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Yup, this morning, 4:00 at the city's food terminal.
They're fabulous!
I bought a flat to share with someone. Half will be gone by the end of the night or course, but with the other half I'd like to make a preserve that I could serve in a month's time with foie gras au torchon, for a nice dinner party I have planned.
I'm thinking of cooking them up with a bit of balsamic, maybe a touch of honey and some Port.
Before I do this, does anyone have a really great fig chutney or compote they'd like to share? (to go with foie gras)
They're fabulous!
I bought a flat to share with someone. Half will be gone by the end of the night or course, but with the other half I'd like to make a preserve that I could serve in a month's time with foie gras au torchon, for a nice dinner party I have planned.
I'm thinking of cooking them up with a bit of balsamic, maybe a touch of honey and some Port.
Before I do this, does anyone have a really great fig chutney or compote they'd like to share? (to go with foie gras)