[Taipei] 4F Cooking Home

Categories taipei
[Taipei] 4F Cooking Home

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4F Cooking Home

Add: 4F 10-3 Yongkang Street, Da’an District Taipei / 台北市大安區永康街10-3號四樓
Tel: (02) 2321 6608
Hours: 10am~6pm (closed on Monday & Tuesday)
Website: www.4fcookinghome.com.tw
Price: 2000 NTD/lesson
Visited on: 2012-07

Up on the 4th floor of a nondescript apartment building on Yongkang Street is a little utopia called 4F Cooking Home. Come up with me and discover this delightful space, and perhaps this is where you will find yourself next weekend…

There were no lessons being held at 4F Cooking Home on the day of my visit, but Soac, the director of 4F, happened to be in the kitchen conjuring up something delicious to entertain his guests for the evening. My lucky day!

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[Shanghai] Stiller’s Cooking School – Foie Gras

Categories other
[Shanghai] Stiller’s Cooking School – Foie Gras

Here’s the recipe for Foie Gras Mousse & Seared Foie Gras with Apple Chutney, the first dish we made at Stiller’s “Autumn Set Menu” cooking class. For details on the cooking class itself, click here.

Foie Gras Mousse & Seared Foie Gras with Apple Chutney

For the mousse:

  • 150g foie gras
  • 0.2l cream
  • 4cl Cognac
  • 4cl Port wine
  • 2 pc gelatin
  • 100g whipped cream
  • salt, pepper

Take the slices of foie gras and pan sear in a dry non-stick pan until golden brown from both sides.

Boil the cream. Add the liver with the excess fat to the cream and keep in the cream for about 5 to 10 minutes. Keep the temperature of the cream just below the boiling point but don’t let it cook.

Put the liver cream mix in a kitchen blender and mix until you have a smooth texture. Strain through a fine sieve. Season with alcohol, salt, and pepper.

Soak the gelatin in cold water and after the leaves are soft, press out the excess water.

Add the gelatin to the still hot liquid and stir well until it’s fully melted. Chill down and once it starts to set, add carefully the whipped cream.

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