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Torchon of Foie Gras with Pickled Cherries

INSTRUCTIONS

Inspired by Thomas Keller’s recipe for Poached Moulard Duck Foie Gras au Torchon in his French Laundry Cookbook.

For the pickled cherries: Combine the cherries, water, sugar and vinegar in a saucepan. Bring it up to a simmer and let the cherries steep in the brine. You can pit your cherries or leave them whole.

For the brioche croutons: Preheat the oven to 350 degrees. Slice brioche and cut into triangles or rounds. We made rounds as a slice of foie gras fits perfectly.

To plate: Place brioche round with a slice of torchon on top and stack a cherry with stem attached along side. We chopped a cherry and put it atop the foie as well. Make a little salad of arugula and mint, dressed with olive oil and mound on the side.

Yield: 12 little Amuse-bouche

INGREDIENTS

8 ounce Torchon Style Duck Foie Gras
18 Bing Cherries
1/4 cup sugar
1/4 cup water
1/4 cup White Balsamic Vinegar
1 loaf brioche


Products Used: Torchon Style Duck Foie Gras, White Balsamic Vinegar 

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Linguine with Fresh Black Truffle

INSTRUCTIONS

Cook the linguine in boiling, salted water according to the package instructions.

Drain the pasta and toss with 1/2 cup white truffle oil, parmesan, salt and pepper to taste, and chives.

Add the shaved black truffle, drizzle with remaining truffle oil, toss, and serve immediately.

INGREDIENTS

4 quarts of water
16 ounces dried linguine
1/2 cup plus 2 tablespoons white truffle oil
1 cup Parmesan cheese, grated
fleur de sel
freshly ground black pepper
1/4 cup chopped chives
1 black truffle, shaved


Products Used: Fresh Black Truffle

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Caviar and Scrambled Eggs

 

INSTRUCTIONS

In a nonstick saucepan, gently heat the butter.

Place the eggs in a bowl with seasoning to taste – add salt sparingly. Whisk until frothy.

Add eggs to the pan and increase the heat slightly. Stir with a wooden spoon until the eggs begin to thicken.

Add the cream.

Remove the pan from the heat, still stirring to obtain a thick but creamy consistency.

Transfer to warm plates or ramekins. Top each portion of scrambled egg with caviar at the last minute. Serve with hot, crisp white toast.

INGREDIENTS

6 eggs
2 tablespoon butter (or truffle butter)
1 large tablespoon of heavy cream
1 to 2 ounces White Sturgeon or Siberian Sturgeon Caviar

 

Products Used: White Sturgeon Caviar, Siberian Sturgeon Caviar

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