I was leafing through Alain Ducasse’s book and came across this combination of lobster and fresh truffle, perfect for our fish eaters. I had recently bought a little jar of fresh Summer Truffles since this cookbook required truffle for almost every recipe, and decided Thanksgiving was a great moment to serve it out. I loved a lot of Ducasse’s recipe and was inspired by his flavor profile, but have simplified this recipe to make it easier for the home cook.
Is there a more amazing combination? I am have had a hard time finding one. I have become really interested in cognac of late. I have been doing a lot of reading and tasting different types. One of my favorite things in the world is when my dad comes over for an evening of cognac and philosophical conversations.
For me, this meal was an opportunity to indulge in some of my favorite things! I am turning 30 after-all…so Escargot was a must for this meal, and so was beef wellington! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrine paired with a delicious shallot jam. The terrine’s single most important ingredient is the chicken livers, which my friend Anwar (who runs International Grocery and Halal Meats Inc. on 33rd and Greenmount – go there it is amazing!) has been saving for me for a few weeks! The livers mixed with pork, chicken, and duck, create an amazingly complex flavor. The mustard and cornichon juice give it a bit of an extra kick!