This was part of a Thanksgiving feast for the children I teach at church the class is based in Medieval time period

This is a very simple appetizer for someone that enjoys french cuisine. It is great for a small wine tasting or for a cheese lover. I know there is controversy over the ethics of foie Gras harvesting, but this has been a french culinary staple for many many years. Please, positive feedback only. 👍

We used to make goose foie gras pate from our farm raised Lincoln geese, but we support the California ban on foie gras because of the force feeding involved in commercial goose liver production.However, geese feed themselves naturally before winter migration, double their livers, and six weeks later, after migration, their livers are back to normal.We make this pork liver foie gras, using lean shoulder pork, fresh bacon called side pork and pork livers with pork lard added, to replace the goosemeat, goosefat and goose livers. Same recipe.Here is the recipe for two breadpans. one chopped, one pureed. The country pate is sliced in half pound slices, wax paper wrapped and kept frozen a year. The mousse pate is packed in pint jars.

this stew is great when you are on a budget

This rich and creamy foie gras is excellent with the sweetness of the blueberry jam and the acid in the dried cranberries balances out the dish.

After making imitation foie gras from pork liver, and making blue cheese from cashew nuts, I feel confident enough to try this cashew foie gras recipe, guided by the posted recipes from Chef Fabrien Borgel in Paris and Thomas from Fullofplants.Force feeding geese for goose liver foie gras is not allowed in California, and we agree, we dont want to see our own or other geese force fed. However, in nature, geese feed themselves before winter migration, it doubles their liver. Six weeks after start of migration, their livers are back to normal. So we feed our geese unlimited before winter butchering. The cashew fois gras pate is a delicious spread.

This was part of a Thanksgiving feast for the children I teach at church the class is based in Medieval time period #mycookbook

I bought fresh foie gras imported directly from France and a block of veal filet. The instructions said it would be delicious simply sautéed, so I added soy sauce to make French cuisine in my family's style.Warm the serving plates, and you can enjoy this dish as you would at a restaurant.We like soy sauce in our house so I used a little bit for both the filet and the foie gras, but the foie gras may be better with a slightly sweet sauce, so adjust the amount of sugar to taste. For 2 servings. Recipe by Kattasan

This is a family favorite! Cornbread recipe is on my page as well. Recipe may need to be halved.

A WW2 vet used to make this for every church supper.

a terrific side dish for the holidays!

Originating from the Alentejo region of Portugal, this used to be a regular recipe in my household growing up. This is an easy and extremely cheap recipe that can be made in less than 20 mins. Also a good recipe to use up old bread.