(WJBK) - DBusiness magazine has recently named their 2016 Top Restaurants in Metro Detroit for Business. Among them are: The Whitney, Detroit; TreMonti, Troy; Bistro82, Royal Oak; Joe Muer, Detroit; and Andiamo, Detroit.
Alex Dettwyler, sous chef of Bistro 82, joins us in the FOX 2 Cooking School to tell us more about the restaurant and the food. He also shared their recipe for Foie Gras, which you can find below.
For more information on Bistro 82 in Royal Oak, visit www.bistro82.com.
FOIE GRAS, WITH AUTUMN VEGETABLES, VANILLA, AND BEURRE NOIR
Vanilla Beet Puree
Yellow Beets 2 large
Vanilla Puree 1 tsp
Salt to taste
Peel the beets and rub them with a thin layer of vegetable oil. Wrap in aluminum foil and bake in a non-convection oven at 350F until a knife easily passes through them, about two hours.
Remove and discard any discolored outer sections of the beets, then puree in a blender for several minutes until very smooth. Pass the puree through a fine chinois, and whisk in vanilla and salt.
For the Roasted Carrots
Baby Carrots six pieces
Peel the carrots and trim the green tips to 0.5" in length. Rub the carrots with a thin layer of vegetable oil and roast on parchment paper in a convection oven at 500F until browned and slightly tender, but still firm, about 12 minutes.
For the Salsify
Salsify two pieces
Scrub the salsify under running water with a new scouring pad until very clean. Peel the salsify, and place the peelings in a dehydrator until totally dry, at least 4 hours. Cut peeled salsify into thin coins and rinse in more clean water. Drain the salsify and pat dry, then saute over medium low heat in a little bit of neutral oil until deeply browned and softened, about 15 minutes. Deep-fry the dehydrated salsify skins at 350F until golden and crispy, about 30 seconds. Drain on a clean paper-towel and season with salt.
For the Beurre Noir
Butter one pound
White wine 225 grams
Shallots (minced) 25 grams
Leeks (minced) 25 grams
Garlic (minced) 10 grams
Squid Ink 10 grams
Xanthan Gum 0.9 grams
Salt to taste
Lemon Juice to taste
Place the butter in a sauce-pot over medium-high heat. Whisk constantly until the butter is very dark brown, but not black. Allow the butter to cool until it is warm but no longer hot.
In another sauce-pot sauté the shallot, leek, and garlic in a little neutral oil over medium heat until translucent and softened. Add the white wine and reduce by half.
Once reduced, strain the wine mixture into a blender. With the blender on low speed shear in the xanthan gum and allow it to hydrate. Once thickened add the squid ink and blend on high speed until very black. Reduce speed back to low and pour in the warm brown-butter in a very slow stream. Once all the butter has been emulsified into the sauce, season to taste with salt and lemon juice.
For the foie gras
Foie Gras 2oz
Score the foie gras on one side with several shallow cuts, season lightly with salt. Place the foie scored-side down into a hot and dry pan. Allow the foie to sear on the first side for about two minutes. Once the first side is deeply browned flip the foie gras and remove the pan from the heat. Continually baste the foie gras with its own fat using a spoon for around two minutes. Once the foie is softened all the way through transfer it to a clean paper towel to drain.
Cut the carrots into 1" sections and warm briefly in the oven with some of the sautéed salsify, season lightly with salt. Spoon a small amount of the vanilla beet puree into a warm bowl. Place the carrots and salsify on top of the puree, and rest the foie on the vegetables. Garnish with the salsify crisps, sea salt, and beurre noir.