Friday, March 6, 2015

FFwD - Cabbage and Foie Gras Bundles


This week's French Fridays with Dorie recipe has nothing to do with fish or sealife of any kind.  Hurrah!  However, it is rather a curiosity - you be the judge whether it is good curious or bad curious.

The recipe is Cabbage and Foie Gras Bundles. This recipe involves boiling cabbage leaves until soft, then wrapping pieces of foie gras (in my case, duck liver pate) in the boiled cabbage leaves to form parcels, then steaming them.

In the end, I didn't love it, but I didn't hate it either.  It was perfectly edible, but I only made two bundles just for me.  The leftover ingredients will be utilised in a far less exotic fashion.

To see what the other Doristas thought of this week's recipe, visit the LYL section of the FFWD website.

15 comments:

Kayte said...

Well, they look pretty from the outside, and if I had made this there would be something entirely different in the inside, recipe or not...lol. You are such a trooper to try all these recipes!!

Lorraine @ Not Quite Nigella said...

Oh well! At least it wasn't bad. It sounds delicious if that counts!

Mardi Michels said...

Perfectly edible, just not for us either!

tricia s. said...

Yours ended up looking just like mine. Duh, I know since they are the same recipe but often the results end up looking different between all the testers. I too was happy there were no fins involved. And I too finished the leftovers with crackers after taking apart the remaining few bundles :)

Nana said...

I only made four bundles, ate two, and spread the rest of the filling on crackers. Now for a small bowl of coleslaw with the rest of the cabbage,
at least Hubby likes that.

Diane Balch said...

Glad you only made two...you were a sport. Maybe it's just a French thing and we don't understand?

Annie's Pantry said...

They look really good, nice job on your roll-up.

Karen @ From Scratch said...

I only made two for myself as well. I know from the last foie gras recipe that I am the only one who will try it. Definitely interesting...

Guyla Mayo said...

Duck liver pate is a great idea. We don't have foie gras in our stores so I jus used truffle oil.

Mary Hirsch said...

Probably a bad curious from my point of view but, good for you for making it and it's even better that you found it palatable. I couldn't justify the expense of making something I really didn't think I would like at all. Bravo that you did, Gaye.

Cher Rockwell said...

Yeah...this one didn't rank high on my list, but hey at least we made it :-)
It's in the -F here again, but spring is around the corner. May is usually beautiful in NY.

Diane Zwang said...

Unusual is a good description. At least you made it, I took a pass.

Betsy said...

Worth trying, but nothing I need to repeat. If you still have pate left, try making a banh mi sandwich. I just love them!

KB from Prof Who Cooks said...

I agree how unusual it is. As you know, I thought it was fine, though I agree that other foie preparations are far more worth it than this one. As others have said, at least we made it! ;)

Jora said...

I still haven't been brave enough to try these, and none of the reviews have convinced me that I should. I'm glad you thought these were ok, at least.