I am experiencing a challenge (some might refer it to as First World problems) to consume all the jars of Foie Gras from our cupboards before relocating to Prague, Czech Republic this coming July. So for dinner tonight, I prepared Foie Gras stuffed mushrooms and placed those on a bed of quinoa and roasted sweet potato and served with some roasted cherry tomatoes, a drizzle of Pomegranate molasses and sprinkle of spring onions.
As dessert we had some sponge cake with fresh berries and whipped vanilla cream garnished with finely chopped pistachios.
Copyright © The Enogastronomist — Learning begets hunger.©
As dessert we had some sponge cake with fresh berries and whipped vanilla cream garnished with finely chopped pistachios.
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| These chopped pistachios my friend Taina brought me from Catania, Sicily. |
Copyright © The Enogastronomist — Learning begets hunger.©