Chicago Foie Gras Ban Lifted; Plus Two Easy Foie Gras Recipes

According to the Chicago Tribune, the Chicago has officially lifted the foie gras ban that was enacted in the city two years ago by the City Council. The ban of foie gras, or the fattened liver of duck or geese, was suggested by Chicago Alderman Joe Moore after hearing the views of many vegetarians and vegans in the Chicagoland area.

When the ban was passed, many chefs and restaurant owners in Chicago were upset, especially since foie gras is considered a delicacy and a food of choice in high end restaurants. Even though the ban has only been lifted recently, many restaurants are putting foie gras back on their menus.

As an ode to ending the foie gras band in Chicago, here are two of my personal favorite recipes:

Easy Foie Gras Pasta

9-12 oz angel hair pasta
10 tbsp. olive oil or vegetable oil
4 oz. foie gras or goose liver
5 tbsp. vegetable or chicken broth
1/2 clove of garlic
2 tbsp. onions
2 tbsp. of chopped green peppers
3 tsbp. unsalted butter
1/2 clove of garlic
9 tbsp. olive oil or vegetable oil
Salt and pepper, for taste

1) Start by heating up a frying pan and pouring all the required olive oil into it. Then add the chopped green peppers, the salt and pepper, and garlic to the heated olive oil.

2) Then once the mixture is heated up, add the brother and the unsalted butter.

3) In a separate pan, on medium heat, cook the full block of foie gras so that it turns a golden color and forms a crust that is darker in color.

4) Boil the pasta until it is fully cooked.

5) Chop the foie gras and add it to the olive oil mixture to cook it further.

6) Serve the mixture over the pasta and enjoy!

Foie Gras Snack Crackers

10 tbsp. virgin olive oil
2 tbsp. chopped onions
10 oz. paramesan cheese
1 box Ritz Crackers
4 oz. foie gras
Salt and pepper for taste

1) Pour the olive oil into a frying pan and heat it at medium heat. Add the onions and salt and pepper to the olive oil.

2) Chop the raw foie gras into small, but generous pieces, large enough to put on the crackers.

3) Add the foie gras to the olive oil and cook.

4) Place the pieces of foie gras on top of the Ritz crackers and top with cheese. Enjoy!

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