Распечатать
E-mail
 |
Ингредиенты
- 1 x 300 gram can duck (or goose) foie gras
- 1/2 large head green or white cabbage (Savoy cabbage would also work, just halve the cooking time!)
- 4-6 rashers smoked bacon, cut into 1 inch lardons
- 1 glass dry white wine
- 2 cloves garlic, finely chopped
- 4-8 juniper berries, partly crushed
- 4-6 oz fresh blackberries
- 3 tablespoons balsamic vinegar
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon mustard seeds, lightly crushed
- salt and black pepper to taste
View Full Recipe at We Are Never Full
%20the%20quotidian%20presence%20of%20baked%20beans%20and%20potato%20croquettes%20made%20bearable%20even%20the%20most%20dismal,%20wintry%20Manchester%20day%20%E2%80%93%20yes,%20especially%20after%20a%20freezing%20hour%20of%20enforced%20lunchtime%20tackling%20practice%20on%20the%20gelid%20rugby%20field.%3C/p%3E%3Cp%3EI%20might%20be%20forgiven%20then%20for%20having%20difficulty%20considering%20cabbage%20worthy%20of%20consumption%20at%20all,%20let%20alone%20making%20it%20central%20to%20a%20special%20birthday%20dinner.%20However,%20I%20was%20persuaded%20to%20reconsider%20this%20childhood%20bias%20recently%20by%20my%20contemporary%20Andreas%20Viestad.%20Although%20he%20grew%20up%20rather%20closer%20to%20the%20land%20and%20sea%20than%20I,%20he%20regularly%20acknowledges%20that%20the%20food%20he%20and%20most%20Norwegian%20kids%20grew%20up%20on%20was%20neither%20of%20the%20highest%20quality%20nor%20was%20it%20prepared%20with%20a%20great%20deal%20of%20care.%20Indeed,%20some%20of%20his%20shows%20feature%20his%20work%20to%20introduce%20fresh,%20wholesome%20foods%20to%20urban%20kids%20in%20Oslo.%3C/p%3E%3Cp%3EIn%20his%20book%20on%20Norwegian%20cooking,%20Kitchen%20of%20Light,%20he%20demonstrates%20a%20rare%20talent%20for%20making%20the%20simplest,%20plainest%20foods%20seem%20appetizing%20and%20strangely%20innovative.%20Simple%20flour-dusted%20river%20trout,%20stuffed%20with%20borage%20leaves%20and%20fried%20in%20butter;%20grilled%20salmon%20steaks%20with%20lemon%20verbena%20leaves;%20and%20the%20like.%20Viestad%E2%80%99s%20cooking%20is%20also%20known%20for%20his%20pairing%20of%20sweet%20and%20tart%20elements,%20particularly%20in%20his%20sauces:%20Norwegian%20heather%20honey%20with%20lingonberry%20or%20cloudberry%20preserves.%20Incorporating%20some%20of%20these%20elements%20in%20my%20thinking%20as%20I%20prepared%20Amy%E2%80%99s%20birthday%20dinner%20recently,%20I%20opened%20a%20can%20of%20duck%20foie%20gras%20we%20smuggled%20back%20from%20Quebec%20last%20summer,%20shed%20my%20age-old%20fear%20of%20cabbage,%20and%20prepared%20what%20turned%20out%20to%20be%20a%20show-stopper%20and%20a%20heart-stopper%20in%20equal%20measure.%3C/p%3E%3Cp%3EPlain,%20old%20green%20cabbage%20was%20cooked%20slowly%20with%20garlic%20in%20bacon%20fat,%20white%20wine,%20and%20juniper%20berries%20just%20until%20it%20softened%20and%20took%20on%20the%20smoky%20and%20astringent,%20piney%20flavors.%20In%20a%20separate%20saucepan,%20I%20bashed%20up%20a%20couple%20of%20handfuls%20of%20ripe%20blackberries%20with%20a%20wooden%20spoon%20before%20simmering%20them%20in%20balsamic%20vinegar%20and%20pomegranate%20molasses%20with%20a%20sprinkle%20of%20mustard%20seeds%20until%20the%20mixture%20thickened%20and%20developed%20a%20perfect%20sour-sweetness%20accented%20by%20a%20peppery%20heat.%20Dressing%20the%20plate%20with%20this%20shiny,%20purplish%20gastrique,%20I%20topped%20the%20disorderly%20pile%20of%20steaming,%20bacony%20cabbage%20with%20a%20thick%20slice%20of%20foie%20gras,%20letting%20the%20underside%20of%20it%20soften%20momentarily%20before%20serving%20it%20with%20a%20bottle%20of%20chilled%20muscat%20from%20Cape%20May,%20NJ.%3C/p%3E%3Cp%3ESure%20enough,%20it%20was%20absolutely%20nothing%20like%20school%20lunch.%20Both%20Amy%20and%20I%20were%20very%20glad.%3C/p%3E%3Cp%3EDuck%20Foie%20Gras%20with%20Bacon%20&%20Juniper%20Cabbage%20and%20Blackberry-Mustard%20Seed%20Gastrique%20(serves%202)%3C/p%3E%3Cp%3EAdapted%20from%20Andreas%20Viestad%E2%80%99s%20New%20Scandinavian%20Cooking%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ERecipe%3C/p%3E%3Cp%3EFor%20the%20cabbage:%3C/p%3E%3Cp%3EIn%20a%20large%20saute%20pan%20over%20medium%20heat,%20sweat%20off%20the%20bacon%20until%20most%20of%20the%20fat%20has%20rendered%20and%20lardons%20are%20crispy%20and%20nicely%20browned.%3C/p%3E%3Cp%3ERemove%20bacon%20to%20a%20plate%20and%20add%20chopped%20cabbage.%20Cook%20for%20five%20minutes%20on%20medium%20or%20until%20wilted%20but%20still%20al%20dente.%3C/p%3E%3Cp%3EAdd%20garlic%20and%20stir%20well.%3C/p%3E%3Cp%3EAfter%20two%20minutes,%20crank%20up%20heat%20to%20high%20and%20add%20wine%20and%20crushed%20juniper.%3C/p%3E%3Cp%3EWhen%20wine%20has%20almost%20completely%20reduced,%20kill%20heat,%20taste%20and%20correct%20seasoning.%3C/p%3E%3Cp%3EFor%20the%20gastrique:%3C/p%3E%3Cp%3EIn%20a%20small%20saucepan%20over%20medium%20heat,%20crush%20blackberries%20with%20a%20wooden%20spoon,%20and%20allow%20juice%20to%20get%20bubbly%20before%20adding%20balsamic%20vinegar,%20pomegranate%20molasses%20and%20mustard%20seeds.%3C/p%3E%3Cp%3EReduce%20gently,%20stirring%20regularly%20until%20mixture%20is%20thickened%20like%20a%20loose%20jam.%3C/p%3E%3Cp%3ETaste%20and%20correct%20seasoning.%20Serve%20immediately.%3C/p%3E%3Cp%3ESlice%20the%20foie%20gras%20into%20inch-thick%20pieces%20and%20assemble%20dish.%20Enjoy%20with%20a%20dessert%20wine%20or%20a%20chilled%20Muscadet%20or%20Sauternes.%3C/p%3E){kind=link}