Pan-seared foie gras, garlic rubbed grilled ciabatta, balsamic reduction

January is a long month for vancouver caterers, it’s our slow season, the weather is less than perfect and most of us are doing our year end and catching up on paperwork. There is nothing worse for a chef than being chained to their desk instead of creating in the kitchen.

I decided to head down to Granville Island for a change of scenery and inspiration. I got my latte from JJ Bean and wandered over to Armando’s Meats. What was the first thing that caught my eye? A nice little slice of Foie Gras. It was sitting there, evenly sliced, a nice straw color with no visible veins… perfection in cryovac.

I bought my little piece of foie, picked up a still warm ciabatta loaf, and headed to my kitchen. I sliced and grilled the bread while the non-stick pan warmed up and gave the bread a quick rub with a sliced bulb of garlic.

Then I brushed a tablespoon of balsamic reduction (ordinary balsamic reduced in thick bottom pan by 2/3) across my plate. I gently placed the foie in the smoking pan with my offset. It instantly sizzed and the lushious fat started to render. After mere seconds I flipped the foie over and gave it a generous sprinkle of sel gris. A couple more seconds and I placed the foie on my toast.

I had a little chardonnay left in the fridge from a job and poured a little timbal… I mean you can’t have foie without wine right? I think its a law in France….

Though it was only 3 bites, I savoured them and it reminded me of being at an outdoor cafe in Paris, drinking house wine and enjoying a small lobe of foie with friends. My mood was instantly improved and my spirit lifted… aah the power of food.