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[Bentley]

I think I mentioned this in another Thread, can't find Foie Gras in Mayberry and its $80/lb online.  So, enter Binford 6000 cooking school.  A recipe using chicken livers from edible Capital District.

Chicken Livers, Shallots, Garlic, Butter, Sherry Vinegar, Madeira wine, cream, thyme and S n P...Will be cooled, and tomorrow run through food processor, then chinois...

[Bentley]

Now for the cooling process...27° outside right now, that will work!

[yorkdude]

When I try improvising my wife and kids act like the end is near. What do they know anyway. Hope you pull it off.

[BigDave83]

waiting for the end result. I would eat that but doubt any one else I know would.

[Bentley]

I am going to run through food processor right now.  Then figure out what I am going to use as a chinois...

[yorkdude]

I am going to run through food processor right now.  Then figure out what I am going to use as a chinois...

After a little help from google I got it. Maybe I should get out more often.

[Bentley]

Chinois to much hassle, and pretty fine when finished with food processor.  It ain't foie gras, but it cost about $3.50 compared to $25 for 5 oz.  Will try it in a Christmas Eve Beef Wellington and see how it comes out.  Will try and remember to take a picture later tonight if it hardens and sets up like pate should.

[pmillen]

This is a great project.

[Bentley]

I decided since I could do some of the prep early for the Beef Wellington I would.  1st photo is the mushroom duxelles, it can be done up to 5 days before hand, so it is finished.  I have no idea how a trimmed & trussed 3.5 lb. boneless rib roast will sous vide being seared 4 days before it is cooked & served.  I also can't find any hard data on time for that small a cut.  I saw one recipe say 4-6 hours for a "4 Bone"  which looked like it was about 6 lbs.  So I will go 6 hours at 135° and hope I don't ruin it! 

I will try and take pictures and post on Christmas Eve dinner.  I also hope the "faux" foie gras does not ruin the dish.  I have to decide if it is beef, duxelles & pate...of beef, pate and duxelles.

[Bentley]

Sure would be nice to be classically trained in trussing!  Insted of Bentley trained...

[yorkdude]

The 2nd to last pic had to have your house smelling like heaven. Mercy that looks awesome.

[Bentley]

Was going to put a bunch of Rosemary in the bag, Kristin had a plant on the back stoop.  It is simi dead, a little growth, but mostly gray looking.  I took a bunch off and put it through spice grinder, smelled like alfalfa, so I opted not to use it!

[Bar-B-Lew]

You are quite adventurous.  Looking forward to what this turns into even though I would not eat it.

[Bentley]

Well, the beef came out right.  Now if the pate, duxelles, and puff pastry all come together, I believe it is going to be Outstanding!  I would have like it a little more rare, but I believe that the other 3 will enjoy it more this way!  And you know I am just that kind of guy, always thinking f others...JaJaJa...

1st time I have sous vide beef and the texture is phenomenal!  I think I have been over doing all meats!

[Bentley]

There is a reason why Tenderloin is used instead of a Mongo type roast!  The pate was horrible sweet from the cream sherry vinegar, detracted from the dish!

Beef was butter knife tender!