I’m traveling for work this week and trying to type up this post on my iPad with two index fingers, while snuggled into the hotel bed for warmth while waiting for the heat to kick on. So that should be your hint right there that this will be short (and grammatically interesting from what I’ve seen from my auto-correct so far), but I didn’t want to miss posting about such an unusual recipe.
Knowing that I would be on the road this week, I actually made this week’s French Fridays with Dorie recipe, Cabbage and Foie Gras bundles, a few weeks ago. The exercise did not get off to a great start. First off, I love foie gras and was pretty darn skeptical that wrapping it up in cabbage leaves and then steaming it was going to add to my enjoyment of this rich little delicacy. But like a good little Dorista I jotted down Dorie’s instructions and set off to the store.
It was there that this recipe was almost completely derailed. I started asking the lady at the poultry counter which of her tasty-looking foie gras terrines (seriously auto-check? “termites”?) was made from whole foie gras and not mousse. She naturally asked how I planned to serve it (a very common question here which usually leads to helpful service and advice), but oh, oh you should have seen the look on her face! Seriously folks, I was almost starting to worry that she might decide not to sell me any of her precious stock, for fear of what I was going to do to it.
In the end I convinced her and she sent me off with a sad shake of her head. Frankly, at this point I was pretty in agreement with her and my husband apparently too, because he suggested that we split do a half recipe and save the rest for more traditional consumption. I readily agreed.
It was a decision which we both regretted later. Seriously, as unlikely as this dish sounds, we both really enjoyed it. We served it simply with some toasted sourdough and a glass of wine. Delicious! Who knew!