[Scalloped Foie Gras Mi-Cuit, Poached Pear, Toasted Rustic Bread]
Christmas eve this year was spent just the four of us : my parents, my sister and myself. A week before, having come to my parents’ on a weeknight, my mother and I had brainstormed over an after-dinner cup of tea, and we had come up with the Christmas menus. My mom having taken care of the grocery shopping, the afternoon of the 24th found us preparing the dinner together, in between miscellaneous tree decorating and last minute gift wrapping activities.
I enjoy cooking with my mother very much. Probably because I have watched her cook so often and also because she has taught me a lot of what I know, we just seem to move around the kitchen in unison, picking up where the other has left off, handing out the right tool at the right time without being asked, the different tasks dispatched seamlessly, chatting all the while.
On the special request of my father, the dinner menu started out with slices of smoked salmon. My mother had bought two kinds : Norwegian farm-raised smoked salmon and a pricier wild smoked salmon. While both were very high-quality, the latter, of a lighter pink shade, proved particularly succulent. Sprinkled with lemon juice, served with oven-warmed blinis and crème fraîche, this was a delicious first course. Smoked salmon seems a more and more common fare, but I’m wondering if one shouldn’t hold off eating it unless presented with the real thing.
We then prepared and served the main dish : scalloped foie gras mi-cuit with poached pears and toasts of rustic bread. Mi-cuit (“half-cooked”) is a way to prepare foie gras, in which the raw liver is cooked in a terrine, slowly and at a very low temperature, allowing the natural flavors and textures to develop in very subtle ways. The resulting product has a very short shelf-life, whereas regular canned foie gras can be kept at room temperature for up to four years. Foie gras mi-cuit can be bought whole, or in slices (“escalopes”) as was the case for us.