Sous Vide Cooking Invades The Home

See on – Food, wine and other pleasures How sousvide cooking has risen from a professional cooking technique in the world’s best kitchens to the homes of amateur chefs. When Georges Pralus championed sous vide cooking back in the 1970s it was because he believed the technique produced the best possible foie gras. Through … Continue reading

Foie gras lovers scrambling as California ban nears

Sunday marks a turning point in the culinary calendar of California when a ban enacted nearly eight years ago on foie gras – the gourmet food made from the fattened livers of force-fed ducks and geese – takes effect. In advance of the July 1 date, some businesses have moved out of state and others … Continue reading

Croccantino of foie gras with balsamic heart by Massimo Bottura

An unusual stick of ice cream: Croccantino of foie gras with balsamic vinegar heart by the Italian chef Massimo Bottura Ingredients: Duck foie gras 400 g Milk 2 l Birra Moretti Lager 30 ml Cinnamon1 stick Cloves 10 g Almonds 30 g, bitter and sweet, from Noto Hazelnuts 30 g, from Piedmont Sugar 50 g Water 20 ml Vanilla pod 1/2 The peel of … Continue reading

Scallops, duck, pecorino and foie gras – By Jeffrey J. Vella

Jeffrey James Vella is the executive chef at  the Zinfandel restaurant in the Regent Esplanade hotel in Zagreb (Croatia). He is in charge for superb cuisine prepared at the restaurant. Internationally experienced in leading top restaurants before coming to Zagreb, he worked at many prestigious addresses. Building up on the Esplanade tradition of the finest cuisine, … Continue reading

World’s most expensive omelette for £90

Boisdale, a central London restaurant favoured by Conservative MPs, has put a crab, lobster, asparagus and truffle omelette on its menu, costing about ten times the price of a normal omelette. The star ingredient, apart from the expensive filling, are gulls’ eggs, a particularly rich egg that is only allowed to be eaten for a … Continue reading

Duck liver escalop with melon, aceto balsamico, Parmigiano Reggiano ice-cream and crispy Prosciutto di Parma – by Gaetano Trovato

. . . . . . . . . The Michelin Guide awarded his cuisine two stars, the Veronelli Guide bestowed three of its coveted étoiles, and the Gambero Rosso granted him two forks. ‘Cooking is simple with the right produce’, is one of his mottos. What Gaetano Trovato means by ‘cooking is simple’ can … Continue reading

My name is Gras, Foie Gras

Some 5,000 years ago, the Egyptians discovered that ducks and geese ate large amounts of food to prepare for their year-end migratory flight. As a result, their livers not only swelled to a much larger size but also became much tastier upon cooking. The practice of force-feeding ducks or geese is believed to have originated … Continue reading