Comments on: Braised Oxtail & Foie-Gras Ravioli

By: Jackie

Jackie — Mon, 24 May 2010 00:14:11 +0000

Two things: 1. Your food photography is so beautiful it makes my soul die a little inside, 2. Your food looks so delicious it makes me drool a little outside.

Beautiful!

Jax x

By: Tomato in Tribeca

Tomato in Tribeca — Mon, 10 May 2010 12:27:31 +0000

sounds divine!

By: Luna

Luna — Wed, 17 Mar 2010 05:55:13 +0000

I have never actually had oxtail (gasp, quelle horror!) yet now I see what I have been missing.

I swooned and swayed a little when I read this. its a good thing I already had a chef crush on you or I might be in trouble

smoochies to the chef!!

By: hjli

hjli — Wed, 17 Mar 2010 03:27:39 +0000

Love oxtail, love foie gras, love ravioli. This is beyond genius to me.

By: Joy

Joy — Thu, 28 Jan 2010 18:23:43 +0000

Ya know, I’ve never had Foie Gras. THERE I SAID IT. Not because the ducks get overfed (PETA really irritates me btw) but heck I just never had the chance to! I figured working at a french restaurant I would be able to sneak a bite here and there but instead I had escargot and lots and lots of sweetbreads. You are honestly a culinary superstar, upon looking at these raviolis I felt a slight flutter in my heart — I can’t tell if it’s love or excitement or both.

By: courtney aka glamah

courtney aka glamah — Thu, 28 Jan 2010 15:49:25 +0000

Fantastic! My two favorites in a terrine. I have a can of foie gras from Hungary. Do you think that would work?Its the liver lobe canned.

By: Oui, Chef

Oui, Chef — Tue, 26 Jan 2010 21:46:29 +0000

I love both braised oxtail AND foie gras, but can imagine the kids crinkling up their noses at the thought of eating either. Perhaps hidden in a lovely pillow of homemade pasta? Yeah…that ought to do it! Great dish.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Tue, 26 Jan 2010 19:07:03 +0000

My mouth is watering. I have yet to try oxtail and there are so many good recipes out there.

I used ot have a problem with foie gras – until I actually tried it. Then I crossed over to the dark side. I have kept positive by reading about just how well the ducks at the Hudson Valley Farm are treated and my conscience stays mostly clean. Look, I haven’t eaten veal in 20 years. I can eat foie gras now and then.

Now will I ever be brave enough to make my own ravioli again?

By: Pei-Lin

Pei-Lin — Tue, 26 Jan 2010 17:11:43 +0000

Ooo … They look so yummy and yet elegant to me! Gotta have some! Will ya share some with me?

By: Kitchen M

Kitchen M — Tue, 26 Jan 2010 16:40:10 +0000

I usually don’t get excited about ravioli but man, this one is brilliant! I can’t wait to see your oxtail & foie gras terrine.