tag:blogger.com,1999:blog-6959719749406488146.post836756693163905676..comments2023-09-11T16:57:31.335+02:00Comments on Welcome to my french cuisine !: 50 ways ... to cook a foie gras !Axelle the french cookhttp://www.blogger.com/profile/13223450605517992278noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6959719749406488146.post-17813576530233003892012-12-20T18:18:42.952+01:002012-12-20T18:18:42.952+01:00Dear Jamie, your comment made me laugh a lot !!
B...Dear Jamie, your comment made me laugh a lot !! <br />But I'm sorry if you didn't find foie gras or chestnut. I have to admit it is very special to France. I wanted to share those traditional recipe with you, but I knew it would be difficult for you to find the products. <br />If one day you have the opportunity to find a crude foie gras, take it, you can frozen it without problem. <br />And Simon and Garfunkel must be great cook, I suppose ... :DAxelle the french cookhttps://www.blogger.com/profile/13223450605517992278noreply@blogger.comtag:blogger.com,1999:blog-6959719749406488146.post-24097518681022165702012-12-20T08:59:14.119+01:002012-12-20T08:59:14.119+01:00Hello, Axelle. I've been following the marrons...Hello, Axelle. I've been following the marrons glaces (please excuse the fact that I don't know how to accent the 'e' correctly with my keyboard). And now the foie gras. Divine! Running to the store, though, has proved to be an exercise in exercise only. There are no marrons to be found and no foie gras such as you have. Nothing in the raw. It's all done for us. I am disappointed but it does leave me to work on some fun knitting of lace while you do all the work and I get all the exercise running to the store and back. Well...I love your recipes and the way you think. Simon and Garfunkel's 50 Ways to Leave Your Lover. Who would have thought they were really telling us how to make foie gras? JamieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6959719749406488146.post-70379145544571090712012-12-20T06:43:31.838+01:002012-12-20T06:43:31.838+01:00Hello Rainydaze and thank you for commenting ;)
Yo...Hello Rainydaze and thank you for commenting ;)<br />You can keep the fat only if there was no blood in it after cooking. It must be very pure. You can keep if for one week and cook, for use it in place of oil, for potatoes, for example. It's divine. <br />ANd you have to take the foie gras away from the fridge 30 minutes before eating it, at room temperature. <br />I hope one day you'll try :)<br />Thank you once again. Axelle the french cookhttps://www.blogger.com/profile/13223450605517992278noreply@blogger.comtag:blogger.com,1999:blog-6959719749406488146.post-82203522242371418242012-12-19T18:04:54.163+01:002012-12-19T18:04:54.163+01:00Thank you Axelle, that is so interesting. I would...Thank you Axelle, that is so interesting. I would love to try this at home one day. I have one question regarding the fat that you removed after the cooking process. Is that fat good to save and cook other dishes with, or should it be discarded? Also, when you serve the fois gras, do you just bring it to room temperature, or should it be reheated? Thank you again for this recipe.rainydazehttps://www.blogger.com/profile/06187996841616630155noreply@blogger.com