How do I cook foie GRAS.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Foie gras can be cooked in a number of ways, from long and slow in a terrine to quickly seared in a pan. Here is a great article all about foie gras, its preparation and different cooking methods: http://www.hudsonvalleyfoiegras.com/finecooking.html
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
And, a really good foie gras is absolutely, positively divine shaved on salad -- of pea shoots, delicate greens, spring mushrooms...you name it. Treated almost like a truffle or bottarga, judicially shaving curls of liver this way may have you feeling slightly less bad for the poor goose...
Michael Ruhlman had a great article the other day about making a torchon of foie gras, which is very elegant, simple, and highlights the product: http://ruhlman.com/2011...