Foie Gras. We put foie on the menu about once a year. A special occasion appetizer that always gets me and the team excited. The same day the fatty duck liver was delivered to the restaurant was the same day my niece Rosaleen was born, seemed appropriate to honor her. Having a name like Rosaleen I thought make the dish have strong aromatics and a fresh rose flower flavor. The foie was cured in rose water, coriander, and nigella. The foie was then slow poached for 40 minutes, chilled, and sliced. We served it in a bowl with black truffle vinaigrette and a rutabaga terrine. At the table we pour a roasted crab consomme (crab stock has an intense aroma) that was infused with more rose, coriander, lime, grapefruit, orange, and keffir lime leaves. The truffle remains in the bowl which allows the diner to pick how much truffle flavor they want with each bite. Welcome Rosaleen to the world and congratulations to my sister Alicia for giving birth to her 5th child! I know, 5 kids!
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