Flash Seared Tuna & Foie Gras – Potato Roesti, Caramel Onions, Wilted Frisee, Sherry Vinegar Sauce
This is a preparation I picked up from the brief time I was with Oceana Restaurant when they opened in the legendary Le Cygne location in 1992. I was incredibly green at this stage in my career and this was the third kitchen in a short period of time in a little triangle in midtown [...]
Ginger Man Crusted Foie Gras – Several Varieties of Seedling Orchard Apples in Several Variations; Amaranth & Waldorf Accompaniments
ComponentsMacintosh Apple Sauce Amaranth with 5 Spice Caramel Jonagold Apple Hearts of Celery Senshu Apple Shavings Candied Walnuts Foie Gras Crusted with Pepperidge Farm’s Ginger Man Cookies Apple Cider Foam Granny Smith Apple Chip
Foie Gras – Michigan Cherries, Spinach, Reggio-Emilia Balsamic
Another component from the 3 Preparations of Duck last week. This was presented to a good friend and reader from the earliest days of the blog, Winne Tan. Winnie just recently returned to Singapore, but spent her graduation/going away dinner with us here at Lockwood. This foie gras course was a course in the tasting [...]
Foie Gras, Spontaneous Improvisation, and a Memory
One of my favorite forms of creativity is the free form variety. This is when a guest comes in and requests that the chef design a dish (sometimes using a favored ingredient) without parameters. Sottha Khunn, the former chef of Le Cirque was a master of this. As a matter of fact, I believe some [...]
Food of Israel – Al Ha-Esh
The trip began in Tel Aviv uneventfully, but moved the next day to my in-laws in the South of the country and very close to the recent escalation in Gaza. After putting our daughter to sleep, my wife and I headed about 10 miles to an al ha-esh restaurant in the city of Ashkelon. Translated [...]
Amuse Bouche – Waldorf Components, Foie Gras Emulsion
As I am back in the kitchen and it feels like a long time since I’ve posted any new cuisine, I thought I would start with the amuse bouche from this evening. After the break, the creative juices are flowing again and this is something that developed through the day which I may likely re-interpret [...]
Foie Gras Filled Quail; Black Beluga Lentils, Swiss Chard, Plum
We bring in the quail for this dish from Ashley Farms located in North Carolina. The quail is de-boned excepting the leg bone (which is separated and frenched). The quail is cut in half down the middle and is filled liberally with a filling made from foie gras, plum compote, and bread crumbs. It is [...]
Duck, Quail, Foie Gras and Egg
This duck trio is a dish that came out of the time I spent in Bermuda @ the 5 diamond Newport Room. The quail is deboned (leaving the leg bone exposed) and filled with a plum compote and foie gras. It is wrapped in crepinette, seasoned and seared, and then cooked slowly in seasoned duck [...]
Foie Gras Rosh Hashannah
The Jewish New Year, Rosh Hashana, which arrives in the Autumn serves as the inspiration for this preparation.During the dinner, apples are dipped into honey as a symbol for the hopes of a sweet year. In this dish the apples are poached in the honey.Pomegranates are also eaten during this time as they are a [...]
Tuna with Foie Gras
Caramelized onions and a Pedro Ximenes sherry vinegar sauce bring this combination together. Photo by Anthony Tahlier
