I'll be heading down to the farm this week for my annual trip to can tomatoes.
In the last two years, I've really upped my production — last year I canned 72 jars! Normally, I hoard my stash all winter long, but this year, I still have two dozen jars left of stewed tomatoes. I've become a bit more carefree in my use.
The other night I made a quick ketchup/BBQ sauce; and served it with Seared Foie Gras…
BBQ Foie Gras with Sweet Potato Biscuit and Grilled Onions
1 jar tomatoes
1 small onion diced
pinch cinnamon
pinch allspice
pinch chile flakes
1/4 cup brown sugar
1/4 cup cider vinegar
3 fresh onions
olive oil
6 – 1 oz. slices of fresh foie gras
sweet potato biscuits
salt and pepper to taste
1. In a small sauce pan, combine the first 7 ingredients. Simmer over medium heat for 1 hour. Puree. Season to taste with salt and pepper and set aside.
2. Prepare a charcoal grill. Cut onions in half, lengthwise, through the root, so that the root can hold each half together. Toss onions with olive oil and season with salt and pepper. Cook on the grill until roasted and tender, about 20 minutes.
3. Cut biscuits in half.
4. Heat a large skillet over a high flame. Season foie gras with salt and pepper. Press the foie into the hot skillet and let sear for 2 minutes until dark golden brown. Flip over for 10 seconds and remove from pan.
5. Place a slice of foie on the bottom half of each biscuit. Put the top on. Serve with grilled onion and pureed tomatoes.
Sweet Potato Biscuits
3/4 cup milk
1 tsp. yeast
2 cups A/P flour
2 tbs. baking powder
1 tsp. salt
5 tbs. butter
1/2 cup cooked sweet potatoes.
1. Dissolve yeast in milk and set aside.
2. Combine flour, salt, sugar and baking powder in a bowl. Sift or whisk to break up any clumbs and to well combine.
3. Cut butter into chunks and then work the butter into the flour mixture until the butter is mostly combined but still chunky.
4. With a few swift strokes combine the milk and sweet potatoes into the flour mixture so it forms into a ball.
5. Turn dough out onto a floured surface. Roll out to 1 inch thick. Cut into biscuits and lay on a cookie sheet. Let rest for 30 minutes or more.
6. Preheat oven to 425.
7. Bake biscuits for 10 – 15 minutes or until golden brown on top.
Can’t wait to hear how many jars you come back with this time. Seems like our tomatoe season is just gearing up in NY – not overwhelming, but certainly promising. Have fun!
As the happy beneficiary of one of your jars from last year’s canning, I can’t wait to see what you end up with this year!
Wow 72 jars – impressive. I’m waiting for my tomatoes to ripen and will try canning them.
It’s been a long time since I tasted BBQ Foie Gras in my life. Haha! I tried it in my cousins party, it was very delicious. I think it’s time to learn this too.