Simple Cooking – Faux Gras

When we were planning our election night get-together, we decided to try out some new recipes. Rather than making the same old hummus dip (maybe with a new spice, to make it seem trendier), we were looking for something with the same universal appeal, but with a radically different flavor. On the other hand, we wanted it to stay meat-free for any vegetarian guests.

We found our solution in this recipe, created by Spiaggia to cope with Chicago’s now-repealed ban on Foie Gras. We’ve tweaked the recipe slightly - their version makes more of this stuff than you’d ever need. This is strictly an appetizer; unlike real foie gras it cannot be wrapped, boiled, seared or sautéed. But it’s still very delicious.

Faux Gras
Inspired by a recipe from Wine Bar Food by Cathy and Tony Mantuano

1/2 stick of butter (4 oz)
1/2 red onion, thinly sliced
2 tbsp capers
1/4 cup tawny port
1 can of chickpeas
1 tsp truffle oil (white or black)
Salt and pepper

Melt half the butter in a sauté pan over low heat. Sauté the onion slowly until it is caramelized. This takes about 25 minutes. Add the capers and port and increase the heat to medium, cooking until the liquid has reduced to a syrup. Remove from the heat and let cool.

Transfer to a blender or food processor. Blend briefly, then add the chickpeas and truffle oil. Puree into a paste. Add the rest of the butter and puree – you should end up with a smooth, spreadable mixture. Add salt and pepper to taste and refrigerate for about an hour. Serve on toast.

Truffle oil is much easier to find and much cheaper than actual truffles. You can find it at most gourmet grocery stores, and a small bottle can cost less than $10. If you like, you can use truffle salt instead – just be sure to omit some of the plain salt. Either of these ingredients is worth keeping around.