Secret Ingredient Dinner Party (featuring Foie Gras in 6 courses)
Secret Ingredient Dinner Party (featuring Foie Gras in 6 courses)
Ingredients
Course 1: Milk Bread with Foie Gras Mousse & Fig Jam
- 20 g all-purpose flour, for tangzhong
- 100 ml milk, for tangzhong
- 500 g milk bread dough, prepared with tangzhong
- 100 g foie gras, block, for mousse
- 100 ml heavy cream
- 1 egg, beaten, for egg wash
- 1/2 cup fig jam
Course 2: Savory Foie Gras Panna Cotta with Caramelized Onions & Chives
- 2 red onions, sliced
- 200 g foie gras mousse, from Course 1
- 2 gelatin leaves
- 2 tablespoons chives, freshly chopped, for garnish
Course 3: Beef Carpaccio with Grated Foie Gras
- 200 g beef tenderloin, sliced paper-thin
- 2 shallots, finely diced
- 1 clove garlic, minced
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- 4 anchovy fillets
- 1 cup arugula
- 50 g foie gras, frozen, for grating
- 2 tablespoons olive oil, for drizzling
Course 4: Salmon en Croûte with Foie Gras Cream Cheese Filling
- 1 sheet puff pastry
- 1 shallot, diced
- 1 clove garlic, minced
- 75 g foie gras, diced into small chunks
- 100 g cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 teaspoon lemon zest
- 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 400 g skinless salmon fillet
- 1 egg, beaten, for egg wash
- 1/2 lemon, juiced, for salad
- 1 tablespoon olive oil, for salad
- 2 cups mixed greens, for side salad
Course 5: Tournedos Rossini (with Foie Gras)
- 300 g potatoes, peeled and cubed, for purée
- 50 g unsalted butter, for purée
- 50 ml heavy cream, for purée
- 4 beef tenderloin steaks, 150g each
- 100 g foie gras, sliced into 4 pieces, for searing
- 2 cups fresh spinach
- 1/2 cup beef jus
- 2 potatoes, medium, julienned, for frites
- 500 ml vegetable oil, for frying
- 1/4 cup microgreens, for garnish
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Course 6: Foie Gras Cheesecake
- 75 g foie gras, for infusing
- 100 ml heavy cream, for infusing
- 1 recipe cheesecake batter, traditional, for a 20cm springform pan
- 1/2 cup strawberry compote, for topping
- 2 tablespoons balsamic glaze, for topping
Instructions
- 1
For Course 1 (Milk Bread): Prepare the tangzhong. In a small saucepan, whisk together 20g all-purpose flour and 100ml milk. Cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 2-3 minutes). Remove from heat and let cool completely.
⏱️ 10 min
- 2
In a stand mixer, incorporate the cooled tangzhong into your prepared milk bread dough. Knead until smooth and elastic (about 10-15 minutes). Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1-2 hours).
⏱️ 120 min
- 3
For Course 1 (Foie Gras Mousse): In a heatproof bowl, combine 100g block of foie gras and 100ml heavy cream. Heat gently over a double boiler or in a microwave until the foie gras is softened. Using an immersion blender, blend until completely smooth. Pass through a fine-mesh sieve for an extra smooth texture. Chill in the refrigerator for at least 4 hours, or overnight, until firm.
⏱️ 250 min
- 4
For Course 2 (Caramelized Onions): Slice 2 red onions thinly. In a heavy-bottomed pot, cook the sliced onions over low heat with a pinch of salt, stirring occasionally, for 2-3 hours until deeply browned, soft, and sweet. Set aside.
⏱️ 180 min
- 5
For Course 2 (Panna Cotta): Bloom 2 gelatin leaves in a bowl of cold water for 5-10 minutes until softened. Gently heat about 50g of the prepared foie gras mousse (from Course 1) until warm. Squeeze excess water from the gelatin leaves and stir them into the warm mousse until fully dissolved. Combine this mixture with the remaining 150g chilled foie gras mousse. Pour into 4 individual glass cups and chill for at least 3 hours, or until set.
⏱️ 190 min
- 6
For Course 3 (Dressing): In a small bowl, combine 2 finely diced shallots, 1 minced garlic clove, 1 tablespoon chopped capers, and 1 teaspoon Dijon mustard. Mix well.
⏱️ 10 min
- 7
For Course 4 (Filling): In a pan, sauté 1 diced shallot and 1 minced garlic clove until fragrant. Add 75g small diced chunks of foie gras and cook until slightly rendered (about 3-5 minutes). Transfer to a bowl and let cool slightly. Add 100g softened cream cheese, 1 cup chopped fresh spinach, 1/2 teaspoon lemon zest, 3 tablespoons chopped fresh dill, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped fresh chives. Mix until well combined.
⏱️ 15 min
- 8
For Course 5 (Potato Purée): Cook 300g cubed potatoes in salted boiling water until very tender (about 15-20 minutes). Drain well. Pass the potatoes through a fine-mesh sieve or ricer. Return to the pot and mix in 50g unsalted butter and 50ml heavy cream until smooth and creamy. Season with salt and pepper to taste. Keep warm.
⏱️ 25 min
- 9
For Course 5 (Crispy Frites): Julienne 2 medium potatoes. Heat 500ml vegetable oil in a deep pot to 175°C. Fry the julienned potatoes in batches until golden brown and crispy (about 5-7 minutes per batch). Remove with a slotted spoon and drain on paper towels. Season immediately with salt. Keep warm.
⏱️ 20 min•🌡️ 175
- 10
For Course 6 (Foie Gras Infusion): In a small saucepan, gently heat 75g foie gras pieces with 100ml heavy cream over low heat until the foie gras melts and infuses the cream. Strain the mixture, pressing on the solids to extract all liquid. Let cool slightly.
⏱️ 10 min
- 11
For Course 6 (Cheesecake): Prepare your traditional cheesecake batter. Incorporate the cooled foie gras-infused cream into the cheesecake batter. Pour the batter into a prepared 20cm springform pan (lined with parchment paper). Bake according to your cheesecake recipe (typically 160°C for 50-60 minutes, or until the edges are set but the center is still slightly wobbly). Let cool completely, then chill in the refrigerator for at least 4 hours, or overnight.
⏱️ 360 min•🌡️ 160
- 12
To serve Course 1 (Milk Bread): Preheat oven to 180°C. Once the milk bread dough has risen, divide and shape it into 4 individual rolls. Place them in a round baking pan. Brush with beaten egg wash. Bake for 15-20 minutes, or until golden brown. Serve warm with the chilled foie gras mousse and fig jam.
⏱️ 25 min•🌡️ 180
- 13
To serve Course 2 (Panna Cotta): Top the set foie gras panna cotta with the warm caramelized onions and fresh chopped chives.
⏱️ 2 min
- 14
To serve Course 3 (Beef Carpaccio): Arrange the 200g thinly sliced beef tenderloin artfully on 4 individual plates. Place 1 anchovy fillet over each portion. Top with arugula. Drizzle with the prepared dressing. Take the 50g frozen foie gras and grate it directly over each carpaccio plate, like cheese. Serve immediately.
⏱️ 10 min - 15
To serve Course 4 (Salmon en Croûte): Preheat oven to 200°C. Lay out the puff pastry sheet. Spread half of the foie gras cream cheese mixture onto the pastry. Place the 400g skinless salmon fillet on top. Cover the salmon with the remaining cream cheese mixture. Carefully wrap the puff pastry around the salmon and filling, sealing the edges. Brush with beaten egg wash. Bake for 25-30 minutes, or until the pastry is golden brown and flaky. Let rest for 5 minutes, then slice. Serve with a side salad dressed with 1/2 juiced lemon and 1 tablespoon olive oil.
⏱️ 40 min•🌡️ 200
- 16
To serve Course 5 (Tournedos Rossini): Season the 4 beef tenderloin steaks with salt and pepper. Heat a pan over high heat. Sear the steaks to your desired doneness (e.g., 3-4 minutes per side for medium-rare). Remove steaks and keep warm. In the same pan, sear the 4 slices of foie gras for 1-2 minutes per side until golden and slightly rendered. Quickly sauté 2 cups fresh spinach until wilted. Warm the 1/2 cup beef jus. On each plate, place a dollop of potato purée, then a portion of sautéed spinach. Top with a seared steak, followed by a slice of seared foie gras. Drizzle with beef jus. Garnish with crispy frites and microgreens.
⏱️ 20 min
- 17
To serve Course 6 (Foie Gras Cheesecake): Cut slices of the chilled foie gras cheesecake. Top each slice with strawberry compote and a drizzle of balsamic glaze.
⏱️ 5 min
Kitchen Tools
Secret Ingredient Dinner Party (featuring Foie Gras in 6 courses)
Course 1: Milk Bread with Foie Gras Mousse & Fig Jam
- 20 g all-purpose flour, for tangzhong
- 100 ml milk, for tangzhong
- 500 g milk bread dough, prepared with tangzhong
- 100 g foie gras, block, for mousse
- 100 ml heavy cream
- 1 egg, beaten, for egg wash
- 1/2 cup fig jam
Course 2: Savory Foie Gras Panna Cotta with Caramelized Onions & Chives
- 2 red onions, sliced
- 200 g foie gras mousse, from Course 1
- 2 gelatin leaves
- 2 tablespoons chives, freshly chopped, for garnish
Course 3: Beef Carpaccio with Grated Foie Gras
- 200 g beef tenderloin, sliced paper-thin
- 2 shallots, finely diced
- 1 clove garlic, minced
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- 4 anchovy fillets
- 1 cup arugula
- 50 g foie gras, frozen, for grating
- 2 tablespoons olive oil, for drizzling
Course 4: Salmon en Croûte with Foie Gras Cream Cheese Filling
- 1 sheet puff pastry
- 1 shallot, diced
- 1 clove garlic, minced
- 75 g foie gras, diced into small chunks
- 100 g cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 teaspoon lemon zest
- 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 400 g skinless salmon fillet
- 1 egg, beaten, for egg wash
- 1/2 lemon, juiced, for salad
- 1 tablespoon olive oil, for salad
- 2 cups mixed greens, for side salad
Course 5: Tournedos Rossini (with Foie Gras)
- 300 g potatoes, peeled and cubed, for purée
- 50 g unsalted butter, for purée
- 50 ml heavy cream, for purée
- 4 beef tenderloin steaks, 150g each
- 100 g foie gras, sliced into 4 pieces, for searing
- 2 cups fresh spinach
- 1/2 cup beef jus
- 2 potatoes, medium, julienned, for frites
- 500 ml vegetable oil, for frying
- 1/4 cup microgreens, for garnish
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Course 6: Foie Gras Cheesecake
- 75 g foie gras, for infusing
- 100 ml heavy cream, for infusing
- 1 recipe cheesecake batter, traditional, for a 20cm springform pan
- 1/2 cup strawberry compote, for topping
- 2 tablespoons balsamic glaze, for topping
Instructions
- 1
For Course 1 (Milk Bread): Prepare the tangzhong. In a small saucepan, whisk together 20g all-purpose flour and 100ml milk. Cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 2-3 minutes). Remove from heat and let cool completely.
⏱️ 10 min - 2
In a stand mixer, incorporate the cooled tangzhong into your prepared milk bread dough. Knead until smooth and elastic (about 10-15 minutes). Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1-2 hours).
⏱️ 120 min - 3
For Course 1 (Foie Gras Mousse): In a heatproof bowl, combine 100g block of foie gras and 100ml heavy cream. Heat gently over a double boiler or in a microwave until the foie gras is softened. Using an immersion blender, blend until completely smooth. Pass through a fine-mesh sieve for an extra smooth texture. Chill in the refrigerator for at least 4 hours, or overnight, until firm.
⏱️ 250 min - 4
For Course 2 (Caramelized Onions): Slice 2 red onions thinly. In a heavy-bottomed pot, cook the sliced onions over low heat with a pinch of salt, stirring occasionally, for 2-3 hours until deeply browned, soft, and sweet. Set aside.
⏱️ 180 min - 5
For Course 2 (Panna Cotta): Bloom 2 gelatin leaves in a bowl of cold water for 5-10 minutes until softened. Gently heat about 50g of the prepared foie gras mousse (from Course 1) until warm. Squeeze excess water from the gelatin leaves and stir them into the warm mousse until fully dissolved. Combine this mixture with the remaining 150g chilled foie gras mousse. Pour into 4 individual glass cups and chill for at least 3 hours, or until set.
⏱️ 190 min - 6
For Course 3 (Dressing): In a small bowl, combine 2 finely diced shallots, 1 minced garlic clove, 1 tablespoon chopped capers, and 1 teaspoon Dijon mustard. Mix well.
⏱️ 10 min - 7
For Course 4 (Filling): In a pan, sauté 1 diced shallot and 1 minced garlic clove until fragrant. Add 75g small diced chunks of foie gras and cook until slightly rendered (about 3-5 minutes). Transfer to a bowl and let cool slightly. Add 100g softened cream cheese, 1 cup chopped fresh spinach, 1/2 teaspoon lemon zest, 3 tablespoons chopped fresh dill, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped fresh chives. Mix until well combined.
⏱️ 15 min - 8
For Course 5 (Potato Purée): Cook 300g cubed potatoes in salted boiling water until very tender (about 15-20 minutes). Drain well. Pass the potatoes through a fine-mesh sieve or ricer. Return to the pot and mix in 50g unsalted butter and 50ml heavy cream until smooth and creamy. Season with salt and pepper to taste. Keep warm.
⏱️ 25 min - 9
For Course 5 (Crispy Frites): Julienne 2 medium potatoes. Heat 500ml vegetable oil in a deep pot to 175°C. Fry the julienned potatoes in batches until golden brown and crispy (about 5-7 minutes per batch). Remove with a slotted spoon and drain on paper towels. Season immediately with salt. Keep warm.
⏱️ 20 min•🌡️ 175 - 10
For Course 6 (Foie Gras Infusion): In a small saucepan, gently heat 75g foie gras pieces with 100ml heavy cream over low heat until the foie gras melts and infuses the cream. Strain the mixture, pressing on the solids to extract all liquid. Let cool slightly.
⏱️ 10 min - 11
For Course 6 (Cheesecake): Prepare your traditional cheesecake batter. Incorporate the cooled foie gras-infused cream into the cheesecake batter. Pour the batter into a prepared 20cm springform pan (lined with parchment paper). Bake according to your cheesecake recipe (typically 160°C for 50-60 minutes, or until the edges are set but the center is still slightly wobbly). Let cool completely, then chill in the refrigerator for at least 4 hours, or overnight.
⏱️ 360 min•🌡️ 160 - 12
To serve Course 1 (Milk Bread): Preheat oven to 180°C. Once the milk bread dough has risen, divide and shape it into 4 individual rolls. Place them in a round baking pan. Brush with beaten egg wash. Bake for 15-20 minutes, or until golden brown. Serve warm with the chilled foie gras mousse and fig jam.
⏱️ 25 min•🌡️ 180 - 13
To serve Course 2 (Panna Cotta): Top the set foie gras panna cotta with the warm caramelized onions and fresh chopped chives.
⏱️ 2 min - 14
To serve Course 3 (Beef Carpaccio): Arrange the 200g thinly sliced beef tenderloin artfully on 4 individual plates. Place 1 anchovy fillet over each portion. Top with arugula. Drizzle with the prepared dressing. Take the 50g frozen foie gras and grate it directly over each carpaccio plate, like cheese. Serve immediately.
⏱️ 10 min - 15
To serve Course 4 (Salmon en Croûte): Preheat oven to 200°C. Lay out the puff pastry sheet. Spread half of the foie gras cream cheese mixture onto the pastry. Place the 400g skinless salmon fillet on top. Cover the salmon with the remaining cream cheese mixture. Carefully wrap the puff pastry around the salmon and filling, sealing the edges. Brush with beaten egg wash. Bake for 25-30 minutes, or until the pastry is golden brown and flaky. Let rest for 5 minutes, then slice. Serve with a side salad dressed with 1/2 juiced lemon and 1 tablespoon olive oil.
⏱️ 40 min•🌡️ 200 - 16
To serve Course 5 (Tournedos Rossini): Season the 4 beef tenderloin steaks with salt and pepper. Heat a pan over high heat. Sear the steaks to your desired doneness (e.g., 3-4 minutes per side for medium-rare). Remove steaks and keep warm. In the same pan, sear the 4 slices of foie gras for 1-2 minutes per side until golden and slightly rendered. Quickly sauté 2 cups fresh spinach until wilted. Warm the 1/2 cup beef jus. On each plate, place a dollop of potato purée, then a portion of sautéed spinach. Top with a seared steak, followed by a slice of seared foie gras. Drizzle with beef jus. Garnish with crispy frites and microgreens.
⏱️ 20 min - 17
To serve Course 6 (Foie Gras Cheesecake): Cut slices of the chilled foie gras cheesecake. Top each slice with strawberry compote and a drizzle of balsamic glaze.
⏱️ 5 min