorful osetra (also spelled ossetra) caviar has a fresh, clean taste with a creamy finish.

Tsar Nicoulai is the worldwide pioneer of sustainable California caviar and producers of the acclaimed California Estate Osetra. 

http://www.enjoyfoiegras.com/products/foie-gras.html Learn the differences between several prepared foie gras products: foie gras terrine, foie gras torchon style, block of foie gras, pate de foie gras, or whole foie gras in a jar.

Emulsified foie gras: Pate de foie gras mousse
Partially emulsified, 30% large pieces of foie gras: Foie gras bloc (foie gras block or block of foie gras)
Whole foie gras prepared (the most premium foie gras products): Terrine, torchon style, whole foie gras in a jar