We were lucky enough to have Jordan Kahn from Red Medicine in LA work on a few recipes for us. Jordan is a chef who takes his plates to a whole new leavel when plating. Jordan developed a three course meal for us. This is the first course. We will post other courses over the next month. After recieving these recipes from him I knew I had to visit the restaurant. I was not disappointed, in fact I was so overwhelmed that it is in the top three meals I've had this year.
Aerated Sonoma county Foie gras / abalone mushroom / raw cauliflower and burnt cream / snake beans cooked with a jam of dried scallops and sweet soy / virgin walnut oil
1 lobe grade A foie gras, cleaned and de-veined
1 L whole milk
10g curing salt
300g whole milk
1 medium abalone mushroom, thinly sliced
1 head cauliflower
1 liter cream
100g sweet echiré butter
70g virgin fish sauce
200g snake beans, blanched in salted water
20g canola oil
100g smoked bacon, ground
4g dried Chinese red chili
30g dried scallops, ground
200g sweet soy sauce
15g minced garlic
100g black vinegar
virgin walnut oil
Soak the foie gras in milk for 12 hours. Rinse under cold water, then dice the foie gras into 2-inch cubes. Toss with the salt, sugar, and curing salt. Cover and refrigerate for 12 hours. Gently warm the foie gras in a medium bowl until very soft. Strain through a chinois and scale to 500g, add the 300g of the milk and cream. Transfer to a pacojet canister and refrierate. Using the whipping blade, pacotize once, then store in the cooler until use.
Take the head of cauliflower and shave 10 thin slices on the mandoline. Take the remaining cauliflower and chop into small pieces. Scale out 500g of cauliflower trim. Cook the cauliflower peices and cream together in a medium pot over low heat for about 1 hour until the cauliflower is very soft. Meanwhile, heat the end of a hot iron poker over a direct flame for about 20 minutes, or until the metal becomes a light orange color. Plunge the tip of the hot poker in the cream for about 30 seconds until the cream takes on a smoky, burnt flavor. Transfer to a blender and blend on high until smooth. Add the butter to the blender while running. Strain through a chinois and add the fish sauce.
Sweet soy jam
In a small pot begin rendering the bacon until brown and crispy. Add the garlic and dried scallops and sauté until lightly browned. Add the chili, sweet soy, and black vinegar and cook for about 30 minutes over medium heat. Season with salt.
In a large sauté pan, sauté the snake beans over high heat until charred but still have texture. Add the sweet soy jam and toss to coat.
Arrange snake beans in a wreathlike shape on a plate. Place mushrooms and shaved cauliflower around. Place a spoonful of the foie gras in the center. Pour the hot cream over the foie gras and drizzle with the walnut oil. Garnish with the wild herbs.