Fun with Pâté
Fun with Pâté
-
-
-
-
-
Fun with Pâté
-
Post #1 - February 2nd, 2023, 1:51 pmTerrine de Canard, Agen prune, Sicilian pistachio, Périgourd truffle and Armagnac.
Last edited by Evil Ronnie on February 28th, 2023, 12:07 am, edited 1 time in total.If you aren't tasting, you aren't cooking.
-
-
-
Post #2 - February 11th, 2023, 4:07 pmwowsa! can i get one of those?????
-
-
-
Post #3 - February 11th, 2023, 5:07 pmImpressive."All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
-
-
Post #4 - February 27th, 2023, 4:10 pmMany thanks!
If you aren't tasting, you aren't cooking.
-
-
Post #5 - February 27th, 2023, 8:52 pmSo where is this being served? I live in Palatine and can't actually think of anywhere nearby that serves anything this glorious."All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
-
-
Post #6 - February 27th, 2023, 10:26 pmCynthia wrote:So where is this being served? I live in Palatine and can't actually think of anywhere nearby that serves anything this glorious.
These photos were taken at The Casino Club of Chicago, my home for eight years. Routine holiday buffet. Many thanks for your compliment. I loved doing the classics.
(Duck liver mousse in the copper saucepan.)If you aren't tasting, you aren't cooking.
-
-
Post #7 - March 5th, 2023, 9:05 pmTerrine de Canard “ to go, at a well known Chicago social club.
Duck breast inlay.
If you aren't tasting, you aren't cooking.
-
-
Post #8 - March 5th, 2023, 9:57 pmHi,
I see mustard and watercress. What is the condiment in the other plastic container? Black olives?
It looks sooo delicious.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
-
-
Post #9 - March 10th, 2023, 5:05 pmCathy2 wrote:Hi,
I see mustard and watercress. What is the condiment in the other plastic container? Black olives?
It looks sooo delicious.
Regards,
Cathy2
Cumberland sauce.
Thanks, Cathy!If you aren't tasting, you aren't cooking.
-
-
Post #10 - March 10th, 2023, 5:07 pm
If you aren't tasting, you aren't cooking.
-
-
Post #11 - March 20th, 2023, 1:49 pmTerrine of Hokkaido scallop and Maine lobster
If you aren't tasting, you aren't cooking.
-
-
Post #12 - March 20th, 2023, 8:05 pmSomehow I missed the Vienna sausage lookalikes when it was posted! And is that caviar?
-
-
Post #13 - March 20th, 2023, 8:47 pmtjr wrote:Somehow I missed the Vienna sausage lookalikes when it was posted! And is that caviar?
tjr,
I found the Vienna sausage pic online and stole it.
The dressing for the terrine is crème fraiche, a few drops of sherry vinegar and American sturgeon caviar folded in.If you aren't tasting, you aren't cooking.
-
-
Post #14 - March 20th, 2023, 9:32 pmSomebody's livin' right!
