Pressed Foie Gras Laced With Summer Black Truffles, Pinot Noir Gelee, Frisee, Pickled Black Cherries, Vanilla Port Reduction.From chefpark 6 years ago
- 1 Lobe Grade A or B Foie Gras shopping list
- 2 oz Black Summer Truffles shopping list
- 12 ea Black cherries shopping list
- 1 Head frisee shopping list
- 8 Fl oz port wine shopping list
- 1 vanilla bean shopping list
- Powdered gelatin shopping list
- french baguette shopping list
- balsamic vinegar shopping list
- salt pepper shopping list
- Good EVO shopping list
- 1 lemon shopping list
- sugar shopping list
How to make it
- For the foie
- Break apart lobe remove most of the veins as you can leave in whole milk for 24 hours to take out the blood, next day take out of milk dab off remaining milk and let get room temperature till its pliable like play dough. While its reaching room temp, mince 1 large shallot sauté with butter salt pepper to taste (remember this is the seasoning step for the actual foie so don’t be skimpy with the seasoning.) and deglaze pan with some pinot noir I like using bear boat 2006 Russian river valley for this. Let shallots cool and while cooling break apart the foie more and remove any more veins. After the shallots have cooled place the foie in the processor along with the chilled shallots and puree until it gets the consistency of whipped butter. Spread evenly on a sheet tray or any level dishpan, slice truffles and place evenly on first layer of foie let harden in the cooler, then apply 2nd layer on foie on top until you have reached the thickness you want. Let chill in cooler until you are ready to use.
- For the gelee
- 12 oz. water
- 1/2 oz. unflavored gelatin
- 8 oz. red wine
- sugar for the gelee: don’t add too much sugar because the port wine reduction will be sweet so you just want a slight sweet flavor for the gelee.
- Bloom gelatin in hot water and bring up wine with sugar in a pan, DO NOT BOIL ALCOHOL AWAY its needed for the flavor for the foie gras, you’re just disintegrating sugar in wine. After gelatin has bloomed in the water and sugar has dissolved in the wine mix two together and spread evenly on a sheet tray (we will be spooning the gelee over the foie later.) let cool in the cooler.
- For the port reduction.
- 1 vanilla bean, you COULD use vanilla extract but I prefer beans. You could use port or burgundy and just add sugar, some of the great chefs ive got to cook for didn’t notice the difference. If your doing port just reduce, you need to cut the beans in ½ and scrape out the beans out of the pod and throw it into the wine empty pods and all. If you’re using burgundy use 1 cup of sugar with 4 cups wine. Reduce until it starts bubbling don’t over reduce youll know when its been over reduced itll be like tar and smell like burnt leather. Put aside and let cool to room temp.
- Pickled Cherries.
- ½ and pit 20 cherries
- 1 cup of good balsamic
- 3 tbsp sugar
- 12 sprigs of mint
- 1 cup of pinot noir
- salt pepper.
- Place all items in pot and simmer for 10 min until nice and tender. Place in cooler until ready to use.
- Slice baguettes as thin or as thick as you want, drizzle evoo salt and pepper and toast…Cut into any shape you want.
- Frisee Salad.
- Toss in fresh lemon salt pepper evoo.
The Cookchefpark La Habra, CA
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