Roasted Figs with Foie and Arugula 

  
Believe it or not this is quite a simple dish. I buy presliced foie from Hudon Valley that is flash frozen and shipped. They defrost in less time than it takes to roast the figs. I serve this with bread to mop up any juices.

Roasted Figs
1 lb fresh figs
4-6 branches fresh thyme
2 TBSP cognac
2 TBSP honey
Zest from 1 lemon

Preheat the oven to 400ºF.

Slice the touch stem end off the figs and slice each in half lengthwise. Toss the figs in a large baking dish with the thyme, liquor, honey and lemon zest. Turn the figs so that they are all cut s

Bake for 15 to 20 minutes, or until the figs are softened and cooked through.

Arugula Salad
6 oz arugula
1 TBSP Truffle or regulat olive oil
1/2 TBSP Champagne vinegar
Salt and pepper

Combine ingrediets in a bowl and toss.

Foie:
2 1/2 thick pieces of Foie

Heat a deep skillet over high heat. Add Foie and cook about 30 seconds per side until nicely charred. Remove from heat and quickly plate.

To Serve:
Divide arugula between plates, top with figs and foie, drizlle with any remaining juices and fat.

Serves 2.

Foie on Toast with Cherry Salad

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I love Foie Gras and the best thing about it is it cooks up so quickly. It is illegal to sell it in California, so you need to get creative about how you obtain it.

Ingredients:
2 2 oz slices of Foie gras
1/4 c bing cherries (frozen defrosted or fresh)
1 TBSP high quality balsamic vinegar
1 TBSP hazel nut oil
1/4 c toasted hazelnuts, chopped
Salt and pepper
Butter lettuce, torn
Balsamic glaze
Brioche or parmesan toast

Combine the balsamic vinegar, oil, salt and pepper in a small jar and shake to combine. Toss with salad, cherries and nuts.

Heat a cast iron skillet over high heat. Add Foie and cook 30 – 40 seconds per side.

Serve with salad and toast and drizzle with a little balsamic glaze.

Serves 2.

Cauliflower Soup with Brown Butter and Crispy Foie Gras

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Another winner from Patricia Wells, she has never let me down. This soup is amazingly creamy and smooth and indulgent with a touch Foie Gras. Be CAREFUL when you add the cauliflower the the brown butter mine spattered and spurted a bit – so have a lid handy. This soup would be great with Foie too.

Ingredients:
1 large head of cauliflower, broken into florets
Salt
Juice of 1 lemon
4 TBSP butter
1 quart of chicken stock
Pepper
4 oz fresh Foie sliced 1 inch thick

In a large pot fitted with steamer bring 4 quarts of water to a boil, add 2 TBSP salt and lemon juice. Add florets once water is boiling and cook uncovered for 15 minutes. Drain. Transfer to blender of food processor and purée till smooth.

In a 6 quart pot over medium high heat, melt butter. Watch it closely you want to remove it from the heat once it starts to turn golden. Add the cauliflower puree – carefully, if it start to splatter, cover with a lid for a couple minutes and try again. Stir in stock and simmer for 5 minutes. Add salt and pepper to taste.

In a medium non stick skillet over medium high heat cook the Foie, about 30 seconds per side. Cut into a fine dice (I did this in the serving bowls so not lose any of the rendered fat). Pour any rendered fat in the pan into the soup.

Ladle soup into bowls top with crispy foie.

Serves 6.

Seared Foie with salad

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I found a place that will ship Foie into California – yeah!! This is the perfect fall recipe.

Ingredients:
1 asian pear, cored and quartered
2 TBSP butter
1/4 tsp coriander
1/4 tsp allspice
Salt and pepper
1 red onion, in 1/2 inch wedges with root intact

Vinaigrette:
1 TBSP sherry vinegar
1/2 TBSP Dijon
1 tsp salt
pepper
2 TBSP walnut oil
2 TBSP olive oil

Heartily salad green
4 – 6 oz Foie sliced 1/2 inch thick

Preheat oven to 375.

In an oven proof skillet, melt butter with spices, add pears and onions, cook for about 5 minutes until brown, flip over and bake in the oven for 25 minutes until soft.

Combine the ingredients for the vinaigrette in a small jar and shake until combined.

When ready to serve, toss salad with vinaigrette, top with onions and pears.

Heat a small skillet over medium high heat, add Foie and cook about 2 minutes until browned. Turn and cook the other side, about 1 – 2 minutes until browned. Serve on salad and pit any fat over salad.

Serves 2.

Quack and Surf

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For my bday dinner I want something fancy, but did not want to spend the whole day cooking – so this is what I can up with: Lobster Tail, Foie and Asparagus on a warm salad. Yum!

Ingredients:
2 small lobster tails
2 2 oz pieces of Foie Gras
1 bunch of thin asparagus
1/4 c peanut oil
1/2 red onion, sliced thin
3 TBSP aged sherry vinegar
Zest of one lemon
Salt and pepper
1/2 lb hearty mixes greens

Fill a large pot with water and 1/4 c course sea salt, bring to a boil. Boil the lobster tail for 3 minutes then cool to room temp and remove from shell. Place in fridge until ready to use.

Heat oil in a 12 inch skillet over medium high heat, light season lobster with salt and pepper and add to oil with asparagus and onion. Cook for 3 minutes turning lobster to cook evenly. Remove lobster and asparagus , remove pan from heat and stir in vinegar, zest and season with salt and pepper.

When you are ready to cook the foie, return the 12 inch skillet to stove and heat over medium heat, add salad greens and toss until wilted. Remove from heat.

Heat a 10 inch non stick skillet over medium high heat. Sear Foie on each side for about 30 seconds.

To plate, place wilted greens on the bottom, top with lobster, asparagus and Foie, pouring Foie juices over the top.

Serves 2.

Foie Gras and Asparagus

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I wanted something special for Valentines Day, but did not have time to cook some elaborate meal – so this is what I came up with. If you don’t have pomegranate molasses you can use balsamic glaze.

Ingredients:
2 – 2 oz pieces of foie gras
1 bunch of asparagus, steamed
Zest of 1 lemon
1/2 c dry white wine
4 TBSP pomegranate molasses
Salt and pepper

Arrange steamed asparagus on 2 plates.

Salt and pepper Foie.

Heat a non stick skillet over night heat. Cook foie about 1 minute per side. Set each piece next to asparagus.

Add wine and pomegranate molasses to the pan and cook until reduce, about 2 minutes. Drizzle over asparagus and foie.

Served 2.

Foie & Figs

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What says fall more than figs and foie gras? This dish looks fancy, but it is quite easy and tastes amazing! If you don’t have fig balsamic and hazelnut oil, you can use balsamic vinegar and olive oil.

Ingredients:
2 – 2 oz pieces of foie gras
2 TBSP butter
2 slices of brioche bread
6 figs, halved
Sugar
Baby lettuce greens
Fig balsamic
Hazelnut oil
Hazelnuts, chopped and toasted
Balsamic glaze

Place the figs in baking sheet, sprinkle with sugar and brûlée with a torch or pop under the broiler – making sure they don’t burn.

Toss salad greens with nuts, balsamic and oil – 2 parts balsamic to 1 part oil, salt and pepper.

In a large non-stick skillet, melt butter over medium heat, add bread and cook on each side until brown. Remove bread, raise to medium high heat and add Foie, cook about 40 seconds per side.

To plate, place salad in the middle, surround with figs, place brioche on salad and top with Foie. Drizzle with a little balsamic glaze and hazelnuts.

Serves 2.

Foie Gras with Polenta Cake and Blackberry Sauce

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My hubby’s birthday is on Monday, so I wanted to make something extra special this weekend, so I broke into my stash of Foie Gras to make this extra special dinner. The combo of creamy foie, crispy polenta and sweet blackberry sauce is amazing – we licked out plates clean! This recipe is adapted from Foie Gras a Passion by Michael Ginor.

Ingredients:
4 slices of foie gras, 1/2 inch thick
2 c mixed salad greens
Polenta cakes
Blackberry sauce

Blackberry Sauce:
1 TBSP ghee or butter
1 small shallot, finely chopped
1 bay leaf
1 pint blackberries
1/2 c water
1/2 c cassis liqueur
2 TBSP blackberry jelly
2 TBSP chicken stock
1/2 tsp thyme leave
Pepper

In a 2 qt saucepan, melt butter, add shallots, bay leaf and 1/2 pint of blackberries, cook over low heat for 3 minutes. Add water, cassis, jelly and stock and simmer over medium low heat for 30 minutes until thickened. Remove from heat and stir in thyme and pepper and remaining berries. Set aside.

Polenta:
2 TBSP ghee or butter
1 clove garlic, minced
1 bay leaf
1 c water
2 c milk
1/2 c polenta
1/3 c grated parmigiano-reggiano
Salt
Cayenne pepper

In a 4 qt pan, melt butter, sweet the garlic and bay leaf over low heat for 30 seconds. Add water and milk, bring to a simmer and remove bay leaf. Whisking constantly, slowly add the polenta in a steady stream. Simmer for 10 minutes until polenta thickens, then whisk in cheese, salt and cayenne. Line a half sheet pan with Saran Wrap and pour the polenta into the pan about 1/2 inch thick. Cover with Saran Wrap and refrigerate for at least an hour. Remove and cut into 2 inch squares. Heat 1 TbSP of olive oil in a non-stick skillet and cook both sides until golden brown, about 5 minutes per side. Keep warm.

Foie:

Bring the sauce to a simmer.

Season with salt and pepper on each side. Heat a cast iron skillet over high heat and sear on each side, About 30 seconds per side.

Pour foie drippings into the sauce and stir.

Service:
Place 1 cup of greens on each plate. Place two polenta squares on salad too with foie and spoon sauce over the foie gras and salad.

Serves 2.

Foie Gras Millefeuille with Toasted Almond, Caramelized Onion, Dried Blueberry Sauce and Pinapple Brûlée

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This is a crazy elaborate dish – I made it for my birthday dinner know full well my hubby would take care of the dishes. It is a ton of work, and worth all the effort! This is from Foie Gras a passion cookbook.

Caramelized Onions:
1 TBSP duck fat or butter
1 small yellow onion, thinly sliced

In a sauté pan over medium heat, melt fat. Add onions and cook for 30 minutes, stirring frequently until dark brown. Set aside and rewarm when ready to assemble.

Dried Blueberry Sauce:
1/4 c dried blueberry
2 TBSP cognac
1 tsp duck fat or butter
1/2 yellow onion, minced
2 c duck or chicken stock
1/4 tsp salt
1/8 tsp pepper
1 tsp champagne vinegar
1 tsp honey

Soak berries in cognac for 30 minutes. Heat duck fat in saucepan over medium heat. Add onions and cook until soft. Add blueberries and liquid, stock, salt and pepper. Bring to a boil and reduce to simmer, until reduced by 1/2 about 20 minutes. Add vinegar and honey. Purée in blender. Return to pan and keep warm.

Almond Phyllo Pasty:
2 sheets phyllo dough
1/4 c butter, melted
1/2 c crushed almonds

Preheat oven to 350.

Cut phyllo into four 3 inch wide strips. Cover with a damp cloth. Lay one sheet out on a cutting board, brush with melted butter, top 1 TBSP almonds. Fold, brush with butter, repeat to form a 3 inch square. Place on a parchment lined pan. Repeat. Top with another sheet of parchment and place a pan on top. Bake 25 min, remove pan and bake 10 more minutes. Cool.

Pinapple Brûlée:
2 rings fresh pinapple
Sugar

Place piñeapple on a baking sheet. Sprinkle sugar over pineapple and use a blow torch to caramelize the sugar.

Seared Foie Gras:
4 – 2 oz slices of Foie Gras
Salt and pepper

Salt and pepper Foie. Heat a 10 inch pan over high heat until very hot. Add Foie, cook 30 seconds per side.

Assemble:
Place phyllo square in center of plate. Top with Foie, second piece of phyllo, pineapple, onions and drizzle with blueberry sauce.

Serves 4.

Foie Gras and Asparagus

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So last year before the ban on Foie I stocked up! I’ve been saving this little luxury for special occasions and decide that was just silly, we just need to eat it!

Ingredients:
4 TBSP flour
Salt and pepper
2 – 2 oz slices of Foie Gras
1 bunch of asparagus, lightly steamed
Balsamic Glaze

Combine flour, salt and pepper in a small bowl, dredge Foie and set aside.

In a 10 inch skillet, over medium high heat, sear Foie Gras about 1 minute on each side. Remove from pan and toss asparagus in the the drippings for about a minutes.

Plate asparagus, Foie and drizzle with balsamic glaze.

Serves 2.