Thanks to hervé for sharing his recipe because for me it's better and it's at home that I taste the best foie gras. Ingredient: 1 foie gras of about 500g, salt, pepper, Armagnac or other alcohol. Personally I chose to buy a foie gras ...

Foie gras (Herve L. way (a friend))

 Foie gras (how Herve L. (a friend))

Thanks to hervé for sharing his recipe because for me it's better and it's at home that I taste the best foie gras.

Ingredient: 1 foie gras of about 500g, salt, pepper, Armagnac or other alcohol.

I personally choose to buy a foie gras to irritate .... otherwise, I advise you to leave it at room temperature and to use gloves for single use (yes, it limits the transmission from your heat to the liver to work it more easily ..) and a spoon back. It avoids cutting the liver, damaging it. The handle makes leverage without cutting the nerve wire.

That's ... well, let's get down to business! I dirty a little, peppered a little more ... I let macerate in alcohol 30/40 min cool. It has already happened to forget one night ..... good short ... turn on your oven at 250 degrees. Put your liver, not the foie gras duck ... in a mold fit (it's better), pack, cover. Put in the bain marie it's capital (As Paris..oùp's)) bake for 30 min. No more. Otherwise you will only have fat.At the end of 30min, if you prick the toothpick, it should not come out of blood. Remove the oven, not you liver ... (decidedly fit) and let cool . Put it in the fridge and enjoy it in 4 days ...... yes, you have to be patient and plan in advance .. but it's worth it ... on grilled taosts for Father's Day, it was hummmmmmmm !!!!!! Not the season I admit, but we do not care .... he was in the freezer. I had to buy at the time of Christmas during specials and frozen ... here .... well after all these jokes I'm going to take a coffee ....

Thanks again to Herve L.

see you soon

Honey onion jam

Ingredients for a dozen tartlets (generous). 2 onions, 2 to 3 tablespoons honey, a little pepper. Simply put all the ingredients in a pan and simmer on low heat. I have an induction plate and I leave ......

 Pork tenderloin with mustard sauce and mushrooms

Totally improvised recipe. For 4 people: 4 slices of thick pork tenderloin or boneless pork ribs, 1 onion, 1 briquette of liquid cream, 1 nice spoon of mustard, 1 cube of poultry, a nice handful of chanterelles or a box .......

Preview

Lunch Menu – Insalate –CAMPOBaby greens, cherry tomatoes, shaved carrots with a lemon olive oil dressing7BIETOLERed beets, baby greens, candied walnuts and Gorgonzola cheese with a red wine vinaigrette dressing11CAESARRomaine lettuce, homemade croutons with a caesar dressing8INSALATA DI MARESteamed mussels, clams, calamari, shrimp, arugu...

 Mascarpone and Amaretto Biscuit

I had never made this cake, we all found it very light, fresh and nice to eat after meals. I found this recipe on a magazine that found a piece of cash at Intermarché. Ingredients for four people. For the biscuit ......