recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Legal Sea Foods

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:


    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Foie Gras Poached in Sweet Wine Recipe"
    Source: Casual Cuisines of the World - Bistro,
    courtesy of Cooking.com

    yieldsServes 10-12 time--- difficultyeasy

    In France, the fresh plumped goose or duck liver known as foie gras is often reserved for special occasions. Although foie gras used to be difficult to find outside of France, it can now be purchased in specialty-food stores. Accompany with the same late-harvest sweet wine used for cooking.

      RECIPE INGREDIENTS

    1 foie gras, about 1 1/2 lb
    1 2/3 cups late-harvest sweet wine
    2 teaspoons plus 1 tablespoon salt
    2 teaspoons ground white pepper
    7 cups veal stock or purchased beef stock
    Ice cubes
    1 day-old baguette

      RECIPE METHOD

    Split apart the 2 lobes of the foie gras and, using a small, sharp knife, remove any thick portions of the veinlike connective tissue running through the lobes.

    Place the lobes of foie gras in a dish and pour 2/3 cup of the sweet wine over them. Sprinkle each lobe evenly on all sides with the 2 teaspoons salt and 1 teaspoon of the white pepper. Cover with plastic wrap and let marinate in a refrigerator for 2-6 hours (the longer the better), turning the lobes at least 2 or 3 times to ensure that they are evenly flavored.

    Remove the foie gras from the marinade, reserving the marinade, and place in the center of a large piece of cheesecloth. Wrap the cloth around the lobes and press them gently into a sausage shape. Using kitchen string, tie the cheesecloth-wrapped “roll” of foie gras firmly at both ends. Then tie along the length of the roll every 1 1/2 inches, forming a sausage shape about 7-8 inches long and 2-2 1/2 inches wide.

    In a saucepan, combine the stock, the remaining wine and the reserved marinade. Bring to a boil over medium-high heat and add the remaining salt and white pepper. Then gently drop in the roll of foie gras. Return to a boil and poach gently until slightly tender to the touch, 4-5 minutes.

    Meanwhile, fill a bowl large enough to hold the roll with ice cubes and add a splash of water. When the foie gras is done, using tongs, remove it from the pan and promptly bury it in the bowl of ice to halt the cooking. Let stand for 1 minute, then remove the roll and place it in a deep rectangular terrine or bowl. Place the saucepan holding the stock in the bowl of ice to cool it down completely, about 15 minutes.

    Pour the cooled stock into the terrine or bowl to cover the roll completely. Cover and refrigerate for at least 24 hours or for up to 3 days.

    Just before serving, cut the baguette crosswise into thin slices and toast until golden brown.

    Remove the roll from the stock, snip off the strings, and unwrap the foie gras. To serve, heat a sharp knife by dipping it into hot water. Wipe the blade dry, then slice the foie gras into medallions 1/4 inch (6 mm) thick. Arrange on a platter with the toasted baguette slices.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 10-12
    Facts per Serving
    Calories: 473 Fat: 28g Carbohydrates: 33g
    Cholesterol: 85mg Sodium: 1616mg Protein: 13g
    Fiber: 3g % Cal. from Fat: 53% % Cal. from Carbs: 28%

    HOT! We recommend:

    book coverBarefoot in Paris: Easy French Food You Can Make at Home
    Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.

    What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.

    Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
    More info

    book coverMastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)
    "Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how.

    Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:

    • It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
    • It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone's culinary repertoire.
    • It adapts classical techniques, wherever possible, to modern American conveniences.
    • It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
    • It offers suggestions for just the right accompaniment to each dish, including proper wines.

    Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. More info

    book coverSimply French
    How can a good cook become a great cook? It's all in the detailsBecoming a Good Cook Means Learning Principles that Will Last
    You a Lifetime in the Kitchen; With Simply French,
    You Will Never Cook The Same Way Again.
    # Knowing when to season and how
    # Appreciating the simple process of reducing a sauce
    # Allowing meats and poultry to rest so they release maximum flavor
    # The simple art of straining a sauce for a refined condensed flavor
    # Knowing why dried herbs are no substitute for fresh

    In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.  More info...

    book coverParis Sweets: Great Desserts From the City's Best Pastry Shops
    The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries.

    Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris?s foremost pastry chefs in a book that is as transporting to read as it is easy to use.

    From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes?lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour.

    An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment. More info...

    book coverMa Gastronomie 
    Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes--over 200 of them--carefully compiled from his handwritten notes.

    An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him." In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie. More info...

     

     

    << Back France index Print page Top


    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home