Monday, May 19, 2008

Mission: Foie Gras Poutine

First and foremost... we're back! It's been too long, friends. Let's just say that there was a cavalcade of work and homeowner type things that came up over the last week or so that kept us pretty much outta the kitchen. But we called an end to those pitifully unimportant distractions on Friday, and whipped up something nice, new, rich, and foie-licious.

So forgive us our tardiness and come with us on a journey - a journey into a numbing amount of foie gras, a stupendous amount of potatoes, and a fan-diggity-tastic meal. As Technotronic might have said: Meez! Meez it up!


Behold! There's foie! There's heavy cream! There's peanut oil! There's tallow! There's cheese! There's all manner of fat and potatoes too! Oh, we are in for a treat today!

We cut up the potatoes from russets the night before and put them in an ice water bath over night, as so:


The next night, we got to making the foie-based sauce, by putting that wonderful stuff into the blender and setting it to "goo-ify:"


While meanwhile one of our guest sous chefs helped in making the poutine sauce. We made it using a demi-glace base, and it looked pretty good at first:


And then it looked even better when we added the goo-ified foie and put it over loooow heat:


Next we prepared our platter, putting down a layer of delicious fresh cheese:


And then we started on getting the oil heated up for the potato frying. Note that most of what you see here is peanut oil, and those big wobbly bits are... 100% beef suet. From the kidneys, people, the kidneys:


Soon, the suet had rendered (mostly), and it was time to boil those chips in oil:


But only for a par-cook. So we set them aside for a moment:


And got to searing some of the foie we had reserved for putting a-top the poutine once it was ready for such a thing:


And we were actually just about ready at this moment! So after another dunk in the oil, we put the taters on the the cheese:


Which immediately started to melt. More gooey! And so then we immediately set the foie atop the potatoes, and poured the (broken, somehow, booooo!) foie sauce on top of all of that:


And that, as they say, was that.

Now, yes, OK, we broke the sauce. This makes our second broken sauce of the project, and actually our second broken sauce ever. We think we overheated this one. The flavors were still very much there - and since this isn't a dish that's about being refined we aren't too upset. Well, not incredibly upset, anyway.

The taste was out of this world, really. We cannot imagine what it must be like to grow up in a country where poutine is something that is regularly served; and it's even harder to imagine going to a place where foie poutine is the most popular thing on the menu. (Apparently it is the runaway favorite at PDC.) More power to the Quebecois and more power to Picard for this; but how are they not all housebound and/or dead?

Time, mis to eat: About three hours, not including the overnight soak on the potatoes. This was another one of those "it'll be quick and easy" recipes that was certainly not quick. (We would say it was easy but we did after all break the sauce, so...)

Next Up: Copper pot scrub and a player to be named later! We are definitely not doing another foie dish for a while, we can tell you that!!

Blast from the past: We served the poutine with beef hamburgers and it worked really well. We cannot imagine what it might have been like had we served it with this, however.

1 comment:

Kris said...

maybe you need a heat diffuser to lower the temperature of your flame when you are holding the sauce. it could help the breaking problems.