Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Best of 2000: Best Foie Gras Napoleon
Tapenade
7612 Fay Avenue, La Jolla
(858) 551-7500
Foie gras is a taste that you acquire. It's a goose liver, strong in flavor, but never gamy, and there are as many recipes for foie gras as there are chefs. Jean-Michel Diot at Tapenade does a foie gras napoleon that's more seductive than the best dessert. The goose livers come from a Hudson Valley farm (in New York). Each portion is five or six ounces and is poached in duck stock and port wine. When the liver is cool, it's cut into slices about a quarter of an inch thick. A napoleon consists of a series of layers. In this case, a confit of yellow onions is assembled; they are cooked in duck fat. The onions are placed at the bottom of the pan followed by thin slices of green apples and then the goose livers. This is repeated twice. Before serving, the portion is sprinkled with sugar and caramelized with a torch. This isn't liver and onions.
Here's something you might be interested in.
Best of 2000: Best Foie Gras Napoleon
Best of 2000: Best Foie Gras Napoleon
Tapenade
7612 Fay Avenue, La Jolla
(858) 551-7500
Foie gras is a taste that you acquire. It's a goose liver, strong in flavor, but never gamy, and there are as many recipes for foie gras as there are chefs. Jean-Michel Diot at Tapenade does a foie gras napoleon that's more seductive than the best dessert. The goose livers come from a Hudson Valley farm (in New York). Each portion is five or six ounces and is poached in duck stock and port wine. When the liver is cool, it's cut into slices about a quarter of an inch thick. A napoleon consists of a series of layers. In this case, a confit of yellow onions is assembled; they are cooked in duck fat. The onions are placed at the bottom of the pan followed by thin slices of green apples and then the goose livers. This is repeated twice. Before serving, the portion is sprinkled with sugar and caramelized with a torch. This isn't liver and onions.
Comments