Sunday, October 30, 2011
Two words: foie + gras.
Liver + fat.
I bought the two slices at Staubitz, on Court Street, cut to order. Quite impressive.
A slice for each of us for my birthday. It is alarming to cook because it melts before your eyes and as the goose fat in the pan rises you see dollar bills floating around in it. You whip it off before it has disappeared entirely. Sweetango apples (what a terrible name - they are a cross between fabled Honey Crisps and Zestar) have been caramelizing slowly with a reduction of apple cider vinegar, chestnut honey and butter.
The bread is silly. We do not need the toasted baguette. The knife slides through the foie gras. It is delicious.