Text 33941, 90 rader
Skriven 2013-02-21 06:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fancy feasts 144
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 RH> A nice piece of dark chocolate is good to celebrate most any occaison.
 RH> Add a bit of mint for the really special times.

Dark chocolate good. I am not sure about mint, which to me
is fine but nothing special - though I used to like mint
Milanos in the '70s (find them sweeter and somewhat less
delicious in their newer incarnation).

 RH> I don't think I've ever had foie gras.

Now that's worthwhile. If you like liver, especially, but
even if you don't, as it's way ethereal compared to ordinary
liver.

 I know I've had bits of caviar
 RH> from time to time but doubt if I've eaten a quarter cup in my
 RH> lifetime. 
 
You know what, I haven't had very much of it myself. Other
than a couple times on the plane and once when I had all I
could eat from a pound tin that had been meant for Bill
Clinton, I measure my intake in grains rather than cups.

--

One could make this with unhard cider, but only if made from
unsweet apples. Or at least use much less, maybe a pint.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Foie Gras In A Cider Reduction, Semi-Caramelized Onions
      Note - this is my recipe but not my title
 Categories: French
      Yield: 12 Servings

     50 oz Dry hard Normandy cider
      1    Chicken, feet and trimmings
           -from
           Herbs to taste *
      1 lg Onion
      1 md Foie gras
           More sprigs of thyme
           Balsamic vinegar
           Salt
           Pepper

  * Michael's Note: I used a bay leaf, several sprigs of thyme, some
  peppercorns, onion and garlic trimmings

  Start reducing about a bottle and half of the cider, including the chicken
  parts and herbs. Time this to be a thickish sauce at serving time. I've no
  clue how long this takes, probably an hour and half.

  Slice the onions thin (we chopped them, but I really do prefer the texture
  of sliced, come to think of it) and put them to sweat at lowest possible
  heat, timing them to be dark brown and jamlike at serving time. I've no
  clue how long this takes, probably an hour and half. Start them off with a
  sprinkle of salt and a little cider. Add more cider as necessary to prevent
  sticking or burning.

  The foie gras has to be prepared. First you soak it in tepid water for half
  an hour. The book says an hour. Rinse in cool water and dry with a towel.
  Then you separate the lobes. Then you bisect each lengthwise to get at the
  veins, which you remove. If there's any green junk, you must cut out all
  stained parts and all parts near those stained, and then wash the foie
  again in cold water.

  Cut the foie gras into slices and season each with salt and pepper, the
  best you have (we used fleur de sel de Guerande and fresh-ground pepper).

  Put the flame on high underneath the cider and turn the onions off. Reduce
  the cider to your desired thickness: for round 1, I made a thinnish
  delicate sauce, for round 2, when the foie was a bit older, I reduced down
  to a really rich sauce (truth is, I went out in the garden to pick
  garnishes and when I got back I had a thick consistency to deal with).
  Finish off by correcting the seasoning and swirling a tablespoon or two of
  balsamic.

  Heat a nonstick pan as hot as possible, almost hot enough to poison a
  canary. Toss in the foie gras slices, making sure there's plenty of room
  around each, and cook 2 min on the first side and 1 min on the second side.

  Plate the foie gras, giving each person about 1 oz, drizzle sauce over, and
  garnish with herbs.

  Source: Michael Loo, The Dinner Table

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