Sweet and Sour...

The afore mentioned foie gras torchon dish:

Sweet: Rhubarb, Grand Manier, Orange Juice, Honey, Caraway Seed

Sour: Bright red swiss chard stems, poached in apple cider vinegar

Crunch: Dried edamame, toasted crushed caraway, grated unrefined sugar

Fragrant: Rose Jelly

Rich and Fatty: Hudson Valley Foie Gras Torchon

Salty: Our own Peconic Bay sea salt!

Hanging Torchon

Foie Gras Torchon, Rhubarb, Swiss Chard
Rose Jelly, Edamame, Caraway

Served with a side of our house made milk bread. You can't go wrong!

One quick side note before I sign off. Check out this great blog my good friend Spencer recommended: Sated Epicure. It's got loads of great photos, tips, and interesting thoughts on food and cooking. Check it out!



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About Cooking Curiously...

This is a place for food nerds to roam free. A place for me to document my tales and experiences concerning that wonderful substance known as FOOD. I find it incredible how many forms it can take, and the impact it can have on our lives. Hopefully, I can make some of those forms tangible here. The following posts will range from travel stories to new dishes and recipes, some restaurant reviews, maybe just an interesting food thought. Regardless, this is meant to be an open forum for both myself and any followers. Feel free to post and comment. Enjoy!

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