gras and caviar are pure elegance. Even though I serve
this stuff daily, I personally canít get enough. Itís
not something that you sit around and eat every day,
of course. Itís pricey.
The first time I ever ate caviar was when my father
ordered it at a restaurant in San Francisco. I remember
him eating it and just grinning. Iíve been hooked ever
since. I bought my dad a tin of Petrossian Beluga for
his birthday. It set me back a pretty penny, but itís
his most favorite food in the world. Besides, if it
werenít for him and my mom, I wouldnít be doing what
I do. What do you get the man who has everything? A
tin of caviar.
The best way to experience caviar is cold with a spoon
and a glass of champagne. Nothing more, nothing less.
Okay, maybe a little bread and unsalted butter. And
never ever chopped eggs, onions or capers - it just
obliterates the taste. You pay good money for this,
why adulterate an already fine flavor? The very best
Iíve had is the fabulous Golden Oscietre - the eggs
are bigger and have a slight golden tint to them than
regular Oscietre. They have that great ďpopĒ sensation
on the roof of your mouth - thatís one characteristic
of caviar that we are seeing less and less of. If you
have the opportunity to try it, I heartily recommend
you do so.
Gras is comfort food. You put it in your mouth and it
just melts. Itís a treat and about as far away from
the liver of ďliver and onionsĒ fame as you can get.
Iíve been cooking it for a long time and am happy to
see its renewed popularity on restaurant menus. Cooking
foie gras is not what you think it would be. When you
put it in the pan or on the grill, itís firm. The more
you cook it, the softer it gets. When itís just right,
itís a silky plump pouch, exactly the opposite of what
happens when you cook a steak, which gets firmer as
you cook it.
The best way to cook foie gras is sautťing, which doesnít
add any additional flavors. Itís just the simplicity
of the seared meat thatís accented with a little kosher
salt and pepper that makes foie gras so delicious to
me. Foie gras is pure magic
Iíve categorized these as indulgences not because of
their hoighty toighty history, but because they are
a little more expensive and they are a treat. They feed
something deep inside you besides a hunger pang. That,
to me is the definition of indulgence - a once in a
while experience one shouldnít pass on. (more)