Go to the Recipe: Foie Gras Parfait
Okay, stupid question: I live in California.... where the sale of foie gras is prohibited by (a really stupid) law. What sort of substitutes can I use to make the base?
Maybe try chicken liver? You will want to adjust the recipe to include more fat maybe cream or even a little chicken or duck fat. Can you order foie online?
Order from Dartagnan.Com. Fresh or prepared.
When I lived in SoCal Micheal of Micheal's in Santa Monica raised his own near Santa Barbara. Is that still allowed?
Nope.... the production and sale of foie gras is completely banned in the state of California. I can physically purchase it in another state and drive it myself into CA, but as far as I know that's the only way we can get the product now.
Matthew, I agree that is just a monumentally stupid law!
Is this meant to be served straight from the fridge or should it be taken out to warm up to room temp first?
Ganache recipe says always serve at room temp. Nevermind.
This is just for flavor. Its seasoned to be served at room temp. i.e. less seasoning.
Thanks, I have the pom juice and two lobes of foie (frozen) so hopefully I'll get around to making it soon.
Any ideas on converting the ganache and gelee recipes to knox powdered gelatin?
Is this served just as is or can a crustini be served with it? I am not sure because of the pomegranate. Would a crustini go well with the pomegranate?
CA residents can order Foie online. I just did. I used http://www.enjoyfoiegras.com/
Im not affiliated with them in any way just wanted to share.
can serve cold ???
How can make it with powdered gelatin in isrsel we have only that prodact it looks amasing
Hey Ohad. Powdered gelatin shouldn't be a problem, but make sure you use beef gelatin. Most gelatin sold in Israel is fish gelatin, and fish gelatin is seriously weak.
