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Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce
Get Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce Recipe from Food Network
scallops, sel gris, medallions, grapeseed oil, parsnip, port wine, cinnamon, clove, fennel seeds, star anise, peppercorns, figs, shallots, tawny port, currant jelly, red wine vinegar, chives, fig, butter, parsnips
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Poule au Pot with Gros Sel Sauce
Get Poule au Pot with Gros Sel Sauce Recipe from Food Network
chicken livers, pork sausage, prosciutto, foie gras, shallot, parsley, eggs, armagnac, garlic, bread, milk, fat, turnips, onions, carrots, celery, leeks, bay leaves, thyme, chicken stock, savoy cabbage, vermicelli, mustard, sherry vinegar, tarragon, canola oil, broth, salt
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Persimmon Salad with Pomegranate and Walnuts Recipe
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
walnuts, sugar, salt, shallot, sherry vinegar, walnut oil, fuyu persimmons, radicchio, pomegranate seeds
