Ginger Orange Magret Duck with Kasha

By Tsz on February 3, 2012

Ginger Orange Duck

Gastrophoria is an updated version of the classic Duck l'Orange. French foods can be quite daunting to the uninitiated because of their fancy sounding names (ie. profiteroles, brandade, etc.). However, once you get pass the unfamiliar sounding names, French cuisine is actually quite assessable and often quick to prepare. Case in point is the famous Duck ...

Read More...

Duck Prosciutto with Fennel and Apple

By Tsz on February 2, 2012

Duck Prosciutto with Fennel and Apple

Gastrophoria is a simple salad made with duck prosciutto, fennel and apple. With a subtlety sweet and smoky taste, duck prosciutto is the zippy sports car version of its mainstream cousin made from pork. Although they're made essentially in the same method, the higher fat content in duck m eat (and its fatty covering) produces a ...

Read More...

Foie Gras Macaron and Chicharrones

By Tsz on February 2, 2012

Foie Gras Macaron and Chicharrones

Gastrophoria is foie gras served two ways: foie gras macaron and chicharrones. Whenever possible, I try to cook from scratch—it's always better to know what's in your food as well as save some cash on the side. However, there are several time and labor intensive food items that I would gladly spend money on, such ...

Read More...

Sweet Corn Panna Cotta with Mango Sauce

By Tsz on January 30, 2012

Sweet Corn Panna Cotta

Gastrophoria is a panna cotta flavored with sweet corn. Naturally sweet, corn is a novel way to flavor desserts, especially when used in a creamy panna cotta. Taking a simple basic recipe, all you'll need is some sweet corn to infuse the cream. After the cream is flavored, you can then strain out the corn ...

Read More...