Ingredients
-
2
-
1
-
1
-
2
-
1/4
-
-
-
1/2
-
-
-
-
-
-
-
Directions
Seared Foie Gras With Braised Turnip and Sherry Sauce, , original recipe and description at williams-sonoma com, Background: This was given to me as a challenge by my friend Herkimer It was a random recipe pick I had never even heard of Foie Gras -much less be able to pronunce it The more research I did into what this was, the worse it got for me Not only had I never heard of Foie Gras, I wouldn’t have know a turnip if I fell over one Needless to say – with NO Enthusiasm – it took me a couple of weeks just to pull the ingredients together **I never did find what I thought Foie Gras really was – but ended up getting Liverworst Pate I was lucky to come up with a turnip and that ended up in a package of 3 (the least I could find) Instead of Sherry Wine Vinegar, which was something else I couldn’t find used Red Wine Vinegar After searching 4 or 5 stores in a couple of neighborhoods – those were the staples I finally settled on I had no luck finding unsalted broth of any kind so I just used a can of Beef Broth The recipe: The recipe was easy – once I figured out what I needed, what it looked like and what to do with it I flattened the Liverworst Pate into thin patties between wax paper But my excitement for what was about to happen still wasn’t there As the ingredients started cooking and melding together, the aroma got interesting By the time I added the Red wine vinegar – I found myself getting hungry! When the time came to sear the liverworst pate – well that got interesting It made it into the hot frying pan ok – but when I went to turn them, the patties fell apart No problem though – it just made more The Conclusion: While I went into this with a non-enthusiastic heavy heart, I was quite surprised by the outcome It wasn’t the worse meal I’ve made – but it wasn’t the best one I’ve made It was though, in the words of Herkimer – another expanding of my culinary horizons If I never eat Foie Gras or a turnip again the rest of my life – at least I can say I bought, I cooked, I tried Oh yeah never say never!
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Steps
|
1
Done
|
Let the Foie Gras Stand at Room Temperature For 30 Minutes Before Cooking. |
|
2
Done
|
in a Medium Saut Pan Over Medium-High Heat, Warm the Olive Oil. |
|
3
Done
|
When Hot, Add the Turnip and Cook, Without Stirring, Until Lightly Golden, 3 to 4 Minutes Per Side. |
|
4
Done
|
Transfer the Turnip to a Plate. |
|
5
Done
|
Add the Shallots to the Pan and Saut, Stirring, Until Tender and Lightly Golden, 3 to 4 Minutes. |
|
6
Done
|
Return the Turnip to the Pan, Add the Vinegar, and Season With Salt and White Pepper. |
|
7
Done
|
Simmer, Partially Covered, Until the Liquid Is Nearly Evaporated, 8 to 10 Minutes. |
|
8
Done
|
Add the Stock, Bring to a Simmer and Reduce the Heat to Medium-Low. |
|
9
Done
|
Simmer, Covered, Until the Turnip Is Tender, 8 to 10 Minutes More. |
|
10
Done
|
Reduce the Heat to Very Low and Keep Warm. |
|
11
Done
|
Heat a Dry Medium Fry Pan Over Medium-High Heat. |
|
12
Done
|
Season the Foie Gras Generously With Salt and White Pepper. |
|
13
Done
|
Arrange the Slices, Smooth Side Down, in the Pan and Sear Until Golden Underneath, About 1 Minute. |
|
14
Done
|
Carefully Turn the Slices Over and Cook Until Golden Underneath and Just Warmed Through, About 1 Minute More, or Until Done to Your Liking. |
|
15
Done
|
Transfer Each Slice to a Warmed Individual Plate. |
