- Stainless Steel Chef's Knife: A versatile tool for chopping and slicing ingredients precisely.
- High-Speed Blender: Ideal for pureeing or making sauces and dressings from cherries or other ingredients.
- Mixing Bowls: Essential for combining ingredients, possibly requiring multiple bowls.
- Food Processor: Useful for chopping nuts or preparing doughs.
- Saucepan: For cooking foie gras or any sauce related to the recipe.
- Colander: For draining foie gras or other ingredients if required in recipe preparation.
- Digital Kitchen Scale: Accurate measurements are crucial for delicate dishes like foie gras.
- Spatula: Useful for flipping and stirring during cooking processes.
- Mandoline Slicer: For precise slicing of vegetables, potentially as a garnish or side.
- Silicone Baking Mat: Could be used for rolling or shaping components on a flat surface.
12 very thin slices rustic country-style bread (such as pain rustique)
2 tablespoons (1/4 stick) butter, melted
1/4 cup plus 1 tablespoon cherry balsamic vinegar or regular balsamic vinegar
4 cups (packed) mâche (about 2 ounces)
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil
1 6.5-ounce package chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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