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Old 10-12-2007, 05:34 AM   #1
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The limits of food are only as restrained as the person who is cooking it

I think that I am the first to do this. I searched the web and could not find any reference to this, whether it be a recipe, an image, or on a menu. Two things that I love are foie gras and Roquefort cheese. Now, it would be kinda crazy to try and combine the two because of the textures, as well as the amount of fat. But I wanted to try.

Which is why I made a Roquefort foam.

I figured that I could impart the flavor of the cheese into the dish, without having the added fat and creaminess that you'd get in your mouth. Because both the ingredients are French, I decided to run with that theme. Crispy brioche, shaved black truffles, and a spiced (cinnamon, star anise, fennel, and cayenne) port gastrique were brought into the dish. Micro arugula and a slice of vine ripened tomato seasoned with white truffle oil and Fleur de Sel completed it, and helped bring all the flavors together.

What's next after Roquefort? Marscapone perhaps? Who knows. But until the next time, bon appetit!

Pan Seared Rougie Foie Gras
Hamakua Farms Vine Ripened Tomato, Shaved Black Truffle, Spiced Port Gastrique, Crispy Black Pepper Brioche, Micro Arugula, Roquefort Cheese "Air"



Even got an action shot this time


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Old 10-12-2007, 06:03 AM   #2
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It's a funny thing about foams - I find them visually distinctly alarming. I can't help but think they look like something I'm not supposed to eat. Time to turn those instincts off, because this one makes sense. The photo is very impressive. Did it work as a taste and texture experience? I'm trying to imagine arugula and tomato with foie gras. Did you enjoy it?
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Old 10-12-2007, 06:41 AM   #3
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Quote:
Originally Posted by Snoop Puss View Post
It's a funny thing about foams - I find them visually distinctly alarming. I can't help but think they look like something I'm not supposed to eat. Time to turn those instincts off, because this one makes sense. The photo is very impressive. Did it work as a taste and texture experience? I'm trying to imagine arugula and tomato with foie gras. Did you enjoy it?
Believe it or not, some of the inspiration for this dish was from the innocuous BLT sandwich. Reason being is that the tomato and lettuce in a BLT cuts the fat from the bacon and mayo, and also adds that freshness. The tomato and micro arugula basically did that in this case. When we tasted it during pre-service, the combination of all the flavors together were indescribable. Lots of places serve foie gras burgers and this was similar to that as well in some regards. I mean, foie gras, truffles, and Roquefort. How can that not be good?

For me personally, I don't really like heavy, rich, and fatty foods. I prefer foods that are lighter, fresher, and more vibrant. My food usually reflects that as I try to put out dishes that have a lot of flavor, but doesn't feel like you're ingesting 500 calories per bite.
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Old 10-12-2007, 06:53 AM   #4
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Mmmmmm! Pass the ketchup!

Seriously, IC, that looks and sounds delicious. Kudos.
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Old 10-12-2007, 09:03 AM   #5
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Ah,,,Are you the same Iron Chef that eats Spam Sandwiches, or Spam and Eggs????












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Old 10-12-2007, 11:27 AM   #6
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Snoop Puss, I`m with you 100% also, froth like that sends alarm bells ringing for me also, esp clear like that, reminds me of a Punctured Lung case I had to deal with :(
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Old 10-12-2007, 04:14 PM   #7
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Ah,,,Are you the same Iron Chef that eats Spam Sandwiches, or Spam and Eggs????
LOL no Spam sandwiches for me. But Spam and rice works.
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Old 10-12-2007, 06:02 PM   #8
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Iron Chef; you and I are much alike, though you have much better training and better ingredients to work with. I love your creativity, and willingness to create new things. You desearve compliments for this one. It sounds and looks amazing.

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Old 10-12-2007, 06:09 PM   #9
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Extremely nice IC - you are truly a gifted guy!
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Old 10-13-2007, 10:44 AM   #10
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yeah ive been gone for a while but this one of the many reasons i keep coming back. great idea with the roquefort foam, i bet that was as delicious as it is intriguing. im sure you tasted it before you incorperated it in the dish...how can you describe it?
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