Skip to content

CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: January 1, 2012

01/01/12 Avocado Nesting in Frisee


RECIPE

Serves 2

A CookTale

To counter balance the richness of Foie Gras, a salad is appropriate. An Avocado in a nest of Frisee leaves appealed to my creativity. We also just happened to have two perfectly ripe Avocados sitting on the counter. I hurried off to the Sunfrost fruit and vegetable market, where I not only found a small head of Frisee, but there was a basket of fresh Chanterelles. That shopping trip perfectly rounded out our New Year’s Eve dinner.

INGREDIENTS For the Vinaigrette

1 tsp of Sherry Vinegar (imported preferred)
1 Shallot (finely diced)
1/2 TB of Mustard Seeds
1/2 TB of dry Coleman’s Mustard
1/2 TB of Honey
2 TB of EVOO (more as required)

METHOD For the Vinaigrette

1. In a bowl, mix Vinegar, Shallot, Mustard Seeds, dry Mustard, Honey & 1/2 TB of Water. Slowly whisk in the EVOO. Season with Salt & Pepper. Set aside.

INGREDIENTS For the Salad

1 small head of Baby Frisee (only half is needed)
1 ripe Avocado (halved)
Lemon Juice
1 TB of EVOO (for the Avocado)

METHOD For the Salad

1. Separate the Frisee & add to a large bowl.
Add a TB or slightly more of the Vinaigrette.

2. Cut the Avocado in half & add the Lemon Juice to prevent discoloring.

3. Prepare two plates of Frisee nestled with Avocado. Spoon the EVOO over the each Avocado.

01/01/12 Foie Gras de Canard With Chanterelles & Port & Red Wine Reduction


RECIPE

Serves 2

A CookTale

2011 had to wind down on a high culinary note. A main course of Foie Gras de Canard with fresh Chanterelles would more than accomplish it. Fred Brill, meat manager at Adam’s, made this possible on two day’s notice. Cathie, who after a couple of tough weeks, was delightfully surprised at seeing her most favorite treat served on New Year’s Eve. Accompanying the Foie Gras were fresh Chanterelles, which I luckily came upon while browsing for a head of Frisee at Sunfrost in Woodstock, one of the most well stocked fruit and vegetable farm store north of New York City.

INGREDIENTS For the Foie Gras

2 slices of fresh Foie Gras (each, 4 oz & 3/4″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO
3 oz of Red Wine Reduction*
1 oz of Port Wne

*Available on-line through Amazon from More Than Gourmet.

METHOD

1. Add 3 oz of the Red Wine Reduction & 1 oz of Port Wine to a small saucepan & gently bring to a boil. Reduce to a simmer for a few minutes & keep warm.

2. Generously season both slices of Foie Gras.

3. Heat a cast iron pan to high. Add the TB of EVOO, when almost smoking add the Foie Gras. Saute for 2 minutes a side, (not a second more). Place on paper toweling to drain.

4. Spoon a pool of Sauce onto each plate & top with the sauteed Foie Gras.

INGREDIENTS For the Chanterelles

8 oz of fresh Chanterelles (if mushrooms are large, slice in half)
3 oz of Butter+ 1/2 TB of EVOO
Kosher Salt & Black Pepper
1/4 cup of Chicken Stock

METHOD

1. Clean & prepare the Chanterelles as required.

2, Heat a large saute pan to medium-high. Add the Butter & EVOO. When the sizzling stops, add the Chanterelles & toss to coat. Saute until they begin to color & tenderize, about ten minutes. Add the 1/4 cup of Chicken Stock & gently toss together, saute for another few minutes.

3. Ready to plate with the Foie Gras.