We are having some of the foie gras that was part of my birthday present. Two preps, both seared. One will be on brioche toast with a port and balsamic reduction. The other will be on a fesh corn cake with a raw corn sauce topped with a dollup of citrus marmelade put thru a strainer.
My loaf of brioche is GORGEOUS and the cinnamon rolls with the rest of the dough look pretty darn good too.
The rest of the foie is soaking in milk and will be made into torchon over the next couple of days.
My loaf of brioche is GORGEOUS and the cinnamon rolls with the rest of the dough look pretty darn good too.
The rest of the foie is soaking in milk and will be made into torchon over the next couple of days.