Foie Gras (which took me four days, following Thomas Kellers Foie Gras torchon. It was so unctuous! It was served on a crostini i made from homemade baguettes that turned out amazing, just drenched in truffle oil, coarse sea salt and black pepper and toasted served with a huckleberry compote. I also had a selection of six different sea salts. I crave this everyday :(
Wednesday, March 3, 2010
Bread and Butter.
Foie Gras (which took me four days, following Thomas Kellers Foie Gras torchon. It was so unctuous! It was served on a crostini i made from homemade baguettes that turned out amazing, just drenched in truffle oil, coarse sea salt and black pepper and toasted served with a huckleberry compote. I also had a selection of six different sea salts. I crave this everyday :(
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