Foie and Shiitake with Streamed Pear and Port Sauce


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

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.

Eggplant, Shiitake, Broccoli and Tofu Stir Fry


This is the perfect recipe when you’re craving Asian and don’t want greasy takeout. Of course I’ve healthed it up a bit cutting back on the fat and using chicken broth. Serve it with rice, I uses black rice.

1/4 c soy sauce
1/4 c rice wine vinegar
16 oz firm tofu, diced
1 eggplant, chopped same size as tofu
1/4 c soy sauce
1/4 c rice wine vinegar
16 oz fresh shiitake mushrooms, Sliced
1 bunch broccoli, chopped
1 bunch of scallions, Chopped
1 c chicken broth, give or take
2 TBSP canola oil
1 TBSP honey
2 TBSP ginger, chopped
2 TBSP garlic, chopped
1 TBSP, Sriracha sauce

Combine the soy sauce, vinegar and tofu. Toss gently to coat tofu and eggplant, set aside to marinate.

Heat the oil in a sauté pan over medium-high heat. Add the tofu ad eggplant, reserving marinade, and cook until crisp and golden-brown, about 4 minutes on each side. Remove the tofu and keep warm.

Heat chicken stock in the pan tp deglaze, until reduced by 1/2. Add the honey, scallions, ginger, garlic and Sriracha to the pan, add the mushrooms and broccoli. Sauté the vegetables until the broccoli is tender, about 2 minutes. Add tofu and eggplant to heat through.

Serves 4.