Previously, on tastingmenu.wordpress.com –
So why was I so interested in making an apple compote? As Joel Robuchon comments in The Complete Robuchon (p. 493), “serve (the foie gras)…with some quickly sauteed fruit enlivened by a dash of vinegar…hot foie…calls for a little acidity“. Well, if you remember, my idea of a fresh mandolined slice of apple with Nobu’s Daikon Faux Gras didn’t work out too well when I tried to drizzle the balsamic teriyaki over it. The drizzled teriyaki didn’t hold it’s form and ‘bled’ all over the apple slice. So I thought I do something a little different. What I then thought was – why not try an apple compote and either retry the balasamic teriyaki or maybe even the soy caramel from Nobu 57? So I managed to locate an apple compote recipe from Chef Thomas Keller that can be found here –
1/4 c honey
2 tablespoons red wine vinegar
3 granny smith apples
coarse salt/black pepper to taste
So I began by mixing the honey and vinegar in a saucepan and cooked it over 50% max power to get
mixture to a light syrup and that took about 8 minutes.
While the syrup was being heated, I peeled, cut and removed the seed core the apples, and cut them
into an even, small dice. As the instructions say – what’s was really important to make sure they are even in size, or they will not cook evenly.
I added the apples to the syrup, seasoned it with 1 three-fingered pinch of 4:1 salt/pepper mix, and
cooked, stirring frequently, until the apples were tender and the liquid had been absorbed – this took
me about 16 minutes instead of the 25.
I let the compote cool and then tried it along side a little ice cream. My wife thought the flavors were terrific. So I guess I’ve got one part of my problem solved. Now the question is, do I use the balsamic teriyaki with the daikon faux gras, or take a chance and try something else like Nobu’s soy caramel (see http://www.marthastewart.com/316455/chestnuts-in-soy-caramel )?