This recipe features the classic pairing of foie gras and black truffles. Though it can be made with flash frozen Perigord black truffles, or preserved black truffles, it is, of course, best with fresh, ripe black truffles.
Makes 12 appetizers or serves 6 as an entrée.
One duck foie gras, 1.5 lbs
salt and […]
Foie gras is so versatile, it can be paired with almost anything, literally. I love to add a piece of seared foie gras to almost any savory dish consisting of fish, filet mignon, lamb tenderloin, chicken, duck, pheasant or other poultry, or game meats such as venison, elk and boar. Foie gras is wonderful combined […]
We love to serve couscous for a big dinner party. This delicious all-in-one Moroccan meal (veggies, meat, and grain, all in the same dish) can be prepared ahead of time, and served family style. Traditionally, the meat is served on platters, the vegetables and broth is served in a large soup bowl, and the couscous […]
This is a great winter weather recipe. I love the rabbit meat with spicy lamb merguez sausage and roasted chestnuts. The recipe was inspired by a recipe found in an old french cookbook. As usual, we have changed the recipe considerably.
5 tablespoon of rendered duck fat or foie gras […]
This recipe for Monkfish Wrapped in Black Truffles and Pancetta with Truffle Sauce is exceptional. This recipe is one of the least time consuming and least complicated Jean-Louis Palladin recipes we have ever prepared. Usually when we prepare recipes from his book “Cooking with the Seasons” we spend anywhere from one to two days preparing […]
We made these delicious onion crepes with black truffles a few years ago. The combination of flavors of earthy black truffles, duck fat, cream and cured meat is divine!
Black Truffle Crepes
Serves 4 – 8
• 1/2 cup flour
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 4 […]
This recipe is a simple classic for fresh black truffles, known as Poulet Demi-Deuil, or Chicken in Half Mourning. This recipe is usually prepared with chicken, however, we prefer the taste of Cornish game hen. Black truffles are best when cooked with some form of fat, so if the skin is very lean, baste the […]
Spicy Thai Chicken Salad is one of the few foods I buy already prepared. For years, when we lived in Berkeley, California, I purchased this salad at Andronico’s market. A few years ago I decided to attempt to make this salad myself. Of course, I had to make a few changes, including substituting smoked duck […]
The highly distinctive, rich bursts of flavor and delightful texture offered by caviar have long made it the quintessential culinary symbol of luxury. The delicate, delectable pearls of sturgeon roe literally pop with flavor and have delighted the palates of the wealthy for centuries.
Procuring wild sturgeon roe to make caviar has always been a […]
I would never think to pair rich and creamy foie gras with another rich and creamy food such as avocado, but this recipe is surprisingly delicious, and easy to prepare. The first time I seared foie gras I used this recipe from the cookbook “Tetsuya” by Tetsuya Wakuda, published by Ten Speed Press. I followed […]