Comments on: foie gras with a miso maple cherry sauce and crispy shallots

By: zenchef

zenchef — Fri, 19 Sep 2008 04:29:19 +0000

What a beauty! Damn!
This is real love right there!

By: Peter

Peter — Thu, 18 Sep 2008 14:42:28 +0000

OK, you’re officially forbidden to leave any more self-deprecating comments on my blog. Jeez.

By: michelle @ TNS

michelle @ TNS — Wed, 10 Sep 2008 19:21:57 +0000

are you shitting me? tell me you’re shitting me. because i just posted a BLT on my blog, and i gotta tell you, i’m really feeling the shame here.

By: Brittany

Brittany — Mon, 08 Sep 2008 16:49:34 +0000

Probably the sexiest treatment of fois gras i’ve seen in a long time.
Wish I’d been there!

By: lifeinrecipes

lifeinrecipes — Sun, 07 Sep 2008 12:44:26 +0000

Again, what I said about miso making everything better. Surf to turf without a hitch.

If I had foie in the house I’d be having this for breakfast….wait, I have some leftover chicken liver/calvados/walnut mousse that just might do the trick in a different way.

By: chefectomy

chefectomy — Sun, 07 Sep 2008 03:54:24 +0000

It’s sounds (and looks) so obnoxiously good. Can’t wait to make the “Friends are coming over” list…

–Marc

By: The Italian Dish

The Italian Dish — Sat, 06 Sep 2008 19:03:27 +0000

Now this is cooking. I’m truly impressed. Taking the great ingredients you have on hand and letting your creativity rule. I applaud you. I just wish I could have tasted it.

By: We Are Never Full

We Are Never Full — Sat, 06 Sep 2008 18:42:43 +0000

whoa. words can’t really express what i’m feeling about this post. absolute indulgence.

By: MangerLaVille

MangerLaVille — Sat, 06 Sep 2008 14:37:23 +0000

That is a really good idea, about putting your pan on the grill. Sometimes smells just won’t get out of your house. This looks indulgent and delicious.

By: Kim

Kim — Sat, 06 Sep 2008 13:29:54 +0000

I am a fan of miso Claudia so this sounds good, though I too must confess I have never had Foie Gras! So feeling like I have lived a sheltered life.

By: The Culinary Sherpas

The Culinary Sherpas — Sat, 06 Sep 2008 03:42:47 +0000

Oh, we forgot to warn you that it becomes addictive after awhile. First it’s scallops, then it’s foie gras, then maybe ice cream and next thing you know…it’s corn flakes.

Oh, and we love you. Completely.

By: Marc @ NoRecipes

Marc @ NoRecipes — Sat, 06 Sep 2008 03:12:24 +0000

Wow that looks amazing! As much as I love Foie Gras, I’ve never actually thought to make it at home. Do you order yours online?

By: The Culinary Sherpas

The Culinary Sherpas — Sat, 06 Sep 2008 02:30:30 +0000

Hmmmm, I’ll see your five and raise you five hundred, Trebeck.

The Miso Maple Wars BEGIN!

By: Eric

Eric — Fri, 05 Sep 2008 18:01:11 +0000

I want some. NOW

By: ElZorro

ElZorro — Fri, 05 Sep 2008 16:26:13 +0000

And BTW, she had enough for each guest to have TWO pieces…

What made it extra-delish was the crispy shallots, which provided a great layer of texture

And you just wait until she writes about the main dish…

By: Lynn

Lynn — Fri, 05 Sep 2008 14:35:06 +0000

I have nothing but drool over here.

By: democommie

democommie — Fri, 05 Sep 2008 10:57:36 +0000

Vincent:

Your language is appalling! “Good”? WTF do you mean “good”? It’s FRExcecellent!

Claudia:

Mmmmmmmmmmmmmmmmmmmmmmmm (and I’ve never even HAD foie gras). I’m sure that gas grill of yours is probably 250K btu, but you could also heat the pan on the range and then just pick it up with a properly gloved hand and walk outside, yes?

I’m sorry I’ve been remiss in visiting, but I’ve been putting my madskilz for cooking and carpentry to work under the car. Donchaknow that the week the inspection sticker expires is the week that a bunch of stuff falls off!

Have you ever done the thing with scallops (big ass divers scallops) where you dredge them in a mixture of brown sugar, ground chilis and whatevah (top and bottom only) and sear them for about two minutes each side?

By: Heather

Heather — Fri, 05 Sep 2008 03:40:45 +0000

I think my stomach just did a little somersault. Like the kind you get when you see your lover unexpectedly. The miso-cherry sauce sounds like a dream (as do those scallops).

By: RecipeGirl

RecipeGirl — Fri, 05 Sep 2008 03:27:32 +0000

I’ve yet to have it… Sounds fab!

By: jodycakes

jodycakes — Fri, 05 Sep 2008 01:36:47 +0000

Okay….you’re right…the full title stopped me dead in my tracks.
This is AWESOME…I can taste the bottom pic
::wipes drool off keyboard::

By: jennifer

jennifer — Thu, 04 Sep 2008 21:05:43 +0000

I thought I was good with leftovers…You are now my leftover goddess. That’s a brilliant dish!

By: ponyboat

ponyboat — Thu, 04 Sep 2008 19:28:47 +0000

Congrats on a beautifully composed dish! I don’t eat the foie gras anymore, but I’d love to try the scallops with that sauce (I am free Thursday!). Anyway, I think you win the leftover prize with this one!

By: Lindaloohoo

Lindaloohoo — Thu, 04 Sep 2008 16:45:10 +0000

damn.
i’m intimidated just looking at the pictures. and reading the words with all those syllables.
so i scrolled down to see if there was anything in another post that i could maybe make.
damn. nope.
cooking is like magic. and i’m no magician. it appears you may be houdini.

By: Julia

Julia — Thu, 04 Sep 2008 15:51:57 +0000

That looks incredible. I don’t know many home cooks that tackle foie gras at home… Kudos to you!

By: Jennifer Hess

Jennifer Hess — Thu, 04 Sep 2008 14:58:24 +0000

What Amy said.