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foie gras recipes by Steven Ripple
http://www.livepantry.com/stevenripple
posted on 10/30/2010 "I used a well-known recipe for a simulated foie gras and jazzed it up a bit with my own touches. It really needed the gelatin, and I cut out some butter and subbed more cream. Also I added green peppercorns, porcinis, and pistachios, along with some herbs. It's really rich and delicious.
I used my Vitamixer which heats while blending - perfect for this dish, but the traditional way is to cook in a bain-marie (pan with hot water)."