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Foie Gras Powdered Sugar


Before you start making the foie gras powdered sugar, I have to emphasize one word: dry. It is very important that everything you use to make this is as dry as humanly possible. The slightest bit of liquid can ruin it.

Preheat the oven to 250 degrees.

The first thing you must do is render the fat out of the foie gras. Yes, there are a few solids besides fat in a lobe of foie gras. Place the foie gras in a shallow baking dish and cover it with foil. Bake until the foie has melted, 10 to 15 minutes. Skim off any solids and discard. This should leave you with approximately 2 tablespoons of rendered foie fat. Refrigerate the fat for at least 20 minutes before proceeding.

Place the tapioca maltodextrin and the rendered fat in a dry food processor. Pulse until they combine into a powder. Place in a dry bowl and fold in the powdered sugar. Add a little salt to taste. Store in a dry container at room temperature for up to 1 week until ready to use.


Hot Borscht With Foie Gras And Herring Under The Coat Of Vegetables Rolls

Beef TM
Add salt and pepper to meat, pour on the oil, put into a thermo pack and leave in the thermomat 75°C.

Dried Onion
Remove the top 2-3 layers of shallot, cut along from one side.
Add butter to a pan and place the onion, cut-side down, into the pan and fry until transparent.

Borscht PJ
Peel and cut the beetroot, carrot and cabbage.
Brown beetroot with carrot, adding lemon juice and sugar, blanche cabbage.
Mix all the vegetables, add spices and water and stew.
Add ketchup.
Put the mixture and garlic into PJ boxes and freeze.
Grind twice when frozen.

Sour Cream Sphere
Chop the dill, garlic and add milk and Kikkoman.
Whisk the mixture, put it into single use injector and make the sphere.

Celery Broth
Cut celery root and stem as desired.
Boil on slack fire about 1,5-2 hours.
Finishing Dust the 3 foie gras pieces with powdered sugar and burn with the burner.
Put minced meat TM into 3 corners of the plate, place pieces of foie gras on the meat, place dried onion on the side.
Place sour cream sphere frozen with liquid nitrogen into the 4th corner of the plate.
Dissolve Borscht PJ in the celery broth, strain it and pour it on the sphere when hot.
Serve with garlic pampushki (white bread).

Herring under the coat of vegetable rolls
a) Beetroot paper
Make a fresh beetroot juice, then dissolve the methyl in it.
Beat with blender.
Spread the mixture over a flat surface and keep first in a freezer (about 24 hours), then dry it (about 2 hours).
Make a sheet of paper 14 cm x 14 cm when ready.
b) Boiled potato, boiled carrot
Boil the vegetables, then chop them finely.
c) Herring fillet
Remove skin and bones from the fillet.
Cut into bricks about 14 cm long.
d) Boiled egg
Boil an egg, separate and finely chop the white and yolk.

Beetroot jelly
Mix beetroot juice and celery broth, add gelatin.
Cut into fine cubes when ready.
Put beetroot paper on a bamboo sushi mat.
Put mixed potato and carrot on the paper.
First cover with a layer of a egg white, then a layer of a egg yolk, then a layer of jelly and herring fillet.
Make a roll, cut it into 6 pieces.


Related Video

You never should add fat to the pan when cooking foie gras, as foie gras is over 85% fat. You simply need a pan, high heat and your ready to go. Beyond that, the recipe works quite well.

I loved the simplicity of this the product stands on its own.

My first time preparing foie gras. This was super easy. I did have to sauté a bit longer than the recipe called for but it held together perfectly. I followed the suggestion to dust it with flour. It is apple season here in Virginia so I sautéed a fresh picked Granny Smith with shallot and added a little splash of balsamic. I had a bottle of Gatinois Champagne that was perfect.

I make no apology for being born on top of the food chain. This was simple and delicious. Added a poached pear and paired with sauterne for him, ice wine for me. Yum!

Wow - really great. Be sure the foie gras is at room temperature. Mine wasn't and I was so worried that Iɽ overcook it, initially it was underdone. I also tossed it in a bit of flour (good idea). I added an equal amount of port wine to the balsamic and served w/brioche toast & sauteɽ pears. Really yummy

Oustanding! We served the foie with a mache salad, toasts and a single, fresh, ripe, and tiny Fiorelle pear. The presentation was outstanding! Guests were provided with a sharp knife to slice a bit of pear and to slather on the foie. yummy.

Simple and delicious preparation of foie gras with some minor adjustments as follows: I sauteed the foie gras in clarified butter rather than canola oil. I added 2 tbsp. port along with the balsamic vineger and finished the sauce by whisking in softened butter. I served the foie gras with sauteed pears as I like the combination of foie gras and fruit. I served this to teenage boys who had never tried foie gras and they devoured it!

We had never cooked foie gras before and this turned out beautifully! After we bought the foie gras, we decided to make it for Christmas Eve Dinner and Christmas Day lunch. By making it twice, we came to the conclusion that more flour is better (it does start to melt if you only do a light dusting of flour), and it browns better in a pan that isn't a non-stick. This was great fun, and anyone who likes foie gras (and how could one not?) will love it!

Incredibly simple and flavorful, and very impressive. A very good dish for a special event.

I'm not a chef, and I've always been intimidated by foie gras - so many things can go wrong. Nevertheless, I had no trouble following these directions. My wife and I agreed that this was the best foie gras we ever had.

We have always loved foie gras and have had difficulty in finding it when dining out. I took my chances with this recipe after reading all the positive reviews, I agree with them all! It's easy and fabulous! I served it on a bed of greens, with a sliced sauteed pear and enjoyed the flavors immensely!

Made this for New Year's Eve and it was fabulous. I also sauteed a ripe pear in a bit of butter & set it aside, then dusted the fois gras with flour & sauteed it in a well-heated pan. I drained off a bit of the grease (which is great saved & used for scrambled eggs, etc.) then added several Tbs. of tangerine/fig balsamic vinegar. I drizzled this over spring greens, the pear and the fois gras. It was a great first course!

The French have it right. The simplier the better and this recipe is a perfect example. I followed another cook's suggestion and lightly dusted the fois gras in flour before sauting it. A pear was carmelized before the fois gras and just as fois gras finished we placed the pear slices back in the pan to absorb the flavors of the fois gras. Afterwards the fois gras was arranged and served on top of the pears. This was decandent and wonderful.

I made this dish as an appetizer for Christmas Eve. It was to die for. I used a fig balsamic vinegar & a star shaped slice of beauregard sweet potatoe baked in orange juice & pure maple sugar. I then sauteed it briefly at the end & drizzled it too with the fig balsamic vinegar. I also had some apple slices seared in butter & flamed with a bit of apple brandy. I served a beautiful Sauternes with it. Simply put, it was a huge success! ALso paired it off with a brined pork tenderloin with fig & ginger marmelade, garlic/lemon rainbow chard & creamy cheesy grits. Outstanding.

I love Foie Gras. The simpler the better. Saute some pear along side. (Note to administrator: remove the comments by "cook" from Philadelphia.)

I used Goose Foie Gras.. and it was wonderful.. I spoke to the deli where I bought the fresh foie gras and he said very similar things. don't use butter or olive oil.. too strong in taste. Canola oil is perfect.. the slight sweetest of the balsamic vinegar is really great

First time was great but for New Year's Eve, am going over the top and placing this over a small Filet Mignon at the suggestion of our butcher. Should be just what we need prior to the annual diet!

In a time of culinary excess (vertical food, wasabi-coated skate in an ouzo/sake reduction . you get the idea), it is wonderful to return to the delights of simple food. Foie gras is hardly peasant fare, but this recipe is easy, simple, and makes this dish a wonderful special treat for the holidays. Reviewer from Philly: stay home, and read Vegetarian Times. You don't deserve Gourmet.

This was an easy recipe! Foie gras seems so intimidating but this recipe erases that misunderstanding. I appreciate the London cook's suggestion of dusting lighting with flour. I must also say I DON'T appreciate the cook from Philadelphia's comment, as this forum is not the appropriate place to air your political views.

A question for anyone able to answer: would this recipe work with goose foies gras? I recently bought one in France and, frankly, haven't the foggiest idea of what to do with it.

Thanks so much to the skilled cook who suggested a dusting of flour. I think that really made a difference in color, and helped the foie gras hold its shape under fire. I'm not too sure about that balsamic vinegar sauce, it battles with the sauternes. Suggestion: go with a nice spatelese and save $10 on the wine. Next time, I'm going to try a pan reduction of chicken stock and the wine, just to get the sauce more in sync with the wine. Bless you, Hudson Valley for bringing us this great product.

Sauteed duck liver being my favorite dish, I have tried many recipes. I have made many mistakes and even though this recipe is good, I would suggest some changes from experience. Oil is absolutely not necessary as foie gras is already full fat almost like butter. You must dust lightly each pieces in flour, it will make the outside a bit crusty and will prevent the inside to spill and melt too fast. When done (30 sec each side) remove all fat and deglaze with balsamic vinegar. Have fun as this recipe is very easy to make.

Although I have eaten it, this is the first time that I have cooked foie gras. I was worried about it turning into a puddle of fat but found that it was a bit sturdier than I imagined. I used Sonoma Grade A. The first batch, I cut the slices a little wider than 1/2 inch and think that they were too thick. Although I changed the oil as suggested, next time I think I'll just keep going with the same oil. The oil seemed to absorb the salt and the foie gras required a little more after cooking. I really liked the balsamic sauce. Serve this with toasted baguette and a good Sauterne.


A recipe for Rose Lawrence’s foie gras pop tarts (you’re welcome)

Foie gras and pop tarts go together like peanut butter and jelly. If you’re skeptical, just ask Los Angeles pastry chef and baker Rose Lawrence. She’s the woman behind the crave-able creations from Red Bread, and she made foie gras strawberry pop tarts with black pepper icing at a recent Salted pop-up dinner.

The pastry was light and crisp, and you couldn’t quite pick out the foie gras in the filling, but it created the sensation of a rich, creamy, fruity jam on steroids. And the flecks of black peppercorn in the icing added a vaguely Sichuan, irresistible bite to the revamped breakfast pastry.

She was kind enough to share her recipe for the pastries below. And if you’re wondering where to buy foie gras, try Surfas in downtown Culver City.

FOIE GRAS STRAWBERRY JAM POP TART

Note: Adapted from Rose Lawrence. This recipe has not been tested in the Times kitchen.

6 ounces fresh lemon juice

1. Stem and hull strawberries, any larger than a quarter should be cut in half. Toss in sugar and lemon juice, and stir to coat. Place all ingredients in a 5 quart nonreactive pot (copper, stainless steel or ceramic) over high heat. Stir every few minutes, as berries release their juices.

2. Cook for 15-20 minutes, stirring almost constantly near the end. Jam is ready when it reduces by roughly half, takes on a rich jewel tone and when left off the heat for 4 minutes will form a wrinkled skin on top. Pour into large bowl and move to fridge to chill. Can be made in advance and will last for 6 months in fridge.

1 small lobe of foie gras, grade B or C

1 teaspoon of fresh thyme

1. Prepare the lobe of fois gras by butterflying and de-veining. (Optional: allow to soak overnight in milk, to rid any remaining blood.) Slice into 1/2 inch thick pieces and sear in a cast iron pan over medium heat for one minute on each side.

2. Pullthe foie from the pan, toss with fresh thyme, sea salt and pepper. Put all the ingredients to a food processor, and process until smooth. Cover tightly and allow to chill in your fridge.

1 tablespoon fresh lemon juice

1 teaspoon black pepper, plus more for finishing

1. Whisk the powdered sugar to break up any clumps. Add cream, lemon juice and black pepper. Whisk until combined. The icing should be thick but still flow when you pick your whisk up out of the bowl. Chill.

32 ounces cultured butter

Egg wash: 1 egg, splash of milk

1. Cut the butter into 1/2-inch cubes and chill. Whisk together flour, sugar and salt. Add butter to the bowl and toss till coated. Use your fingers to break up butter working it into the flour. After a few minutes, dump mixture onto your pastry surface and continue to cut butter into the flour with your bench scraper.

2. Once the butter is the size of peas, make a well in the center of the dry ingredients and add water. Use your bench scraper to fold the butter-flour mixture into the well and incorporate. Once incorporated, make another well, add milk and repeat. Dough should be sticky, dry and clumpy. Begin to squeeze and knead the dough together, using your bench scraper to gather any stray bits. Once dough is together, shaggy and messy but together, divide into four roughly equal rounds and wrap in plastic wrap. Allow to chill for 30 minuntes to two hours.

3. Pull the dough from fridge and begin to roll out, starting in the center rolling away from you and toward you. Give the pastry a quarter turn clockwise and continue rolling out from center, repeat this process. Roll out each round of pastry dough to roughly 12 by 12-inch rectangle, or until pastry is about 1/4 inch thick. Mark and cut out 3 1/5 by 5-inch rectangles. Place on cookie sheet and return to fridge to chill. Continue rolling all pastry rounds and cutting out pop tart rectangles.

4. Pull pop tart rectangles from fridge, laying out 25 single rectangles on your pastry surface. Prepare egg wash by whisking together one egg and a splash of milk until it just flows. Brush every rectangle with egg wash. Spread a generous teaspoon of chilled fois gras mousse in the center of each rectangle. Top with scant tablespoon of strawberry jam. Working swiftly, top each pop tart with another pastry rectangle, using your fingers to seal the edges. Press gently on the pop tart with the palm of your hand to evenly distribute contents. Once all pop tarts are filled and formed, use your fork to crimp the edges and poke a few holes in the top layer of each rectangle. Move to freezer to chill for two hours.

5. Preheat oven to 375 degrees. Place pop tarts one inch apart on cookie sheet, brush with egg wash. Bake for 30 minutes until deep golden brown. Pull from oven and allow to cool on cookie sheet. When completely cooled, use your whisk to drizzle from up high icing onto pop tarts like Jackson Pollock.


METHOD:

Working in batches, use a spice grinder, to pulverize and combine all ingredients. Store in an airtight container.

In a saucepan, combine granulated sugar, salt, and 50 grams water. Heat to at least 110°C, until solids dissolve but mixture has no color. Turn off heat. Using a heat-resistant spatula, stir in seeds. Keep stirring until sugar recrystallizes and all seeds are broken apart and coated with cloudy, powdery sugar.

In a saucepan, combine granulated sugar, glucose, and 50 grams water. Heat mixture to 165°C, until dark amber-honey colored. Turn off heat. Deglaze with cream and truffle juice. Add salt. If any sugar bits are stuck to the bottom, bring mixture to a simmer and whisk until all sugar melts. Turn off heat. Mix in butter and foie fat to emulsify.

In a medium saucepan over medium-low heat, combine milk, cream, salt, vanilla bean seeds, and half the sugar. In a bowl, whisk to combine yolks, cornstarch, and remaining sugar. When dairy is warm and begins to steam, slowly stream into yolk mixture, whisking to combine. Transfer mixture to saucepan and simmer, whisking constantly, until thick. cream mixture to pot. Strain through chinois into a nonreactive, heatproof container. Using an immersion blender, blend in foie purée and foie fat.

In a saucepan, combine granulated sugar and 40 grams water. Heat to 118°C. In the bowl of a KitchenAid Commercial stand mixer, whip yolks at high speed until light and fluffy. While continuing to whip, slowly stream in hot syrup. Whip until mixture is pale yellow and just above room temperature. Add salt and 600 grams Foie Pastry Cream, whipping to emulsify, followed by bloomed gelatin. When combined, gently fold in whipped cream.

Heat oven to 335°F. In a bowl, combine flour and powdered sugar reserve. In the bowl of a KitchenAid Commercial stand mixer, whip egg whites at medium-high speed until frothy. In a small bowl, combine granulated sugar and salt, and, in thirds, stream mixture into bowl while whipping to medium- glossy peaks. Fold in flour mixture followed by sesame paste. Evenly spread mixture on a parchment-lined half-sheet tray. Bake 12 to 14 minutes, until top is slightly golden. Cool in tray. Press candy bar half-frame into cake.

Using an offset spatula, evenly spread 280 grams Truffle Caramel on Sesame-Hazelnut Dacquoise. Sprinkle 20 grams Dragee over the Caramel followed by 125 grams toasted hazelnuts. Spread Foie Semifreddo on top of nuts. Tap bottom of the sheet tray to release any air bubbles. Cover and freeze overnight. The next day, in a medium saucepan over medium-low heat, combine chocolate, foie fat, and cocoa butter. Ingredients must be completely melted, but not too warm, to enrobe candy bars. Cut and enrobe candy bars. Sprinkle Smoked Vanilla Goma Salt on candy bars after they&rsquore enrobed but before they&rsquove hardened. Serve garnished with borage blossoms and micro dianthus


Preparation

1. Cut the foie gras into cubes. Pour the cream and the milk in a pan and bring it to a boil. Remove from the heat and add the foie gras, salt and pepper. Blend until a smooth mixture. Leave to cool.

2. Preheat the oven at 100°C (th. 3/4). Whisk the yolks and pour over the cooled mixture while stirring. Divide the cream into the small glasses and put in the oven on a baking dish. Pour hot water on the bottom and bake for 30 minutes.

3. Remove from the oven. Leave to cool. Place in the fridge overnight.

4. Before serving, sprinkle powdered sugar and caramelise with a torch. Serve immediately.


SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH

SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH
by Chef Tony Adams

– Purchase Applewood Smoked Magret Breast Online
– Tony Adams on Instagram @tonyy13
– Boarding House of Nantucket Website

Tony Adams is currently the Chef de Cuisine under Chef Seth Raynor at The Boarding House on Nantucket, one of the signature spots on Nantucket Island. The Boarding House’s menu is usually seafood heavy, but look forward to the cooler times in the “shoulder seasons” when some dishes may be a bit more rich than the lighter fare of the warmer months. This dish is a perfect example of the dish Chef Tony waits for all summer. “This dish is a mashup of international influences that make a dish that will warm you up in the cooler months, especially when you are stuck on an island with little to no ethnic food available!”

Chef Tony Adams was awarded the Michael Ginor Scholarship from The James Beard Foundation in 2001. Coincidence? Yes! Maybe? Who knows?!

BROTH
Veal stock, defatted as best as possible, and 1 gallon when COLD
Ginger, 3” knob
Onion, halved
Star Anise x 5 cloves
Cinnamon sticks x 3 ea.
Black Garlic x 2 heads
Fish Sauce, Golden Boy Brand or similar x 1 cup + more to taste
Lime juice x 2 limes

SPAETZLE
Egg Whites, 12 ea.
Milk x 12 oz.
Flour, AP x 7 oz.
Black Pepper x 2 T. or 2 large pinches
Garlic cloves, microplaned into fine paste x 1 ea. large
Kosher salt as needed

APPLEWOOD SMOKED HUDSON VALLEY MAGRET DUCK BREAST – Purchase Applewood Smoked Magret Breast Online
Two magret breasts, sealed in small cryovac bags individually, held in immersion circulator at least 3 hours at 125° F.
Pumpkin, Long Island Cheese or Sugar variety, peeled, and cubed into 1” cubes
Brussels sprouts, shaved thin on mandolin x 1 cup
Canola oil, as needed
Watermelon Radish, julienne
Scallion, sliced thin for garnish

For the broth:
Char the ginger and onion on a grill or in a dry pan until blackened significantly on all sides. Place in pot. Use a torch to char toast the star anise and cinnamon sticks, and then add those to pot as well. Cut on head of black garlic and add to the pot with all of the stock, and the egg whites. Stir to incorporate well, and place pot on heat. Bring up slowly to a small simmer, stirring as you go until you start to see coagulated egg whites starting to float. Stop stirring, and keep at a very light simmer for 1 hour, until clarification is complete. (Clarification with egg whites is optional, but if you are taking the time to infuse the flavors, you might as well). Strain through a double layer of cheesecloth. Peel remaining black garlic, and add to broth. Blend with immersion blender, and reserve for later use.

For the Spaetzle:
Mix all ingredients together in a bowl with a stiff whisk. Let batter rest for 20 minutes. Bring several gallons of water to a stiff simmer. Using a perforated pan, pass the spaetzle batter through the holes of the pan into the simmering water below in batches of 1/3 of the batter each time. As the batter drips into the water, it will form dumpling pasta balls that will be fully cooked in as little as 90 seconds. Remove from the simmering water with a spider strainer, and place on a sheet pan, coating with oil to prevent sticking. Reserve for service.

To order:
Place pumpkin cubes on a sheet pan and season after coating lightly with oil. Roast in 400° convection oven or ten minutes. While pumpkin is roasting, bring broth to a simmer. Start two sauté pans over medium high heat. Remove duck breasts from cryovac bags, and place skin side down in one of the pans to crisp and render. In the other, sauté spaetzle dumpling pasta until lightly colored, adding shaved brussels sprouts and tossing to lightly wilt. Place brussels and spaetzle mixture into the bottom of the bowl. Add cubed roasted pumpkin around the bowl. Slice rendered crispy duck breast thinly, and place on pile of spaetzle. Ladle hot black garlic broth around. Garnish with sliced scallions and radishes.

Note: We served this dish with beluga lentils in place of the spaetzle a few times, and honestly I like it almost better! We’ve also done it with faro, and it always gets good reception from guests!


Custard of Sonoma Foie Gras

These elegant appetizers, packed with layers of flavor, make a big impression at a holiday cocktail party. The ultra-rich foie gras custard in this recipe makes a seductive food and wine pairing with Jordan Cabernet Sauvignon.

Instructions

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Preheat oven to 325 degrees.

Line an oven-safe baking dish with a dish towel. Pass foie gras through a food mill, tamis sieve or even a fine potato ricer into a large nonreactive bowl.

In a saucepan over medium high heat, bring cream, cognac, Chinese five spice and sea salt to a simmer. Pour the hot cream over the foie gras and gently whisk to combine.

Divide custard into twelve ramekins and carefully arrange in the baking dish. Fill baking dish with hot water until it reaches halfway to the custard level. Place dish on the middle rack of the preheated oven and bake until almost set (approximately 18 minutes). Remove custards from the water bath and allow to cool.

Allow sheets of gelatin to “bloom” in room temperature water until soft (approximately five minutes). Warm ¼ cup of citrus juice until warm to the touch. Add the gelatin and gently whisk to dissolve. Once the gelatin is dissolved, whisk in remaining ¾ cup of citrus juice. Gently pour gelatin and juice mixture over cooled foie gras custards and refrigerate until set.

The custards with gelée may be prepared one day in advance. Garnish with dessert wine reduced to a syrup, a sprig of fresh herb or broiled croutons.

Meat & Poultry

Ingredients

For the custard

  • 6 ounces raw foie gras, veins removed
  • 1 cup cream
  • 2 Tbsp cognac
  • ½ tsp Chinese five spice
  • Sea salt to taste

For the gelée

  • 1 cup finely strained grapefruit or blood orange (or other citrus of your preference), cucumber or heirloom tomato juice
  • 2 sheets gelatin or 1 ½ tsp powdered gelatin
  • 1 Tbsp aquavite grappa or dessert wine like Sauternes or Tokaji

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Foie Gras Cuban Sandwiches

Unlike most Cuban sandwiches, this bite-sized version is stuffed with foie gras, spiced bananas, and a touch of jalapeño pesto for zip.

Ingredients

  • 1 cup granulated sugar
  • 1 cup white wine
  • 1/2 cinnamon stick
  • 2 just-ripe bananas
  • 2 jalapeños
  • 3 cloves garlic, divided
  • 2 cups fresh basil, packed
  • 1/4 cup cilantro, packed
  • 1/3 cup grated Manchego cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup roasted peanuts plus 1 teaspoon crushed roasted peanuts
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup sherry
  • 1 loaf Cuban or Italian bread, sliced in half lengthwise
  • 2 ounces foie gras, sliced
  • Sea salt to taste

Method

Preheat the oven to 375°F. Prepare the bananas by combining the sugar, wine, and cinnamon stick in a small saucepan. Bring to a boil and reduce heat to a low simmer. Cook for 15 minutes, until syrupy. Peel and slice the bananas in half lengthwise and lay in a cake pan. Pour the syrup over the bananas. Bake the bananas for about 12 minutes, until soft but not mushy.

Heat the broiler. Roast the jalapeños and 1 clove of garlic under the broiler, turning occasionally until blackened and blistered, about 10 minutes. Place the jalapeños in a bowl and cover with plastic wrap. After 15 minutes, peel and seed the jalapeños and peel the roasted garlic clove. In a food processor, pulse the roasted jalapeños, roasted garlic, remaining garlic cloves, basil, and cilantro until blended. Add the Manchego, Parmesan, and 1/3 cup roasted peanuts and pulse until just blended. Add the olive oil and blend until smooth. Season with salt and pepper.

In a small saucepan, bring the sherry to a boil. Reduce until syrupy, about 10 minutes. In a warm oven, toast the bread. Spread a generous dollop of jalapeño pesto on the bottom half of the bread. Top with bananas. Sear the foie gras slices in a hot skillet, about 1 minute each side. Place the foie gras on top of the banana and lightly sprinkle with sea salt. Drizzle with the sherry reduction. Garnish the sandwich with some of the remaining pesto and crushed peanuts. Top with the second half of bread and cut into 1-inch slices to serve.


Watch the video: MALVASIA FOIE GRAS POT (December 2021).