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Wine pairing with Foie Gras

20nimda11 — Thu, 15 Mar 2012 04:52:54 +0000

The luxurious, buttery quality of foie gras calls for pairing with a good quality vintage wine, whether white, red or Champagne. In general, you should avoid young or very light-bodied wines. But, most importantly, the wine that usually works best is a wine that you really like.

The classic pairing with foie gras is Sauternes; however, there are many wonderful alternatives. The method of preparation and ingredients used in your recipe will give you clues about which wines to serve.

Chateauneuf du Pape

For example, when foie gras is prepared with fruit, a wine that does not fight with the acidity of the fruit is best. Sauternes or another sweet wine balances out the acidity of the fruit with the sweetness of the wine. For a rich, creamy or spicy preparation, champagne is usually a good choice. Champagne is particularly nice with spicy foods. Savory and richly textured foie gras dishes pair nicely with heavier bodied wines such as Chardonnay or Cabernet Sauvignon.

If the foie gras is served as an appetizer, you may want to try a good vintage Champagne, Pinot Gris, Riesling, Sauvignon Blanc or Chardonnay, or even a medium bodied red. Sweet wines like Sauternes may also work well as long as the level of sweetness does not interfere with the next course.

When serving foie gras as an entrÈe, and always depending on the recipe, the wines mentioned above will be a good match, as would Pinot Noir, Merlot, or Cabernet Sauvignon. The reds are especially nice if the recipe is served hot. Here again, a good Champagne, Sauternes or other sweet wine will do fine, always considering your wine preferences.

Among the best sweet wines, the legendary “liquid gold” Chateau D‚Yquem, is unique in its class. But a Chateau Coutet or Lafaurie from Sauternes or Barsac is also wonderful, and much more affordable. From the same region of France is Montbazillac, or Jurancon, two less expensive alternatives to Sauternes. Muscat, Port and the great California late harvest wines will also complement foie gras.

You may also want to try the best wines from Germany, Hungary, Italy, Spain, or Australia. Be adventurous; wine tasting is fun.

Fine wine resources
If you are unable to locate the vintage or hard-to-find wines that you desire, there are many on-line purveyors of fine wines.

For an incredible selection of Sauternes (almost 70 total wines of different vintages from about 19 producers), Champagnes, and other imported and domestic wines, try www.premiercru.net. Premier Cru is an upscale wine shop in Emeryville, California. Their service is superb, and the selection of Sauternes is unbeatable. The wines may be ordered on-line and shipped to any state permitting wine to be shipped.

Taylor & Norton Wine Merchants, www.taylorandnorton.com, based in Sonoma, the heart of California’s wine country, carries not only the finest California wines, but also fine and rare wines from around the world. Taylor and Norton offers about 20 Sauternes and 30 Champagnes.

Though you won’t find as many choices for Sauternes, www.wine.com is one of the largest on-line wine stores in the world, carrying over 14,000 fine wines.

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Source: http://www.enjoyfoiegras.com/info/wine_pairing.html

A Short History of Foie Gras

20nimda11 — Thu, 15 Mar 2012 04:51:57 +0000

Fifth Dynasty of Egypt (2498 BC – 2345 B.C.): The earliest images of geese being crammed with food date to this era, though it is not clear whether this produced foie gras as it is now known. Goose was a prized dish in the Egyptian monarchy. Circa 400 B.C. the Egyptians presented fattened geese as a gift to Agesilaus, King of Sparta.
Late second century B.C.: The Greek phrase “trypheron sykoton,” which means foie gras, first appears in text by Julius Pollux, a Greek rhetorician.
Circa second century B.C.: Roman statesman Cato the Elder writes about the techniques of force-feeding geese in his book, “On Farming.” The Romans used Jewish slaves to feed the geese. Later, these practices are assimilated into the Jewish aristocracy in Palestine.
Circa 77 A.D.: Philosopher Pliny the Elder writes in his “Naturalis Historia” about the Roman practice of soaking goose liver in milk and honey to increase its size. Pliny suggests that the governor of Syria (49–48 B.C.) invented the practice and delicacy.
Dark and Middle Ages: Due to dietary restrictions that forbade cooking with butter, poultry fat becomes a substitute — and staple of the Jewish diet. After the fall of the Egyptian and Roman empires, the Jews keep alive the practice of fattening geese.
Circa 1100: Jews migrate to France and Germany, bringing with them their geese fattening traditions which included blinding the animals and nailing their feet to the floor.
1788: The governor of Alsace exchanges a pate de foie gras with King Louis XVI for a piece of land in Picardy. The king then begins offering Strasbourg foie gras throughout Europe, causing the dish’s popularity to spread. (Strasbourg is the capital of the Alsace region in France.)
1800s: German immigrants filter into the midwestern U.S. Watertown, Wisconsin becomes the unofficial capital of foie gras in the U.S.
April 1912: The last dinner served on the Titanic was to include foie gras with celery. The foie gras would have been marinated, enhanced with truffles and baked en croute.
1950s – 1970s: French chefs begin to establish high-end French restaurants in Manhattan. Despite New York’s reputation for sophistication, foie gras remains mostly known among German, Jewish and French immigrants. Foie gras begins to become more mainstream once it starts appearing on the menus of restaurants like Lutèce, opened in 1961.
1974: Norway’s Animal Welfare Act bans force-feeding of all animals.
1991: Denmark bans forcible feeding of animals unless it’s for medical purposes.
1993: Germany and the Czech Republic enact animal protection laws that outlaw force-feeding.
1996: Finland’s Act on the Protection of Animals prohibits forcible feeding of animals for fattening purposes.
1999: Poland outlaws fattening geese and ducks for the purposes of harvesting their livers.
August 2000: The United Kingdom bans the production of foie gras.
January 2004: Force-feeding of birds becomes illegal in Italy.
September 2004: California bans the sale of foie gras and will end the practice of force-feeding by 2012. (Currently, only two U.S. farms — one in New York and one in California — produce foie gras.)
April 2005: Foie gras production becomes illegal in Israel.
April 2006: Chicago bans the sale of foie gras. The ordinance does not mention foie gras production.
February 2008: Prince Charles removes foie gras from all royal menus.
May 2008: Chicago overturns its ban on foie gras.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://online.wsj.com/article/SB121207726422829649.html

Foie gras, one of the world’s most distinguished delicacies, was born along with the ancient chronicles of mankind.

20nimda11 — Thu, 15 Mar 2012 04:51:21 +0000

Foie gras, one of the world’s most distinguished delicacies, was born along with the ancient chronicles of mankind. The first evidence of foie gras is found in Egyptian history, some 45 centuries ago.

In the wild, ducks and geese gorge themselves prior to migration to temporarily store fat in their liver and skin. They use it for energy during their migration.

Egyptians, Hebrews and Greeks used soaked wheat to feed the waterfowl, while the Romans used figs from which the word “liver” originated. The result was an enlarged fatty liver which has been the highlight of the finest gastronomy in the world for over 4,000 years.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.artisanfoiegras.com/artisanway/thisisfoiegras/

People consuming duck and goose fat had a better life expectancy and a lower coronary death rate.

20nimda11 — Thu, 15 Mar 2012 04:50:47 +0000

In 1978, Professor Serge Renaud discovered that unsaturated fatty acids significantly helped to prevent cardiovascular diseases. The Monica project was then launched by the WHO in 1987 through 21 countries to assess the impact of nutrition on coronary mortality and life expectancy. This worldwide study demonstrated that people consuming duck and goose fat had a better life expectancy and a lower coronary death rate.
Indeed, duck and goose products, in particular foie gras, contain a lot of unsaturated fatty acids the consumption of which helps to reduce cholesterol level and to prevent cardiovascular diseases. As olive oil, foie gras contains much less saturated fatty acids than for example butter.

	Goose fat	Olive Fat	Butter
Saturated Fatty acids	27%	17%	52%

Foie gras also contains vitamine A, which stimulates the immunological defences and helps to protect the respiratory and gastrointestinal membranes.
Recently, Professor René Babile also revealed that figs provide a lot of unsaturated fatty acids to the adipose tissues. So savoring foie gras with figs is not only good for your taste buds but also for your health!
Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.e-foie-gras.com/news-health.htm

Foie gras, the fattened liver of a waterfowl, namely a duck or a goose, is produced by a special feeding process.

20nimda11 — Thu, 15 Mar 2012 04:50:05 +0000

As 1999 comes to a close and echoes of past festivities hint at the expectations for the coming century, few delicacies embody the quintessential spirit of the millennium as does foie gras. This penultimate luxury is typically associated with the decadent triumvirate of foie gras, truffles, and caviar. These days any self-respecting restaurant menu will offer some variation of a foie gras dish, from a perfectly delicate terrine slice to a succulently seared morsel with a plethora of fruit accompaniments. New Year’s Eve celebrants would not even dream of ringing in the New Year without a little foie gras.

Foie gras is almost always assumed to be a French product. After all, foie gras is the French word that means, “fattened liver.” During the Christmas holidays, French tables are laden with many delicacies, including terrines and cured foie gras. Gascony is the heartland of duck and goose foie gras production. For the French, foie gras is not just a familiar ingredient, but an intricate part of the historical and cultural heritage of the people.

Outside France, there exists a different story. While most people have heard of “paté”, few know what it is exactly, how it relates to foie gras, and what are the proper handling and preparation techniques. The intensive labor and time required to produce foie gras ensures that it maintains a romantic and exclusive reputation. As an expensive commodity, foie gras can be intimidating for the home cook. In truth, foie gras is one of the most fascinating, versatile and simple ingredients that can showcase a chef’s talent and enliven any amateur’s repertoire. Flip through my reference book, Foie Gras…A Passion, and you will discover some amazing facts as well as dazzling photographs of the possibilities that foie gras affords.

Foie gras, the fattened liver of a waterfowl, namely a duck or a goose, is produced by a special feeding process. Physiologically, ducks and geese possess an anatomy that allows their bodies to store excess fat in the liver naturally, in preparation for long winter flights from northern Europe to the Mediterranean, Middle Eastern and the Nile river basins. It was actually the Egyptians who recognized goose meat as a delicacy, particularly fattened geese, over 5000 years ago. In fact, ancient Egyptian hieroglyphics on the Tomb of Mereruka in Saqqara depict household scenes of servants force-feeding geese with grains. Two thousand years later, the Romans in trying to fatten geese for the prized flesh began to recognize the fattened liver as a delicacy in its own right. After the fall of the Roman Empire, the Ashkenazi Jews of Western and Central Europe preserved the art of making foie gras and eventually reintroduced it to Renaissance Europeans

Today, foie gras is produced in France, Hungary, Poland, Israel, Canada, and the United States. Most of the European and Israeli production provides for the consumption needs of France. Until recently, raw poultry importation restrictions prohibited the sale of European foie gras in the United States. In response, Hudson Valley Foie Gras was created to tap into the relatively unexplored American market of rising chef talent and consumer sophistication. With a production schedule exceeding 7000 livers per week, Hudson Valley foie gras is a recognizable presence on most menus.

Historically, foie gras was derived exclusively from fattened geese. Over the last fifteen years, however, most foie gras has been produced from ducks, moulard ducks specifically. Geese are more difficult to raise and are more susceptible to disease and stress. In either case, foie gras is a luxurious item. The liver is characterized by two lobes, putty beige in color, and slightly firm to the touch. Foie gras livers can weigh upwards of two pounds, with the average falling around a pound and a half. About 80 percent of a foie gras is comprised of fat, which makes it a very versatile product, suitable to a wide range of preparations, including grilling, searing, and roasting. The high fat content is frequently a cause of concern for eaters, but in truth, foie gras is such a luxurious item, you would have to consume an incredible amount, far more than you are likely to do, for it to have an adverse health effect.

Prior to cooking, foie gras needs minimal handling. Raw foie gras is vacuum-sealed in plastic bags. It needs to be rinsed briefly, then carefully deveined of the large veins that run through the center of each lobe. It can be marinated overnight in port, Sauternes, or any other sweet libation. Some chefs soak it in milk, claiming it helps to remove the blood. Cleaning foie gras is of particular concern when making a terrine, which is essentially paté and is named for the rectangular mold in which it is baked. Since the finished product depends on the pale, creamy color of the foie gras, any residual blood will discolor the terrine. The flavor will not be effected however, but aesthetically, the terrine will not be as pleasant.

Conversely, high-heat foie gras preparations, such as grilling, roasting, poaching, and searing, are not as effected aesthetically by less careful deveining since they result in foie gras that is richly browned on the outside, and lusciously molten on the inside. One of the simplest ways to enjoy the true magnificence of foie gras is to simply slice the liver into three-quarter inch slices, season it liberally with kosher salt and freshly ground black pepper, and sear the slices in a very hot, dry pan for 45 seconds on each side. It is that simple! The liver will be medium rare on the inside, caramelized on the outside, and heavenly all around.

The flavor of foie gras is quite sumptuous. It is at once velvety on the palate and with meaty overtones. Europeans have a longstanding tradition of enjoying a slice of terrine, chilled, with a garnish of salad and a glass of Sauternes or a similar sweet, bodied wine. In the United States, culinary preparations have always favored hot foie gras, accompanied by a symphony of garnishes from sweet stewed fruits to savory relishes. In any case, the cloying luxury of the liver demands an appropriate acidic balance and a complement of texture. The wine pairing of foie gras has also favored diversity and an awareness of dominant flavors. The philosophy of matching wines is “anything goes” which includes full-bodied cabernets, citrusy Champagnes, and aged sauvignon blancs. Occasionally, even a good beer or chilled sake could be appropriate.

One could say, discussing foie gras is my passion. However, there is only so much to be gained from reading. The best way to learn about foie gras is to eat it as often as possible. With New Year’s Eve fast approaching, and an attitude of new beginnings burgeoning, foie gras is the essential ingredient for any celebration. One of life’s spectacular indulgences, it is also accessible to everyone.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.hudsonvalleyfoiegras.com/ft3.html

The various foie gras products and how they are made

20nimda11 — Thu, 15 Mar 2012 04:48:38 +0000

A look at the different French foie gras products. Being unused to this product in the UK, the various forms of foie gras can be confusing at first. Here is an explanation:

1. Foie gras entier, cru is a whole, raw liver, to be prepared (i.e. to have the vein removed) and cooked, or cured by salting, by you. Scary to look at but very easy to cook and experiment with. To start yourself off, simply heat a dry frying pan and gently fry some slices or chunks of foie for a few minutes on each side. Season and serve with toast, redcurrant jelly, and dessert wine.

2. Foie gras mi-cuit may be seen on restaurant menus. It usually means fresh liver, which will be cooked for your meal, and has not been preserved in any way. The ‘mi-cuit’ (meaning half cooked), refers to the foie gras being cooked rather than raw, but not boiled in a container for 2 hours, as with most preserved versions. If you haven’t tried it, give it a go – it does not taste very liver-like, and it is absolutely divine!

There are also ‘mi-cuit’ versions of the preserves (entier & bloc), which are usually poached in their tins or jars for 30 – 40 minutes, rather than 2 hours or so. These are a completely different eating experience to the mi-cuit fresh foie in restaurants.
3. Foie gras entier, which you will find for sale in tins or jars, is whole liver (or part/s of one, depending on the size of the container), which has been seasoned with salt, pepper and cognac, and then cooked in its container.

4. Bloc de foie gras avec morceaux – ‘morceaux’ means ‘bits’. This is one step up from the plain ‘bloc’, in that it is a pâté made with minced-up foie gras, with little bits of intact liver in it. Its container, in which it has been cooked, will usually specify the percentage of ‘morceaux’ in the pate. (I am not sure how worthwhile it is to pay for these tiny morceaux, but it is a matter of personal taste…)

5. Industrially-produced Bloc de Foie Gras is a pâté made from minced up foie gras and seasoning. However, ‘fermier’ or other home-made versions of bloc are more akin to the industrially-made entier, in that the chef will make his/ her entier with one single piece of liver, and his/ her bloc with several smaller pieces of whole liver. In this instance, the ‘avec morceaux’ variety is unnecessary.

6. Goose or duck? Goose foie gras is pricier than duck (more difficult to produce, and less of it about), but lots of people prefer the duck one, anyway! Duck is supposed to be tastier, while the goose foie gras is the more delicate option. It’s up to you.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.frenchentree.com/france-food-cuisine/displayarticle.asp?id=2363

How to cook foie gras

20nimda11 — Thu, 15 Mar 2012 04:47:54 +0000

In this article I would like to share with you how to cook Foie Gras. Foie Gras is either Goose or Duck Liver(more commonly duck nowadays) from a duck or Goose that is force fed to produce a very fatty liver. Foie Gras is a delicacy and quite expensive, usually only being served at higher end restaurants. It can be a little challenging to cook and prepare but with practice comes perfection.

First off you need to clean and devein the Foie Gras, for pan searing it does not need as much deveining but for terrines or tourchons the task can be daunting. Separate the 2 Lobes and pull away the veins on the outside.Cut the large vein connecting the 2 lobes and with tweezers or clean needle nose plyers pull the major veins out.

Foie Gras is composed of 90% Fat so sauteing it is alot like trying to saute a piece of cold butter. If you cook it too long it will disappear into a liquid. The key is to have a very hot pan and have no oil in it. lightly score a criss cross pattern on the surface of the slabs,Season with salt. Place in the pan and press down, you should hear a loud sizzle if the pan is not hot enough take it out immediately. Sear until Golden Brown on both sides, the internal temperature should be 119 degrees. If not using a thermometer you want the inside still solid so press lightly to feel how much is still solid and how much is soft. For another trick slide the foie far away from the handle of the pan and tilt the pan so the flame is still on the pan but all the fat has dripped down near the handle.constantly baste the top with the fat leaking off the foie gras. This works well since the flame from the stove will sear the bottom and the hot fat being spooned onto the foie is browning the top at the same time. Your overall goal is to cook the foie gras as quickly as possible so as not to melt it to nothing.

Top the Foie with some fleur de sel and cracked black pepper. Serve with toasted brioche and some home made fruit jam such as figs or strawberry jam. In the fall I love foie with some home made apple butter. Foie Gras is some serious Foodie food not something to serve to your kids but definitely will impress your foodie friends at your next dinner party or event!

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://ezinearticles.com/?How-to-Cook-Foie-Gras&id=3329897