Shitake & Cognac “Faux Gras” « Jaden’s Steamy Kitchen (old site)

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Shitake & Cognac “Faux Gras”

May 30, 2007 by SteamyKitchen

I bought Michel Richard’s Happy in the Kitchen book a few months back, and while I can gleefully tell you that its my favorite eye-candy ~~boyfriend~~ cookbook, I have only attempted to…

I have moved! Read the rest of this post at my new home

Posted in Appetizer, Entertaining, Meat | 20 Comments

20 Responses to “Shitake & Cognac “Faux Gras””

on May 30, 2007 at 11:45 pm1 Marvin

Very naughty Jaden. Well, at least you didn’t have more than one book open at once–that would have been floozie-like

I once saw Ruth Reichl make a Faux Gras on PBS (Diary of a Foodie) some time ago from chicken livers. But that gelee you made looks like a tasty finishing touch.
on May 31, 2007 at 12:26 am2 Rasa Malaysia

I haven’t acquired the liking for liver, faux gras, pate, and those sorts of food. I tried but didn’t fancy the flavor…perhaps I still think of them as “organ” of animals. LOL!
on May 31, 2007 at 2:34 am3 wokandspoon

Hiya, thanks for dropping by my blog. I have to admit, I’m not a fan of fois gras (or faux gras) but your dish looks like a work of art!
on May 31, 2007 at 10:46 am4 simcooks

Think foie gras or faux gras this is an acquired taste. I am not there yet!
on May 31, 2007 at 1:05 pm5 tigerfish

The only time I tasted chicken liver is how they are served(sometimes) with Hainanese chicken rice, as side dishes - platter of chicken liver, gizzard. I’m not a fan of these but always prefer the gizzard to the liver, maybe coz of the “crunch”. Hey, with this foie gras or faux gras..you could never need a $190 dinner again
on May 31, 2007 at 5:15 pm6 mrshbt

Dear Jan,

I like the cucumber gelee topping. This creamy pate will be good to serve in a party as an Hordeouves with an assortment of crackers. So, Faux Gras is liver pate? This is an elegant inexpensive dish with a fancy name.
on May 31, 2007 at 5:17 pm7 mrshbt

p/s I have posted my answer to your question on the pasta machine in my blog.
on May 31, 2007 at 11:28 pm8 SteamyKitchen

Marvin- naughty girls always eat good!

RM- oooohhh…I LOVE organ meats! All those years growing up of just eating whatever my mom put in front of me….good thing I never really questioned what they were until I grew up.

Wok & Spoon- Thank you!

Sim- Hmmm….maybe not so much as you think. Maybe if someone served it to you without telling you what it is you might like it!! haha! now you’ll never come to visit me!

Tiger- I actually like Gizzard more than liver. I like the crunch! LOL

MrsHBT-Actually Foie Gras is really expensive duck liver. So “Faux Gras” is a play on words - and uses chicken liver instead.
on June 1, 2007 at 1:04 am9 Anh

What an exellent post! I have tagged this recipe. Will defenitely try it out. Thanks Jaden.
on June 1, 2007 at 1:56 am10 mrshbt

Foie Gras is really expensive duck liver? I wonder why duck liver is much more expensive than chicken liver?
on June 1, 2007 at 3:41 am11 Melinda

I love pate. I prefer the smoooth pate to rough chopped ones. My favorite is duck pate with orange and champagne.
I have only ever bought my pate and haven’t made my own. So I must try Hik man’s recipe. Thanks for sharing him.
on June 2, 2007 at 1:43 am12 ulterior epicure

Jaden: Your recipe calls for 2 sticks of butter, but I only see you using 3 tablespoons in the pate recipe: 1 tbsp for the mushrooms and 2 tbsps for the onion. Where’s the rest of that going?
on June 2, 2007 at 2:05 am13 MeltingWok

I think I need to get my butt to the kitchen and pop a couple of the chicken pate cans I bought months ago I usually spread the regular pates over some vietnamese sandwiches with pickled dikon, jalapenos, loads of mayo and some crunchy pig ears and meatloaf hehe Gotta give this homemade version a shot sometime, thx !
on June 2, 2007 at 8:37 am14 SteamyKitchen

Anh- thank you!

Mrs. HBT- duck liver tastes much better BUT they do horrible things to the duck to make their livers enlarged. So while I LOVE foie gras, I really feel much better eating this. At least they don’t torture the chickens just for their livers.

Melinda- please try! HiK will make a good lover for you!

Ulterior Epicure- look in step 2, you add the rest of the butter in during that step. I just double-cked HiK and the butter measurements are all correct.

MW- I wish I had some crunchy pig ears right now!!! Banh mi?
on June 2, 2007 at 2:44 pm15 Amy

Yum I am loving this recipe. My favorite sandwich is pate on a a baguette with some dijon and cornichons. Oh so good. I have a few chicken livers in the fridge so I’ll make a smaller version of this recipe.
on June 3, 2007 at 1:07 pm16 mrshbt

Thanks for the explanation.
on June 8, 2007 at 9:01 pm17 shuna fish lydon

the photo is exquisite. what a seductive green. but why don’t you use an extractor on the cucumber? like a champion juicer. less work, more joice, more pure juice…
on June 8, 2007 at 10:17 pm18 Cate O'Malley

Mmmm, love pate and foie gras. Might just need to take a whack at this, though the thought of playing with chicken livers is going to be a challenge.
on June 12, 2007 at 11:20 am19 Derek

Jaden,

Where can I get dim sum in Sarasota. Can you please email me if you know of a place worthy of a visit. Thanks.

dereks-sarasota@dereks-sarasota.com

p.s. nice website!

Derek
on July 11, 2007 at 7:14 am20 Argus

Oh, I love foie gras! Is there a difference in taste between goose liver and duck liver? (I share your feeling bad about how they fatten up ducks for their livers.)

Will have to try your splendid recipe one of these days, even though it looks pretty forbiddingly multi-stepped.