by HOCAFF Team | Aug 15, 2016 | General
Next to caviar, Foie Gras is recognized as one of the world’s most exquisite delicacies. Although this luxury food dates back to the ancient Egyptians, it was made popular by the French and has become a staple in their cuisine. In essence, Foie Gras is the creamy delicate liver of “fattened” ducks or geese. The rich fragile nature of the liver can make cooking with foie gras feel daunting to those that have never tried it; However, this decadent ingredient is amazingly versatile and so delicious that it is worth the risk of messing up a recipe or two.
Tips for Cooking with Foie Gras
- To avoid overcooking when you are pan frying foie gras, cut the delicate pink liver into half-inch thick slices. If you want to keep your serving portions small, cut each slice into smaller portions of the same width.
- Prevent your foie gras from falling apart by bringing it to room temperature before slicing. Also heat up your knife under hot running water in between slices.
- Be sure to heat your skillet until it is smoking hot before carefully laying the foie gras into pan. If it doesn’t immediately start rendering the fat or smoking, your pan was not hot enough. In this case, quickly remove the foie gras from the pan and allow it to heat up some more before searing it again.
- Foie Gras cooks fast; 30 seconds to a minute on each side so pay close attention while its cooking to avoid burning this delicacy.
- After removing foie gras from the pan, let it rest for approximately one minute.
- If you aren’t able to cook with foie gras soon after you plan on buying it, purchasing frozen foie gras can be a great option. When high grade foie gras is flash frozen, the water freezed into microcrystals, leaving the structure of this duck liver delicacy identical to fresh foie gras.
Recipes with Foie Gras
Finding ways to excite the palate beyond the typical everyday fare can be as simple as including an exotic ingredient like truffle mushrooms or Foie Gras. In the recipes with foie gras below, cooking with Foie Gras is the main attraction.
Pan-Seared Foie Gras with Fig Mostarda and Fresh Figs
All you will need to create this sumptuous dish are; 6 dried figs (split and quartered), 1 cup cognac, 1 cup sugar, a tablespoon of whole grain mustard, ¼ teaspoon hot mustard powder, pinch of salt, 4 slabs of foie gras, fresh ground black pepper, 1 tablespoon sliced chives, coarse sea salt and 4 figs.
While the Foie Gras is coming to room temperature, make the Fig Mostarda by combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until syrupy; about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.
Prepare the Foie Gras slicing and scoring it on one side. Season it liberally on both sides with salt and pepper. Heat a small skillet over high heat for at least three minutes. Pan fry the foie gras in the skillet scored-side-down. While the foie gras is cooking, swirl the skillet gently every few seconds until it is deeply browned and crisp on each side. Transfer the Foie Gras to a plate to rest for at least one minute before using a small spoon to glace it with some of the Figs Mostarda.
Finish up this dish by spooning some the rest of the Fig Mostarda onto serving plates and place one slice of foie gras on each. Top with thinly sliced chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens. This recipe is from J. Kenji Lopez-Alt of Serious Eats.
Beef Filet with Foie Gras and truffles.
For a simple meat lover’s dinner on a warm summer night, invite a couple of friends over and try this recipe from Composer Gioacchino Rossini. For ingredients you will need 3 tbsp. clarified butter, 4 (1⁄2”-thick) slices baguette, 4 oz. fresh foie gras, cut into 2” rounds about 1⁄2” thick, Salt and freshly ground black pepper, 4 (6-oz.) beef filets, at room temperature, 1⁄2 cup Madeira wine, 2 cups rich veal or beef stock, 6 oz. demi-glace, 8 tbsp. butter cut into pieces and 1 ounce of the black truffle sliced thin.
Begin by preheating the oven to 200°. In a nonstick skillet, heat clarified butter over medium heat. Add croutons and fry until golden. Keep warm in the oven. Wiped the skillet clean with paper towels. Return it to the stove on high heat. While the pan is heating up, season Foie Gras with salt and pepper. Gently place into the hot skillet and brown for approximately 30 seconds on both sides then set aside in the oven to keep warm along with the croutons.
Heat skillet to a medium-high heat while seasoning the filets with salt and pepper to taste. Cook for about five minutes per side or until medium rare. Transfer filets to the platter with croutons and foie gras to keep warm.
Add Madeira wine to the skillet at medium-high heat and cook for about two minutes or until alcohol has evaporated and reduced slightly. Add stock and demi-glace then increase heat to high and let cook until liquid is reduced by three-quarters and slightly syrupy. Gradually add the sliced butter, a few pieces at a time and swirl skillet over heat until butter is melted and sauce is velvety.
Place croutons on a warm plate, top with filet and add one piece of sautéed Foie Gras on each filet. Top each piece of Foie Gras with three or four truffle slices then spoon sauce over the top and dinner is ready for serving.
Get the best selection of delicious foie gras and other gourmet specialty foods at House of Caviar and Fine Foods online.
by HOCAFF Team | Aug 1, 2016 | General
Cooking with Caviar: Summer Recipes with Caviar
Caviar is literally one of the “coolest” foods and a perfect accompaniment to many traditional summer fare. Using even the least inexpensive caviar will add sophistication and elegance to any event. A dollop of this delicacy can transform a mundane salad into delectable extravagance. Recipes with caviar can be prepared with the roe from wild or high quality farm fresh Caviar. Although warm weather entertaining typically conjures up a hot grill and all the fixings, summer recipes with caviar can have guests reminiscing about your gathering through fall and even into the winter months.
Whether you are hosting a casual backyard affair, an elegant summer night soirée for a few close friends or an intimate dinner for two, top it off by pairing caviar with some classic favorites. Below are a few ideas of how you can enhance your summer recipes with caviar.
- What’s to stop you from starting off the festivities with a show-stopping caviar parfait. This would be perfect if you are in the mood to share that classic Siberian Ossetra Caviar you’ve been dying to open. Or, for a less expensive option, it would be just as pleasing to crown each parfait with a spoonful the shimmering black roes of the Hackleback caviar. The accompanying ingredients for this parfait includes lemon juice, fresh chopped dill, plum tomatoes, hard-boiled eggs and bread sticks (optional). Follow the instructions for these mouthwatering mini caviar parfaits here. Don’t forget to show them off in your most stunning parfait glasses.
- Try a Tuscan cantaloupe infused Sea Salad with a quenelle of California Royal White Sturgeon Caviar. Official name for this nontraditional pairing “ Crab with Cantaloupe and Caviar – Sea Salad” by Andrew Swallow of Epicurious. This is a multifaceted flavor combination that is easy to make with a few choice ingredients such as cantaloupe, crabmeat, Colvin Vinaigrette, Avocado, Royal Sturgeon caviar and a few other choice ingredients. Follow this link to make this memorable summer caviar recipe.
- For intimate outdoor dining on a warm summer night, set an elegant table with a figs and wine centerpiece as a backdrop for a sumptuous caviar entree. Consider caviar-topped smoked salmon on a blini with crème fraîche. With this recipe, the caviar you choose is entirely based on your preference although since it’s a meal for two it is entirely decadent to choose a high end variety from the Kaluga selection for an unforgettable dining experience. Follow this link to buy caviar online and get the ingredients and recipe for this caviar topped smoked salmon and other gourmet indulgences for your upcoming occasion.
- Add sophistication to any summer gathering with a fun sampling of caviar inspired recipes from world renown chef Wolfgang Puck. He introduces a variety of appetizers, dips, canapes and pizza with exquisite gourmet toppings from an impressive assortment of caviars. These can vary in color, flavor and price according to your preference and budget. For instance, a red caviar with avocado will brighten up your table at a fraction of the cost of one of the black caviar varieties. Find recipes and instructions here for how to make these summer favorites.
Find more recipe ideas and a wide selection of caviar and other delicacies at House of Caviar and Fine Foods. Our selection of caviar that we have available online can make sourcing both the imported and domestic caviar for your summer brunches, dinners, weddings, parties and other events easy and effortless. In addition to purchasing caviar online you will also find your beautiful selection of gourmet meats, Foie Gras, truffles and other caviar accessories.
by HOCAFF Team | Jun 28, 2016 | General
Raise the bar on your next recipe by adding caviar.
Caviar is a delicacy that has evaded the masses for some time, but more alternatives to the black gold found in the Caspian Sea are allowing people to either forego the imported pearls and enjoy domestic sources of caviar from different fish such as salmon, trout, flying fish, etc. or try both the classic delicacies and the American varieties.
Purists hold that caviar should only be served on toast points or unsalted crackers in order to allow the taste and texture to stand out as the star of the plate. They would then follow up their bite with a straight shot of frozen vodka. Others who are not strict about their caviar eating experience enjoy adding a few extras to their caviar such as crème fraiche, lemon wedges, minced onion, and more while accompanying their morsels with champagne.
Once you have tried caviar in its simplest form, perhaps you may be interested in seeing it in a supporting role amongst other components to make up an appetizer. Chefs have experimented with ways to cook with caviar, adding it to dishes to capitalize on distinct flavors in an effort to create culinary masterpieces. Some are masterfully complicated and others are perfect for looking fancy without breaking a sweat or the bank.
A traditional caviar appetizer is Caviar on Blini. A blini is a Russian pancake made with yeast. The blini – about the size of a silver dollar – is topped with crème fraiche and then topped with salmon or trout roe.
Upgrade your favorite secret recipe for deviled eggs with these toppings: a teaspoon of caviar, a dollop of crème fraiche and an elegant slice of chive. These deviled eggs with caviar are great at any gathering.
Pate is traditionally a mixture ground meat and fat in a spreadable form. This common French dish can be altered to take on a more aquatic air with the use of of smoked salmon and caviar. Serve the smoked salmon on a base of salmon mouse and top the stack with a dollop of caviar. Serve the smoked salmon and caviar pate with a slice of lime and avocado and eat with crackers.
If you’re feeling a bit adventurous, try a truffle custard with crab and caviar. This appetizer/first course is decadent and rich with ingredients like heavy cream, milk, crab meat, truffle oil, and of course caviar. To assemble this recipe, fill a short glass with the truffle custard and place the crab meat on the top. The creaminess of the custard will support the meat and prevent it from sinking. Top with a drop of black caviar.
Twice-cooked potatoes with caviar is special because of the type of caviar sitting atop the potato skin which is stuffed with a mixture of potato and crème fraiche. American Paddlefish caviar has a nutty and fruity flavor, introducing an interesting dynamic to the dish.
Regardless of which caviar recipes you experiment with and how you choose to plate your caviar, it should always be kept on ice when it is in its tin or jar. It also should be consumed on one occasion and should not be saved for later. The quality and freshness is integral to the tasting experience and adding caviar to a recipe is sure to take it to the next level. Find a wide selection of caviar as well as other fine delicacies and caviar recipe tips and at the House of Caviar and Fine Foods.
