Chose promise, chose due. Voici la recette de faux foie gras (2e prix décerné par PETA l’année dernière) du chef québécois Éric Lechasseur, qui fut le chef perso de Madonna, Tobey Maguire, Sting et Leonardo DiCaprio… Ça en jette! Mais pas autant que cette invention que j’ai bien hâte de goûter.
On peut visionner la méthode sur la vidéo (en français, je vous avais déjà donné le lien) mais pour les ingrédients, c’est ici (désolée, en anglais):
Faux Foie Gras on Olive Oil–Infused Ciabatta With Blackberry Port Wine Sauce
Special Equipment: 1-qt. pickle press (on peut remplacer par un contenant avec un poids, une boîte de sirop d’érable par exemple!) 2 12-inch pieces cheesecloth Coffee grinder
For the Foie Gras: 16 oz. Wildwood silken tofu
For the Marinade: 1/2 cup water 1/2 cup nutritional yeast flakes 2 Tbsp. white miso (Miso Master brand) 3 Tbsp. barley miso (Miso Master brand) 1/4 cup port wine
For the Croutons: 6 pieces ciabatta bread, 1 inch by 1 inch by 2 inches, crusts removed Extra virgin olive oil
For the Coating: 4 dried shiitake mushrooms Fresh ground pepper 1/2 cup unbleached flour Salt Safflower oil
Additional Ingredients: Blackberry port wine sauce (see below) Micro greens for garnish
To Prepare the Faux Foie Gras:
- Cut the tofu in half and lightly dry between paper towels.
- Slice along the edges of the tofu to give it a rounded look and wrap each piece incheesecloth.
- Place the slices of tofu in the pickle press side by side.
- Place the water, yeast, miso, and port wine in a saucepan. Mix well and bring to a boil.
- Pour the mixture over the tofu and let cool.
- Place the pickle press lid and a small plate to fit in the opening as a press, and screw it down,applying light pressure.
- Marinate at room temperature for 12 hours and then refrigerate for 24 hours.
- Unwrap the cheesecloth and gently rinse in cold water. Pat dry with a towel.To Prepare the Croutons:
• Lightly brush the bread with oil and toast in an oven or toaster oven at 400° until golden.
- Soak in olive oil for 30 seconds.
- Set aside.To Coat, Fry, and Serve:
- Break the dry shiitake mushrooms into pieces and grind into a powder in an electric coffeegrinder.
- Slice the faux foie gras into 1/2-inch slices on a slight diagonal. Sprinkle with black pepperand salt and coat lightly first in shiitake powder and then in flour.
- Pan-fry the coated tofu in a cast-iron or steel pan lightly coated with safflower oil. Fry eachside until golden brown.
- Serve 2 pieces of faux foie gras over 1 crouton. Drizzle 2 ounces of blackberry port winesauce over the faux foie gras and the plate.
- Garnish with micro greens.Makes 6 servingsBlackberry Port Wine Sauce8 oz. port wine 1/2 pint fresh blackberries 4 oz. vegan demi-glace (see below) Salt and pepper
- In a sauté pan, reduce the port wine to 2/3.
- Cut the blackberries in half and add to the reduction.
- Add the vegan demi-glace and cook for 1 minute.
- Salt and pepper to taste.Vegan Demi-Glace1/2 cup chopped onion 1/2 medium carrot, chopped 1 clove garlic, chopped 1 Tbsp. olive oil 1/4 cup unbleached flour
1 cup red wine 1 sprig fresh thyme
- 1 bay leaf
- 2 1/2 cups water
2 Tbsp. soy sauce
- Sauté the onion, carrot, and garlic in olive oil until lightly browned.
- Add the flour and mix well. Cook for a few minutes.
- Mix in the wine. Reduce for a few minutes and add the herbs, water, and soy sauce. Simmerfor 40 minutes.
- Remove the herbs and blend well in a blender.
• Strain if needed. Makes 1.5 quarts
En terminant, pour ceux qui se demandent de quoi parlent les végétaliens dans un repas, voici un graphique des plus instructifs, tiré d’un blogue philosophique végétalien qui ne l’est pas moins, Les questions composent.
