Truffled Brioche Grilled Geese with Tomato Bisque
Recipe courtesy Omar Michael Miller, Dressel's Public House
Show: Diners, Drive-Ins and Dives
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By kikiandkyle
Lake County, IL
on April 04, 2013
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I saw this on Triple D and it looked delicious.
I made the bisque according to the recipe, but there was a really strange earthy/chemical aftertaste that I couldn't figure out. It was my first time using San Marzano tomatoes so I'm not sure if that was what it was, but I ended up sauteing a couple of stalks of celery and some carrots, then pureeing them and adding them, which improved the taste a lot.
I served it with a pared down grilled cheese rather than the brioche dish.