{"id":9358,"date":"2021-12-15T14:18:40","date_gmt":"2021-12-15T22:18:40","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=9358"},"modified":"2021-12-15T14:22:09","modified_gmt":"2021-12-15T22:22:09","slug":"foie-gras-torchon-port-lacquered-beets-truffled-chicories","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/foie-gras-torchon-port-lacquered-beets-truffled-chicories\/","title":{"rendered":"Foie Gras Torchon, Port Lacquered Beets, Truffled Chicories"},"content":{"rendered":"

I’m bringing fancy back this Christmas. It’s easy with two insanely picky eaters to get stuck on boring kid meals (called survival) but this year it’s time to train my toddlers to appreciate the finer things in life \u2013 la cusine fran\u00e7aise<\/em>! I’m returning to my French roots and some of the food combinations I learned and loved during my tenure chez Guy Savoy. My first course is Truffled Celeriac Soup with Dungeness Crab<\/a> and my second is Foie Gras Torchon, Port Lacquered Beets and Chicories truffled with black truffle vinaigrette. <\/p>\n

\"Foie<\/figure>\n

Just the idea of truffles and beets together sends my pulse sky rocketing. And not because the combo is super sexy (which it is) but because there is a certain off-menu salad at Guy Savoy that is insanely difficult to construct.<\/p>\n

\"foie<\/figure>\n

Monsieur Savoy’s Truffled M\u00e2che and Beet Salad is a well-loved and simple (though expensive) French combination of ingredients: truffled vinaigrette, caramelized deep ruby red beets, bouncy m\u00e2che and the blackest truffle slices you’ve ever seen. <\/p>\n

However, The putting-it-together part is pretty much like Jenga \u2014 if you\u2019ve ever played that impossible stacking game before, you\u2019ll understand exactly what I mean. The m\u00e2<\/em>che and beets are carefully layered into a mile high tower and then completely covered in a delicate dome of black truffle concentric circles, each truffle slice placed over the one before until the entire salad is wrapped in beautiful blackness. Sounds easy. IT’S NOT! It’s quite often the leaning tower of truffled Pisa. <\/p>\n

But, it is delicious. There’s no denying that the creamy truffle vinaigrette is drinkable just on it’s own and paired with the sweet & earthy beets and the minerality of m\u00e2che \u2013 it is one hundred percent satisfying. It goes nicely with a coupe de Champagne<\/em> for a light lunch too (just sayin’!)<\/p>\n

\"Port<\/figure>\n

Monsieur Savoy pairs his famous truffled vinaigrette with a few other cold appetizers as well. My personal favorite is his signature dish: ballontine of chicken breast, artichoke heart and foie gras terrine sliced thick and served with truffled vinaigrette and a little m\u00e2che. <\/em>If you happen to pop into Guy Savoy for lunch and want something different than the 4-hour tasting menu (just a quick bite peut \u00eatre<\/em>?) I highly recommend this dish, it is delicious. I loved making it and I loved eating the smaller slices of the ballottine that weren’t big enough for a proper serving. <\/p>\n

I’ve put together my favorite truffled vinaigrette combos from Monsieur Savoy’s menu in a simple starter. But I’ve added my own touches too. My focus these days is on relocating to Portugal so of course the beets are lacquered with the sweet wine. And although Monsieur Savoy would most certainly use Poila\u00eene crostini, I have opted for rye, my personal fav. <\/p>\n

\"Foie<\/figure>\n

The ingredients can be put together as a finger appetizer on a crostini or plated as a starter or enlarged to make a platter for a crowd. Foie gras is exceptionally difficult to get ahold of in California these days and companies like D’Artagnan<\/a> (in NYC) will ship it along with high quality truffles (and lots of other insanely delicious ingredients). But for the sake of making this dish accessible for all, there are some excellent packaged foie de canard<\/em> mousse<\/em> in the markets these days too and you can use that here as well. <\/p>\n

If you’re up for making foie gras torchon, making it at home is not hard just time consuming. I open up the lobes and devein, sometimes using my fingers or the back of a spoon to find the web like strands. (buy premium foie gras and it will be easier to devein). Then I sprinkle with a little rose salt and kosher salt, roll back up and create a cylinder with several layers of saran wrap tying each end tight and cook sous-vide. Curing salt needs to be measured and if you are having trouble finding it, ask your butcher, you don’t need a lot! I personally do not add other spices to my torchon but some people do. <\/p>\n

\"\"<\/figure>\n

I think Serious Eats has an excellent post on making foie gras torchon<\/a> with clear instructions and since I made mine last year and froze it and I don’t have pictures, this is a great resource. By the way, if you do freeze yours for later use, make sure to take the cheesecloth off, rewrap and cryovac. <\/p>\n

Nice fresh black truffles are also difficult to find right now as is m\u00e2che <\/em>for some odd reason but I was able to find some canned truffles \u2013 not my preference but will do in a pinch \u2013 and some beautiful fris\u00e9e too!<\/p>\n

Bon App\u00e9tit!<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

I’m bringing fancy back this Christmas. It’s easy with two insanely picky eaters to get stuck on boring kid meals (called survival) but this year it’s time to… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":9369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1763,688,1604,1605,676,1759],"tags":[762,29,1858,1714],"class_list":["post-9358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-guy-savoy","category-holiday","category-holidays","category-meat-recipes-2","category-salads","tag-amy-glaze","tag-appetizer","tag-foie-gras-torchon","tag-michelin-mom"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2021\/12\/lURmmsZGRgWE91amsNRVaw_thumb_1b0be.jpg?fit=1093%2C718","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-2qW","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=9358"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9358\/revisions"}],"predecessor-version":[{"id":9401,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9358\/revisions\/9401"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/9369"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=9358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=9358"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=9358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}