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Spicy Apple Chutney with Foie Gras Torchon

Spicy Apple Chutney with Foie Gras Torchon by Crimson Gourmet   Ingredients: 3  small firm fuji apples, peeled, cored and finely chopped ½ onion, finely chopped 1 tsp Espelette chili pepper 1 cinnamon stick 1 bay leaf 1 cup raspberry red wine vinegar ½ cup super fine sugar 2 Tablespoons dark brown sugar 1/3 cup currants 1/3 cup sweet Reisling, Sauternes, or Gewrztraminer ½ teaspoon salt Foie gras torchon or terrine (also see the French-style terrine for another great option for this flavor profile) French Baguette, sliced and toasted in oven with olive oil spray Thyme (for garnish) Instructions: For the chutney, put...

Parsnip Puree with Duck Rillettes

Parsnip Puree with Duck Rillettes by Crimson Gourmet   Ingredients: 3 tablespoons duck fat or butter ¾ cup finely chopped onion 2 garlic cloves, minced 1 tablespoon minced peeled ginger root ¾ cup thinly sliced carrot ½ cup thinly sliced leek (one large leek white and light green part only) ¼ teaspoon cumin ¼ teaspoon salt 1 bay leaf 3 ½ cups parsnips 4 cups chicken broth 2 pinches cayenne pepper 1/8 cup cognac or brandy ½ cup heavy cream ½ cup shredded duck confit or duck rillettes 4 toasted slices French baguette freshly ground black pepper black or white truffle...