Sometimes the food I prepare appeals to all five senses (yes, some more than others), and sometimes I rely on the accoutrements to dress up the sight of a...well... very bland-looking food item. A good example of this is last month's blog on Beer Cheese. You would never look at a dish of beer cheese and respond with, "Wow! That looks incredible!" But you might, after tasting it on pretzel, smile and say, "That tasted like a whole lot more!"
Today's blog supports this theme of yummy, but not so easy-on-the-eyes (if you get my drift). This Faux Gras tastes much like its controversial cousin (it's true!) and yet like Foie Gras, it is not so much to look at.
Foie Gras is the food made from the liver of a duck or goose. It is considered a delicacy, often eaten as a pâte, but global awareness of the process to produce this fatty liver has caused some controversy in recent years (see this timeline from the Wall Street Journal). I don't believe that I have ever had Foie Gras, but I know that many people like it...Let's leave it at that. This Faux Gras is a vegetarian alternative and a great rival to its meaty counterpart (according to some people I know).
I have been following David Lebovitz's food blog for close to ten years, and have made many of his recipes with great results. This spread was featured recently, and because it was meatless and could even be vegan, I decided to give it a try. Happy times!
Notes
1. I followed David's ingredients fairly accurately, but I might have used a few more mushrooms, or a medium onion, or two large garlic cloves, etc. You understand...
2. I used coconut oil in place of the olive oil, but here's where you can go vegan: Exchange the butter for olive oil/coconut oil.
3. I used regular dry lentils...nothing fancy...Goya brand. I followed the package directions and started with one cup of dry lentils since they double in volume after cooking.
4. I toasted pecans in a foiled-lined cast iron pan on the gas stovetop. It took only minutes and it was easy cleanup.
5. I didn't have soy sauce or tamari, so I left this ingredient out.
6. Please use fresh herbs. They are key players in the balancing of flavors.
7. For the life of me, I could not find any cognac or brandy (I so mean it); I used St. Germain Elderflower Liquor. Not bad :)
Faux Gras
Yield: 3 Six-ounce ramekins
About 12 medium button mushrooms to make about 1 cup (or 100 g)
2 T. olive oil (or coconut oil)
2 T. butter (or olive oil/coconut oil)
1 small onion, diced
2 cloves garlic, peeled and minced
2 cups of cooked lentils
1 cup toasted walnuts or pecans, coarsely chopped
2 T. freshly squeezed lemon juice
1 T. soy sauce or tamarin
2 t. minced fresh rosemary
2 t. minced fresh thyme
2 T. fresh sage or flat leaf parsley, chopped (I used parsley)
1 t. brown sugar
1/8 t. cayenne pepper
Salt and freshly ground pepper to taste (I did not use any salt)
Directions
1. Wipe off the mushrooms and slice the bottom of the stem a bit to get rid of any dryness. Slice.
2. Heat the olive oil/coconut oil/butter (your combination should equal 1/4 cup total) in a large skillet. Add the onions and garlic and cook, stirring occasionally, until translucent, about 5-10 minutes. Add mushroom slices and cook, stirring, until soft and cooked entirely, another 5-10 minutes. Remove from heat.
3. In a food processor, combine the cooked lentils, nuts, lemon juice, soy (if using), all herbs, Cognac (if using), brown sugar, and cayenne pepper. Add in the mushroom mixture and process until smooth. Taste and add salt, pepper, or additional Cognac, lemon juice, or soy to enhance flavor. Process again.
4. Scrape the pâté into small serving bowls or ramekins. Cover with plastic wrap and refrigerate for a few hours.
5. Serve with crackers, small toasts, marmalade, candied walnuts, carrots sticks, pickles, etc.
6. Freeze well-wrapped leftovers for a few months.
Notes
1. I followed David's ingredients fairly accurately, but I might have used a few more mushrooms, or a medium onion, or two large garlic cloves, etc. You understand...
2. I used coconut oil in place of the olive oil, but here's where you can go vegan: Exchange the butter for olive oil/coconut oil.
3. I used regular dry lentils...nothing fancy...Goya brand. I followed the package directions and started with one cup of dry lentils since they double in volume after cooking.
4. I toasted pecans in a foiled-lined cast iron pan on the gas stovetop. It took only minutes and it was easy cleanup.
5. I didn't have soy sauce or tamari, so I left this ingredient out.
6. Please use fresh herbs. They are key players in the balancing of flavors.
7. For the life of me, I could not find any cognac or brandy (I so mean it); I used St. Germain Elderflower Liquor. Not bad :)
Faux Gras
Yield: 3 Six-ounce ramekins
About 12 medium button mushrooms to make about 1 cup (or 100 g)
2 T. olive oil (or coconut oil)
2 T. butter (or olive oil/coconut oil)
1 small onion, diced
2 cloves garlic, peeled and minced
2 cups of cooked lentils
1 cup toasted walnuts or pecans, coarsely chopped
2 T. freshly squeezed lemon juice
1 T. soy sauce or tamarin
2 t. minced fresh rosemary
2 t. minced fresh thyme
2 T. fresh sage or flat leaf parsley, chopped (I used parsley)
1 t. brown sugar
1/8 t. cayenne pepper
Salt and freshly ground pepper to taste (I did not use any salt)
Directions
1. Wipe off the mushrooms and slice the bottom of the stem a bit to get rid of any dryness. Slice.
2. Heat the olive oil/coconut oil/butter (your combination should equal 1/4 cup total) in a large skillet. Add the onions and garlic and cook, stirring occasionally, until translucent, about 5-10 minutes. Add mushroom slices and cook, stirring, until soft and cooked entirely, another 5-10 minutes. Remove from heat.
3. In a food processor, combine the cooked lentils, nuts, lemon juice, soy (if using), all herbs, Cognac (if using), brown sugar, and cayenne pepper. Add in the mushroom mixture and process until smooth. Taste and add salt, pepper, or additional Cognac, lemon juice, or soy to enhance flavor. Process again.
4. Scrape the pâté into small serving bowls or ramekins. Cover with plastic wrap and refrigerate for a few hours.
5. Serve with crackers, small toasts, marmalade, candied walnuts, carrots sticks, pickles, etc.
6. Freeze well-wrapped leftovers for a few months.
