Monthly Archives: November 2015

  • HUDSON VALLEY FOIE GRAS STUFFING by Chef Jenny Chamberlain

    HUDSON VALLEY FOIE GRAS STUFFING
    by Chef Jenny Chamberlain

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    INGREDIENTS - Purchase Fresh Foie Gras Online
    Hudson Valley Foie Gras, Deveined, cut in 3/4” cubes - 10 oz
    Sauternes Wine, for marinating - 1/2 cup
    Toasted Croissant, 1” cubes - 4 cups
    Leeks, sliced - 1/2 cup
    Garlic Cloves, sliced - 4 each
    Butter, salted - 1 stick
    Egg, each - 1 each
    Cornish Game Hen - 2

    METHOD
    1. Take out the primary veins of the liver using your finger or a paring knife. Cut in ¾” cubes and marinade with the sauternes wine.
    2. Cut croissant into ¾” cubes and toast in a 375 degree oven until golden and dry, (5-10 minutes)
    3. Sauté leeks and garlic in butter until soft. Season with Salt and pepper.
    4. Remove liver from the sauternes. Add foie gras cubes, butter, leeks, garlic and egg into a mixing bowl equipped with the paddle attachment. Whip on med/high speed until creamed together.
    5. Add toasted croissant to bowl and mix to incorporate.
    6. Season Game hens with salt and pepper inside and out. Rub butter or duck fat on the outside of the skin. Stuff birds then truss for even cooking.
    7. Roast in 425 degree oven for 20 minutes to oven sear skin. Lower heat to 375 and continue roasting for 30-40 minutes or until an internal temperature of 158 degrees. Allow to rest for a minimum of 10 minutes in order for juices to redistribute.

  • HATIKVA CHARCOAL-GRILLED FOIE GRAS with DUCK-PROSCIUTTO-FIG-CARDAMOM JAM and POMEGRANATE GLAZE by Michael Ginor

    HATIKVA CHARCOAL-GRILLED FOIE GRAS with DUCK-PROSCIUTTO-FIG-CARDAMOM JAM and POMEGRANATE GLAZE
    by Michael Ginor

    Hatikva Charcoal Grilled Foie Gras

    Having spent my childhood years in Israel, one of the largest foie gras producers and exporters in the world, I was exposed to this delicacy at an early age. Though most of the Israeli-produced livers were exported, the lower grades were consumed by locals in outdoor tavernas in the Hatikva neighborhood of Tel Aviv, where foie gras was cubed, skewered, and charcoal-grilled. Pomegranate and figs, indigenous to the region, provide the sweet acidity necessary to balance the richness of the foie gras. Furthermore, ancient Egyptians fattened geese with plump figs, framing the preparation in a historical context. Duck prosciutto, a natural complement to figs, adds depth and nuttiness. Incorporating cardamom and ginger into the fig jam infuses the dish with an exotic Middle Eastern essence. -Michael Ginor

    Yield: 6 MAIN COURSE SERVINGS

    FIG JAM - Purchase Duck Prosciutto Online
    1 pound fresh figs or 3/4 pound dried, diced
    1/2 red onion, finely chopped
    1/2 tablespoon ginger, peeled and minced
    10 cardamom pods, lightly cracked and tied into a cheesecloth sachet
    2 cups port
    Juice of 2 lemons
    4 ounces duck prosciutto, finely diced
    In a small saucepan combine the figs, red onion, ginger, cardamom, anad port and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 20 to 30 minutes, stirring frequently to prevent burning, until the mixture acquires the consistency of a thick jam. Remove from the heat and stir in the lemon juice. After the mixture has cooled slightly, discard the cardamom sachet. Stir in the cubed duck prosciutto and set aside.

    POMEGRANATE GLAZE
    Juice of 3 pomegranates (see Chef Notes)
    3 tablespoons sugar
    In a small saucepan, combine the pomegranate juice and sugar and reduce the mixture to a glaze, about 20 minutes. Remove from heat and set aside.

    GRILLED FOIE GRAS - Purchase Fresh Foie Gras Online
    1 pound foie gras, cut into 6 slices, each about 2 and 1/2 ounces and 3/4-inch thick
    Coarse salt
    Black pepper, freshly ground
    Score the foie gras and season with salt and pepper. Grill over charcoal, turning once, cooking the medallions for a scant minute per side, depending on the temperature of the grill. Be prepared to control flare-ups with a water-filled squirt bottle.

    GRILLED PITA
    1 pita bread
    Duck or foie gras fat
    3 cardamom pods, toasted and ground
    Coarse salt
    Black pepper, freshly ground
    Brush the pita on both sides with the duck or foie gras fat and season with the cardamom, salt and pepper. Cut the pita into six triangles and grill on both sides.

    GARNISH
    3 fresh figs quartered
    Duck or foie gras fat
    6 long chives
    Sea salt
    Black pepper, freshly cracked
    Pomegranate seeds

    SERVICE AND GARNISH
    Brush half the figs with fat and grill lightly. To serve, set a ring mold in the center of one of six serving plates, spoon in one-sixth of the fig jam, and remove the mold. Place a grilled pita wedge on top of the jam. Balance a grilled foie gras medallion on top of the pita, and place both a grilled and a fresh piece of fig on top of the foie gras. Spppon some of the pomegranate glaze over the foie gras and around the plate. Drizzzle some of the rendered fat around each plate. Garnish with chives, a sprinkle of sea salt, cracked black pepper, and pomegranate seeds.

    CHEF NOTES
    If you do not wish to make your own duck prosciutto, cured Chinese duck legs (available at Chinese grocers), smoked duck breast, or pork prosciutto may be substituted. Pomegranate syrup, purchase at Middle Eastern specialty stores, may be substituted for the pomegranate glaze. Bring to a boil, but do not reduce before serving. If a charcoal grill is not available, seared foie gras may be substituted.

    SPECIAL EQUIPMENT
    2-inch ring mold
    Charcoal grill

  • CRISPED SAUTEED FOIE GRAS with BUTTERED GOLDEN DELICIOUS APPLES and MELFOR VINEGAR by Andre Soltner

    CRISPED SAUTEED FOIE GRAS with BUTTERED GOLDEN DELICIOUS APPLES and MELFOR VINEGAR
    by Andre Soltner

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    Apples and foie gras are often paired in Alsace, where Andre Soltner was raised. Andre dredges the foie gras slices in flour and then sautes them in sweet butter. This technique is typical of the region, where goose foie gras predominant. When heated, goose liver release its fat more readily than duck liver, and the flour crust helps lessen the amount of fat last in the pan. The crust also adds a pleasant textural element to the finished dish. Though most chefs sear Moulard foie gras without flour or butter, Andre retains the technique to enhance the authentic character of the dish.

    YIELDS: 6 MAIN COURSE SERVINGS

    Buttered Apples
    4 Golden Delicious apples, peeled and cored (see Chef Notes)
    1 tablespoon unsalted butter
    Cut each apple into 8 slices. IN a large saute pan, heat the butter and add the apple slices. Saute over medium heat about 3 minutes on each side, until the apples become slightly caramelized. Remove the apple slices from the pan and keep warm. Reserve the pan to cook the foie gras.

    Foie Gras - Purchase Fresh Foie Gras Online
    1 and 1/2 ponds foie gras, cut into 12 slices, each about 2 ounces and 1/2-inch thick
    All-purpose flour for dredging
    Coarse salt
    Black pepper, freshly ground
    3 tablespoons unsalted butter
    2 tablespoons Melfor vinegar (see Chef Notes)
    1/2 cup veal stock or duck stock
    Dredge the slices of foie gras in the flour and season with salt pepper. Melt 1 tablespoon of the butter in the pan used to cook the apples and saute the foie gras slices over medium heat for 1 to 2 minutes on each side. The liver should be nicely browned on the outside, and slightly pink inside. On six warm plates, arrange 4 or 5 apple slices and 2 pieces of foie gras. Pour off all of the fat from the pan. Over high heat, briefly deglaze the pan with the vinegar, then add the stock and reduce by half. Lower the temperature and whisk in the remaining 2 tablespoons of butter. cook for another 2 minutes, making sure the sauce does not boil or separate. Pour the sauce over the foie gras and the apples and serve.

    Chef Notes
    Depending on what is in season, you may substitute other cooking apples for the Golden Delicious. Melfor vinegar is a honey vinegar that is common in Alsace. Apple cider vinegar makes an acceptable substitution.

  • JERK FOIE GRAS with ROASTED SWEET POTATO, COCONUT, LIME, and SOTCH BONNET by Allen Susser

    JERK FOIE GRAS with ROASTED SWEET POTATO, COCONUT, LIME, and SOTCH BONNET
    by Chef Allen Susser

    Book Photo094

    Allen Susser adapts the jerk method - a barbecue technique from Jamaica that involves rubbing a fiery dry spice mixture on meat and cooking it over hot coals, often in oil drums on the side of the road - to prepare a spicy grilled foie gras. The roasted sweet potato, pineapple, and coconut add another Caribbean element to the dish, as well as a contrast of flavors and textures.

    Yield: 8 MAIN COURSE SERVINGS

    Jerk Foie Gras - Purchase Fresh Foie Gras Online
    4 whole scallions
    1 cup red wine
    3 cloves garlic, chopped
    1 tablespoon fresh cilantro, minced
    1 tablespoon olive oil
    1/4 cup ground allspice
    4 teaspoons ground cinnamon
    1 teaspoon tamarind pulp
    1 teaspoon course salt
    1 teaspoon minced Scotch Bonnet pepper
    1/2 teaspoon nutmeg, freshly grated
    1 and 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/4-inch thick
    In a large ceramic bowl, combine all the ingredients except the foie gras. Toss the foie gras slices with this seasoning mixture, cover, and refrigerate for at least 2 hours.

    Roasted Sweet Potato
    3 cups sweet potato, cut into 1-inch cubes
    2 cups fresh pineapple, cut into 1-inch cubes
    4 tablespoons olive oil
    1 tablespoon diced serrano chili, seeds removed
    2 cups coconut milk
    2 tablespoons fresh lime juice
    1 teaspoon coarse salt
    1/2 teaspoon black pepper, freshly ground
    Preheat the oven to 400 degrees. In a small roasting pan, combine the sweet potato, pineapple, and 3 tablespoons of the olive oil. Roast for 20 minutes, until the potato starts to soften. Remove a quarter of the roasted ingredients, reserve, and continue to roast the remaining ingredients for an additional 20 minutes or until slightly caramelized to golden brown. In a medium saute pan, saute the serrano chili in the remaining tablespoon of olive oil. Add the reserved potato and pineapple mixture, the coconut milk, lime juice, salt, and pepper. Over medium heat, reduce this mixture by half. Puree the reduced mixture in a food processor until smooth. Set aside both the puree and the roasted potato and pineapple mixture, and keep warm.

    Garnish
    Fresh lemon thyme

    Service and Garnish
    Preheat a grill or grill pan until very hot. Grill each piece of foie gras for 30 seconds on each side, charring the outside while leaving the inside medium rare. Spoon a pool of puree onto each of eight serving plates. Top with the roasted sweet potato and pineapple mixture and finish with a medallion of grilled foie gras. Garnish with a sprig of fresh lemon thyme.

  • DELICATA SQUASH and GRANNY SMITH APPLE SOUP with FOIE GRAS TORTELLINI, TOASTED PUMPKIN SEEDS, and CHESTNUT CREAM by Chef Don Pintabona

    DELICATA SQUASH AND GRANNY SMITH APPLE SOUP WITH FOIE GRAS TORTELLINI, TOASTED PUMPKIN SEEDS, AND CHESTNUT CREAM by Chef Don Pintabona

    Don Pintabon uses foie gras butter, which is essentially an enriched mousse, to act as a liaison to bind and thicken the squash and apple soup. Foie gras butter is also used as the filling for the tortellini to create an intense flavor that explodes in the mouth. The toasted pumpkin seed oil, a traditional Austrian condiment, accents the autumnal character of this satisfying soup.

    Book Photo119

    Yield: 8 Appetizer Servings

    Foie Gras Butter - Purchase Foie Gras Mousse Online
    1 cup foie gras mousse
    1/3 cup unsalted butter, at room temperature
    Place the foie gras mousse and butter in the bowl of a food processor. Process until thoroughly combined. Refrigerate.

    Squash and Apple Soup
    3 tablespoons butter
    2 medium onions, chopped
    1/2 cup calvados
    6 cups light chicken stock, plus 1 cup extra to adjust consistency
    2 medium Idaho potatoes, peeled and chopped
    4 whole start anise
    1 bay leaf
    1 vanilla bean, 2 inches long, split
    6 delicata squash, seeded and chopped
    3 Granny Smith apples, peeled and chopped
    Coarse salt
    Black pepper, freshly ground
    1/3 cut foie gras butter
    In a stock pot, melt the butter over low heat. Add the onions and cook, stirring until the onions are translucent, about 10 minutes. Add the calvados and cook until the mixture is almost dry. Add the stock, potatoes, star anise, bay leaf, and vanilla bean, and simmer over medium heat for 10 minutes. Add the squash and apples, and simmer until soft. Remove the bay leaf, star anise, and vanilla bean, and puree the soup in batches, in a food processor or blender, until smooth. Adjust the consistency with more stock, if necessary. Strain the soup through a coarse sieve or china cap and season with salt and pepper. Chill until needed.

    Foie Gras Tortellini - Purchase Fresh Foie Gras Online
    24 wonton wrappers, cut into 1&1/2-inch circles
    2/3 cup foie gras butter
    1 egg, beaten
    Place a teaspoon of the foie gras butter in the center of the wonton wrapper. Fold the wrapper over the butter to make tortellini. Seal the edges with the beaten egg. Repeat this process to create 16-24 tortellini. Reserve tortellini and leftover foie gras butter until service.

    Chestnut Cream
    1/3 cup unsweetened chestnut puree, canned or fresh
    1/4 cup creme fraiche, plus more if necessary
    Combine chestnut puree and the creme fraiche. The mixture should have the consistency of honey. Make adjustments as needed.

    Garnish
    4 ounces foie gras, diced
    1/4 cup pumpkin seeds
    1 delicata squash, cut into 8 half-moon shapes
    4 lady apples, sliced lengthwise
    Toasted pumpkin seed oil
    8 sage leaves
    16 whole star anise
    Preheat the oven to 400 degrees. In a very hot saute pan, cook the diced foie gras for about 30 seconds. Toast the pumpkin seeds in the oven for 2 to 3 minutes. Bring a large pot of water to a boil and blanch the squash for 1 minute. Place the lady apples on a sheet pan, cut side down, and roast until soft, about 10 to 15 minutes. Reserve the pumpkin seed oil, sage, and star anise until service.

    Service and Garnish
    Bring the soup to a boil and remove from the heat. Whisk in 2/3 cup foie gras butter. Place the tortellini in boiling water and cook for 2 minutes. Ladle the hot soup into eight bowls. Add 2 to 3 tortellini to each bowl. Place a dollop of chestnut cream in the center of each bowl, and drizzle the pumpkin seed oil around it. Gently arrange the toasted pumpkin seeds, 1 sage leaf, a piece of squash, 2 star anise, and half a lady apple in each bowl.

  • #FoieTheWin CHEF CHALLENGE

    #FoieTheWin - HVFG Social Media Chef Challenge

    Hudson Valley Foie Gras strives to serve chefs in everything that we do. Hudson Valley founder, Michael Ginor, has traveled the world promoting and collaborating with the best chefs working in diverse cities and culinary traditions for over 20 years. Without the creativity and persistence of chefs, we would not be the premiere producer of duck and foie gras products in the country.

    We are pleased to continue this tradition with our new social media-based Chef Challenge: #FoieTheWin

    We'll regularly feature a new dish from a new chef across our social media platforms and in a blog post on our website. "Foie-the-win" winners will be selected from posts on Instagram, Twitter, or Facebook by chefs using HVFG foie or duck products. In addition to being featured across Hudson Valley's web presence, we'll also provide a gift to the winning selection: a Hudson Valley torchon, 'Foie Gras...A Passion' cookbook, and rendered duck fat.

    To be considered just tag us or post to our page on Facebook, Twitter, or Instagram:
    HVFG on Facebook: www.facebook.com/hudsonvalleyfoiegras
    HVFG on Twitter: twitter.com/HudsonValleyFG / @hudsonvalleyfg / #hvfg
    HVFG on Instagram: instagram.com/hudsonvalleyfoiegras / @hudsonvalleyfoiegras / #hudsonvalleyfoiegras

    Previous #FoieTheWin Winners:

    October 2015 - Foie Gras, Persimmon, Kumquat and Minus 8 by Chef Mei Lin
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    November 2015 - Country Pate of Foie Gras, Pork Belly and Pork Shoulder by Chef Tomas Prado
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    November 2015 - Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussel Sproats, Roasted Pumpkin, and Black Garlic Browth by Chef Tony Adams
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  • FOIE GRAS, PERSIMMON, KUMQUAT and MINUS 8 - #FoieTheWin - October 2015

    Foie Gras | Persimmon | Kumquat | Minus 8
    by Mei Lin

    Foie-the-win! - HVFG Chef Challenge - October 2015

    Our very first '#FoieTheWin' Chef Challenge selection is this elegant but approachable, high-class but impressively simple dish by Hudson Valley Instagram follower and chef, Mei Lin. On Twitter @meilin21 - On Instagram @meilin21

    IMG_4147

    Ingredients
    1 lobe Hudson Valley Foie Gras (cut 2 large pieces and score)
    3 Fuyu Persimmons (firm but ripe)
    200g Rice Vinegar
    200g Mirin
    300g Minus 8 Vinegar
    50g Toasted Hazelnuts
    Pickled Kumquats, thinly sliced
    EVOO
    Chervil Sprigs

    Method
    Preheat oven to 350 degrees, place hazelnuts on a sheet tray, toast until golden brown.

    Slice Persimmon in pieces and punch out with small ring cutter

    In a small sauce pot bring mirin up to a boil, turn off the burner then add thinly sliced kumquats.

    Cut 2 large pieces of foie gras and score. In a hot pan, on med high heat, place the scored side down when searing. Make sure not to over sear and burn foie gras.

    Take foie out of the pan, and let it rest.

    Add persimmons to the pan and deglaze with the minus 8 vinegar.

    Plate and serve!

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