What is Fois Gras? Well, how can I best describe it… it is a smooth, rich, buttery indulgent delicacy that everyone must try in their life time-and that is about all you need to know. A thin dollop will turn a dish from good to mind blowing in an instant. It isn’t a pretty thing, and it actually comes in a simple can, but don’t let that fool you, and don’t worry, the price will remind you of its novelty.
I will never forget the first time I tried it. I looked at it and thought, hmmm, no thanks, but gave it a try anyways and basically fell off my chair. All you need is a tiny spread and it will turn anything from good to ‘oh my gosh, what in the world is this’ incredible.
The Mr. Fois Gras Burger…
The Mrs. Fois Gras Burger…
So the reason I bring up Fois Gras is because Shem and I have been slightly obsessing over finding a good burger these days. I guess being away from home can bring out certain cravings, and for my husband, this one was just not budging. Basically we gave ourselves the project of discovering a ‘Great Hamburger’ in Bordeaux. Hamburger joints are starting to pop up as of recently and so we were curious of the French’s interpretation of an American Burger. Let’s just say… the fries are always good….
(If you must know.. the best choice is either Upper or West Coast).
So long story short I started looking at burgers online and came across a link, The World’s Most Expensive Hamburgers, at the most expensive going for $666!!!
Ya, absolutely crazy. I am pretty sure every single burger on the list mentioned fois gras and so we decided to purchase a little can and give it a go and it. was. insane!! I am telling you, if you want to dress to impress, sneak a little fois gras into your next dish and get ready to basque in the glory.
up close and personal… caramelized onions, fois gras, Roquefort cheese, sliced garden tomatoes, butter lettuce and fresh mushrooms all between a toasted sesame seed bun with Shem’s Burger Sauce (ketchup, mayo, cracked pepper and a dash of hot sauce..shhhh..).
For the burger we slightly seared the fois gras and paired it with Roquefort cheese, caramelized onions, fresh mushrooms, butter lettuce, garden tomatoes and a slightly seasoned patty with Shem’s Burger Sauce. I wish you could have tried it. It was incredible. Would I ever pay 200 plus dollars for a burger? Neeeeever. I probably would not even spend $20 but buying a little 8 Euro can of Fois Gras that you could use for about 4 burgers? okay, why not! This can was about 2 inches wide so it felt really weird to pay that much, but a lot goes a long way and it’s totally worth it. If you want to make sure you get great fois gras you can have it mailed right to your door from this great website I found, http://www.finefoodspecialist.co.uk .
Seared Fois Gras.. 20 seconds on each side on med high is all it needs…
This website also has some other really cool Fois Gras recipes that I am dying to try with the little bit of left over I have. It looks like our burger obsession may have just been morphed into a Fois Gras obsession… oh boy!
Anyway, it was fun to try something new! It was a beautiful night and so we took our little BBQ onto the terrace and had ourselves a little BBQ Fois Gras burger Party and a ‘camp fire’ with hot chocolate to finish off the night! It’s nights like these that make every other worry in the world take a back seat, and we all know we need nights like those every once in a while.
Getting the fire going!
Ready to assemble!
Other than that, life is good! Ira is so awesome! He is starting to smile more and more and it’s so fun to watch Tama obsess over him. He eats constantly and is growing like a weed, which means I haven’t slept in what feels like yeeeears! It’s amazing how he wakes up looking so refreshed, jolly and ready to start the day and I feel like a train wreck! Definitely not fair!! haha. We are still in the ‘what next stage’ hoping to get some direction in the next few weeks. Our fingers our crossed that something will come our way. Shem and Tama have two weeks off from school so we have been playing a big! We did get out of the city on the weekend and it was beautiful. Here are a few pictures.
In the beautiful Basque Country near Biarritz!
Don’t you just want to kiss those lips!! (Jo, this is the sweater to got him! It fits perfect now- Thanks again!!)
Biarritz, France-two hour drive from Bordeaux. This is one of my most favorite places!
Time to surf in icy cold water!!
Ira is 8 weeks old now so that means no more excuses… time to get back in the water!! EEE it was so so so cold, but was so worth it! I only took cold showers for a week to prepare for this moment…haha..honestly, it helped a ton, buuuut after 4 waves I could not feel my body and barely made it back in! Haha, I guess it is to be expected.
My beautiful and talented friend Vanessa took these next photos! This is her darling girl Stella and my little Tama riding their scooters at the skate park along the River Garonne! I think Tama has a major crush… always going for the older ladies!
At Foire aux plaisirs de Bordeaux! Aka, the Carnival!! Thanks for the photos Vanessa!!
It feels great to get a post done! Anyone have any recipes they want to share or any French recipes they want me to investigate for them??
Until next time,
That burger sounds amazing!! Your pictures are beautiful. Ira is so tiny and cute and tama is getting so big and handsome! I miss him. I just bought an egg plant and some Swiss chard at the store and I’m trying to figure out the best way to use them if you have any ideas.
its always great hearing from you bits and thanks! sounds fun with the new ingredients! i love swiss chard. its good in soups or sauteed with onions and a little garlic and olive oil or a sprinkle of Parmesan cheese. Sometimes I scramble eggs and eat that as a side. let me know what you do! egg plant i haven’t cooked with forever! the only thing i know is to pat out the water before cooking them with a paper towel. i love it in curries! my mom bakes her’s with olive oil, salt and pepper and a little Parmesan. Oh a new vegetable that I love is… Fennel! Try it. you can use it like celery- i always put it my soups, or roasting it works! i like it even raw. It has a really nice flavor in soups or roasted!