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April 20, 2014 / Chris Blum

Foie and Shiitake with Streamed Pear and Port Sauce

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So I got all fancy for my pre birthday dinner. If you don’t have Foie Gras Pate, you can use regular pate.

Ingredients:
2 c mixed micro greens

Port Sauce:
1 TBSP oil
2 shallots, minced
3 TBSP balsamic vinegar
1/2 c port

In a small pan, heat oil over medium heat and cook shallots until soft, add vinegar and port, and cook until reduced 3/4, about 45 minutes.
Asian Pear:
1 Asian pear, peeled, cored and halved
Steam for 15 minutes until tender. Set aside and keep warm.

Pot stickers:
Won ton wrappers
2 oz foie gras pate
6 shiitake mushrooms, 3 steamed and chopped into a small dice and 3 sliced thin
Salt and pepper
2 shallots, minced
2 TBSP tarragon, minced
1 TBSP ginger, minced
1 TBSP soy sauce

In a medium bowl combine all ingredients except pate and wonton wrappers and thinly sliced shiitake. Place 1 tsp of pate in the middle of wrapper, top with 1 tsp of mushrooms, moisten edges and pinch together. Repeat with remaining wontons.

Heat 1 TBSP oil in a non stick skillet over medium heat, add wontons in a single layer, add 1/4 c water and cover pan with lid, cooking for 15 minutes until water is evaporated and dumplings are crispy.

In a separate non-stick skillet cook sliced shiitake over medium heat until crispy on all sides, about 15 minutes.

To assemble, place a pear 1/2 in the middle of the plate, surround with 1/2 the dumplings, 1/2 the salad, 1/2 the sautéed mushrooms and drizzle with port sauce.

Serves 2.

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