Plan My Next Dinner

[itsstillmatt]

Originally Posted by Piobaire

Doesn't the fat render out into the stock? I think I have to see/eat some before I attempt.
Some does, but that's OK. you poach it slowly to 125, so not too much melts away. Kyle's version leaves all the fat in, which is good and bad.

 

[Piobaire]

Thanks guys. Yeah, I'm going to have to have some IRL contact with that before I commit a whole lobe of heaven to it.

Manton, the talk of the terrine though does bring up a nice pate. Or even something like a pork loin in pate? Or if pork is a problem, a nice grandmere with chicken liver?

 

[kwilkinson]

The curing has a better yield, but has its pros and cons. Sometimes the poaching and then subsequent re-tying really compresses the foie and gives it an incredible texture.

 

[Manton]

So if I am going to serve this Sat, I need to buy the foie tomorrow?

 

[itsstillmatt]

Originally Posted by MAnton

So if I am going to serve this Sat, I need to buy the foie tomorrow?
You could cure Thursday, poach Friday morning and serve Saturday evening. I don't know how long Kyle's version takes. He is playing it pretty close to the vest.

 

[Manton]

Anyway, I need a whole menu here people. Step up!

 

[kwilkinson]

Originally Posted by MAnton

So if I am going to serve this Sat, I need to buy the foie tomorrow?

Poaching it, yes. Devein and season, let sit, day 1. Poach and retie day 2. Drying out day 3.

My method, more like 2 days. Although to be entirely honest, my method isn't a TRUE torchon. It's basically just cured foie rolled into a torchon shape. That's splitting hairs though.

 

[Manton]

I don't think my wife will eat foie, though the guests would.

 

[kwilkinson]

I would do a winter soup, foie gras SOMEthing, small risotto course, a duck/lamb course, then dessert.

 

[itsstillmatt]

Originally Posted by MAnton

Anyway, I need a whole menu here people. Step up!
Do a torchon, then a fish baked in salt to serve at the table. Easy, delicious and kind of breaks up the formality of a long meal. Serve it with one of the classic cold sauces. Then perhaps roast squab, or better squab in cabbage steamed with foie gras (can't have too much foie gras.) After, maybe a simple dessert like beer ice cream and little baba. Oops, that is what I serve people, but it works out very well.

 

[Milpool]

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[Piobaire]

Duck or pork confit? Again, something that's easy with a long hold window. Just crisp off the duck leg when needed. Put it on a butternut squash mash or some sort of root vegetable puree.

 

[Piobaire]

Originally Posted by iammatt

Do a torchon, then a fish baked in salt to serve at the table. Easy, delicious and kind of breaks up the formality of a long meal. Serve it with one of the classic cold sauces. Then perhaps roast squab, or better squab in cabbage steamed with foie gras (can't have too much foie gras.) After, maybe a simple dessert like beer ice cream and little baba.

Oops, that is what I serve people, but it works out very well.

Don't do the fish course when I come over. kthnxbai

I'm good with all kinds of sushi and stuff now, but still have a little bit of the farmboy about fish in me. I grew up thinking all fish was cod or haddock and that all fish was battered and deep fryed.

 

[kwilkinson]

More important than all this crap, what are you going to be drinking?

 

[Manton]

Originally Posted by kwilkinson

I would do a winter soup, foie gras SOMEthing, small risotto course, a duck/lamb course, then dessert.

I like this.

What soup?

Risotto with some kind of wild mushrooms or, if I can get the, black truffles. Arborio?