Tag Archives: Foie gras

Foie Gras Terrine w/ Golden Raisin Puree-TGRWT #22

With all the controversy in California and it’s ban on the production and sale of foie gras, I figured what better way to use raisins for this round of TGWRT #22.  According to the foodpairing chart, I used cinnamon, white balsamic vinegar and apple juice to make … Continue reading

Rate this:

Posted in Molecular Gastronomy, Salads, science, Techniques | Tagged , , , , , , | 1 Comment

Liquid Foie Gras Ravioli

Continuing on with how we can “modernize”  the art of making pasta, we look at the ravioli. Pasta Making is a technique that his has been around for thousands of years, either by the Chinese making noodles using millet or … Continue reading

Rate this:

Posted in Innovative pasta, Molecular Gastronomy | Tagged , , , , , , , ,