|
MICHAEL CIMARUSTI
Water Grill | Los Angeles, CA
Michael Cimarusti is up to his ears in seafood
- and that’s just the way he likes it. Although he’s
been swimming with the big fish for some time now, Cimarusti humbly
began his culinary career as a dishwasher on the east coast. After
graduating from the Culinary Institute of America, Cimarusti arrived
in New York City to work with celebrity chefs Roger Vergé
and Paul Bocuse at the famed Le Cirque restaurant. Cimarusti is
now settled on the west coast at the Water Grill and chances are,
if he’s not in the kitchen, you’ll find him outside
reeling in his own catch of the day.
Foie Gras Torchon with Asian Pear
Chef Michael Cimarusti of Water Grill - Los Angeles, CA
Adapted by StarChefs
Yield: 2 Servings
Ingredients:
Foie Gras
- 2 (3 ounce) pieces fresh foie gras, in package
- ¼ Tablespoon curing salt, such as Tainted Cure Mix
- 1 Tablespoon sea salt
- ½ Tablespoon sugar
- ½ Tablespoon finely ground white pepper
- 1 cup brandy, such as Armagnac
- 1 cup port wine, such as Grahams Six
- 4 2x3 (foot) pieces of tablecloth or other lint-free linen
- 4 cups chicken stock
Asian Pear 
- 2 ripe medium-sized Asian pears
- 1 Tablespoon clarified butter
- 1 Tablespoon unsalted butter
- 2 Tablespoons sugar
- 1 star-anise
- 1 pod of cardamom
- 1 Chinese cassia bark*
- 1 cup orange juice
- Salt to taste
Method: For foie gras:
To warm and soften foie gras, place the package of foie in a warm
water bath at 70°F under a flowing faucet for one hour. When
the foie is soft, carefully clean the veins from each lobe. Lay
the cleaned lobes on a sheet pan lined with parchment paper. Season
both sides of the foie gras with the curing salt, sugar, salt and
white pepper. Drizzle the brandy and the port over the foie gras.
Wrap well with Saran wrap and refrigerate overnight. Place each
piece of foie gras in a separate piece of linen, with the lobe side
down. Roll the foie gras with the use of the linen to form a cylinder-like
shape. Wrap tightly and secure both ends with string. In a saucepan,
bring chicken stock to a simmer. Poach the pieces of foie in hot
chicken stock for 6 minutes or until the outer area of the foie
is soft with a tough core. Remove the foie to a resting rack and
refrigerate in the linen still until cool but still pliable. Untie
and remove linens and repeat the rolling procedure with fresh linens;
retie and refrigerate. This process keeps the cylindrical shape
of the foie gras intact.
For Asian pear:
Slice pears into one-inch-thick pieces and core each piece. Heat
a non-reactive saucepan. Place the clarified butter in the pan.
When the butter begins to smoke, add the pear slices and cook until
caramelized. Briefly remove the pan from the heat in order to add
the unsalted butter, sugar, spices and orange juice. Place the pan
back on the range with low heat and cover. Simmer until the pear
slices have softened. When soft, remove slices to a sheet pan lined
with parchment paper, season with salt to taste and leave to cool.
To Serve:
Slice the foie gras into one-inch-thick slices and place at one
end of the plate. Place one slice of Asian pear at the opposite
end of the plate. Drizzle a bit of the syrup on top of pears. Season
foie gras with salt and pepper. Serve with 2 slices of toasted brioche.
*Can be found at Asian markets
Wine suggestion: Sauterne
|
