Foie Gravy

Want to impress your guests? Flambé !!!

Gravy is a key component to Thanksgiving dinner, no? This year, inspired by the fond memories of foie gras, I thought Foie Gravy would be a nice companion to the traditional style gravy. Kinda like giblet gravy but with liver only, lots of liver. I do not expect everyone to be a fan, I know my mother isn't! But for those who love liver, this is for you! 

Note: I am not able to light food on fire and photograph at the same time. This photo credit goes to Lena, our lovely guest from Germany.

Clean and rinse at least a pound of chicken/turkey livers. Sauté in butter until cooked through, then informedly add about 1/4 cup Cognac.  Do try this at home, but not before reading flambé tips first, linked from the Caramelized Apples Flambéd with Cognac post. Add fried sage leaves, salt and pepper. Coarsely chop.

Make your fabulous gravy as usual. Reserve half of your gravy for non-liver lovers.  Take the other half and add lots o' liver. Don't be shy.

If you would like my gravy recipe feel free to email me. And if you have a gravy recipe that rocks, please share!

Thank You Blogger

Blogs of Note

Interesting and Noteworthy Blogger-powered Blogs 

Compiled by the Blogger Team

We had a terrific Thanksgiving here, if you celebrate, I hope you did too. And the icing on the cake (or should I say pie?) was that Blogger picked Taste With The Eyes as the Blog of Note for Thursday, November 27! WOW. In between cooking the Big Bird (25.90 lbs.) and making the dressing, other side dishes, and playing with my nephews, I took a break to post that adorable photo of Stone. Little did I know that a neat surprise was waiting for me! There were comments from folks far and wide who had never visited Taste With The Eyes before. All this was due to the absolute honor of being chosen as the Blog of Note. I am really excited to meet new bloggers. The friendships that I have made so far are amazing. It is a special relationship that we form and how we come to care for strangers met through our blogs, a unique experience indeed. To my old and new friends alike, I sure do relish your input. To the Blogger Team and Blogger Buzz at Google thank you so much for this awesome distinction and wonderful opportunity to make new friends.

Oh, the party is not over yet. At 1 o'clock this afternoon we have 20 or more friends stopping by for our annual open house, we call it Leftover Day. We'll be putting the leftovers out on the buffet and grilling some delectable turkey and honeybaked ham sandwiches on the new panini maker! 

Last night was a blast. After dinner, we played a hilarious game called Mad Gab. Everyone was in stitches. The boys insisted we play charades, so we did that too! So I'm wondering, how do you feel about leaving the dishes until the morning? Me? I feel just fine about it. Would rather laugh and play while everyone is here. The dishes can wait. But they can't wait too long, now we've got another party in a few hours, so I gotta go take care of business...

Meet My Sous Chef

This is my nephew, Stone. He is six and he's been helping me cook since he was three. Here he's got a stalk of Brussels Sprouts that we are going to roast and drizzle with a balsamic glaze for today's Thanksgiving meal.


Roasted Brussels Sprouts: Toss Brussels Sprouts in olive oil, salt and pepper and roast until tender and the outer leaves are brown and crispy. Toss with a balsamic reduction.

We both would like to wish you a wonderful Thanksgiving and share with you one of our annual traditions. We put a place card at every seat at the table and scatter some pens about. During the beginning of the meal everyone is encouraged to write on their card the things they are grateful for this year. We save these cards so friends and family that have been coming to Thanksgiving at my home now have several cards at their setting. It is fun and poignant and sometimes sad to read what we were grateful for in past years. During dessert, we read our current card out loud and some from the past. We also cherish the cards that have been written by those who are no longer with us on this planet.

This year Stone is in first grade and his writing skills are excellent, so he made the place cards.

Gratitude from the Past

"I am grateful for big things in life: That my family can come to spend a week with me and we have such a wonderful time together, I am grateful to have two nephews and the opportunity to really spend time with them. I am grateful that my cousin Davida is on the mend and was able to make the trip to join us at Thanksgiving. I appreciate the little things: Pat's help shucking the oysters, Bill's excellent turkey carving skills, Linda's delicious mashed potatoes and creamed corn which she brings year after year and everyone's help in the kitchen."

"The freedom we have."

"Good friends."

"Good health and old age."

"Having exciting happy moments, lots of them, with my family."

"I'm grateful for my family and friends."

"I am grateful for my lovely daughter-in-law."

"I'm grateful for my job and my life."

"We are thankful for fresh air from the ocean, good earth to grow vegetables, clean water for seafood, and friends to share with."

"I am thankful for my family, wife, health and great dinner, and I am finally thankful I am not a Yankee fan."

"I am thankful right now to be sitting among all these lovely people."

"Great food!"

"Thank you for yesterday, today, and tomorrow."

"I am thankful for God."

"I am thankful for this great opportunity to get to know a different country and new people and to be part of a traditional Thanksgiving in America."

"I am thankful to be able to watch the kids grow."

"I am thankful for the lives we live and all our loving friends and kin."

Thanks to all for being so dear

And I hope to see you again next year.

The same faces have again appeared

Along with some new ones which we cheer.

With our friends and family we remain very close

As we celebrate Thanksgiving

With those we love the most.

Happy Thanksgiving!

Chestnut and Mushroom Soup

Chestnut and Mushroom Soup

Truffle Oil and Tamari Drizzle

Yep, we're in the kitchen today. First dish we completed for tomorrow's Big Feast is the soup. This is Clotilde Dusoulier's recipe from her Chocolate & Zucchini Cookbook. Bravo Clotilde! For the past several years I've made a Cauliflower Soup with a Vanilla Chestnut Cream Swirl. Thought we'd try something different this time. An excellent soup for Thanksgiving, Chestnut and Mushroom Soup is elegant and unique yet not too much work, as we have lots of other dishes to prep today. The compelling ingredients include chestnut, mushroom, leek, shallot, garlic and Cognac with a vegetable stock. There is no cream, but this vegetarian soup has a wonderful creaminess as well as a lovely Fall earthiness. I added a drizzle of truffle oil and tamari to give it an even deeper umami flavor. 

Here's the Menu for tomorrow's Thanksgiving meal:

• Cheese Platter with Accompaniments
• Barbecued Oysters
• Chestnut & Mushroom Soup
  
• Traditional Turkey & Traditional Gravy
  
• Foie Gravy
• Pat’s Popovers 
  
• Linda’s Mashed Potatoes
  
• Linda’s Creamed Corn
  
• Wild Mushroom, Leek, & Sage Dressing
  
• Roasted Brussels Sprouts with Balsamic Glaze
  
• Sweet Potato Gratin
  
• Cranberry Relish
  
• Assorted Homebaked Pies with Ice Cream & Whipped Cream

OK, back to the kitchen. Wishing you all a Glorious Holiday!

Strawberry Margarita Cake

An extremely moist cake reminiscent of a Strawberry Margarita complete with fresh squeezed lime juice, Tequila and Cointreau. The Retro Lemon Jello Cake has another incarnation! This is the perfect recipe for those who were not born with the baking gene (yours truly). And even if you are an accomplished baker, you just might appreciate a fun and easy Bundt cake recipe once in a while, no?

The original recipe and a step by step for Lemon Jello Cake and Mojito Cake can be found here. Follow the Mojito Cake recipe, just substitute strawberry flavored Jello, and for the glaze:

• 2 c. Powdered Sugar
  
• 1 T. Tequila
  
• 2 T. Cointreau (orange flavored liqueur)
  
• 1/2 c. Fresh Squeezed Lime Juice
  

It's also fun to be creative with the garnish. Some ideas include: Lime wheels or wedges or zest, powdered sugar, and mint. You can also serve the cake with fresh strawberries or a drizzle of strawberry coulis, or strawberry ice cream or whipped cream. I would love to hear your ideas.

Yellow Eye Heirloom Beans

Yellow Eye Beans With Garlicky Salsa Verde

Cotija Cheese

In a pot, these Rancho Gordo Heirloom Beans were covered with about 2 inches of water and soaked for 4 hours, a bay leaf was added, brought to a boil, then simmered for around 2 hours until the dense and creamy beans were tender. Salt to taste.

To a good amount of olive oil add chopped garlic. Heat until the garlic is fragrant but not browned, add salsa verde (hot or mild depending on your taste). Then add the cooked Yellow Eye Heirloom Beans and heat through. This recipe of beans with olive oil, garlic and salsa verde was inspired by Nancy Silverton in her cookbook, A Twist of the Wrist. Served here with an extra dollop of salsa verde and grated cotija atop the beans. Cotija cheese is a hard cow's milk cheese named after the town of Cotija, Mexico where it originated. This cheese is delicious grated over warm beans.

I am sending this side dish of Yellow Eye Beans with Garlicky Salsa Verde over to my blogger friend Simona of Briciole, as she is hosting Susan The Well-Seasoned Cook's, Legume Love Affair Event for November. Are you a bean aficionado? Make sure to check out Legume Love!

On my drive home from work yesterday, I just had to stop and take some photos as the sun was setting. Most of the smoke and ash from the fires has blown away. On Saturday, there was a fire right here on the Palos Verdes Peninsula. Thankfully this one was extinguished quickly with no major damage.

My heart goes out to all Southern Californians who lost their homes in the recent wildfires.

Sándwich Cubano

The Cuban Sandwich:

A common lunch for Cuban cigar and sugar mill factory workers for over a century. Popular with Cuban immigrants in Miami and Tampa, Florida. Now this sandwich is the favorite of locals and tourists alike.

The Ingredients:
Ham, Roast Pork, Swiss Cheese, and Pickle

The Spread:
Purists say yellow mustard only. Others like mayonnaise.
I made a mustard mayo blend with chopped pickled jalapeño peppers.

Spread each side of the bread with the mustard jalapeño mayonnaise.

Layer with ham and roast pork.

Slice the big pickle lengthwise. Add pickle and Swiss cheese to the sandwich.

Butter the outside of the bread then grill the sandwich on a traditional plancha, or use a panini maker. This is my new toy "The Griddler."  I promised my brother that I would have a panini maker in time for Leftover Day, so now, on the day after Thanksgiving, we can grill up some awesome turkey sandwiches. But I'm thinking when he sees this blog post, he is going to want a Cubano too.

A tender bread with a nice crust, a piquant spread, lots of thin-sliced deli ham, melting Swiss, zesty pickle, and juicy roast pork. A sandwich masterpiece! ¿Qué piensa usted?

Organic, Vegan, Raw

To celebrate my dear friend Gina's birthday, we do lunch, and she suggested a restaurant called LEAF. Organic, vegan, raw food. Grains, seeds, and nuts are soaked and sprouted. The food is not heated to above 110 degrees F. I love my dear friend, and happy to go anywhere she likes, but I must admit I was a bit skeptical about this choice. 

Cracklin' Corn Chips with Hummus

Flying Falafel Salad: Sprouted chickpea falafel croquettes with creamy tahini sauce, mixed greens, marinated onions, tomatoes and sprouts.

This food is very colorful and photogenic...

Veggie Sunburger Wrap: Veggie seed croquettes topped with sweet tangy tomato sauce, mixed greens and sprouts rolled up in a collard green with house dressing.

We were pleasantly surprised, the food was tasty and interesting. I was especially intrigued with the marinated onions. Chef Patrick shared that the thinly sliced onions are left to marinate in a raw organic unpasteurized soy sauce, then are served atop the salad. I will be stealing this technique for some future salads, thanks Patrick.

Here in Southern California, my roses are still blooming. I brought along this bouquet for my long-time friend. The arrangement is a mix of Tahitian Sunset Rose (far left), Secret Rose (light pink middle) Tournament of Roses (front pink), Julia Child Rose (far right). Happy Birthday, My Friend! Glad to explore Organic, Vegan, Raw with you anytime...

Foie Gras

The Whole Foie Gras - presented on a platter to the table...

...taken back to the kitchen and served thusly!

Per Se, New York City

Foie Gras 'en torchon' with Wasabi Crisp

Muscat, Cardamon, and Chenin Blanc Syrup

Alex, Las Vegas

Foie Gras Seared with Cherries and Cassia Gastrique

Water Grill, Los Angeles

Ahi Tuna and Foie Gras Sushi Roll

Caviar Russe, New York City

Foie Gras Parfait with Orange Cognac Gelée

Water Grill, Los Angeles

Seared Sonoma Foie Gras, Figs, Port, Brioche

Carneros Bistro, Sonoma

Moulard Duck Foie Gras in Terrine 

Field Rhubarb Relish, Sicilian Pistachio Miettes

The French Laundry, Yountville

Are you a fan of foie gras? 

"Oh, 'crise de foie,' that French sole was so delicious!" penned Julia Child. 

Crisis of the Liver? I get such a kick out of that expression!

This latest compilation of photographs was prompted by an email that came from Thailand yesterday morning. My sister-in-law's father, Jim, is in Pattaya. He thought we might be interested in what they are serving up over in his neck of the woods: A Complete Menu of Foie Gras! Incredible - I just had to post it here:

APPETIZERS

Foie Gras Teriyaki  300

Charcoal grilled sweet soy sauce marinated goose liver, baby leek gently glazed with teriyaki sauce

Sushi Foie Gras  400

Steamed Japanese rice topped with pan-seared Foie Gras, scented with a sweet cherry & preserved Chinese plum sauce

Foie Gras Spring Rolls  650

Deep-fried spring rolls filled with duck Foie Gras & scented with port wine, Oriental mushroom duxelles, chilli & coriander sauce

Foie Gras Dumplings  400

A blend of steamed pork & shrimp dumpling, coupled with seared Foie Gras – to amuse your bouche…

Foie Gras Bruschetta  850

Pan-seared goose liver, on toasted brioche with orange sauce & mesclun leaves – how often can you say ‘wow’!

Foie Gras Fritter  850

Deep-fried port wine marinated Foie Gras served, with a wild berry dip – you’ve struck gold!

MAIN COURSES

Foie Gras with Spicy Sauce  750

Wok-fried crispy goose liver, onions, chilli, garlic & hot basil leaves with white truffle scented fried rice - try this Thai twist…

Foie Gras Pizza  850

Pan-seared goose liver, blue figs, tomato sauce, mozzarella & fontina cheese, with wild arugula salad & Italian parsley

Foie Gras with Angel Hair Pasta  850

Capellini pasta & grilled chicken, tossed in extra virgin olive oil, garlic, basil & chicken jus, topped with pan-seared goose liver & grated Parmesan cheese – a little Italian twist…

Foie Gras with XO Sauce  950

Chinese wok-fried goose liver, white asparagus, honey beans, maple glazed walnuts & XO sauce, served with crispy egg noodles… Ohhhhhh soooo fabulous!

Foie Gras Risotto  1,250

Arborio rice gently cooked in special broth, seasoned with Parmesan cheese & truffle, topped with pan-seared goose liver & black cherry sauce

Beef Sirloin & Foie Gras  3,000

Charcoal-grilled US prime selected sirloin of beef, with pan-fried goose liver caramelized onions, sautéed potatoes & a port wine reduction – inspirational or simply sensational?!

Gratinated Beef & Foie Gras  3,500

Lavastone grilled US fillet of beef, artichoke & goose liver topped with cheese, wild mushrooms & black truffle sauce – ah the good life - wine, dine, recline…

MANTRA RESTAURANT & BAR in Pattaya, Thailand. This is their special menu for November. The prices are in baht, approx. 35 baht to one US dollar.

So, foie fans, what do you think? Shall we meet in Pattaya?

Burrata Pizza and Thanksgiving Thoughts

My two favorite holidays are Thanksgiving and Passover. No wonder! It is because I cook big meals for family and friends at both. I was just looking at my photographs from last year. Please, come reminisce with me...

I get plenty of pizza dough for the week from the local Italian market so I can make pizza with my nephews while they are here visiting. It has become a tradition. And late Friday night after Thanksgiving last year, the adults had burrata pizza with the remaining pizza dough as we relaxed and drank Champagne.

Another tradition we have here is called "Leftover Day." Family and friends are invited to come by from 1 to 5 PM the day after the big feast to eat leftovers, drink Bloody Marys, and chill out. This year, I have a new basketball court so everyone can shoot some hoops! Whoo Hoo! We get a HoneyBaked Ham so if anyone is done with turkey, have ham! And everyone is encouraged to bring their leftovers. We heat them up and put them on the buffet too. Additionally this year I promised my brother I would have a panini maker, so we can make some awesome turkey or ham sandwiches with all those leftover goodies smashed and grilled together.

OK, back to burrata pizza. Top the dough with a mixture of olive oil, chopped parsley, and garlic, then sprinkle with Parmesan cheese. Bake until just slightly crispy, remove from the oven, then top with burrata. Big hit! Other ways we enjoyed burrata last year can be found here.

Ha! I am sending this photo to my blogger friend Sandi at Whistlestop Cafe Cooking for her Centerpiece of the Month Event. Every year this ROCK gets big laughs. Yes, it is just a rock I found on the beach but its place card gives everyone a good chuckle on Bird Day. To see some really beautiful centerpieces, do check out Sandi's monthly event!

This is another laugh I get every year. I spend a good deal of time on the appetizers; including fine cheese platters, homemade dips, and barbecuing fresh oysters. But do you know what disappears first? Lil' Smokies with two sauces: BBQ sauce and a blend of mustard and mayo. Some things never change. Maybe you have a similar experience?

This is another one of my photos from last year. My nephew Stone and my little pooch Mrs. O'Mally had a special connection. On this morning, Stone, in his pajamas, is just sitting on the couch rubbing her belly. She passed away on October 22, 2008. Everyone will miss her this year, I suspect Stone and myself most of all.

Here on the Saturday morning after Thanksgiving, Stone says goodbye to Mally as the family is getting ready to catch their plane back to Chicago. She was always so relaxed with him. He carried her around all week. It was a very special bond.

Wishing you all a wonderful holiday season this year. And to my blogger friends, I so look forward to reading about your holiday recipes and parties. Ah, Thanksgiving - I am so grateful for the reminder to give thanks for blessings great and small.

Wine Country Wedding

Come join me for a glorious day in the California Wine Country where we celebrate Vicki and Jonah's Wedding.

Vicki is my cousin. My father, Leonard, and her paternal grandmother, Edythe, were brother and sister. You may recall me talking about my Nana, born in Kiev, Russia? Nana was Vicki's great-grandmother. Nana and my Aunt Edythe were excellent cooks, perhaps Vicki and I inherited some of our passion for cooking from them?

Vicki and Jonah live in Chicago where they met at a wine tasting a few years ago. Both wine aficionados, they decided to come out to Sonoma, California to be married in the magnificent vineyards of Cline Cellars.

The Kiddush Cup: The Rabbi recites blessings over the wine, a symbol of joy. The couple sip from the same cup of wine, representing the life they will share as one.

Married under the Chuppah: The traditional Jewish canopy representing the home the couple will build together. It is open on all sides to symbolize unconditional hospitality to family and friends.

The reception was held on the beautiful flagstone patio at Cline Cellars. Cline Cellars produces rich, distinctive Rhône-style wines and intense, flavorful Zinfandels, which we all thoroughly enjoyed.

The weather could not have been more perfect for an outdoor wedding. And the bride and groom could not make a more perfect couple. And we couldn't be happier for them.

Hors d'oeuvres

Charred Sweet Corn Soup Shooters Garnished with Heirloom Tomato Concasse

Scaloppine of Eggplant with Sky High Goat Cheese, Kalamata Olive and Fresh Basil

Ahi Tuna Fire Spiced on Crispy Lotus Root Topped with Citrus Aioli

Salad

Tuscan Salad of Wine Country Organic Greens, Crisp Prosciutto, Sonoma Goat Cheese, and Figs served with a Balsamic Vinaigrette Infused with Opal Basil

Main Course

Pan Roasted Liberty Farms Duck Breast with Creme Fraiche Mashed Potatoes, Sauteed Vegetables of the Season in a Zinfandel Pan Jus

Pacific Wild King Salmon with a Cedar Plank Essence served with a Chardonnay Tahitian Vanilla Bean Sauce, Citrus Whipped Potatoes, and Roasted Vegetables with Fennel, Red and Yellow Peppers and Zucchini

Dessert

Tahitian Vanilla Bean Panna Cotta with a Wild Berry Compote and Florentine Cookie

Singing and Dancing

We dance the Horah, a Jewish circle dance to the song, Hava Negila, a celebratory song meaning "let us rejoice."

Wedding Cake

Bottom Tier: Flourless Chocolate Cake with Fresh Raspberries and Chocolate Fudge Layers. Top Tier: Almond Macaron Cake with Praline Buttercream and Chocolate Fudge Layers.

Dear Vicki and Jonah - Mazel Tov and may your life together be as beautiful as your wedding day.