Photos, Recipe, & August Pop-Up
Cuisine Française: Our Bastille Day Celebration featured
shiitake escargots,
chickpea foie gras (recipe below),
portobello boeuf, and
raspberry charlotte (pictured above).
Scroll down for photos. You can also
follow us on Instagram.
Save the date: Our next event celebrates
Eid Al-Fitr, the end of Ramadan. Mark your calendars and join us in
Atwater on
Sunday, August 11.
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Chickpea Foie Gras
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6 cups chickpeas, cooked
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1 cup raw cashews, soaked and drained
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1 cup finely diced white onion
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1 cup extra virgin olive oil
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½ cup cognac
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½ cup vegetable stock
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2 Tbsp. agar-agar
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1 Tbsp. white truffle oil
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1 tsp. salt
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1 tsp. pepper
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1 tsp. dried porcini mushrooms, milled
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¼ cup brown rice syrup
In a food processor, blend chickpeas and cashews with truffle oil, salt, pepper, milled dried mushrooms, and brown rice syrup. Blend for 5 full minutes, until creamy and fully incorporated.
In a pan, cook the onions and 1 tablespoonful of olive oil on low for 15 minutes or until well caramelized. Add the cognac, stock, and remaining olive oil to the pot and leave on low for 15 minutes, or until it comes to a boil.
Add the agar-agar and whisk until it comes to a boil again.
Remove from the heat and pour into the food processor with blended ingredients; blend to incorporate.
Pour into non-stick silicon molds and tap each mold a few times to ensure that the mousse has settled. Pour excess mousse over the top of the mold to make sure that there is no air trapped in any of the compartments and scrape the top to make sure that all the compartments are filled.
Refrigerate for at least two hours, or until solid.
