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Sautéed Foie Gras with Pear Chutney

Courtesy of chef  Amanda Freitag


8 Hors d’Ouevres


- 8 oz. raw foie gras lobe, cut into 1 oz. pieces

- 1 French baguette

- 1 Bartlett pear, fine julienne

- 1/2 cup pear chutney

- 1 knob fresh ginger

- 1 orange, juiced

- Cracked black pepper

- Maldon sea salt


1) Preheat oven to 350 degrees. Slice baguette into circles and place on a sheet pan.

2) Toast the baguette until lightly brown and reserve.

3) Cut the foie gras into one-ounce rectangles about ¼ inch thick and place back into the refrigerator.

4) Prepare the pear by first cutting it into quarters removing the seeds & core.

5) Slice each quarter thinly, keeping the slices stacked together, cut lengthwise into thin julienne pieces. In a bowl mix the juice of one orange, tablespoon of grated ginger and the pear julienne, toss together making sure the pears are completely coated.

6) Place a large sauté pan over high heat and do not add any oil to the pan.

7) Remove the foie gras pieces from the refrigerator and spread them out evenly on a plate and season generously with salt.

8) Add the foie gras to the hot pan, flip each piece when they are browned on one side and repeat for the other side and then remove from the heat.

9) To assemble spread a teaspoon of the pear chutney onto the toasted baguette, place the hot foie gras on top and finish with a garnish of the julienne pears.

10) Season with a crack of black pepper and a sprinkle of sea salt to serve.


Beet Salad with Crushed Pistachios and Robiolina

Recipe Courtesy of Amanda Freitag



- 2 cups julienned beets

- 1 cup Robiolina cheese

- 1 bunch watercress

- 1/2 cup pistachios, toasted and chopped

Beet Vinaigrette

- 1 cup red wine vinegar

- 1/4 cup sugar

- 1 small beet, peeled and cut large dice

- 3 shallots, sliced

- 2 cups extra-virgin olive oil

- Pinch salt

- 1/4 teaspoon cracked black pepper


Beet Vinaigrette

1. Bring vinegar, sugar, beet and shallots to a boil and simmer until the sugar melts (about 1 minute).

2. Remove from the heat and add olive oil, season with salt and cracked pepper.


1. Toss beets with the vinaigrette along with salt and pepper, to taste. Let sit while you prepare the plates.

2. Spread a circle of cheese onto the center of each plate with the back of a spoon. Add watercress and pistachios to the beets and place on top of the circle of cheese.

3. Once each salad is plated, finish by drizzling vinaigrette around the perimeter of the plate and sprinkle each salad with toasted pistachios.


Details of Amanda Freitag’s recommendations on where to eat in Manhattan and Brooklyn.





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TV personality and former executive chef of The Harrison restaurant in New York, NY.


Before chef Freitag became known for her TV show “Chopped,” she earned serious cooking chops working alongside chefs like Jean-Georges Vongerichten, Diane Forley (Verbena), Tom Valenti (Cesca) and Sarah Jenkins (Il Buco).

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