Foie Gras Crème Catalan Adapted from a recipe by Chef Jordi Valles of Aria The contrasts between hot and cold, sweet and salty and soft and crunchy makes for a traditional yet evolutionary appetizer.


1 piece of foie gras (fresh or frozen)
1 quart heavy cream
Zest from one orange
Zest from one lemon
1 cinnamon stick
8 whole eggs
Salt and pepper to taste
Sliced French brioche
2 tablespoons pine nuts
8 ounces baby arugula
Cabernet Sauvignon Vinaigrette (recipe below)
1 cup of granulated sugar
Coarse sea salt
For the Cabernet Vinaigrette:


1 cup Cabernet vinegar
1/2 cup extra-virgin oil
Salt and pepper to taste
Pour Cabernet vinegar in a pot. Bring to a boil. Once the vinegar has been reduced to 1/8, allow it to cool. Once vinegar is cool, add extra-virgin oil and emulsify. Add salt and pepper.

Utensils:

4 small ramekins (6-ounce size)
1 propane torch

If frozen, allow foie gras to thaw at room temperature until soft, at the same time place heavy cream in a pot with zests and cinnamon stick. Bring to a boil over medium heat and turn off. Let sit for two minutes. Dice foie gras and pass through a fine strainer placed over a bowl in order to clean and devein. Immediately pour the cream on top of the foie gras, being careful that it does not disintegrate. Whisk well to emulsify the foie gras into the cream, then add the eggs. Put through a fine strainer placed over a pitcher, and pour mixture in the ramekins.

Place ramekins in a roasting pan large enough to accommodate the ramekins and cover with plastic wrap. Preheat oven to 250 degree. Place roasting pan on oven rack and immediately pour enough scalding hot water into the pan to come 1/2 to 2/3 of the way up the sides of the ramekins. Bake for approximately 20 minutes. Cool in the refrigerator for 30 minutes. Using a cookie cutter, cut the brioche bread in silver dollar-size rounds and toast. Mix the arugula in a bowl with the pine nuts and

Cabernet Vinaigrette. Season well with salt and pepper. Place the brioche on the bottom of the plate. Place the arugula salad on top, and garnish with the pine nuts and basil oil. Remove plastic wrap. Sprinkle sugar on top of the crème brûlée and caramelize with the propane torch until a nice golden brown color is achieved. After approximately one minute of burning the sugar, the top of the crème brûlée should form a nice crust. Sprinkle a bit of sea salt on top to make the contrast and enhance the flavors. Serves 4

 

Food Editor Carole Kotkin is a Miami-based writer, cooking instructor and consultant. She recently co-authored Mmmiami – Tempting Tropical Tastes for Home Cooks Everywhere. Wine News BuyLine Panelist Fred Tasker writes a weekly syndicated wine column for The Miami Herald.

Courtesy The Wine News

 

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