Foie Fear

At first, Hubby was reluctant to try the foie gras. We were in the restaurant at Chatêau Sully, where we were staying while visiting Normandy. I eat foie gras like a fiend when I'm in France. It's readily available, superbly made and being a culinary patrimony, isn't widely regarded as evil. Sometimes, I feel guilty ordering it stateside. Whatever: I was there and I had a glistening round of foie gras and brioche in front of me with Calvados jelly.

I proffered a bite. He looked at it unhappily, noting in low tones that he didn't like paté.

"It's not paté," I told him. "It's foie gras."

He took the morsel and bit down. He looked surprised. I understood: he was expecting the taste and texture of liverwurst (or worse). Instead, what he ate was a creamy, firm and seasoned bit of heaven. Washed down with sweet Sauternes, he was converted.

______________________

I have a lobe of foie gras in my fridge and it is mocking me. I have no idea what to do with it. When Jamie offered it to me yesterday, I jumped at the chance thinking, I can sear it, I can make something. But the fact is, I think my ICDT problem just reared its ugly little head again.

I leave tomorrow to go to Napa with Kellie. Whatever I do today is going to have to be quick. If I had time, ideally I'd love to try and make a torchon as described in The French Laundry Cookbook, but this is a four day process. For the last three years, I've read and re-read this chapter, hoping some day that I can muster up enough courage to try and make a torchon per Thomas Keller's instructions. Though Jamie gave me the lobe at his cost, it's still a good chunk of change. Unlike other kitchen adventures where disposal can be done somewhat easily, the idea of trashing any portion of the foie seems unnatural. I don't think I have the chops to pull this off.

One of my favorite restaurants in Atlanta is The Food Studio. I've eaten there since it opened. I've mentioned before that I'm a huge fan of pastry chef Gary Scarborough's Lemon Basil Bombe. Their new American cuisine isn't "groundbreaking," per se, but it was in this restaurant that I first discovered cioppino; drank my first Viognier; and ate truffles for the first time. I used to eat there so frequently (ah the single life) that I became good friends with the staff, including the then chef de cuisine, David S. David has since departed, and I wish he hadn't, because during one of our conversations, David promised to teach me how to make a torchon. I no longer have a phone number to call to wail, "David! What do I do with the foie?"

Jamie's preferred method of eating foie is to sear it. While I'm not opposed to eating foie this way, I'm much more partial to a torchon. The amazing Jocelyn at Kuidaore wrote about making foie à la Keller's recipe recently. When I say amazing, I mean it: she makes high end cooking look exquisite and deceptively simple. But we know it's not.

So here I am with a beautiful lobe of foie and I haven't the foggiest what to do with it. I'm seriously intimidated here.

What the hell am I going to do?

Comments

[gastrochick]

Your husband must love you even more now that you have introduced him to one of lifes most sinful pleasures. Afterall a life without would surely be dull.

[Ivonne]

Could we not just gather round the table and stare it lovingly? I mean I've been staring at your photo lovingly for quite some time now.

Was there ever anything more beautiful than this? I think not.

I envy you the foie gras, however, I do not envy your predicament. Be assured that I'd be more than happy to take it off your hands but alas, methinks the foie gras would not survive the journey to Toronto!

Let us know what you decide.

(You're writing is pure joy to read!)

[tami]

that lemon basil dessert at the food studio is one of my favorites in atlanta, even to this day. divine.

[Cath]

Gastrochick, totally agree: it is one of life's great pleasures!

Ivonne, no it's really a beautiful lobe -- I wish I were less intimidated by it!

Tami -- can I tell you how addicted I am to that dessert? For the last few years, every time I drive up to Atlanta and stop by, they just automatically assume I'm there for dessert, not dinner!

[Kurt Daurizio]

Dave Sturgis works at Farm 255 in Athens, I am sure he would make a torchon with you