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COOKING THE ONIONS THE REDUCTION PERFECT WITH PATE! ONION CONFIT WITH BALSAMIC REDUCTION
This onion confit is absolutely perfect with foie gras, pates, cold cuts, pork roasts and red meat. I love it with the chicken liver pate (recipe in my website) when I celebrate the Beaujolais […] PREPARATION OF THE MARINADE ARRANGEMENT OF THE TERRINE ADDITION OF THE MEAT IN THE TERRINE READY TO BE BAKED! SO TEMPTING! MOUTHWATERING!
CHICKEN LIVER PATE
I make this pate each year to celebrate the Beaujolais Nouveau! It’s a tradition! I love this recipe that […] |
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