Pan-Seared Foie Gras on Spinach Salad Time: 10 minutes
An entire foie gras will usually be enough for 4 people.
1 lobe of foie gras
sea salt
2 - 4 slices of whole grain bread, toasted and cut into quarters
Look at the foie gras - if you see veins going through gently pull them out. Cut 6 - 8 nice slices about 1/2 inch (1.25cm) thick. Keep foie gras cold - take it out of the fridge to slice, then put it back in until ready to cook. Heat a large, heavy, nonstick skillet over medium-high heat for 4 - 5 minutes. You want it very hot. Put the foie gras slices in the pan and sear 30 - 40 seconds per side for rare. If you want it medium-rare cook another 5 - 10 seconds per side. If you have to have it more done choose something else to have as your starter because you will not like this. Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, arrange on the salad and serve.
Now the notes: It is easiest to clean the foie gras if it is at room temperature.
It is best to slice it with a hot knife - run sharp knife under hot water between cuts.
It has to
be cold before searing so pop it in the freezer for 5 - 10 minutes after
slicing or clean earlier in the day and keep slices refrigerated until ready to sear.
Warm the plates the same way as the knife - run under hot water, then dry. They
shouldn't be hot, just not cold.
After slicing, the leftover foie gras can be made into pate, tossed or doled out to
the dogs....OR, best idea, refrigerate and have it again.
Final note: This is intimidating - don't let it be. It is an extremely elegant and very easy first
course. It will also, of course, utterly destroy your kitchen - there will be fat
everywhere because it will spatter like crazy - but it is worth it ...I only do it once a
year ....Kitchens can be cleaned, life is for living!
Spinach Salad Time: 15 minutes
Fresh spinach - 1 6 oz (180gr) package
2 tbs finely chopped red onion
2 tbs finely chopped, seeded tomato
Vinaigrette
Wash spinach if necessary, tear and put into a salad bowl. Add pine nuts and salt to spinach and toss to combine. Add half of the vinaigrette and toss to coat. Taste and add more as needed. Serve, remaining vinaigrette on the side..
Vinaigrette
1 tbs white Balsamic vinegar
1 tsp
lemon juice
1/2 tsp Dijon mustard
5 tbs good olive oil
Put all remaining ingredients except olive oil in small bowl and whisk to combine. Slowly drizzle in olive oil, whisking constantly.
Cooking for Two? Or more?
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