JK> Dogs (and cats) can be incredibly neat.  And sometimes a great pain in
 JK> the butt... but it is always sad to hear about one passing, certainly

Especially in such a case. My friend thought she was
doing a good thing by buying fancy high-protein food,
and it turns out she was killing him without knowing.

 JK> from something the pet ate.  Luckily none of our pets have ever gotten
 JK> sick from pet food, just luck of the draw in most cases I imagine.

Shouldn't be. Food sold for pets should be as
carefully monitored as food sold for people, and
nobody should get sick from either.

 JK> I made a brown rice flour pastry crust that was excellent, but I never
 JK> tried forcing almond meal into a pizza crust :)  Some day I'll play
 JK> with the idea ;) 

I see Stephen posted a recipe such as my version was
based on. The first time, I followed the procedure
fairly closely but had to add extra almond flour to
get the texture to the bread-doughlike one suggested
by the recipe. This produced a crust that, as he
indicates, was between bread and short pastry; it
also had a discernible almond aftertaste. The next
time I just let the dough stay all sticky and floppy
and pressed it flat onto the baking sheet instead of
using a rolling pin. This turned out crispier and I
thought better tasting.

Raw foie gras with Muscat de Rivesaltes
categories: starter, luxe
servings: 8

550 g foie gras (goose or duck_
10 cL Muscat de Rivesaltes
1 L milk
5 Sarawak peppercorns, crushed
fine salt
Fleur de sel 

Place the foie gras in a bowl, cover with milk, and
refrigerate for 24 hr.

Remove liver from milk and drain. Blot dry on paper
towels.

Open the lobes and remove the veins and other nerves
using the point of a knife.

Place the foie gras in a terrine. Season with salt
and pepper.

Pour the Muscat de Rivesaltes on the liver and turn
to coat all surfaces with the liquid.

Marinate at room temperature for 2h 30.

Remove the foie gras and spread on a sheet of
cling film. Roll the foie gras sausage-style in
plastic wrap, pressing very well to avoid air
pockets.

Pack everything in a tightly with foil and let
rest in refrigerator 48 hr.

Remove from the refrigerator and let come to room
temperature before serving garnished with a few
grains of fleur de sel.

www.epicurien.be/blog/recettes

___ Blue Wave/386 v2.30