Sunday, November 3, 2013

Breakfast of Champions: Poached Egg, Savoy Salad, Pear and Foie Gras


Ah, it's wonderful to be alive and on vacation!

It's been a couple of years since I have imposed on my older sister and her lovely husband Mike. When planning my usual autumn jaunt to the Pacific Northwest I said to myself: "self, let's go check out Seattle. It's been too long."

Upon landing at Sea/Tac airport, a head full of free booze from Virgin America's "Main Cabin Select" (e.g., business class), my sister Jenny took me to her local butcher where I immediately bought a small lobe of foie gras.

Foie gras is banned in California because the state legislature is full of dipshits.

[ ... prolonged, profanity full rant deleted ... ]

"The gavage" is not harmful to ducks, it is a process that is done by hand and I can think of few products (formerly) made in California that are as "small batch" and "artisanal" than raising ducks for foie gras.

Think about that next time you shove a Chicken McNugget into your face hole, California legislators.

Savoy Cabbage Salad:

  • 1/2 head of savoy cabbage, shredded (or chiffonade).
  • 1 tbsp of dry dill.
  • A heavy pinch of kosher salt.
  • Splash of brandy.
  • Splash of red wine vinegar.

Hand toss and let sit, covered, at room temperature for at least half an hour.

Seared Foie Gras:

  • Two or three 1/2" thick, 2-3" long strips of foie gras cut from a full lobe.
  • Salt and pepper.

Sear in a hot pan, about 45 seconds per side. You want to leave the foie slightly pink in the middle.

The foie will render out quit a bit of "gras". I like to use this to sautée some fruit - raspberries or cherries are nice.

The acidity of the fruit will help balance out the richness of the foie.

Happy eating and write your legislator (to tell them they are a bunch of spineless PETA-owned hippies).