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Started By
Message
Where can I buy foie gras in Baton Rouge?
Posted on 3/8/14 at 2:41 pm
Posted on 3/8/14 at 2:41 pm
Making two individual Beef Wellingtons tonight, and am considering the splurge for foie gras rather than just chicken liver pate (depending on how much of a splurge it is).
Anyone have experience buying this successfully in BR?
I feel like this is a long shot
Anyone have experience buying this successfully in BR?
I feel like this is a long shot
This post was edited on 3/8/14 at 2:43 pm
3
Posted on 3/8/14 at 2:51 pm to LouisianaLady
Calvin's. Small fridge in the back with caviar. No Joke.
Posted on 3/8/14 at 2:54 pm to Remo Williams
THANK YOU, KIND SIR! That's exactly what I needed to hear.
Go figure I just came from that area
Go figure I just came from that area
Posted on 3/8/14 at 2:55 pm to LouisianaLady
I've purchased it at Maxwell's on Highland.
ETA: Frozen also
ETA: Frozen also
This post was edited on 3/8/14 at 2:56 pm
Posted on 3/8/14 at 3:02 pm to Degas
I think I'm going to buy the filets at Fresh Market.. I wonder if they'd have it there. I might as well look while I'm there and I'll decide if I need to go elsewhere.
Posted on 3/8/14 at 3:05 pm to LouisianaLady
Let us know what you find. And post pics if you cook it. I'm interested.
Posted on 3/8/14 at 3:34 pm to urinetrouble
Heading to Calvin's.. Fresh Market had some pate but it was a duck and pork mix.
Side note: got my filets on special! Woot!
And I definitely plan to photograph the process of this since it's something I've never made.
Side note: got my filets on special! Woot!
And I definitely plan to photograph the process of this since it's something I've never made.
Posted on 3/8/14 at 3:54 pm to LouisianaLady
Calvin's is a no go. I didn't even see the caviar mentioned and I looked at everything refrigerated.
Posted on 3/8/14 at 3:55 pm to LouisianaLady
quote:
Making two individual Beef Wellingtons tonight, and am considering the splurge for foie gras rather than just chicken liver pate
dear god. what time should I show up?
Posted on 3/8/14 at 4:04 pm to LouisianaLady
Caladros on Siegon has it also.
Posted on 3/8/14 at 4:13 pm to LouisianaLady
Welp.
Whole Foods had nothing, and Maxwells only had the same mix of duck and pork that Fresh Market.
I'm not going to any more stores so I settled for the blend :/
Whole Foods had nothing, and Maxwells only had the same mix of duck and pork that Fresh Market.
I'm not going to any more stores so I settled for the blend :/
Posted on 3/8/14 at 4:26 pm to LouisianaLady
Are you doing a duxelle too?
Posted on 3/8/14 at 4:26 pm to LouisianaLady
Definitely pics
Posted on 3/8/14 at 4:27 pm to LouisianaLady
That same brand has a foie mousse that my whole foods always has... That blend will work nicely though.
Posted on 3/8/14 at 4:41 pm to wickowick
quote:
Caladros on Siegon has it also.
Posted on 3/8/14 at 4:49 pm to Caplewood
quote:What other way is there?
Are you doing a duxelle too?
Posted on 3/8/14 at 4:53 pm to Caplewood
quote:
Are you doing a duxelle too?
Yes I am.
The only "twist" I'm doing is that I bought a spice blend at Red Stick Spice Company that I am rubbing on the filets. It's nothing overpowering, and I think it will go well.
ETA: I'm also not bothering with making crepes.. just using puff pastry dough.
This post was edited on 3/8/14 at 4:54 pm
Posted on 3/8/14 at 4:59 pm to LouisianaLady
Nicely done.
The trickiest part of the Wellington process is the dough. It's temperature sensitive while preparing and also super sensitive depending how thick it is and how you roll it out, not to mention the cooking process. Wellington isn't a dish that anyone prepares for themselves, but if nailed correctly it's THE dish that can knock your guests socks off.
It's a time intensive process...remember to cool the duxelle completely before proceeding.
Best of luck.
The trickiest part of the Wellington process is the dough. It's temperature sensitive while preparing and also super sensitive depending how thick it is and how you roll it out, not to mention the cooking process. Wellington isn't a dish that anyone prepares for themselves, but if nailed correctly it's THE dish that can knock your guests socks off.
It's a time intensive process...remember to cool the duxelle completely before proceeding.
Best of luck.
Posted on 3/8/14 at 5:15 pm to LouisianaLady
You wont notice a difference between duck liver pate and foie gras pate. So consider yourself 20 bucks richer. Kenji at Serious Eats has a nice recipe which uses prosciutto as a protectant wrap between dough and duxelle mixture (helps keepdough crisp)
Posted on 3/8/14 at 11:53 pm to BlackenedOut
You were looking at the wrong fridge section at Calvin's, there is a small fridge in front of the speciality cheese bin with foie gras and caviar
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