Foie Gras Butter
If you have any leftover raw foie gras, from cutting escalopes or making terrine try this butter. It makes great crostini, sandwiches, and pasta sauce, or add it at the last minute to enrich a pan sauce.
Place the foie gras trimmings in a bowl and leave at room temperature to soften, and then mash them together with a fork. Place the mashed foie gras on a piece of plastic wrap and shape into ½ inch (1 cm) in diameter roll. Wrap tightly, twisting the ends of the plastic wrap to enclose the foie gras, and refrigerate until firm.
Bring a small saucepan of salted water to a boil. Reduce the heat to a bare simmer, drop in the foie gras roll, and poach until the foie gras is very soft and the fat is beginning to melt, 1 to 2 minutes. Remove the foie gras from the water and leave to cool.
Jennifer McLagan
Jennifer McLagan has been called courageous, a contrarian and even a little crazy. Well in these dietarily correct times, she is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. And while she creates delicious recipes she believes that food is more than recipes. So equipped with a quirky sense of humour, a taste for the bizarre, and bowerbird tendencies she delves into food’s history, myth and culture adding to the literature of food and cooking. Her books garner prizes everywhere, BONES won the James Beard Best Single Subject Cookbook award, was a winner in the Gourmand World Cookbook Award, and a finalist in the IACP cookbook awards. FAT won the Gourmand World Cookbook Award for Best Cookbook Cover, the Silver Sprout Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook. It was also named Cookbook of the Year 2009 by the Beard Foundation and is short listed for Cuisine Canada awards. But her publisher just wishes they’d sell better.