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Duck Confit | Betty Who?
https://bettywho.wordpress.com/2012/08/27/duck-confit
Is a really great substitute if you don’t have time/means to make it yourself. It’s easier and quality isn’t compromised when getting canned duck confit. When we were traipsing around France last summer, we visited my old host family and went back to the wonderful shop in Samatan, that my host mom took me to over 10 years ago, and re-stocked on pâté de campagne, foie gras, duck confit and gésiers de canard and we enjoyed the foie gras and duck confit for Trav’s birthday. 1 can of duck confit (ours had 2).
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inspiration | so.fancy.free
https://sofancyfree.wordpress.com/inspiration
Kegels in the classroom. I invite you to explore my favorite websites and blogs which lend me inspiration and recipes. Bake Your Heart Out. Sweet Treats Baking Blog. My lovely friends’ food blogs! The House on 30th Street. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out.
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Foie Gras Torchon with Amarena cherries & Marcona almonds | Betty Who?
https://bettywho.wordpress.com/2012/08/28/foie-gras-torchon-with-amarena-cherries-marcona-almonds
Foie Gras Torchon with Amarena cherries and Marcona almonds. Foie gras truly is orgasmically good. i’m sure our neighbors were…curious…. Anyway, this was the first course for Trav’s birthday dinner and what a fabulous way to start off the birthday celebration! 1 inch thick slices foie gras torchon (ours is Rougié. About 6 amarena cherries. Small handful of marcona almonds, roughly chopped. 2 1/2 inch thick slices of baguette. Layer a couple slices of the foie gras on top of the baguette slice. Inspiratio...
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Seared Foie Gras over Creamed Corn, Pea Shoots, Shoestring Duck Fries & Glazed Balsamic | Betty Who?
https://bettywho.wordpress.com/2014/01/02/seared-foie-gras-over-creamed-corn-pea-shoots-shoestring-duck-fries-glazed-balsamic
Seared Foie Gras over Creamed Corn, Pea Shoots, Shoestring Duck Fries and Glazed Balsamic. I always prepare foie gras the same way, with caramelized apples, so this time for Trav’s birthday, I wanted to try something different and here’s what I came up with. 2 2 oz pieces of foie gras (I bought the flash frozen ones from Hudson Valley). Small handful of pea shoots. 1/3 cup of canned corn. 1/2 cup of heavy whipping cream. Duck fat (reserved from the duck confit). 1/2 cup of balsamic vinegar. Add a small h...
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Lentilles du Puy | Betty Who?
https://bettywho.wordpress.com/2012/08/27/lentilles-du-puy
1 cup of lentilles du puy. Few sprigs of thyme. 1 carrot, small dice. 1 small onion, small dice. 1 celery, small dice. 1/2 tbsp red wine vinegar. 1 shallot, fine diced. Rinse the lentils and drain. In a large pot, add the lentils, bay leaf and thyme and cover with water. Bring to a boil and reduce heat. Add salt and simmer for about 15-20 minutes. Make sure you don’t overcook them. Duck Confit →. One Response to “Lentilles du Puy”. August 27, 2012 at 6:38 pm. Love lentils – got to try this! Sam and joey ...
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Betty Who?
https://bettywho.wordpress.com/2013/02/19/1501
Follow my blog with Bloglovin. Foie Gras Torchon with Amarena cherries and Marcona almonds. Seared Foie Gras over Creamed Corn, Pea Shoots, Shoestring Duck Fries and Glazed Balsamic →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out.