I have, naturally, done some work with foie gras in the past. Perhaps most notably, I've cooked some delicious "mini foie gras club sandwiches" out of amuse-bouche, a rather high-brow cookbook that my in-laws purchased for me during a stay at the Culinary Institute of America. But I've never purchased a full globe before. I was sorely tempted for the 40th birthday of a dear carnivorous friend, but after buying ribeye for 12, and under the pressure of a communal budget shared with people who expressed some anxiety about my budget-busting propensities, I couldn't quite pull the trigger. But today, freed from the shackles of responsibility to others, I have stocked my freezer with one grade A globe--probably about 10 oz or so. Any suggestions?
Thursday, May 19, 2011
The Foie Gras Challenge
Hello Readers--The Hungry Historian team is excited to announce a new feature on this site: ingredient challenges. This feature will allow you, my faithful readers, to suggest uses of ingredients that I could not resist purchasing and yet am not quite decided on how to use. If one of you passes the challenge and I follow your suggestion, I'll report back to the readers on my impressions of your trustworthiness more generally. This is part of a larger move on my part toward interactive pedagogy, but I'll not belabour that point here. Rather, I'll get straight to the meat of the matter: The foie gras challenge.