Chef Ryan Crawford embellishes his Foie Gras and Gnocchi Poutine with Monforte Dairy Cheese Curds and Goat Cream then bathes it in a Cabernet Franc Lentil Jus.
- 4 - 2 oz slices foie gras, scored
- 1 cup Monforte cheese curds
- 1 tsp piment d’Espellette
- 2 tsps minced sage
- ½ tsp salt
- Fried sage leaves, for garnish
Goat Cheese Cream
- 100g goat cheese
- 100mL 35% cream
- Chinese 5 spice
Mix cream and cheese together. Season to taste with 5 spice and salt.
- 1 cup dried Beluga lentils
- ½ onion
- 1 small carrot
- 2 clove garlic
- ¼ bunch thyme
Combine lentils, onion, carrot, 2 cloves garlic and thyme in a non reactive pot. Cover with water. Bring to simmer. Cook lentils until just tender. Don’t overcook as lentils will go too soft very quickly. Strain and chill in refrigerator.
Cabernet Franc Jus
- 2 tbsp unsalted butter
- 1 cup diced button mushrooms
- ½ cup diced red onion
- ½ cup diced carrots
- 2 tbsp honey
- 4 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 cup cabernet franc vinegar or other high quality, red wine vinegar
- 1 cup cabernet franc wine
- 1 litre reduced, hot veal jus
Caramelize mushrooms, onions and carrots in butter being careful not to burn. Add honey an caramelize quickly. Add parsley, thyme, bay leaf and peppercorns.
Deglaze with vinegar stirring until nearly evaporated. Repeat with wine.
Add hot stock and cook, reducing till ‘jammy’, about 45 minutes. Strain and reserve.
Add cooked lentils to half the sauce and reserve other half as a second sauce.
- 3 russet potatoes (1.5lb)
- 3 egg yolks, whisked
- 1-2 cup all-purpose flour
- 500 grams ricotta
- 1 pinch nutmeg
- white pepper
- ½ bunch sage chopped
Bake potatoes in their jackets until very tender. Peel and pass through a potato ricer.
Add ricotta, egg, nutmeg, sage, and salt. Mix well to combine.
In a large bowl make a well in the flour; add potato mixture using a pastry scraper to cut flour into potatoes. Continue turning and cutting dough until it comes together and is soft, supple, and slightly elastic.
Cut into four equal parts and roll each into a ¾“ log. Cut logs into ½” pieces.
Flour the tines of a dinner fork, tapping off excess. Hold a dough piece between your thumb and forefinger, grasping at opposite corners and positioning it so a corner points towards you, diamond like. Starting at the base of the fork tines, roll the dough over the top of the fork tines, changing from pinching with your thumb to pushing gently with your thumb. Let the gnocchi fall from the fork. The gnocchi should have a rigged side from the tines and a dimple from your thumb. Flour the fork between each gnocchi.
Transfer gnocchi to a floured sheet pan and freeze.
To cook, simply boil frozen gnocchi for about 5 minutes in salted water until they have puffed and float. Toss with oil and allow to cool.
Deep fry at 375 F until crispy on outside.
Pan Sear Foie Gras. Season
Toss deep fried gnocchi with curds, salt, piment, chopped sage.
Label cabernet franc lentil jus on bottom of each plate
Place gnocchi in centre of each place.
Drizzle warm goat cream and cabernet fanc jus (no lentils) over gnocchi.
Top with Seared Foie Gras and crispy sage.