• Saturday, October 31, 2020

Foie Dishes

Seared Foie
April 29, 2014

1/2 lb foie
salt and white pepper


Rhubarb strawberry puree:
2 cups rhubarb
1/2 cup strawberries
1 clove roasted garlic
1 sprig of thyme
1/2 tsp lemon juice


Charred green onion puree:
6 green onions
1/2 cup spinach
2 tbsp extra virgin olive oil
1 lemon, zested
parmesan cheese to taste
salt and white pepper


Shaved baby vegetables:
1 bunch baby carrots peeled and shaved thin
1 bunch baby turnips peeled and cut in rings 1/4 inch
1 lb whole strawberries cut in half


Rosemary sable:
8 tbsp unsalted butter
1/4 cup granulated sugar
1 pinch salt
1 cup flour
2 tbsp rosemary, finely chopped


Roasted red pearl onions:
1/4 lb red pearl onions, peeled
1 tbsp extra virgin olive oil
2 sprigs thyme
salt and white pepper


Slice foie about 1/2-inch thick and about 2-inch wide. Score one side of your foie into diamond shapes. Heat a skillet with medium high heat. Once pan is hot, place your scored side down and cook until golden-brown. Flip over and sear this side for 1 minute; it won’t be as golden-brown as the other side.

Rhubarb strawberry puree:
In a small sauce pot, combine all ingredients and cook on medium heat till rhubarb is tender. Strain and reserve your liquid. In a blender add rhubarb and roasted garlic blend until smooth, slowly adding just enough of the reserved liquid to help make it smooth. Season with salt, pepper and lemon juice to taste.

Charred green onion puree:
Grill green onions until they are nice and charred. Bring a pot of water (big enough to dunk the spinach in) up to a simmer. Add salt until it tastes like sea water. Place spinach in the water until it wilts (about 10 seconds). Immediately put your cooked spinach in a bath of ice water to stop the cooking process. In a blender, add all ingredients minus the olive oil with 1 tbsp of the water. Blend on high adding the olive oil a little at a time until smooth.

Rosemary sable:
In a large bowl with electric mixer, cream together butter, sugar and eggs. Slowly incorporate sugar until combined. Mix in rosemary and allow to set for 1–2 hours refrigerated. After refrigerating, roll out dough about 1/4-inch thick and cut in desired shapes. Bake at 350°F until golden-brown or approximately 16 minutes; turn your cookie sheet at least once during baking.

Roasted red pearl onions:
Preheat oven to 375°F. Cut the onions in half from root to tip. Toss onions in olive oil, thyme, salt and pepper until covered. Line a cookie sheet with foil, and then spread the onions evenly across the sheet and bake until fork tender.

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