I’ll be quick today since I’ve got 10 million things (only a *slight* exaggeration!) to do before I take off for Paris tonight (including, you know, teaching a full day!). We’re coming to the end of our French Fridays with Dorie project working our way through Around my French Table. Which means that in a couple of months we will have cooked every recipe in the book :0 What it also means is that we have ended up with a slightly rag-tag bunch of recipes to see us across the finish line. Like, ahem, terrine de foie gras bundles up in cabbage leaves and steamed. Um, yeah, right? This was not difficult so not sure why we hadn’t picked it before. Well I do, actually the foie – it’s expensive and many people don’t like it.
Fortunately for Neil and me, we like foie so it wasn’t that. It just sounded odd. And then we couldn’t find what we thought were many terrines de foie gras that we (thought we had) tucked away in the pantry. And then the one I did find had settled oddly in the jar so it was less “slice-able” and more spreadable. Hmmm. It was strange – boiled Nappa cabbage leaves with a bit of the terrine tucked inside and steamed. I like both the foods in this dish, just not together… I wondered if a different type of terrine would make any difference but Mr Neil didn’t seem to think that a “bloc” of foie would have changed his mind on this dish. It’s honestly the first dish from Around my French Table that he hasn’t thought worked. I mean, he ate it but only because he was hungry. And while I will happily eat terrine de foie gras on toast or crackers, and love Nappa cabbage leaves in my stir fries, I don’t think I will be putting them again together…
Get Dorie Greenspan’s recipe for cabbage and foie gras bundles on page 193 of Around my French Table.
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