I was prepared to make Dorie's Cabbage and Foie Gras Bundles on schedule, a few months ago. I've had the foie gras in my fridge since November (don't worry, it hadn't expired yet.) How did I know it was from November? Because I had my friend, Hilary, pick some up for me while she spent a week in Paris, en route to Napoli, to visit us.
Hilary was staying with a friend in Paris, who brought her to a foie
gras shop and did all the talking. I'd told Hilary what Dorie says in
the intro, to "buy a small terrine of foie gras made from whole pieces
of foie gras, not a mousse or pate made from ground or chopped foie
gras." That was not enough information for the woman at the store. Over
facebook, Hilary asked me what I was using it for. I told her that I was
going to wrap it in a cabbage leaf and steam it. The shopkeeper was
befuddled, and said she'd never heard of anyone doing that before. I
told Hilary that it sounded like a tragic waste of foie gras to me, but
that was the recipe. She had her friend repeat this to the woman. Hilary
said that the woman hooted with laughter, and kept repeating, "Oui!
Oui! Trajeeeek!" Quite the scene.
that, I couldn't quite figure out the correct opportunity to make this
recipe. I have friends over for dinner often, but don't usually do an
appetizer or small plate type of thing. I could never figure out where
to fit this in.
However, with the foie gras' expiration date fast approaching, and the deadline for Around My French Table
looming, I seized upon the fact that our friends, who are about to move
to San Diego, came over for one last lazy Sunday BBQ over the weekend
as reason enough to crack open the foie gras and bust out this recipe.
I just state that I feel like I live in an alternate universe right
now, in which I'm like, "Oh yeah, come over for a casual barbecue. While
the boys are grilling, we'll eat foie gras and some tartufo pecorino
that I happen to have in the fridge." Moving home is going to be a bit
of a shock to my system.
I liked that the recipe could
mostly be prepared ahead of time, and the little bundles just steamed
right before you want to eat them.