Movie night, a family birthday, making it to Friday — host any occasion like a pro.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Quick breads, muffins, lattes — see what all the fall fuss is about.
Keep it light for your next dinner with these quick-prep meals.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
There's a new food holiday 365 days a year — see what today is.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Throw a ghoulishly good Halloween party with these cocktail and snack hacks.
Little boys and ghouls will freak when they see these bewitching bites and sweets.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
By Chef #462133
on August 09, 2007
on March 26, 2007
Background: This was given to me as a challenge by my friend Herkimer. It was a random recipe pick. I had never even heard of Foie Gras -much less be able to pronunce it. The more research I did into what this was, the worse it got for me. Not only had I never heard of Foie Gras, I wouldn't have know a turnip if I fell over one. Needless to say - with NO Enthusiasm - it took me a couple of weeks just to pull the ingredients together. **I never did find what I thought Foie Gras really was - but ended up getting Liverworst Pate. I was lucky to come up with a turnip and that ended up in a package of 3 (the least I could find). Instead of Sherry Wine Vinegar, which was something else I couldn't find I used Red Wine Vinegar. After searching 4 or 5 stores in a couple of neighborhoods - those were the staples I finally settled on. I had no luck finding unsalted broth of any kind so I just used a can of Beef Broth. The recipe: The recipe was easy - once I figured out what I needed, what it looked like and what to do with it. I flattened the Liverworst Pate into thin patties between wax paper. But my excitement for what was about to happen still wasn't there. As the ingredients started cooking and melding together, the aroma got interesting. By the time I added the Red wine vinegar - I found myself "getting hungry!" When the time came to sear the liverworst pate - well that got interesting. It made it into the hot frying pan ok - but when I went to turn them, the patties fell apart. No problem though - it just made more... The Conclusion: While I went into this with a non-enthusiastic heavy heart, I was quite surprised by the outcome. It wasn't the worse meal I've made - but it wasn't the best one I've made. It was though, in the words of Herkimer - "another expanding of my culinary horizons." If I never eat Foie Gras or a turnip again the rest of my life - at least I can say "I bought, I cooked, I tried." Oh yeah... never say never!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 17, 2003
Serving Size: 1 (118 g)
Servings Per Recipe: 2
The following items or measurements are not included:
sherry wine vinegar