Wednesday, January 18, 2012

Foie Gras

I made myself a great little appetizer a few days ago. Foie gras with romano salad, walnuts, extra Italian virgin oil and a home made pomegranate caramel. I first put some water in a saucepan with a lot of sugar (do not know the exact measurements, but approximately 100 ml of water and pour sugar at one place till it forms a large peak in the pan. Mix it with the water, juice and seeds from a fresh pomegranate and let it create itself. If you do not like the acidity of the seeds, sieve it... Plate and serve!!
A great french plate that´ll always make you smile.

No comments:

Post a Comment