|
| |
| | Hudson Valley Foie Gras |
 | | Foie gras is a very rich and potent ingredient, and therefore should be served in small portions, almost always as an appetizer or as a garnish to a dish rather than as a main course. | | | There are lots of ways to prepared foie gras-sautéed, poached, baked, or made into paté or a mousse-but the two standard methods for fresh foie gras are sautéing slices to be served hot and baking whole livers in a terrine to serve cold. | | | As foie gras cooks, a lot of fat is rendered off so the slices go from cold, firm slices that are full of solidified fat to softer, springier slices that have had much of the fat cooked off. |
|
http://www.hudsonvalleyfoiegras.com/finecooking.html
(2117 words)
|
|
| |
| | history |
| | The Foie Gras is tasted with the fork or simply pasted on toast or farmhouse bread very slightly roasted. | | | Foie Gras is rich in flavour and should be complimented as such by choice of wine. | | | To serve it, cut into the Foie Gras delicately with a knife soaked beforehand in ebullient water that is before each slice the knife must be cleaned. |
|
http://www.knet.co.za/swfoiegras/history.htm
(445 words)
|
|
| |
| | Hormel Foods - Glossary - Foie Gras |
| | Suggested wines with Foie Gras that is served cold include sweet white Sauterns or Reislings or for heartier flavored Foie Gras when prepared warm, serve a Merlot or a Cabernet wine. | | | Foie Gras of goose (Foie Gras d"Oie) is considered to be slightly smoother in texture and richer but more delicate flavored than Foie Gras of duck (Foie Gras de Canard) due to the greater fat content. | | | When the liver is removed, it is often soaked in a solution of wine, water and milk to prepare it. |
|
http://www.hormel.com/kitchen/glossary.asp?id=35881&catitemid=
(339 words)
|
|
| |
| | foie gras. The Columbia Encyclopedia, Sixth Edition. 2001-05 |
| | The product is exported to all parts of the world in several forms—the esteemed pâté; foie gras au naturel, the plain cooked livers; a sausage; and a purée. | | | Ducks and chickens are also sometimes used in the making of foie gras. | | | The pâté is made by cooking fresh livers, reducing them to a paste delicately seasoned with wine and aromatics and combining it with truffles and finely chopped veal. |
|
http://www.bartleby.com/65/fo/foiegras.html
(246 words)
|
|
| |
| | WorldTable - Foie Gras |
| | The second half of Foie Gras, is devoted to an incredible selection of foie gras-inspired dishes, created by some of the world's most renowned chefs. | | | Until recently, the term "foie gras" may not been a familiar one to most people, not even to many lovers of fine cuisine. | | | Now foie gras producer and connoisseur Michael Ginor has created the most complete reference and recipe book available on the subject. |
|
http://www.worldtable.com/foiegras.html
(761 words)
|
|
| |
| | Foie gras in the Ariège Pyrénées |
| | You can find foie gras from family farms at local outdoor markets or the special "marchés de gras" (literally fat markets) that are held in the winter and where you can also buy whole fattened geese and ducks. | | | It is typically served with toasted baguette rounds and a sweet wine. | | | Paler than a normal liver, extremely smooth, rich and nearly buttery in texture it's said foie gras is not eaten, it is savoured. |
|
http://www.ariege.com/gastronomie/foiegras/eng.html
(643 words)
|
|
| |
| | Foie Gras - fresh pate de foie gras goose foie gras by Gourmet Food Store |
| | The delight of the chef and the connoisseur, fresh foie gras is available both in the duck and goose varieties, fresh-frozen, flash-frozen and fresh, from France and Canada. | | | caviar, cheese, foie gras, butters and creams, oil and vinegar, smoked salmon, truffles, mushrooms | | | Ready to serve, micuit foie gras is partially cooked. |
|
http://www.gourmetfoodstore.com/foiegras
(395 words)
|
|
| |
| | Sunset: Sweet and savory indulgence - Foie gras - includes recipes |
| | Extremely rich foods, from blue cheese to foie gras, fare well with sweet companions that have enough underlying acid to counter the foods' unctuousness. | | | Per serving (not including foie gras, which is approximately 98% fat): 170 cal., 23% (39 cal.) from fat; 3 g protein; 4.3 g fat (2.1 g sat.); 25 g carbo (0.9 g fiber); 188 mg sodium: 11 mg chol. | | | Place frying pan over high heat; when very hot, add foie gras. |
|
http://www.findarticles.com/p/articles/mi_m1216/is_n5_v201/ai_21239487
(1442 words)
|
|
| |
| | Foie Gras: Liver Disease as "Gourmet" Treat |
| | Foie gras is sold mainly in the most expensive restaurants, by costly caterers, and in gourmet stores, but the force-feeding magnates want it to become a pizza topping, an ordinary food of the masses. | | | Hungary is the largest producer, but the most foie gras is consumed in France, the second largest producing country. | | | Israel is the third largest; most of that country's foie gras is exported. |
|
http://www.farmsanctuary.org/newsletter/foiegras.htm
(1162 words)
|
|
| |
| | NO Foie Gras - A Farm Sanctuary Campaign |
| | Foie gras has been exalted in some gourmet food circles as a prized delicacy, but if most people knew how foie gras is produced, they would be horrified. | | | Today foie gras production is concentrated in France, which produces and consumes 90% of the world's foie gras. | | | Their plumage becomes encrusted with filth, and most of them develop what foie gras farmers call "wet neck"-when their unpreened feathers curl up and become coated with dirt and oil. |
|
http://www.nofoiegras.org/FGabout.htm
(1817 words)
|
|
| |
| | Foie Gras: Gourmet Atrocity |
| | Foie gras-French for "fat liver"-is the term used by "gourmets" for livers of ducks or geese enlarged to many times their normal size by cruel force-feeding. | | | During the holiday season - when most foie gras is eaten - respond to newspaper food articles with letters-to-the-editor alerting readers to the cruelty of foie gras and urging them not to serve or eat it. | | | Although the countries producing the most foie gras are France, Hungary, and Israel, production continues in the United States. |
|
http://www.poultry.org/foiegras.htm
(885 words)
|
|
| |
| | Report on foie gras- LFDA |
| | All high class French restaurants currently have foie gras on their menus throughout the year whilst in the South West of France foie gras is also served in a great percentage of normal commercial restaurants. | | | At the present time, it is estimated that foie gras is consumed at least once a year by 4 in 10 French people and that on average they consume it on approximately 10 occasions per year. | | | Force feeding is a technique that has been developed in order to produce a product, foie gras, that is highly appreciated and actively sought by an important number of consumers, especially in France, a country with a long tradition of foie gras consumption at festive events and is becoming more frequently consumed. |
|
http://league-animal-rights.org/en-rapport_foiegras.html
(6408 words)
|
|
| |
| | eG Forums -> Trotter and Tramonto square off over Foie Gras |
| | Even if we assume that they were raised for foie gras, I doubt if anyone these days are 'forcefeeding their ducks and geese with noodles cooked in butter in a feed gutter. | | | When it comes to foie gras, I'm in the "for it" camp but the "anti" arguments stated in the article are not without merit. | | | The foie gras wars has turned Chicago chefs against one another. |
|
http://forums.egullet.org/index.php?showtopic=64581
(3993 words)
|
|
| |
| | Hatikva Grilled Foie Gras |
| | Brush the pita on both sides with the duck or foie gras fat and season with the cardamom, salt, and pepper. | | | Balance a grilled foie gras medallion on top of the pita, and place both a grilled and a fresh piece of fig on top of the foie gras. | | | Score the foie gras and season with salt and pepper. |
|
http://www.globalgourmet.com/food/special/1999/foiegras/hatikva.html
(515 words)
|
|
| |
| | Foie Gras at eGourmetChef |
| | The foie gras must be put on a slice of bread. | | | Foie gras has a very rich food value and is full of unsuspected virtues. | | | Champagne is often considered as the best wine that you can serve with foie gras but you can serve it with many wines, just avoid wines that are either too light or too young: |
|
http://www.egourmetchef.com/buy/gourmet/foiegras.htm
(449 words)
|
|
| |
| | Chef Guide for Chefs: Cooking: Foie Gras (Sonoma) |
| | It is the Muscovy ducks, however, which produce a better flavor and a superior texture for foie gras. | | | Most foie gras producers here and in Europe use a moulard duck for their production flocks. | | | In France where most foie gras is produced, the moulard are used for two reasons. |
|
http://foodservice.chef2chef.net/tools/tips/data/CookingFoieGras.shtml
(453 words)
|
|
| |
| | What is Foie Gras? |
| | Foie gras is sold either as pure foie gras (100 per cent goose or duck liver obtained by forcible cramming) or in foie gras products, eg pate de foie gras, terrine de foie gras etc which contain other ingredients as well. | | | To cram a goose means to stuff 400-500g (approx 1lb) of salted, cooked maize (often lubricated with goose fat into its crop at least three times a day, for a minimum of 16 days. | | | To meet demand, France also imports fattened livers from Israel and mid-European countries, such as Hungary, where the cramming process is similar to their own methods. |
|
http://www.fortunecity.com/greenfield/shell/5/foie.htm
(1142 words)
|
|
| |
| | International Recipes OnLine: Food and Wine Dictionary: foie gras |
| | Foie gras should be served chilled with thin, buttered toast slices. | | | Pâté de foie gras is pureed goose liver (by law, 80 percent) that usually contains other foods such as pork liver, TRUFFLES | | | Mousse or puree de foie gras must contain at least 55 percent goose liver. |
|
http://www.internationalrecipesonline.com/recipes/dictionary.pl?2761
(255 words)
|
|
| |
| | Foie Gras |
| | Foie Gras is sold as a "delicacy" which, until Commonwealth was established, was not obtainable "fresh" in the U.S. – only as processed pâté de foie gras – because of import restrictions. | | | Foie Gras gets 85 percent of its calories from fat – more than twice as much as a hamburger! | | | Foie Gras and pâté de foie Gras can make people fat and sick like the unfortunate birds tortured to produce it. |
|
http://www.animal-lib.org.au/lists/foiegras/foiegras.shtml
(1237 words)
|
|
| |
| | Salon Travel Your goose is cooked |
| | As we were to find out, the foie gras is so fat it might as well be pure butter. | | | Manrique showed how pliable a goose liver is by fitting a whole one into a tureen as neatly as you would fit bread dough into a loaf pan. | | | The foie gras he'd chosen for his favorite recipe must have been Grade A, because it was huge. |
|
http://www.salon.com/travel/food/feature/2000/04/13/foiegras
(748 words)
|
|
| |
| | Foie Gras |
| | Fresh foie gras is generally sold in individual vacuum-sealed packages. | | | To prepare the foie gras for high heat cooking, gently separate the liver into its two lobes. | | | For high heat cooking methods, the liver is soaked first. |
|
http://www.hertzmann.com/articles/2000/foiegras/page6.php?link=
(406 words)
|
|
| |
| | Foie Gras |
| | Serve it with a Côteau du Layon, a Sauternes, a Gewürstraminer, a champagne or a light red wine. | | | Duck Foie Gras is more rustic, with a stronger taste. | | | Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savored on slices of farmhouse bread slightly roasted. |
|
http://www.frenchfoodexports.com/Product/FoieGras.htm
(104 words)
|
|
| |
| | Foie Gras: A Thousand Year History - France guide - official French tourism web site |
| | Foie gras delights aficionados year-round, since it can be enjoyed fresh, semi-cooked or preserved. | | | When cooked, such as in the recipe below, it might be preferably served with a red wine that can be chosen from a vast range of possibilities, a great vintage of Côtes de Beaune or a Châteauneuf-du-Pape for instance, or a more tannic Madiran wine. | | | Known since the days of Ancient Egypt, the taste for foie gras has fluctuated with the times. |
|
http://uk.franceguide.com/thematiques/article.asp?idc=7497&idth=11&niv=
(545 words)
|
|
| |
| | www.Forum49.org :: View topic - Moore's Time Waster, Backing Meaningless Symbolic Gestures |
| | Foie gras, which translates from the French as "fatted liver," is usually served as pate. | | | Birds are not raised for foie gras anywhere in Illinois, and it is served at only a handful of high-priced restaurants and specialty markets, where it can go for $100 a pound. | | | Moore said he wasn't sure if he had ever eaten foie gras. |
|
http://www.forum49.org/phpbb/viewtopic.php?t=339
(4472 words)
|
|
| |
| | All about Lamb's Lettuce - Crispy Foie Gras on a Bed of Fresh Mache by Pierre Carrier - Hameau Albert 1, Chamonix on ... |
| | Make individual mille-feuilles by layering a potato galette, a slice of foie gras, some caramelized nuts and some Lamb's Lettuce; repeat the layering, finishing with a crispy potato galette. | | | Quickly sauté the 8 escalopes of foie gras over high heat, until nicely coloured on both sides; set aside on paper towel, season with sea salt and freshly ground pepper. | | | Sprinkle with a few grains of sea salt and a grinding of Szechuan pepper. |
|
http://www.theworldwidegourmet.com/vegetables/salads/mache/carrier.htm
(309 words)
|
|
| |
| | Flak Magazine: Foie Gras, 12-14-04 |
| | The holy icons of the chef's faith — fragrant truffles, rich foie gras, well-marbled meats and other luxurious ingredients — these are not God. | | | Since your consumption of the foie gras will not result in the slaughter of additional ducks &; your hosts can't retroactively unorder the food — it's probably fine to eat it. | | | But who is served if the foie gras is simply thrown out or, worse, fed to a household dog who is unlikely to appreciate its culinary merit? |
|
http://www.flakmag.com/misc/foiegras.html
(987 words)
|
|
| |
| | Foie gras flap spreads -- bill would ban duck dish / But haute cuisine restaurateurs say proposal goes too far |
| | The idea is being viewed with alarm by high-end restaurants in California and across the nation that serve foie gras, a dish enjoyed by many who fancy haute cuisine. | | | The force-feeding method is the only way to make good foie gras, he and other chefs said. | | | Several European countries have banned foie gras production, but France, where the food originated and remains popular, exports some to the United States and other countries. |
|
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/02/10/GOOSE.TMP
(985 words)
|
|
| |
| | ARFF - Foie Gras |
| | Unfortunately, several haute cuisine establishments in Florida serve foie gras, a product made from the diseased liver of force-fed ducks and geese. | | | The following south Florida restaurants have foie gras on their menu (based on the latest available menu information).* By serving foie gras, these restaurants contribute to the suffering of ducks and geese. | | | Remind them that Charlie Trotter and other world renowned chefs have made the compassionate decision not to serve foie gras, and that foie gras production has been banned in many countries. |
|
http://www.animalrightsflorida.org/FoieGras.html
(425 words)
|
|
| |
| | Foie Gras Ban |
| | The birds are then slaughtered to produce foie gras. | | | The process is repeated two or three times daily for two to three weeks until the birds are slaughtered to produce foie gras. | | | Several other countries, including Israel, Germany, the United Kingdom, Switzerland and the majority of provinces in Austria, have already banned force feeding to produce foie gras. |
|
http://www.avar.org/foiegras2.html
(3686 words)
|
|
| |
| | Amazon.com: Hudson Valley Foie Gras: Gourmet Food |
| | Produced in upstate New York, this foie gras is recognized by its oval shape, firm texture, and is best when sauteed. | | | I hope that this particular item will not remain "discontinued." I was a sous chef in a fine dining kitchen for a long while, and this is the exact loaf we used - it is the highest quality foie gras I have ever tasted. | | | It was tasty I think, fine so far as foie gras goes, but how to compare, if there are only 2 places in the country that make/raise it aren't there so how much choice do you have? |
|
http://www.amazon.com/exec/obidos/tg/detail/-/B0000DCWM0?v=glance
(1107 words)
|
|
| |
| | Foie Gras |
| | We suggest you drink a soft wine like a Montbaziac, Sauternes or Champagne with your Foie Gras. | | | Generations of farmers raise birds following old school customs and respect of the immense culinary tradition of the Périgord. | | | We suggest an l’Or of Naudine (Engrave) (www.chateauperin.com) For all our friends and gourmets, no delivery restriction will accompany your selections directly on the section wines. |
|
http://fromagefrancais.com/Foie+Gras?osCsid=185fddc5867a4a796ba7f48482056a48
(416 words)
|
|
| |
| | Foie Gras |
| | Today, foie gras is common on the menus of French and non-French restaurants in major U.S. cities, and I’ve eaten foie gras many times in many different ways in my travels through France. | | | I first tasted foie gras de canard on January 26th, 1997. | | | Foie gras is the fattened liver of a goose or duck. |
|
http://www.hertzmann.com/articles/2000/foiegras
(144 words)
|
|
| |
| | A Foie Gras Rant from Jennifer Iannolo |
| | The chefs who treat these ingredients with care and respect, and the consumers who appreciate those efforts, will be forced to give up a staple of cuisine that has been tempting the palate as long as there have been chefs to serve it. | | | I watched a chef just last week, ever so carefully slicing his lobe of foie gras with exactitude, so as not to mar its beauty. | | | If a consumer chooses not to eat foie gras, it is his decision to make. |
|
http://www.gildedfork.com/monthlymeditation/duck-stops-here-0905.html
(774 words)
|
|
| |
| | Whole goose foie gras - Danos Frères (Dordogne) |
| | A whole goose foie gras made in Dordogne by the Danos brothers. | | | Tasting tip : serve cold on a toast with a syrupy white wine. | | | Whole goose foie gras - Danos Frères (Dordogne) |
|
http://www.bienmanger.com/2F227_Whole_Goose_Foie_Gras.html
(108 words)
|
|
| |
| | Hudson Valley Foie Gras |
| | Historically, foie gras has been cooked in a paté or terrine and served cold. | | | The last decade has seen the gain in US popularity of serving foie gras seared hot with a sweet and tangy fruit garnish. | | | Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose, but in our case, only duck) produced by a special feeding process. |
|
http://www.hudsonvalleyfoiegras.com/abouthvfg.html
(410 words)
|
|
| |
| | Campaign: Make Pittsburgh Foie Gras-Free, Stop the Needless Suffering |
| | We are currently conducting a campaign in which we are working with the owners and chefs of restaurants that currently sell foie gras with the aim of having them remove it from their menus. | | | In addition, the animals need to be slaughtered in order for their flesh to be sold as food. | | | So much food is stuffed down their throats that many birds' stomachs literally burst open after being fed, leading to a gruesome death. |
|
http://www.pghfoiegras.com
(425 words)
|
|
| |
| | Foie Gras: Delicacy of Despair |
| | When the birds are slaughtered, their livers are sold for foie gras. | | | Israel, Germany, Italy, and Turkey are just a few of the countries that have banned the force-feeding of animals. | | | Foie gras, which is French for “fatty liver,” is made from the grotesquely enlarged livers of male ducks and geese. |
|
http://www.goveg.com/feat/foie
(177 words)
|
|
| |
| | Princesse d'Isenbourg et Cie - Foie Gras Supplier in the UK |
| | Foie gras from Princesse d’Isenbourg is chosen from just one of the select Comité Renaissance members, choosing only the finest produce for the world’s greatest chefs. | | | Today, that tradition and savoir-faire is upheld by the august Comité Renaissance, each of the few members being committed to honouring and respecting its ageless methods. | | | Princesse d'Isenbourg et Cie - Foie Gras Supplier in the UK Small farms in the south-west of France have been rearing ducks and geese to produce foie gras for centuries. |
|
http://www.caviar.co.uk/foiegras.shtml
(167 words)
|
|
| |
| | Foie Gras |
| | The ducks and geese force-fed for foie gras are compelled to consume much more high-energy food—mostly corn—than they would eat voluntarily. | | | California Decides to Permanently Pull Foie Gras Off the Menu | | | Next time you go into a store or restaurant that sells foie gras, please let them know that a product that comes from force-feeding ducks and geese is more than you can stomach. |
|
http://www.hsus.org/farm_animals/factory_farms/foie_gras.html
(355 words)
|
|
| |
| | NPR : France Questions the Foie Gras Tradition |
| | A Taste of Mardi Gras: The Return of the King Cake | | | All Things Considered, January 20, 2005 · While America feasted on turkey and cranberries over the holidays, no French table was without the traditional dish of foie gras. | | | Literally translated, foie gras means "fat liver" and is the fattened liver of ducks and geese that have been overfed. |
|
http://www.npr.org/templates/story/story.php?storyId=4457140
(175 words)
|
|
| |
| | The Controversy Over Foie Gras - Does a Duck Have a Soul? |
| | For there it is, listed so innocently alongside the mulligatawny soup and raviolini: the “seared foie gras with roasted asparagus, mâche, Sauternes vinaigrette and pistachio oil,” all at the blood-money cost of $16. | | | The sole bit of theatrics is offered up by a fiftyish nutritionist named Phyllis Roxland, who is holding a platter of one large clump of dough and a smaller, browner clump. | | | Many brandish signs reading the truth about foie gras, which feature photos of ducks in their final agony: some lying dead with cornmeal clotted in their bills, others staring upward at a long metal tube about to be jammed down their supple throats, and still more splayed in blood. |
|
http://newyorkmetro.com/nymetro/food/features/12071
(972 words)
|
|
| |
| | Sonoma Foie Gras Home Page |
| | In November of that year, Guillermo traveled to Northern California to explore the wine country in hopes of finding a farm and processing plant to launch their business. | | | The first evidence of foie gras is found in ancient Egyptian history, some 45 centuries ago. | | | They traveled first to France where they apprenticed in foie gras production with the respected Dubois family in the Perigord Region. |
|
http://www.sonomafoiegras.com
(540 words)
|
|
| |
| | Stop Force Feeding - Ban Foie Gras |
| | For a 150 pound human, this would be equivalent to 60 pounds of food per day. | | | Swedish Duck Defenders Ruffle Feathers of Foie Gras Industry | | | Where do you stand in fracas over foie gras? |
|
http://www.stopforcefeeding.com
(379 words)
|
|
|
A cook's best friend