Comments on: Seared Foie Gras a la Marketman (Second Course)

By: Marketman

Marketman — Thu, 21 Aug 2008 02:29:17 +0000

cosmopolicioius, I used semi-dried figs instead of fresh. I keep a supply in our fridge…

By: cosmopolicious

cosmopolicious — Wed, 20 Aug 2008 09:20:57 +0000

foie gras, figs and sauternes? simply divine.
where do you get your fresh figs from?

By: Rico

Rico — Wed, 20 Aug 2008 02:14:43 +0000

My mouth literally watered looking at the pics. REally!

By: joey

joey — Tue, 19 Aug 2008 10:58:43 +0000

This was definitely so incredibly good! As a big fan of foie, like Katrina, I was looking forward to being able to have "seconds" of this dish :) I thought the pairing with the sauternes worked brilliantly!

By: betty q.

betty q. — Mon, 18 Aug 2008 23:07:52 +0000

You are too kind, Estella! I was given the opportunity to open one with two other guys but my boys were just too little back then and motherhood won over in a hearbeat!!! Besides, just like Silly Lolo, I am not business savvy like MM…I am contented with just preparing these dishes for my “guinea pigs”…hahaha…my hubby and my 2 big boys! But when I get the itch to work in an industrial kitchen, I just help my really good friends …two of my mentors, Regis and Nadine…with their catering when they have one….it’s like OLD TIMES and we have soooooooo much fun doing so!