We continue our global travels at Top of the Food Chain with Comme Ca’s Executive Chef Brian Howard as he tells us the difference between French bistro and brasserie food. Then we swing back to the USA and learn Brian’s secret for perfect Thanksgiving turkey and stuffing.
- Guest: Comme Ca’s Executive Chef, Brian Howard
- Differences between Bistro and Brasserie food
- Cooking the perfect turkey
- Stuffing ideas
- Email and LIVE chat questions
FOIE GRAS APPLE STUFFING
2 pounds fresh foie gras
6 Fuji apples
1 cup dried cranberry’s
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia bread, cut into 1/2-inch cubes
1 Tablespoon garlic purée, mixed with two Tablespoons extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly ground black pepper to taste
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