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Foie GrasIt is they who in 1778 began the modern history of the dish....
Foie Gras PateWhen it changes color, the foie gras is also put into the pan, as well as the wine and spices. As soon as the foie gras is fried enough, the dish is removed from the heat and allowed to cool a little....
Cooking Foie GrasFoie gras is a delicious and dietary product that contains many vitamins and beneficial trace elements. Dishes with foie gras are very nutritious and have a deep flavor.
One of the finest dishes with foie gras is known...
Pan-Seared Foie GrasYou can place the finished pieces of the delicacy directly on a toasted slice of bread, so that it can absorb the delicious fat, that it will still release, or you can arrange them onto kitchen absorbent paper to absorb it...
Filet Mignon with Foie GrasPrepare the goose liver cut into slices (so that it does not fall apart and is easy to cut, it should be cold, just taken out of the refrigerator).
Put the meat in a baking pan and put the foie gras on it....
Fried Foie Gras with GarnishServe the fried foie gras with a garnish of chopped tomatoes and mashed potatoes, mixed with salt and butter.
Optionally, sprinkle the meal with chives....
Duck Magret with Foie Gras SauceAdd the cream and the foie gras in pieces. It will melt almost immediately. Instead of fresh duck liver, you can also use the same weight pate of goose or duck liver....
Foie Gras Naturel (Natural Goose Liver)Soak the livers in advance for 10-12 hours in cold water, then drain and dry it thoroughly. With a sharp knife, cut off all the membranes.
Then place in an oven dish with the fat and cover it with thick greased paper....
Salad with Foie Gras and Mango SaucePour some of the mango sauce over.
Pour the mushrooms over them (it's best if they're warm), sprinkle with the caramelized onions and finally the foie gras. Drizzle with more of the mango sauce and serve....
History of MarzipanIn our country, marzipan is not recognized as a quality dessert. The reason for this is the time of communism, when products with a hard cocoa mass similar to chocolate, but of a rather low quality, were sold under the name...
History of PizzaPizza is a national Italian dish and is loved by tens of thousands of people all over the world. The prototype of pizza appeared on the tables of the ancient Romans.
They served pieces of meat on large pieces of bread...
Some History of RiceFrom the flavorful Indian pilaf to the Italian risotto - rice is famous throughout the world. Rice is a very nutritious food, since it is rich in proteins, vitamins, minerals and digestible fiber.
In contrast...
The History of Spanish CuisineSpanish cuisine, which has for centuries on end impressed its fans, has quite a unique story. It is a personification of the tastes of Celtic, Iberian, Phoenician, Carthaginian, Greek, Arab and many other people's cuisines...
The Curious History of the CroissantThe croissant is a type of pastry, made from flaky dough, whose shape resembles a crescent. The croissant is characteristic of French cuisine, it is a symbol of both the culinary world and France, is served with coffee...
History of Chocolate, Written by the AztecsWhen one talks about Mexican cuisine, everyone imagines the delicious corn wraps known as tortillas, the aromatic Mexican beans, the different types of chili peppers and even the insects that are still eaten by Mexicans...
The Forbidden Fruit: The Secret History of the FigBursting with aromas of fruit and vegetables, fall is the fig season. Sweet and delicious, their unique smell makes them perfect for desserts, jam or they can even be eaten raw. Full of vitamins and minerals, even...
Cream of Pumpkin Soup with a Mix of VeggiesMelt the butter in a deep container and put the onions and green onions to braise for 5 min.
Then add the garlic, chili peppers, tomatoes, potatoes and pumpkin. Leave the products to cook for 5 min., while stirring thoroughly...
Cream of Chard SoupAfter a short while of cooking, water is poured into the pot and as much salt as you want is added.
As soon as the vegetable soup boils, add the sliced potatoes....
Cream of Chestnut SoupIf you decide to bake the chestnuts, carve a small cross at the bottom of each chestnut, since they tend to pop in the oven.
Chop all the vegetables finely and saute in olive oil....
Cream of Mushroom SoupClean and slice the button mushrooms, the size of the slices is not of great importance.
Heat the olive oil and butter in a large heavy bottom pan....
Cream of Broccoli SoupPour water two fingers above the level of the vegetables.
Pour half a cup of olive oil and salt it.
Cook the soup until the vegetables are soft....
Risotto with a Mix of Mushrooms and Foie Gras
The History of Rum From the Time of Columbus to Today
Essence of Life Smoothie
