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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball. Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight. | 2. After refrigeration, preheat oven to 375°F Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly). | 3. Transfer dough to oven, lower the temperature to 350°F and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature. | 4. For Brioche French Toast: | 5. Mix egg, milk, vanilla and cinnamon in a bowl with a fork. Melt the margarine in a pan large enough for all 4 slices of toast/brioche. Dip each slice of brioche/toast into the egg mixture. Fry in the pan until golden and crunchy. | 6. For Foie Gras with Wild Mushroom Mixture: | 7. For the fricassee: Melt the butter in a medium saucepan over moderate heat. Add the shallot and sauté until the shallots are softened. Add the mushrooms and continue to sauté until the mushrooms are tender and start to caramelize, about 12-15 minutes. Add the port wine and reduce until the wine is almost evaporated. Add the stock and fresh thyme and simmer until reduced to a sauce consistency, approximately 10 minutes. Season to taste with salt and freshly ground pepper. Keep warm. | 8. For the Asparagus-Mushroom mix: | 9. Melt the butter in a small saucepan. Add the wild mushroom and sauté until lightly caramelized, about 8 minutes. Add the Asparagus and sauté, about 5 minutes. Add the vinegar, cook 1 minute and then add the red wine and simmer until the mixture has a jam-like, syrupy consistency, about 7-10 minutes. Cool to room temperature. | 10. To assemble: | 11. Heat a medium sauté pan over medium heat. Season the foie gras medallions with salt and pepper. Place the medallions in the pan and cook, turning once, until golden brown on both sides, approximately 2 minutes on each side (keeping rare). Take care not to burn the medallions and lower the heat if they brown too fast. Remove the medallions and pour out all but 1 tablespoon of the fat. Add the cooked mushroom fricassee and heat through. | 12. Place slice of brioche in the middle of a warmed plate. | 13. Add a nice spoon of mushroom fricassee in the middle of the brioche and spread. | 14. Lightly coat the mache with the truffle oil and place on top of the fricassee. | 15. Place a small scoop of the Asparagus-Mushroom mix on top of the fricassee. | 16. Then put the sautéed foie gras on top of everything. | 17. Sprinkle with a little high-quality sea salt and shave a little truffle (if available) over the mache. | 18. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	packet		-	-	-	-
milk	2	tablespoons		74.42	5.8316	3.843	3.9894
bread flour	2	cups		989.14	198.7322	32.8252	4.5484
sugar	2	tablespoons		18.354	4.5908	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
butter	12	tablespoons	unsalted	1026.0	47.141999999999996	32.058	86.4
brioche bread	4	slices		-	-	-	-
egg	1			214.5	1.08	18.84	14.265
milk	1/2	cup		74.42	5.8316	3.843	3.9894
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
margarine	1	cup		1622.0639999999999	2.0304	2.0304	181.608
foie gras	4		raw	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
butter	2	tablespoons		1026.0	47.141999999999996	32.058	86.4
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
wild mushroom	2	cups	assorted trimmed	-	-	-	-
port wine	1/4	cup		-	-	-	-
duck stock chicken	1	cup		-	-	-	-
thyme leave	1	teaspoon		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
black truffle	1 -2	tablespoon	minced	-	-	-	-
butter	1	tablespoon		1026.0	47.141999999999996	32.058	86.4
wild mushroom	1/4	cup	diced	-	-	-	-
asparagus	1/2	cup		13.4	2.5996	1.474	0.0804
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
red wine	1/2	cup		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
mache	1	bunch	washed	-	-	-	-
black truffle oil	1	teaspoon		-	-	-	-
brioche bread	4	slices		-	-	-	-
truffle				-	-	-	-
sea salt	1/2	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.