Katharine C: Festive Cook&Eat

 Photo credits:  Katharine C

In the interests of providing the most festive holiday food for our families and guests this 2013 season, Caroline gave us instruction in preparing our own foie gras - four different ways. We use the foie (liver) of canard (duck), not of oie (goose).   Caroline did most of the work today, walking us through the steps of preparation. 

The liver is prepared .......

... by opening it up and taking out the main veins (a short task, not complicated)

This is one of the foie placed in a terrine prior to being baked in the oven

This is another foie being wrapped in (cooking quality) saran wrap prior to a very short cooking time in the microwave

Foie gras custards to be accompanied by .....

... veloute of chestnuts, seen cooking in broth on the stove

Master Chef Caroline, Robyn, Leslie, Anne, Sharon

The chestnuts and broth are pureed

Sharon, Anne, Leslie, Katharine, Robyn, and Caroline

Lunch was ...... lots of foie gras, served as a starter:  foie gras custard with chestnut veloute.  Then there was a choice of:  foie gras gravlax (foie gras cured in the refrigerator;  foie gras terrine (cooked in the oven);  and foie gras cooked in the microwave.  This very scientific experiment (ha!) enabled us to determine the different flavours of the different cooking styles, and also the ease of preparation, of cooking and of serving.  It was a very interesting comparison.   (Do note:  foie gras can NOT be prepared in the course of a morning.  It's not complicated but the process takes place over a few days.  Caroline had pre-prepared all the foie gras that we ate today, and those that we prepared in this session went into the refrigerator for later consumption). 

Michel, Philip and Michel (they received a special invitation since it's Christmas)

Caroline provided us all with a treat of champagne to accompany this very festive occasion, and we had special jams (apple, pear) and chutneys (prepared by Anne S on a separate occasion) to accompany the meal, along with a light salad.  For dessert we ate airy chestnut, flour-free, cakes.  Yum.

Thanks Caroline for yet another year of great cooking and great information in making us better cooks.