Bread of the day: Bakers Foie. Greetings friends. While many of us continue to endure bitter cold temperatures and the accumulation of large amounts of snow, one way to fight back is to prepare homemade dishes. Do you like pates? Note, I dont have the accent marks on my computer to spell pates like I was writing French. Traditional pates require a tremendous amount of time, however, todays Tartine version is a quick and delicious recipe that will satisy your pate cravings. It will taste as if you spent more time and resources than you actually did. The trick is to make sure the butter is at room temperature and the livers have cooled before you blend the two. The pate is topped with a layer of cognac-infused butter before refrigerating, gilding the bakers foie. Ingredients *6 duck or chicken livers. I used chicken. *Olive oil. *3 shallots, finely chopped. *1 tablespoon fresh thyme leaves. *6 tablespoons unsalted butter, at room temperature. *1/2 cup cognac. *1/2 teaspoon salt. Cognac Butter *3 tablespoons unsalted butter, at room temperature. *1 tablespoon cognac. *Pinch of salt. *3 slices of Basic Country Bread, toasted. Remember, it all begins with great bread. Directions 1. Rinse the livers in cold water and remove any visible fat or connective tissue. 2. Heat a heavy skillet over high heat and add enough olive oil to coat the bottom of the pan. When the oil begins to smoke, carefully add the livers and sear for about 30 seconds. Quickly turn the livers, add the shallots, and sear for another 30 seconds. Add the thyme and cook for a few seconds until it is aromatic. Remove the pan from the heat and pour off excess oil and fat. While the pan is still hot, add 2 tablespoons of the butter and 1/4 of the cognac, and deglaze the pan, stirring to loosen any brown bits sticking to the bottom. 3. Transfer the contents of the pan to a food processor and let cool for 8 to 10 minutes. 4. Once the livers have cooled, add the remaining 4 tablespoons of butter to the food processor and process to a thick puree. 5. Add the salt and the remaining 1/4 cup of cognac and process again. Taste and add more salt if needed. 6. Pour the liver puree into a suitably sized loaf or pate pan. 7. To make the cognac butter, place the butter in a small bowl. In a small saucepan, heat the cognac until its hot to the touch. Add it to the butter along with the salt. Stir the butter until it has a liquid consistency and then pour it evenly over the pate. Cover and refrigerate until the cognac butter has set. Serve cool or at room temperature with toast. 8. I added a dollop of jam to my dish. Its your choice. Friends, if you love pate, youll enjoy Bakers Foie. It was fun to make and it was delicious. Let me know what you think. I value your feedback and support. Cheers.
Posted on: Sun, 26 Jan 2014 11:26:57 +0000
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