Text 17173, 64 rader
Skriven 2007-06-25 16:03:00 av MICHAEL LOO (1:123/140)
Ärende: nofoiegras.org 724
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A list of restaurants to avoid: http://www.nofoiegras.org/FSrestaurant.htm

These restaurants have signed the "no foie gras" pledge. You will note
that many of them would have no business serving foie gras in the first
place - eateries with names like Magic Wok, Chez Siam, and Steve's BBQ.

I found the site when looking Zoe's up (the place where I was to go
with the Sacerdotes yesterday - we did go, and it ended up being
pretty good).

Can't see people telling me what to eat, especially when their main
(obvious) justification is the well-discredited cruelty argument.
Their internal agenda is likely coerced vegetarianism for the whole
populace ...

Sauteed Cepes With Roasted Foie Gras
cat: French, appetizer
Servings: 4

4 Tb goose fat - or olive oil
6 cloves garlic, sliced
1 1/4 lb cepes - trimmed, rinsed, and patted dry
Salt and freshly ground pepper
2 c chicken stock
2 Tb garlic puree or paste
1 Tb minced fresh parsley
8 sl raw duck foie gras (about 2 ounces each)
Fleur de Sel
Red wine vinegar to taste
1 Tb unsalted butter

Preheat the oven to 500 degrees F. In a small skillet set
over moderate heat, heat 2 Tb of the goose fat until
hot. Add the garlic slices and cook them until golden and
crisp. Transfer them to a plate lined with paper towel.

Cut the sides of the mushrooms to give them an oblong
shape. Heat the remaining goose fat over moderately high heat
until hot, add the mushrooms and salt and pepper to taste, and
cook them, stirring occasionally, for 5 minutes, or until
golden. Add 1 c of the chicken stock and garlic puree, and
reduce the mixture, stirring occasionally, to 1/2 cup. Stir in
the garlic chips and parsley.

Season the foie gras with salt and pepper to taste. Heat a
nonstick skillet over moderately high heat until hot, add the
foie gras, and sear for 30 seconds on each side. Transfer to
the oven and roast for 2 minutes. Remove the skillet from the
oven and transfer the foie gras to a plate lined with paper
towel. Sprinkle with Fleur de Sel, if desired. Pour off fat
from the skillet, add the vinegar and remaining chicken stock,
and reduce the mixture over moderately high heat, stirring, by
half. Swirl in the butter.

To serve: spoon the mushroom mixture onto four plates, top
each with two slices of the foie gras, and drizzle with the
sauce.

adapted from Bernard Loiseau, Cote d'Or restaurant


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