Tag Archives: foie gras

Cabbage and Foie Gras Bundles

Cabbage and Foie Gras Bundles

Happy French Friday!  We’re reaching the point in our French Fridays with Dorie journey where if you are hoping to go the distance and finish every recipe on time, you can’t skip any recipes.  I kinda wanted to skip this one.  But, I don’t want to let one recipe keep me from crossing the finish line, so here we are.

First off, I have to admit that I did not use the correct foie gras called for in the recipe. We were supposed to use foie gras terrine made from whole pieces of foie gras.  I used some leftover foie gras pâté that I saved from our last foie gras recipe. The type of foie gras Dorie specifically said not to use. I did this because finding the proper foie gras is probably impossible around here, and mail-ordering it would have been very expensive. I didn’t want to spend big bucks for a few bites.

Cabbage and Foie Gras Bundles

So, this was pretty simple. Cabbage leaves (I only did two) were cooked in boiling water for a few minutes to soften them.  After they were cool enough to handle, I wrapped the leaves around pieces of foie gras to make little “bundles”.  The bundles were then steamed (I reduced the amount of time because of using the pâté) and plated.  Finish off with a tiny drizzle of olive oil and a sprinkling of fleur de sel. Enjoy?

I had a hard time with this one (I didn’t even think about giving this to anyone else around here…). There isn’t much I won’t eat, but I could barely take two bites of this. I didn’t care for the flavor, but I really hated the texture. I am sure the texture would have been better if I had used the proper type of foie gras. I also couldn’t get past what it was I was really eating.

At least I get credit for trying, right?

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Coddled Eggs with Foie Gras

Coddled Eggs with Foie Gras

Look at me!  I’m posting the correct French Fridays with Dorie recipe on the correct day!  We made one of the “diciest” recipes in the book:  Coddled Eggs with Foie Gras.

Foie gras pâté is not one of the easiest ingredients to come buy.  I didn’t have the time to drive all over town looking for it, so I ordered mine from D’Artagnan.  Because shipping was so expensive (they have to FedEx it overnight) I ordered a few more goodies to maximize the cost:

French Goodies

I can’t wait to try everything!

To make Coddled Eggs with Foie Gras, a few small chunks of foie gras pâté are placed in the bottom of a ramekin.  Carefully break an egg on top and season with salt and white pepper.  Spoon a little cream over each egg, then sprinkle with fresh tarragon and parsley.  Dorie recommends a few slices of black truffle (if you can find/afford them).  I found a foie gras pâté that contained black truffles, so I got the flavor without the expense.

Coddled Eggs

Finally, the ramekins are placed in a large steamer and cooked until the whites are set but the yolks are still runny.  Actually, I didn’t do this.  I really don’t like runny yolks, so I cooked mine a little longer until the yolks were just set.  The end result is basically a decadent version of shirred eggs.

Coddled Eggs with Foie Gras

The verdict?  Very rich, with delicious flavor.  That was my opinion.  My husband would not try it.  He just didn’t like the idea of eating duck liver (he is not even aware of the controversy surrounding the production of foie gras).  So, this was fun to try, and I liked it, but I will not likely be making it again.

Are you interested in finding out how the other FFWD participants liked Coddled Eggs with Foie Gras?  Check it out here!

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