Radish Bouillon
Equal parts pureed radish and Sherry Vinegar, sugar and salt.
Brought to a boil and clarified with Egg whites.
Butter Braised Turnips
Peeled and sliced Turnips braised very slowly in butter and thyme.
Seared Foie Gras
Seared very dark on both sides to create a crunch.
Served with a dry Alcasian Riesling.
Any time I taste something particularly fantastic I like to write it down. Now, I've never been a big fan Foie Gras so when I tried this I feel like I became a new woman.
(Not my Foie but a delicious looking one none the less.)
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