Of Fois Gras Omelets and Truffle Schmeers

Remains of the Eve

Our New Year's feasts flaunted the new economy, damned the diet, and took us to new heights of hedonism.  All the usual suspects made an appearance on the menu, yet the midnight champagne was more of a ritual than an '80s-style celebration.  I'll spare you the details but move on to the more leisurely use of leftovers.  In between kitchen damage remediation and fireside naps, we attempted to finish off the remains of the debauchery.

Porcini, truffles, truffle butters, foie gras and spice-rubbed bacons figured into post-feast meals. Think of these as a way to enjoy specialty ingredients without breaking the bank.

Everything Omelet - As the eggs begin to set, add sautéed porcini, minced fresh black or white truffle moistened with a few drops of  truffle oil, chopped chives.  Fold omelet in 3, and melt a pat of Aux Delices des Bois Fines Herbes Butter over the top.

Duck Confit Tortillas - Shred leftover duck confit from legs or smoked drumettes.   Try variations using Asian dressings and prepared sauces along with sliced scallions, cucumbers, and mint.


Crunchy Pan-Fried Potatoes - Duck Fat keeps extraordinarily well in the back of the fridge, and is perfect for a New Year's fat-reduction diet (it's lower in monounsaturated fats than any other cooking fat, with the possible exception of olive oil).   Simply saute leftover potatoes in it, throw in some chopped garlic and finish with bits of black truffle butter.

Foie Gras Salad  Toss mesclun with a vinaigrette of special evoo and fruit vinegar.  Lightly toast leftover baguette or whole wheat bread.   Saute the foie for a minute on each side (or use chicken livers more a more affordable alternative).  Set the foie on toast and serve with the salad.

Bacon Bits Dip  Those creamy, cheesy dips usually die after a day or two in Saran.  Convert to a spread by tossing with Aux Délices des Bois Herbes de Provence (or sub Black Peppercorn or Southwest Kick) Bacon.   Spread on a sandwich - thin-sliced roast beef or lamb, split cooked shrimp and tomato.  Mix with chopped sea scallops, smoked trout, or salmon for an impromptu appetizer.