Foie Gras and Sweetbreads

Shaun @ Tru6 · 03-22-2007, 06:40 PM

just got back from a wonderful birthday dinner for a friend at a local French restaurant. Started off with pan seared foie gras with sautéed apples, cinnamon-vinegar reduction. Divine.

Next was sautéed sweetbreads with wild mushrooms and a cream sauce reduction. sublime, truly sublime

Finished with a warm apple tarte tatin and creme fraiche. sweet

only disappointment was a weak pinot noir from Oregon, but it's hard to order really nice wine with a big group.

The French: great at waving white flags... which also make handy table cloths.

legion · 03-22-2007, 06:41 PM

I take it the party wasn't in Chicago.

M.D. Holloway · 03-22-2007, 06:52 PM

Enough cream, sherry and a fine selection of herbs can make all sorts of viscera delectable. Still have to get you down here to Tejas for some steer...

Don Plumley · Don Plumley's Garage

Yummy. Shame about the Pinot though. Great Oregon Pinots are wonderful, but they are hit or miss at the lower price level.

Shaun @ Tru6 · 03-22-2007, 06:59 PM

Quote:

Originally posted by LubeMaster77
Enough cream, sherry and a fine selection of herbs can make all sorts of viscera delectable. Still have to get you down here to Tejas for some steer...

For winning your contest 2 years ago

The porcini rubbed delmonico sounds nice, but then there's the porterhouse, but I really do love double cut lamb chops.

bring the company card.

M.D. Holloway · 03-22-2007, 07:04 PM

The Filet Oscar might be my fav if done rare but boy does that make ya fott!

Ribeye with a nice Montreal rub, grilled mid rare is nice as well.

If I can score some Carabou next time I'm in Canada I will save in the freezer till you come down. Best there is...

Joeaksa · 03-22-2007, 07:31 PM

Hope you do not have to do a medical anytime soon. Most of the blood readings would be off of the chart...

VincentVega · 03-22-2007, 07:46 PM

Sweetbreads might taste like pumpkin pie, but I'm not going to find out.

legion · 03-22-2007, 07:50 PM

Quote:

We've seen everything good. We've seen the whole city! We went to a museum, we saw priceless works of art! We ate pancreas!

Joeaksa · 03-22-2007, 07:51 PM

Quote:

Originally posted by Chris Martin
Sweetbreads might taste like pumpkin pie, but I'm not going to find out.

Try it, you might like it!

After you have eaten Haggis, you can eat anything!

legion · 03-22-2007, 07:52 PM

"All Scottish food was invented on a dare."

cool_chick · 03-22-2007, 07:58 PM

Foie Gras blows chunks.

cool_chick · 03-22-2007, 07:59 PM

Quote:

Originally posted by LubeMaster77
The Filet Oscar might be my fav if done rare ......

like....in a Chicago burb????

M.D. Holloway · 03-22-2007, 08:07 PM

mmm...I can only think of one good thing in Chicagoland, well maybe 2!

TerryH · TerryH's Garage

Quote:

Originally posted by Shaun 84 Targa
just got back from a wonderful birthday dinner for a friend at a local French restaurant. Started off with pan seared foie gras with sautéed apples, cinnamon-vinegar reduction. Divine.

Next was sautéed sweetbreads with wild mushrooms and a cream sauce reduction. sublime, truly sublime

Finished with a warm apple tarte tatin and creme fraiche. sweet

only disappointment was a weak pinot noir from Oregon, but it's hard to order really nice wine with a big group.

The French: great at waving white flags... which also make handy table cloths.

This sounds exactly like dialogue from the show Frasier.

Tobra · Tobra's Garage

I could tell y'all how to make the best damn ribs you ever had, but then I would have to kill you.

CC, if you think Fois Gras blows, you never had any that was even decent

Shaun @ Tru6 · 05:02 AM

Quote:

Originally posted by TerryH
This sounds exactly like dialogue from the show Frasier.

you WATCH Frazier?!

Shaun @ Tru6 · 03-23-2007, 04:52 AM

Quote:

Originally posted by cool_chick
Foie Gras blows chunks.

Then it could be a certain fellow from Tejas was right!

TerryH · TerryH's Garage

Yeah, I watch Frasier. Mostly just to watch the real star, Eddie.

I couldn't enjoy a meal that I knew animals suffered to provide.

From the Orange County Register;

March 22, 2007
Wolfgang Puck bids adieu to foie gras
California foie gras lovers may have to face the French delicacy's imminent doom a little sooner than planned.

Chef and restaurateur Wolfgang Puck announced today that he plans to eliminate foie gras from the menus of his restaurants. Puck is working with the Humane Society of the United States to implement a program that would remove foie gras and other products used in his kitchens that are associated with animal cruelty. For example, eggs used in his restaurants will soon come from cage-free hens.

Farm Sanctuary, an animal rights advocacy group, spent three years protesting the use of foie gras in Puck’s restaurants. (Click here for the campaign Web site. A disclaimer: The site is a bit graphic.)

“When a highly respected icon in the food industry takes a bold position like this, it has an impact,” said Farm Sancutary president Gene Baur. “Other chefs and establishments should follow in Wolfgang Puck’s footsteps.”

Foie gras is made by force-feeding ducks several times a day, causing them to become fatty and expand about four times larger than a normal duck liver. An average foie gras liver weighs in at about 1 1/2 pounds.

California has its own ban on the delicacy, to go into effect by 2012. It’s already been banned in Austria and Italy, and there are pending bans in Washington, Hawaii and New York. Chicago started banning the sale of foie gras last August.

Tishabet · 03-23-2007, 07:59 AM

Which "local French restaurant?" The most notable local foie gras I've experienced recently were at Craigy Street Bistro and Troquet, but I'm always interested in new recommendations.