Spinach and Arugula Salad with Foie Gras

Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

by C&RB Staff (editor@clubandresortbusiness.com)
January 2008
 

Brief description: Cured Hudson Valley foie gras (La Bella Farm, N.Y.) is saturated in bourbon, then packed in salt and cured for three weeks. Fresh baby spinach and arugula are dressed with an ice wine vinaigrette which consists of ice wine vinegar, champagne vinegar, 12-year old balsamic vinegar, olive oil, salt, white pepper and shallots. Bing cherries are soaked in port wine and finished with a bordelaise.

Ice Wine Vinaigrette

Amt Ingredients
¼ cup ice wine vinegar
2 tsp. champagne vinegar
1 tbsp. aged balsamic vinegar
1 tbsp. shallot, minced
6 ozs extra-virgin olive oil
to taste salt and pepper

Port Bordelaise

Amt Ingredients
3 cups shallots, rough chop
1 bunch thyme
3 bay leaves
2 lbs. hanger scraps, large dice
1 pt. carrot, small dice
1 pt. celery, small dice
2 pt. onion, small dice
¼ cup tomato paste
5 cups port wine
2 gals. demi glace
2 tbsp. black pepper, cracked
2 tsp. raspberry vin
to taste salt

Port Wine Soaked Cherries

Amt Ingredients

dried bing cherries
2 gals. port wine
1 qt. sugar
1 cup star anise, whole
7 cinnamon sticks
5 vanilla beans, split

For the Ice Wine Vinaigrette:

• Combine all of the vinegars in a blender with the shallot
• Start the blender on low speed and slowly stream in the oil to emulsify
• Season accordingly

For the Port Bordelaise:

• Brown the beef scraps in a rondeau over very high heat with 2 tbsp. oil
• When browned on all sides, add the mirepoix and stir frequently until caramelized. Note: Be careful not to allow anything to burn on the bottom of the pot
• Add tomato paste and stir until incorporated
• Note: Bottom of pot should be dry and hot before adding port. Add port, stir to deglaze and reduce back to dry point
• Add in the demi, herbs and pepper, and bring to a simmer
• Simmer back to sauce consistency, skimming frequently
• Add vinegar and simmer for five minutes
• Pass through a chinois twice and store in quart containers

For the Port Wine Soaked Cherries:

· Combine all ingredients except the cherries, bring to a boil and strain

· Add cherries and bring to a boil and kill the heat

· Let cherries steep until done, then pull and chill